Peanut Butter Cheesecake Brownies

These Peanut Butter Cheesecake Brownies are the ultimate dessert mash-up. Rich, fudgy chocolate brownie meets creamy peanut butter cheesecake in every dreamy, decadent bite. Swirled to perfection and baked until just set, they’re the kind of treat that disappears the second you slice into them.

The first time I made Peanut Butter Cheesecake Brownies, I wanted something indulgent for a family movie night. My husband is a peanut butter fanatic, and my daughter never says no to brownies—so I figured, why not both? After one bite, they both looked at me like I’d just invented dessert. Now they’re a staple anytime we need a treat that feels extra special.

Why You’ll Love Peanut Butter Cheesecake Brownies

• Fudgy Chocolate + Creamy Peanut Butter—a match made in dessert heaven

• Beautiful Swirls that look bakery-worthy

• Easy to Make using basic pantry ingredients

• Perfect for Sharing (but you might not want to)

Ingredients Notes For Peanut Butter Cheesecake Brownies

• Brownie Base: Use your favorite homemade recipe or a quality boxed mix

• Cream Cheese: Softened to room temp for smooth blending

• Peanut Butter: Creamy style works best—avoid natural types for texture

• Egg: Adds structure to the cheesecake layer

• Sugar: Sweetens the cheesecake swirl

• Vanilla Extract: Rounds out the flavor

• Chocolate Chips (Optional): For extra melty goodness

Recipe Steps

1. Preheat Oven: Set to 350°F (175°C). Line an 8×8-inch pan with parchment paper or grease it lightly.

2. Make the Brownie Batter: Prepare your brownie base and pour most of it into the pan, reserving about ½ cup for topping.

3. Make the Peanut Butter Cheesecake Swirl: In a bowl, beat softened cream cheese, peanut butter, sugar, egg, and vanilla until smooth.

4. Layer & Swirl: Gently spoon the cheesecake mixture over the brownie layer. Dollop the reserved brownie batter on top and use a knife to swirl the two together.

5. Bake: Bake for 35–40 minutes, or until the center is just set and a toothpick comes out with moist crumbs.

6. Cool & Chill: Let cool completely, then chill in the fridge for at least 1 hour before slicing for clean layers.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days

• Freezer: Freeze cut squares for up to 2 months—thaw in fridge before serving

Variations & Substitutions

• Add Crunch: Sprinkle chopped peanuts or pretzels on top before baking

• Extra Chocolatey: Add chocolate chips or a drizzle of ganache

• Nut-Free: Try almond butter or cookie butter instead of peanut butter

Frequently Asked Questions

Can I use boxed brownies? Yes! Just prepare as directed and add the cheesecake swirl on top.

How do I get clean slices? Chill first and use a sharp knife wiped clean between cuts.

Can I skip the swirl and layer it instead? Totally—it’ll still taste amazing with a layered look.

These Peanut Butter Cheesecake Brownies are rich, gooey, and completely irresistible—perfect for anyone who believes peanut butter and chocolate were made for each other. 🍫🥜💕

Peanut Butter Cheesecake Brownies

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Course: Dessert

Kitchen: American

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

Ingredients

 

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• ▢ For the Brownie Layer:
• ▢ ½ cup 0.25 lbs unsalted butter, melted
• ▢ 1 cup 0.5 lbs granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ ⅓ cup 0.12 lbs unsweetened cocoa powder
• ▢ ½ cup 0.25 lbs all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ ½ cup 0.25 lbs semi-sweet chocolate chips (optional)
• ▢ For the Peanut Butter Cheesecake Swirl:
• ▢ 8 oz 0.5 lbs cream cheese, softened
• ▢ ⅓ cup 0.17 lbs creamy peanut butter
• ▢ ¼ cup 0.13 lbs granulated sugar
• ▢ 1 large egg
• ▢ ½ teaspoon vanilla extract

Instructions

• Preheat the Oven:
• Preheat to 350°F (175°C).
• Line an 8x8-inch or 9x9-inch baking pan with parchment paper or grease lightly.
• Make the Brownie Batter:
• In a large bowl, mix melted butter and sugar until smooth.
• Add eggs and vanilla, beating until glossy.
• Stir in cocoa powder, flour, salt, and chocolate chips (if using) until just combined.
• Make the Peanut Butter Cheesecake Layer:
• In a separate bowl, beat cream cheese, peanut butter, and sugar until smooth.
• Add egg and vanilla, mixing until creamy and well blended.
• Assemble the Brownies:
• Pour most of the brownie batter into the prepared pan (reserving about ¼ cup for swirling).
• Spread the peanut butter cheesecake mixture evenly over the brownie base.
• Dollop the reserved brownie batter on top and swirl gently with a knife or toothpick.
• Bake:
• Bake for 30–35 minutes, or until the center is set and a toothpick comes out with moist crumbs.
• Let cool completely in the pan before slicing.
• Serve & Enjoy:
• For clean cuts, chill brownies for 30 minutes before slicing. Store in the fridge for up to 5 days.