If you love the marriage of fudgy chocolate and creamy cheesecake, then Cheesecake Brownies are about to become your new favorite treat. Picture this: rich, dense brownie swirled with a luscious layer of cheesecake, baked to perfection. Every bite brings you a little bit of tang, a little bit of chocolatey sweetness, and that magical marbled top that feels like a mini-work of edible art. Not only are Cheesecake Brownies a total showstopper on any dessert table, but they’re also deceptively easy to whip up, making them perfect for bakers of any skill level!

Cheesecake Brownies Recipe - Recipe Image

Ingredients You’ll Need

The magic behind Cheesecake Brownies comes from a handful of pantry staples and a touch of cream cheese goodness. Every ingredient here plays a unique role, creating those dreamy layers and unforgettable flavor twists.

Unsalted butter (1/2 cup, melted): Gives the brownies that melt-in-your-mouth richness and keeps every square deliciously moist.
Granulated sugar (1 cup for brownies, 1/4 cup for cheesecake): Lends sweetness and helps with that signature fudgy chew in both layers.
Large eggs (2 for brownies, 1 for cheesecake): Bind everything together while adding tenderness and richness to both layers.
Vanilla extract (1 tsp for brownies, 1/2 tsp for cheesecake): Infuses warmth and a hint of floral aroma that brings out the best of each layer.
Unsweetened cocoa powder (1/3 cup): Deep chocolate flavor is the heart of any good brownie; use dark cocoa for more intensity.
All-purpose flour (1/2 cup): Just the right amount to bind the batter without making it cakey.
Salt (1/4 tsp): A little goes a long way, heightening all the other flavors.
Baking powder (1/4 tsp): Ensures a gentle lift so your brownies are dense but not heavy.
Cream cheese (8 oz, softened): The luscious star of the cheesecake swirl – make sure it’s soft for the smoothest texture.

How to Make Cheesecake Brownies

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it – this helps you lift out the brownies with ease, making sure none of that marbled top sticks!

Step 2: Whip Up the Brownie Batter

In a large mixing bowl, stir together the melted butter, 1 cup sugar, 2 eggs, and 1 teaspoon vanilla extract until everything is beautifully smooth. Next, sift in the cocoa powder, flour, salt, and baking powder. Stir gently, just until the batter comes together. Be careful not to overmix so your brownies stay soft and fudgy.

Step 3: Make the Cheesecake Swirl

Grab a separate bowl for the cheesecake layer. Beat the softened cream cheese with the remaining 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract. Mix until the texture is creamy and lump-free – a quick extra whisk makes all the difference for a silky swirl!

Step 4: Layer and Swirl

Pour most of the brownie batter into your prepared pan, but save about 1/4 cup for the top. Smooth it out evenly. Next, spread the cheesecake mixture right on top. Dollop the reserved brownie batter over the cheesecake and use a knife or skewer to swirl the two batters together until you get a pretty marbled effect – don’t overdo it, a few dramatic swirls look best.

Step 5: Bake and Cool

Pop your pan into the oven and bake for 35 to 40 minutes. The edges will puff and the center will look set with maybe just a slight jiggle. A toothpick inserted into the center should come out with only a few moist crumbs. Let the Cheesecake Brownies cool completely in the pan before you slice them into squares – this patience is the hardest step, but it’s worth it!

How to Serve Cheesecake Brownies

Garnishes

Dress up your Cheesecake Brownies with a dusting of cocoa powder, a sprinkle of powdered sugar, or even a handful of chocolate chips or shaved chocolate on top. For a pop of color, fresh raspberries or sliced strawberries make each piece look extra special!

Side Dishes

Turn these brownies into a full dessert plate by serving them with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of salted caramel sauce. A little swirl of raspberry puree also cuts through the richness beautifully.

Creative Ways to Present

Try cutting your Cheesecake Brownies into small, bite-sized cubes and serving them on a platter for parties. Stack them high for a dessert “tower,” or stick them on skewers and serve them fondue-style with dipping sauces. They even make stunning edible gifts wrapped in parchment and tied with twine!

Make Ahead and Storage

Storing Leftovers

Cheesecake Brownies keep wonderfully in the fridge. Just cover the pan tightly with foil or move slices to an airtight container. They’ll stay fresh for up to five days and some say they taste even better on day two, after the flavors have had time to mingle!

Freezing

You can absolutely freeze Cheesecake Brownies. Once cooled and sliced, wrap individual brownies tightly in plastic wrap and store in a freezer-safe container. They’ll keep for up to three months. Thaw at room temperature or in the fridge overnight for a quick treat anytime.

Reheating

If you’d like that fresh-from-the-oven feel, microwave a square for 10-15 seconds. The brownie layer turns gooey, while the cheesecake swirl softens up, making each bite extra decadent and comforting.

FAQs

Can I double this Cheesecake Brownies recipe?

Yes! Simply double all the ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time; you may need to add a few extra minutes to accommodate the larger batch.

Why did my cheesecake swirl sink?

If your cheesecake layer is too thin or the brownie batter is too loose, the cream cheese mixture can sink. Make sure your brownie batter isn’t overly runny and your cream cheese is well whipped for best results.

Can I use low-fat cream cheese?

You can, but keep in mind that full-fat cream cheese gives the best texture and flavor for Cheesecake Brownies. Low-fat options may make the swirl less creamy and a bit less rich.

What kind of cocoa powder works best?

Both natural and Dutch-processed cocoa powder will work, but for a deeper, more complex chocolate flavor, opt for dark or Dutch-processed cocoa. It creates a richer contrast with the tangy cheesecake layer.

How do I get neat slices?

Let your Cheesecake Brownies cool completely, then chill them in the fridge for an hour or so before slicing. Use a sharp knife wiped clean between each cut for those perfect, bakery-style squares.

Final Thoughts

If you’re craving a dessert that’s as easy to make as it is impressive to share, Cheesecake Brownies are the answer. Trust me, your friends and family will rave about every bite, and you’ll find yourself coming back to this recipe time and time again. Give it a try and let your kitchen fill with the irresistible aroma of chocolate and cheesecake mingling together!

Cheesecake Brownies Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 50 minutes
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Indulge in the irresistible combination of rich chocolate brownie and creamy cheesecake with these Cheesecake Brownies. A decadent dessert perfect for any occasion!

Ingredients

Scale

Brownie Layer:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Cheesecake Layer:

8 oz cream cheese (softened)
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan.
Mix Brownie Batter: Combine melted butter, sugar, eggs, and vanilla. Add cocoa powder, flour, salt, and baking powder; mix well.
Layering: Pour most of the brownie batter into the pan. Reserve some for the top.
Prepare Cheesecake: Beat cream cheese, sugar, egg, and vanilla until smooth. Spread over the brownie layer.
Marbling: Drop spoonfuls of reserved brownie batter over the cheesecake layer. Swirl with a knife.
Bake: Bake for 35–40 minutes until set. Let cool before slicing.