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!
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.
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.
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.
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!
- 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.
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.
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.
- 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!
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- 8' x 8' baking tin (see notes for the alternative sizes)
- baking paper
- hand-held electric mixer (optional)
- mixing bowls
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
- 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.
- 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.
This post was originally published in March 2020. It has been updated with new photos, revised recipe and tips in June 2021.