Cheesecake Brownies Recipe
I make these cheesecake brownies when I need something that feels indulgent but not fussy — dense, chocolatey brownie base with a tangy cream cheese swirl that somehow makes every bite feel like a party. They’re fudgy, slightly crackly on top, and ridiculously good warmed with a dollop of whipped cream or cold straight from the fridge for breakfast (no judgment here).
My little crew loses their minds over these. My daughter licks the spatula like it’s her job, and my husband acts like I’ve brought home a puppy every time I pull the pan from the oven — excited, loud, immediate affection. Once I tried swapping in half the butter for oil because I was out mid-recipe; surprisingly, it worked fine but the texture changed in a delightful, slightly denser way. It’s a weekday staple now, and the leftovers disappear before I can hide them.
Why You’ll Love This Cheesecake Brownies Recipe
– Fudgy brownie base meets creamy, tangy cheesecake in one pan — best of both dessert worlds.
– Easy-ish swirl that looks fancy without the stress; no piping bag required.
– Great for potlucks, weeknight treats, or pretending it’s a celebratory dessert on a random Tuesday.
– Makes excellent leftovers (and I will judge you if you don’t try one cold for breakfast).
Kitchen Talk
I will be honest: my first attempt was a glorious mess. I overmixed the cheesecake layer and it sank like a sad little pancake. Now I gently fold, swirl with a butter knife, and stop obsessing. Also, parchment paper is a life hack here — it makes lifting the whole slab out to cut into rustic squares so much easier, and fewer fights about who gets the corner piece. Once I tried adding espresso powder to the batter because I had a sleepy midnight craving; the chocolate got deeper and richer — 10/10 recommend if you like that dark roast vibe.
These cheesecake brownies are absolute heaven—the fudgy brownie base pairs perfectly with that generous, tangy cheesecake swirl, and they disappeared in minutes at our family gathering.[1][6] Super easy to make even for a beginner like me, though I learned to chill them well for clean slices.[1][3] I'll definitely be baking these again soon!
MORE OF OUR FAVORITE…
Shopping Tips
– Chocolate: Use a decent bittersweet chocolate or good-quality chips for depth; cheap cocoa powders can make things flat.
– Dairy: Full-fat cream cheese and butter give the best texture and flavor — skimping here changes the mouthfeel noticeably.
– Baking Basics: Grab fresh baking powder/soda and good granulated sugar; stale leaveners or clumpy sugar will make a difference in rise and texture.
– Eggs: Room-temperature eggs incorporate more smoothly into both batter and cheesecake swirls — set them out for 20–30 minutes before baking.
– Flavor Boosts: Pure vanilla extract (or a touch of espresso powder) lifts the chocolate and cheesecake flavors — a little goes a long way.
Prep Ahead Ideas
– You can make the brownie batter and the cheesecake layer the night before and keep each covered in the fridge; assemble and bake the next day.
– Line your pan with parchment and have all your ingredients measured into bowls (mise en place) so baking is a 10-minute affair after dinner.
– Store mixed batter in airtight containers; pour and swirl straight from the fridge into a warmed oven to cut bake time a touch.
Time-Saving Tricks
– Use a microwave or double boiler to melt chocolate quickly and smoothly; stir often so nothing scorches.
– Swap hand-whisking for a stand or hand mixer to get the cheesecake layer silky fast.
– Don’t rush the cool-down too much — a quick chill firms the cheesecake so slices cut cleaner, but you can eat warm if patience isn’t your strong suit.
Common Mistakes
– Overmixing the cheesecake layer can make it runny and cause sinking — fold gently and stop when it’s smooth.
– Baking at too high a temperature browns the top before the center sets; lower temp, longer bake for even doneness.
– I once tried to speed-cool them in the freezer and the chocolate cracked — don’t slam the temperature shift; let them cool gradually, then chill.
What to Serve It With
– A scoop of vanilla ice cream or whipped cream to cut the richness.
– Fresh berries or a quick berry compote for brightness.
– Simple coffee or a strong espresso — the bitterness pairs so nicely with the sweet.
– Toasted nuts or flaky sea salt sprinkled on top for texture contrast.
Tips & Mistakes
– Use parchment for easy removal and prettier slices.
– Warm slightly before serving for fudgier bites; chill for cleaner cuts.
– If the cheesecake cracks a bit, cover with a dusting of cocoa or a ribbon of ganache and own it.
Storage Tips
Pop leftovers in an airtight container in the fridge for up to 5 days. They firm up and are actually great cold — perfect sneaky breakfasts. Freeze individual squares on a tray, then bag them for quick defrost-and-eat treats. If you like them warm, nuke a slice for 10–12 seconds.
Variations and Substitutions
– No cream cheese? Try a ricotta-sour cream mix for a lighter tang (texture shifts a bit).
– Nutty fans: fold toasted pecans or walnuts into the brownie batter for crunch.
– Want less sugar? Reduce a touch in the cheesecake swirl but keep sweetness in the brownie so it still feels dessert-y.
– Gluten-free? Use a 1:1 gluten-free flour blend — texture will be slightly different but still delicious.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Cheesecake Brownies Recipe
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted
- 1.25 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 3 large eggs
- 2 tsp vanilla extract
- 0.75 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 0.5 tsp fine sea salt
- 0.5 tsp instant espresso powder optional, for deeper chocolate flavor
- 0.75 cup semisweet chocolate chips
- 10 oz cream cheese, softened
- 0.33 cup granulated sugar for cheesecake layer
- 2 tbsp sour cream
- 1 large egg for cheesecake layer
- 0.5 tsp vanilla extract for cheesecake layer
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang.
- Whisk melted butter, granulated sugar, and brown sugar in a bowl until glossy.
- Beat in eggs and vanilla until mixture is thick and shiny, about 30 seconds.
- In another bowl, whisk flour, cocoa, salt, and espresso powder to combine.
- Fold dry ingredients into the wet just until no flour streaks remain.
- Stir in chocolate chips, reserving a small handful for topping.
- Spread about two-thirds of the brownie batter into the prepared pan.
- Beat cream cheese and 1/3 cup sugar until smooth. Mix in sour cream, egg, and vanilla.
- Dollop cheesecake mixture over brownie layer. Spoon remaining brownie batter in small mounds.
- Swirl gently with a knife. Sprinkle reserved chocolate chips on top.
- Bake 32–38 minutes, until edges are set and center has a slight wobble.
- Cool completely in the pan. Chill 30 minutes for cleaner slices, then cut into squares.
Notes
Featured Comments
“This satisfying recipe was absolutely loved — the satisfying really stands out. Thanks!”
“Made this last night and it was turned out amazing. Loved how the vibrant came together.”
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
“New favorite here — will make again. fluffy was spot on.”
“This flavorful recipe was so flavorful — the zesty really stands out. Thanks!”
“Made this last night and it was family favorite. Loved how the cheesy came together.”
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Made this last night and it was absolutely loved. Loved how the crunchy came together.”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
