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
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.
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.
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.
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.
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.
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.
Rich, fudgy brownies swirled with creamy cheesecake for the ultimate dessert mashup. These cheesecake brownies combine the best of both worlds — the deep chocolate flavor of brownies and the tangy smoothness of cheesecake, beautifully marbled for a stunning presentation.
Author:Sophia
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour 45 minutes (including cooling)
Yield:9–12 brownies
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
For The Brownie Layer:
120 g unsalted butter, cut into cubes
150 g dark chocolate, chopped
150 g granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
80 g all-purpose flour, sifted
2 tablespoons unsweetened cocoa powder
Pinch of salt
For The Cheesecake Filling:
200 g full-fat cream cheese, softened
60 g powdered sugar, sifted
1 large egg, at room temperature
½ teaspoon vanilla extract
Instructions
Preheat oven to 175°C (350°F). Grease or line a 20×20 cm (8×8 inch) baking pan with parchment paper.
In a heatproof bowl, melt butter and dark chocolate together using a double boiler or microwave in short bursts, stirring until smooth.
Whisk in the sugar, then add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gently fold in the sifted flour, cocoa powder, and salt until just combined and smooth.
In a separate bowl, beat cream cheese until creamy. Add powdered sugar, mixing until smooth, then add egg and vanilla, blending until silky.
Pour half of the brownie batter into the prepared pan and spread evenly. Spoon cheesecake mixture over it, then top with remaining brownie batter.
Using a knife or skewer, swirl the two batters together to create a marbled pattern.
Bake for 30–35 minutes, until edges are set and the center is slightly soft.
Cool completely in the pan, then chill for 1 hour before slicing for clean edges.
Notes
Do not overbake — the center should remain slightly soft for fudgy texture.
For extra richness, add chocolate chips or espresso powder to the brownie batter.
Chill before slicing for neat, bakery-style squares.
Store in the refrigerator for up to 5 days or freeze for up to 2 months.
For gluten-free brownies, use a 1:1 gluten-free flour blend.
