With a rich fudgy brownie base, a creamy tangy cheesecake layer, and an elegant chocolate swirl, our Cheesecake Chocolate Brownies taste every bit as good as they look. And you get that gourmet, bakery-style result with just twenty minutes of easy work.
This is how you win real brownie points.
Cheesecake brownies are what happens when two classic desserts combine to make something truly drool-worthy.
The sharpness of the creamy cheesecake brings the perfect balance to the cozy, dense richness of the brownie base.
But the real beauty is how easy they are. You par-bake the brownies, pour on the cheesecake layer, add a simple brownie swirl, then let the oven bring it all together. That’s about as complicated as it gets, and the result always looks like you went all out.
They might sit on the dessert table a little longer at first because people are busy admiring them, but trust me, they won’t make it to the end of the night.
Our cheesecake brownies recipe is made with simple ingredients you can grab at your local grocery store.
And since they’re served chilled and stay fresh for up to five days in the fridge, they’re the perfect make-ahead sweet treat!
If creamy, cheesy dessert goodness is your thing, you’ve got to try my No-Bake Biscoff Cheesecake Bars and my Chocolate Cheesecake Bars.
And if brownies are your real love language, my Chocolate Peanut Butter Brownies Recipe, and my new recipe for Easy Chocolate Chocolate Chip Cookie Bars will keep you busy!
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Ingredients
Gather the ingredients to prepare our cheesecake brownies recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.
Recipe Variations
Mocha Cheesecake Brownies: Replace the boiling water with hot espresso and add a small amount of instant coffee powder to the cheesecake layer.
Raspberry Cheesecake Brownies: Spoon raspberry jam over the cheesecake layer and swirl it in before baking.
Peanut Butter Cheesecake Brownies: Warm a bit of creamy peanut butter and swirl it through the cheesecake layer.
Salted Caramel Cheesecake Brownies: Drizzle salted caramel sauce over the cheesecake layer before baking and swirl it in with the reserved brownie batter. Then add a fresh drizzle after baking and finish with flaky sea salt.
Mint Chocolate Cheesecake Brownies: Add a touch of peppermint extract to the cheesecake layer and use dark chocolate chips in the brownie base.
Marscapone Cheesecake Brownies: Use mascarpone instead of cream cheese for a silkier texture
Biscoff Cheesecake Brownies: Swirl warmed Biscoff Spread into the cheesecake layer and sprinkle crushed Biscoff cookies on top.
How to make Cheesecake Brownies
Follow along with my simple step-by-step instructions to learn how to make cheesecake brownies in your home kitchen.
Preheat the oven to 350°F.
Line a 9×9″ baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan).
Add the salt and flour to a large bowl and whisk to combine. Set aside until needed.
Add the butter and chopped chocolate to a large, microwave-safe bowl.
Microwave in 20-second intervals, stirring between each one, until fully melted and combined, about 2 minutes.
Add the cocoa powder and instant espresso powder (optional) to the melted chocolate and stir until well combined.
Add the granulated and light brown sugars to the mixture and mix until well combined.
Add the large eggs and vanilla extract to the mixture, stirring to combine.
Add the flour mixture to the chocolate mixture and stir until combined. *Reserve ½ cup of brownie batter in a small bowl.
Add the chocolate chips to the batter.
Stir just enough to distribute them throughout the batter.
Transfer the remaining batter into the prepared baking pan and spread it into an even layer with a rubber spatula.
Place the baking pan on the center rack of the preheated oven and bake for 15 minutes (the brownies will not be fully cooked at this time).
They don’t have to be cooled before adding the cheesecake batter.
Add the cream cheese and granulated sugar to a large mixing bowl.
Beat with an electric stand mixer or hand mixer at medium speed until very smooth and creamy, about 2 minutes.
Reduce the speed to low and add the eggs one at a time to the cream cheese mixture. Scrape down the bowl between each addition.
Add the vanilla and beat to combine.
Add the sour cream to the batter.
Mix to combine.
Place the reserved brownie batter into a small bowl.
Add one tablespoon of boiling water to the chocolate.
Stir to combine, thinning the batter so it’s spreadable.
Carefully pour the cheesecake batter over the brownie base.
Add spoonfuls of the reserved brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, carefully swirl the batter through the cheesecake mixture.
Place the pan back in the oven and continue baking for about 25 minutes, or until the cheesecake topping has puffed around the edges and the center is slightly jiggly.
Place the pan on a wire rack to cool completely. Then refrigerate for one hour before slicing.
Chef Tips
Line the pan with parchment paper, leaving some hanging over the edges. This lets you lift the brownies out in one easy pull.
Use room-temperature cream cheese so your cheesecake batter blends smoothly without lumps. This is not optional, it’s mandatory!
Don’t overmix the brownie batter, or you’ll lose that fudgy texture
Loosen the reserved brownie batter with the boiling water until it reaches a thick pancake-batter consistency. It should be loose enough to drizzle but firm enough to hold a clean swirl.
Stop baking when the center is slightly jiggly; that’s how you keep the cheesecake layer creamy instead of dry.
Chill the brownies before slicing so the brownie and cheesecake layers cut cleanly and don’t smear.
Our fudgy Cheesecake Brownies go down a treat anywhere, whether it’s a big celebration, something to share at the office, or just a cozy night in.
With that rich chocolate base and creamy cheesecake layer, it’s the kind of dessert you’ll definitely be making again and again.
Serving Suggestions
Serve chilled for optimal texture, or let them sit at room temperature for a softer, creamier bite.
Pair with hot coffee, chai, or a cold glass of milk to balance the sweetness.
Cut into small squares for an easy dessert tray or a bite-sized party treat.
Add a drizzle of chocolate ganache or warm caramel sauce to dress them up for special occasions.
Serve with fresh berries for a bright, fruity contrast that pairs well with cheesecake chocolate brownies.
How to Store
Keep your Cheesecake Brownies chilled in an airtight container, and they’ll stay fresh for up to 5 days.
To freeze, wrap each square in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months.
Thaw in the refrigerator overnight, then let them sit at room temperature for a few minutes before serving for the best texture.
Recipe FAQs
Cracks usually happen when the cheesecake layer bakes too long or cools too quickly. Remove the brownies when the center is still slightly jiggly, and let them cool in the pan before moving them.
Yes, you can use a boxed brownie mix for the brownie layer, but keep the cheesecake mixture exactly as written so you still get that smooth, creamy finish.
If the batter is too thin, it’ll sink because it’s more fluid and slides down into the cheesecake layer as everything settles. Keep it at a thick pancake-batter consistency so it has enough structure to remain in place. If it has already sunk, there’s no fixing it, but it’ll still be every bit as delicious. And you’ll know for next time!
More Recipes You’ll Love!
Cheesecake Chocolate Brownies
With a rich fudgy brownie base, a creamy tangy cheesecake layer, and an elegant chocolate swirl, our Cheesecake Chocolate Brownies taste every bit as good as they look
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Ingredients
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Brownies
12 tablespoon unsalted butter cut into 12 pieces4 oz semisweet or dark chocolate coarsely chopped½ cup unsweetened cocoa powder2 teaspoon espresso powder (optional) or instant coffee powder: regular or decaf ¾ cup granulated sugar¾ cup light brown sugar firmly packed2 large eggs -room temperature1 teaspoon vanilla extract½ teaspoon salt1 cup all-purpose flour½ cup semisweet chocolate chips1 tbsp boiling water
Cheesecake
16 oz full fat cream cheese -softened block not whipped½ cup granulated sugar¼ cup full-fat sour cream2 large eggs -lightly beaten1 teaspoon vanilla extract
Instructions
Brownie Layer
Preheat the oven to 350 degrees F.
Line a 9×9″ baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan).
Add the salt and flour to a large bowl and whisk to combine. Set aside until needed.
Add the butter and chopped chocolate to a large, microwave safe bowl, and microwave in 20-second intervals, stirring between each one, until fully melted and combined, about 2 minutes.
Add the cocoa powder and instant espresso powder (optional) to the melted chocolate and stir until well combined.
Add the granulated and light brown sugars to the mixture and mix to combine.
Add the large eggs and vanilla extract to the mixture, stirring to combine.
Add the flour mixture to the chocolate mixture and stir until combined.
Reserve ½ cup of brownie batter in a small bowl.
Add the chocolate chips, and stir just enough to distribute them throughout the batter.
Pour the remainder of the batter into the prepared baking pan and spread it into an even layer, using a rubber spatula.
Place the baking pan on the center rack of the preheated oven and bake for 15 minutes (the brownies will not be fully cooked at this time).
They don’t have to be cooled before adding the cheesecake batter.
Cheesecake Layer
Add the cream cheese and granulated sugar to a large mixing bowl.
Beat with an electric mixer at medium speed until very smooth and creamy, about 2 minutes.
Reduce the speed to low and add the eggs one at a time. Scrape down the bowl between each addition.
Add the sour cream and vanilla and beat to combine.
Place the reserved brownie batter into a small bowl.
Add one tablespoon of boiling water to the chocolate, and stir to combine, thinning the batter so it’s spreadable.
Carefully pour the cheesecake batter over the par-baked brownie base.
Add spoonfuls of the reserved brownie batter over the cheesecake topping. Using a skewer or the tip of a knife, carefully swirl the batter through the cheesecake mixture.
Place the pan back into the oven and continue baking for about 25 minutes or until the cheesecake topping has puffed around the edges and the center is a little jiggly.
Place the pan on a wire rack to cool completely.
Refrigerate for 1 hour before slicing.
Notes
Mocha Cheesecake Brownies: Replace the boiling water with hot espresso and add a small amount of instant coffee powder to the cheesecake layer.
Raspberry Cheesecake Brownies: Spoon raspberry jam over the cheesecake layer and swirl it in before baking.
Peanut Butter Cheesecake Brownies: Warm a bit of creamy peanut butter and swirl it through the cheesecake layer.
Salted Caramel Cheesecake Brownies: Drizzle salted caramel sauce over the cheesecake layer before baking and swirl it in with the reserved brownie batter. Then add a fresh drizzle after baking and finish with flaky sea salt.
Mint Chocolate Cheesecake Brownies: Add a touch of peppermint extract to the cheesecake layer and use dark chocolate chips in the brownie base.
Marscapone Cheesecake Brownies: Use mascarpone instead of cream cheese for a silkier texture
Biscoff Cheesecake Brownies: Swirl warmed Biscoff Spread into the cheesecake layer and sprinkle crushed Biscoff cookies on top.
Chef Tips
Line the pan with parchment paper, leaving some hanging over the edges. This lets you lift the brownies out in one easy pull.
Use room-temperature cream cheese so your cheesecake batter blends smoothly without lumps. This is not optional, it’s mandatory!
Don’t overmix the brownie batter, or you’ll lose that fudgy texture
Loosen the reserved brownie batter with the boiling water until it reaches a thick pancake-batter consistency. It should be loose enough to drizzle but firm enough to hold a clean swirl.
Stop baking when the center is slightly jiggly; that’s how you keep the cheesecake layer creamy instead of dry.
Chill the brownies before slicing so the brownie and cheesecake layers cut cleanly and don’t smear.
Serving Suggestions
Serve chilled for optimal texture, or let them sit at room temperature for a softer, creamier bite.
Pair with hot coffee, chai, or a cold glass of milk to balance the sweetness.
Cut into small squares for an easy dessert tray or a bite-sized party treat.
Add a drizzle of chocolate ganache or warm caramel sauce to dress them up for special occasions.
Serve with fresh berries for a bright, fruity contrast that pairs well with cheesecake chocolate brownies.
How to Store
Keep your Cheesecake Brownies chilled in an airtight container, and they’ll stay fresh for up to 5 days.
To freeze, wrap each square in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months.
Thaw in the refrigerator overnight, then let them sit at room temperature for a few minutes before serving for the best texture.
Recipe FAQs
Why did the top of my cheesecake layer crack?
Cracks usually happen when the cheesecake layer bakes too long or cools too quickly. Remove the brownies when the center is still slightly jiggly, and let them cool in the pan before turning them out.
Can I use a boxed brownie mix for this recipe?
Yes, you can use a boxed brownie mix for the brownie layer, but keep the cheesecake mixture exactly as written so you still get that smooth, creamy finish.
How do I keep my cheesecake swirl from sinking?
If the batter is too thin, it’ll sink because it’s more fluid and slides down into the cheesecake layer as everything settles. Keep it at a thick pancake-batter consistency so it has enough structure to remain in place. If it has already sunk, there’s no fixing it, but it’ll still be every bit as delicious. And you’ll know for next time!
Nutrition
Calories: 410kcalCarbohydrates: 41gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 100mgSodium: 188mgPotassium: 213mgFiber: 2gSugar: 31gVitamin A: 739IUVitamin C: 0.03mgCalcium: 63mgIron: 2mg
