These irresistible cheesecake brownies are fudgy, moist, decadent and dangerously addictive. Made with gooey chocolate brownie layer at the bottom, creamy cheesecake with chocolate swirls on top, this treat will satisfy all of your sweet cravings!
Cheesecake brownies are super-easy to make and only take 20 minutes to prepare. The hardest part is to wait for them to cool! They also freeze really well, so you can have a slice whenever you fancy one!
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Why you would love this recipe
This recipe is another adaptation of my popular Easy Homemade Brownies. If you are a fan of brownies and cheesecake, then you definitely going to LOVE this cheesecake brownies recipe! It combines the best of both, in one delicious treat.
Firstly, there is a chocolate brownie layer. Sweet, rich, decadent and oh-so-fudgy. On top of that, there is this creamy, baked cheesecake layer, which adds even more indulgence and more delicious flavour.
As if that wasn't enough, cheesecake layer is topped with small amount of thinned chocolate batter to create these beautiful, eye-catching swirls.
Ingredients
There is nothing complicated or no fancy ingredients are used in this brownie recipe. Only simple, straightforward and basic kitchen staples are needed:
- Dry Ingredients: Gather together sugar (caster or granulated sugar), flour, cocoa powder, chocolate, baking powder and salt.
- Wet Ingredients: Gather together butter, cream cheese, eggs, and vanilla extract.
Instructions
Preparation of these cream cheese brownies consist of making two different batters. Start by preparing the cream cheese mixture by combining all of the ingredients together. Using a hand-held electric mixer is helpful for this part, but it is not necessary.
Next, make the brownie batter. Start with melting the butter and sugar together, then add chopped chocolate or chocolate chips, eggs and a teaspoon vanilla extract. The batter should be thick and glossy. Reserve small amount of brownie mix (about 1- 2 Tbsp), then pour the rest of it into prepared baking tin.
Spread the brownie batter evenly inside the tin, making sure it is covering the bottom of the tin.
Pour the cream cheese mixture on top of the brownie layer and gently spread it across, using spatula or the back of the spoon.
Add 1 tablespoon of water to the remaining brownie batter and whisk to combine. This will create a thinner chocolate batter to use on top for chocolate swirls. Add small dollops of it on top of the cheesecake layer.
Hint: Use toothpick, chopstick, skewer or tip of the knife to create the eye-catching swirls/ marble on top of the brownie.
Swirl the thinner chocolate batter into the top of the cheesecake batter and place the brownie into pre-heated oven to bake.
Variations
Depending on how you like your brownie, you may want to adjust the baking times slightly. For fudgier and gooier texture, I always bake them for 28-30 minutes.
If you prefer your brownie layer to be more cakey, add 3-5 extra minutes cook time.
You can try adding some extras, to take this bake into next, even more delicious level. Here are some suggestions:
- Make it fruity - add some raspberries, strawberries, blueberries or any of your favourite berries on top of the cheesecake layer. You can use fresh or frozen ones!
- Make it deluxe - just like in my Chocolate Cherry Brownies, you can add some cherries to the brownie batter. Cherries and chocolate are one of the most delicious combos, and it is still my all-time favourite dessert! Or try topping your brownies with some Oreos, like in this Oreo Cheesecake Brownies recipe, to make them even more delicious!
- Make it double - add different type of chopped chocolate or chocolate chips to the brownie batter for even more intense chocolate flavor.
- Go nuts - try mixing in some chopped nuts into the brownie batter to enhance the flavour and add more texture. Or add some peanut butter on top, instead of chocolate swirls.
Equipment
This recipe was tested in two different types of baking tin. My personal favourite, for all of my bars and brownies recipes, is a square, 8"x 8" (20cm x 20cm) with loose-bottom.
I have also baked this cheesecake brownie in a rectangular, 10" x 8" tin (I like this brownie tin from Lakeland). The only thing to be aware, is that bigger tin, with larger surface, means the bake will be thinner, and your baking times will have to be adjusted to reflect that. I suggest baking it for 22-25 minutes in this type of tin.
To get that lovely, clean cut on your brownies, make sure to use large, sharp knife. To get that neat cut, make sure to wipe the knife clean between each cut.
Storage
Cheesecake brownies will keep well in the airtight container, in the fridge for up to a week. You can also freeze them for up to 2 months.
If freezing, wrap them individually in foil or clingfilm to avoid freezer burn and place in the freezer bag or airtight container. Thaw in the fridge overnight, or at room temperature for 1-2 hours, if you intend to eat them same day.
Top Tips
- Make sure your ingredients are at room temperature. This applies especially to the cream cheese! Take it out of the fridge and keep at room temperature at least an hour before making this recipe.
- Use full fat cream cheese. This is non-negotiable. Full-fat cream cheese will produce the best, rich and creamy texture and flavour.
- Use good quality chocolate. I recommend using dark chocolate with min 70% cocoa solids. Better quality chocolate will produce better, tastier and more delicious brownies.
- Allow the brownies to cool completely. It's hard, I know! But just like with any brownie or cheesecake, they will need time to cool and set properly. I like to chill mine in the fridge overnight, but if you can't wait that long, give them at least couple of hours.
If you tried these Cheesecake Brownies or any other of my recipes, feel free to leave me a comment and a recipe rating below. I love hearing from you!
To pin this recipe and save it for later, use the button on the recipe card or on any of the photos above.
📖 Recipe
Cheesecake Brownies
Equipment
- 8' x 8' baking tin (see notes for the alternative sizes)
- baking paper
- hand-held electric mixer (optional)
- mixing bowls
- spatula
Ingredients
For the cheesecake layer:
- 220 g full-fat cream (soft) cheese room temperature
- 1 large egg
- 50 g sugar caster or granulated
- 1 teaspoon vanilla extract
For the chocolate brownie:
- 120 g unsalted butter cubed
- 130 g sugar caster or granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- 115 g dark chocolate chopped
- 110 g plain flour
- 35 g cocoa powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 175°C (160°C fan). Lightly grease and line the 8' x 8' square baking tin with baking paper.
- Place all of the cheesecake ingredients into a medium bowl. Using an electric mixer, beat on medium-high speed for a couple of minutes until all the ingredients are combined together in a smooth batter. Set aside.
- Place the butter and sugar in a small saucepan over a low heat. Allow the butter and sugar to melt, stirring occasionally until smooth, thick and glossy. Take off the heat and add chopped chocolate. Using a whisk or spatula, mix it all together until combined. Add eggs and vanilla and mix together until smooth. Tip in the flour, cocoa powder and salt and whisk again until just combined.
- Reserve small amount of brownie batter and place it in a small bowl (about 2 Tbsp). Add 1 tablespoon of water to it and whisk until combined. This will create a thinner brownie batter that you will use later to create chocolate swirls.
- Pour the main brownie batter into prepared baking tin and using the back of the spoon or a rubber spatula, spread it evenly (the batter will be quite thick). Pour the cheesecake mixture on top of the brownie batter and gently spread it across. Add small dollops of thinner brownie batter on top of the cheesecake layer. Using a knife or a toothpick, create swirl patterns on top.
- Bake for 28- 30 minutes, or until skewer inserted in the middle comes out mostly clean, but with few crumbs still attached to it. Allow to cool for 10 minutes, then transfer to cooling rack to cool completely. Transfer cooled brownies into fridge for at least couple of hours, or ideally overnight. Slice into squares and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
Notes
- Make sure your ingredients are at room temperature, especially the cream cheese. Remove it out of the fridge at least an hour before you are planning to make this recipe.
- For the best results and maximum flavour, use good, high quality chocolate and full fat cream cheese.
- If using 8"x 8" square baking tin, bake the brownies for 28-30 minutes for fudgy and gooey brownie. If you prefer more cakey texture, add 3-5 minutes to the baking time.
- Alternatively, use 10"x 8" baking tin, or any other baking tin you have available, similar in size. When using different size baking tin, make sure to adjust the baking times accordingly. For shallower, larger baking tin, you will reduce the baking time. For deeper, smaller tin the bake will need a bit longer in the oven.
- Store brownies in the airtight container in the fridge for up to 5 days. You can also freeze them. Slice into individual slices, wrap each slice in clingfilm or kitchen foil and place in the zip-lock bag or freezer-friendly container and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for couple of hours if you intend to eat them on the same day.
Nutrition
This post was originally published in March 2020. It has been updated with new photos, revised recipe and tips in June 2021.
Dana says
Loved this recipe but cream cheese went runny??? Not sure why?
Any tips?
Anna says
Hi Dana, thanks so much for your feedback! Sorry to hear that cream cheese turned runny! There could be few reasons, but the most common one is if the cream cheese was of the lower quality and had higher water content. I strongly recommend using full-fat Philadelphia, as it always produces best results. May I ask what type of cream cheese you used?
Toni says
I will definitttely make it again soon! Itt was so good! Everyone loved it!
Chef Dennis says
Yum! My wife will surely love this!
Ollie says
I think the recipe is incorrect. 115g of cream cheese is way too little for the cheesecake layer. I used this amount and the layer had the consistency of water so when it bakes it all falls to the edges. Looked at other recipes online and they all say around 225g/8oz. I used this amount on the second attempt and it turned out perfectly.
Simone Reeves says
I used 225g ofcreamcheese 115 wasn't enough come out beautiful waiting for it to cool .can I freeze these aswell
Anna says
Hi Simone, thanks for your feedback. You can freeze these brownies for up to 3 months, just wrap them tightly in kitchen foil and place in the freezer-friendly container.
Ayngelina says
These look so addicting, I am not much of a dessert person but I love cheesecake!
annabanana says
Thank you! It's honestly one of my all-time favourite desserts and we've been having it on repeat lately. Hope you will try it some time!
katherine says
Your photos are stunning, and these cheesecake brownies are incredible! Thanks for the awesome recipe.
annabanana says
Aww that's so lovely of you Kate, thanks so much! Hope you will enjoy the recipe!
Beth says
Dear Lord. My two favorites sweets in one bar! Thank you for giving me this recipe!
annabanana says
Hah, thanks so much for stopping by Beth, so happy to hear that you like this recipe!
Pam says
Well, you have combined two of my absolute favorite flavors - chocolate and cream cheese. It's got to be good with such yummy ingredients!
annabanana says
Glad to hear that Pam, it is match made in heaven, love this combo too!
Veena Azmanov says
I love Brownies and Cheese Cake brownies is definitely a treat. Delicious and yum. I love the swirl pattern to it.
annabanana says
Thanks Veena, it combines best of both! And the swirls are always so fun to make!
Kacey Perez says
This was the perfect quarantine snack when it has been time to indulge. So so so yummy with the mix of rich chocolate and creamy vanilla flavors.
annabanana says
Thanks so much Kacey, so happy to hear that you've enjoyed the recipe!
Jo says
Oh my goodness those cheesecake brownies looks sensational! They sure won't last even a couple of minutes soon as it comes out of the oven! Delicious!
annabanana says
Hey Jo, let's just say that it was a miracle I've managed to take these photos! And sounds about right, gone in about couple of minutes!
Danielle says
Fantastic brownies to make over the weekend. I mean, I've seen and tried so many different recipes, but this one stands out, that's for sure. I love the looks, and I can only imagine how delicious they are!
annabanana says
Aww you are very kind Danielle, thanks so much lovely! They taste even better than they look 😉 xx
Sharon says
These cheesecake brownies have the best of both worlds - brownie base with a creamy cheesecake layer.
annabanana says
Oh yes, marriage made in heaven!
Paige says
These are beautiful and they look delicious too! Love the technique you demonstrate as well!
annabanana says
Thanks Paige, glad you like the recipe! Have a great week ahead!
Bernice Hill says
Those are GREAT looking brownies..wow! I think if I baked up a try of these, they'd disappear very quickly around here.
annabanana says
Thank you Bernice! That is the only danger of these brownies, they disappear very fast! 😉
Denise says
These look delicious. I was just saying I want something chocolate, and then I read your post! If I have the ingredients in house, I am making these tonight!
annabanana says
That's great to hear, thank you Denise, let me know if you make them!
Chef Dennis says
This cheesecake brownies is absolutely heavenly mouthwatering! I love everything about this,, The chocolate brownie and the vanilla cheesecake are perfect together!
annabanana says
Thanks Dennis, it's definitely a match made in heaven, they are just the most delicious combo!
Bianca Zapatka says
I love cheesecake brownies but I always make them vegan! Yours look amazing, too! You should definitely try them with cherry pie filling included. It’s so yummy! 😋😘❤️
annabanana says
Hey Bianca! Cherry filling sounds absolutely amazing, I must try that when I make these brownies next! Thanks so much for stopping by and for this delicious suggestion!!!
Jacqueline Meldrum says
I have to admit I have made cheesecake brownies before and they were lush. I have to also admit they looked nothing like your beauties. Sharing these.
annabanana says
Awww thanks so much Jaqueline! It is one of these desserts that is hard to stop eating once you've started 😉 Glad you like these brownies, thanks for stopping by!
Julia says
I love your step-by-step photos. They make it very easy to understand the whole process. And, the brownies look incredible!
annabanana says
Thank you Julia, I'm so happy to hear that you have found these process shots helpful!
Angela says
These brownies are amazing! They didn't last long at my house.
annabanana says
Hah, same here, they were gone in minutes! Glad you liked them!
Kacey Perez says
These seriously look so amazing and easy to make! I love the step by step portion of this blog post. Makes things easier for me as baking can be hectic with two kids!
annabanana says
Glad to hear that you find the images helpful Kacey! Let me know if you give them a go!
Dannii says
You have combined my two favourite desserts. Amazing - I can't wait to try these.
annabanana says
That's great to hear Dannii! Thanks so much, let me know if you make these!
Jen says
This is exactly what I needed to satisfy my sweet tooth craving! I know these will not last long. Loved them!
annabanana says
They will hit the spot for sure, thanks so much Jen!
Jess says
Love this recipe Anna! Thanks for sharing all the step by step images, so helpful 🙂
annabanana says
Pleasure all mine Jess, thanks so much for stopping by! Glad to hear that you like the process shots!
Ela says
I love cheesecake brownies, made vegan ones which were also super yummy. Yours look beautiful Anna. 🙂
annabanana says
Hey Ela, thanks so much for stopping by! They're literally my new favourite treat! Must try your vegan version too! hugs x