This recipe blends two of my favorite desserts—cheesecake and brownies—into one irresistible treat. Each bite gives me the dense, fudgy richness of a brownie with the smooth, tangy creaminess of cheesecake swirled on top. The marble effect looks impressive, but it’s incredibly simple to make. Whether I’m baking for a party, a holiday, or just a quiet night in, these cheesecake brownies always hit the spot.

Why You’ll Love This Recipe

I love how easy this dessert is to make, yet it looks like I spent hours in the kitchen. The combination of chocolate and cream cheese is always a crowd-pleaser, and the texture contrast between the fudgy brownie base and the creamy cheesecake swirl keeps every bite interesting. I also like that it’s a versatile recipe—perfect to serve chilled for a clean finish or slightly warm for a gooier indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Brownie Layer:
• 120 grams unsalted butter, cut into cubes
• 150 grams dark chocolate, chopped into small pieces
• 150 grams granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 80 grams all-purpose flour, sifted
• 2 tablespoons unsweetened cocoa powder
• 1 pinch of salt

For The Cheesecake Filling:
• 200 grams full-fat cream cheese, softened to room temperature
• 60 grams powdered sugar, sifted
• 1 large egg, at room temperature
• ½ teaspoon vanilla extract

Directions

1. Preheat The Oven:
   I start by preheating the oven to 175°C (350°F). I grease a 20×20 centimeter square baking pan or line it with parchment paper to make cleanup easier.

2. Make The Brownie Batter:
   In a heatproof bowl, I melt the butter and chopped dark chocolate together using a double boiler or microwave in short intervals, stirring until smooth. Once melted, I whisk in the sugar until well combined. Then, I beat in the eggs one at a time, followed by the vanilla extract. I gently fold in the sifted flour, cocoa powder, and a pinch of salt until the batter is smooth and glossy.

3. Make The Cheesecake Mixture:
   In a separate bowl, I beat the softened cream cheese until creamy. I add the powdered sugar and beat again until smooth. Then, I mix in the egg and vanilla extract until everything is well combined and the mixture is silky.

4. Assemble The Layers:
   I pour half of the brownie batter into the prepared pan and spread it evenly. I spoon the cheesecake mixture on top, then pour the remaining brownie batter over the cheesecake layer. Using a knife or skewer, I gently swirl the two mixtures together to create a marbled pattern.

5. Bake The Brownies:
   I bake the assembled brownies in the preheated oven for 30 to 35 minutes. I check that the edges are set and the center is still slightly soft. This gives the brownies that perfect fudgy texture once they cool.

6. Cool And Slice:
   I let the brownies cool completely in the pan. For clean, neat slices, I chill them in the refrigerator for about 1 hour before cutting.

Servings And Timing

This recipe yields approximately 9 to 12 brownies, depending on how I slice them. The preparation takes about 15 minutes, baking requires 30 to 35 minutes, and I allow at least 1 hour for cooling and chilling. Altogether, I set aside around 1 hour and 45 minutes from start to finish.

Variations

• Add Nuts: I like adding chopped walnuts or pecans into the brownie batter for a crunchy twist.
• Double Chocolate: Sometimes, I stir chocolate chips into both the brownie and cheesecake layers for extra richness.
• Berry Swirl: A spoonful of raspberry or strawberry jam swirled into the cheesecake mixture gives a fruity kick.
• Espresso Flavor: I add a teaspoon of instant espresso powder to the brownie batter when I want to enhance the chocolate flavor.
• Gluten-Free Option: I’ve used a 1:1 gluten-free flour substitute with great results for friends who are sensitive to gluten.

Storage/Reheating

I store the cheesecake brownies in an airtight container in the refrigerator for up to 5 days. They taste great cold, but I also enjoy warming a slice in the microwave for about 10 to 15 seconds for a softer, gooier bite. If I want to freeze them, I wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. They last for up to 2 months in the freezer. When I want to serve them, I thaw them overnight in the fridge.

FAQs

How Can I Tell When The Cheesecake Brownies Are Done?

I check that the edges are firm and the center is just slightly jiggly. If I overbake, the cheesecake can dry out. I let them cool fully to set properly.

Can I Use Milk Chocolate Instead Of Dark Chocolate?

Yes, but I prefer dark chocolate because it balances the sweetness of the cheesecake layer. Milk chocolate will give a sweeter, creamier result.

Why Is My Cheesecake Layer Cracking?

Cracks can happen if I overmix the cheesecake batter or bake at too high a temperature. It doesn’t affect the flavor, but chilling helps smooth the texture.

Can I Make These Ahead Of Time?

Absolutely. I often bake them the night before and let them chill overnight. They slice more cleanly and taste even better the next day.

Can I Bake This In A Different Size Pan?

Yes, but it changes the baking time. If I double the recipe and bake it in a 9×13 inch pan, I extend the baking time to about 40 to 45 minutes.

Conclusion

These cheesecake brownies are one of my favorite desserts to make when I want something rich, satisfying, and visually impressive. I love the way the smooth cheesecake swirls contrast with the deep chocolate brownie base. With simple ingredients and easy steps, I get a bakery-quality treat right from my kitchen every time.