These cheesecake brownies are a rich and fudgy chocolate brownie topped with a layer of sweetened cream cheese. A show stopping dessert that’s easy to make and always gets rave reviews!

You can never go wrong with a good chocolate dessert, some of my favorite include chocolate coconut cake, chocolate peanut butter pie, homemade blondies and these amazing cream cheese brownies.

Cheesecake Brownies Recipe | Cream Cheese Brownies | Homemade Brownies #brownies #cheesecake #chocolate #dessert #dinneratthezoo Cheesecake Brownies Recipe | Cream Cheese Brownies | Homemade Brownies #brownies #cheesecake #chocolate #dessert #dinneratthezoo

Cheesecake brownies with a rich brownie base and cream cheese topping.

Brownies and cheesecake are both great desserts on their own, but when you combine the two, you get these fabulous cheesecake brownies that are worthy of any special occasion! Looking for more dessert inspiration? Don’t miss my Oreo brownies and cake truffles!

How do you make cheesecake brownies?

The first step is to make the batter, which is full of melted chocolate, butter, sugar, eggs, cocoa powder and flour. A generous amount of chocolate chips are also added to the mix. Part of the brownie batter goes into a pan, then a layer of cheesecake is poured over the top. The final step is to add dollops of the remaining brownie batter and swirl it with the cream cheese mixture. Bake your brownies, then cool and enjoy.

Brownie batter and chocolate chips in a mixing bowl.

Tips for cheesecake brownies

  • This recipe uses semisweet chocolate chips as the primary flavoring agent. The chocolate is both melted into the batter and stirred in as chips. Do not use Nestle Toll House chocolate chips for this recipe. Nestle chocolate chips do not melt smoothly and will not work in these brownies. I recommend using Guittard or Ghirardelli chocolate chips.
  • I use a long wooden skewer to swirl the batters together; a butter knife will also work.
  • These brownies can be stored in an airtight container at room temperature for up to 5 days.
  • I recommend cutting these brownies into small pieces as they’re quite rich!

Brownies topped with a layer of cheesecake and dollops of chocolate batter.

Cheesecake brownie variations

I typically make these brownies as written, but you can add other flavors to the recipe to change up the flavor.

  • Raspberry: Stir 1/2 cup mashed raspberries into the cheesecake layer.
  • Mint: Add 1/2 teaspoon mint extract to the brownie layer and a few drops of green food coloring to the cheesecake layer.
  • Oreo: Sprinkle 3/4 cup of crushed oreos over the top of the brownies before they go into the oven.
  • Peanut Butter:  Add 1/2 cup peanut butter to the cream cheese layer.

Swirled chocolate and cream cheese brownie batters in a baking pan.

WHAT MAKES BROWNIES FUDGY?

These brownies are of the fudgy variety, which I prefer over the more cake-like brownies. Fudgy brownies have a higher fat to flour ratio, which means they contain more chocolate and butter than the cake style variety. Cake-like brownies also tend to contain more eggs than fudgy brownies.

Marbled cheesecake brownies with chocolate and cream cheese.

CAN YOU FREEZE BROWNIES?

Cream cheese brownies are a great candidate for the freezer. Simply wrap the bars individually with plastic wrap, then place them in a resealable bag in the freezer for up to 2 months. You can thaw your brownies at room temperature when you’re ready to eat them.

These cream cheese brownies have become one of my go-to desserts. They’re portable, delicious and look so very impressive! You’ll be sure to get rave reviews when you serve up this treat.

More decadent desserts

5 from 31 votes

Cheesecake Brownies

AuthorSara Welch
Cheesecake brownies with a rich brownie base and cream cheese topping.
These cheesecake brownies are a rich and fudgy chocolate brownie topped with a layer of sweetened cream cheese. A show stopping dessert that's easy to make and always gets rave reviews!
Time
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course Dessert
Cuisine American
Serves 12

Ingredients 

For the brownie layer

  • 1/2 cup unsalted butter cut into cubes
  • 1 3/4 cups semisweet chocolate chips divided use, do not use Nestle
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup all purpose flour
  • 3 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • cooking spray

For the cheesecake layer

  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/4 teaspoon vanilla

Instructions 

  • Preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with parchment paper, leaving an overhang of parchment on both sides. Coat the parchment lined pan with cooking spray.
  • For the brownies: Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave in 30 second increments until just melted. Stir until smooth.
  • Let the chocolate mixture cool for 5 minutes. Whisk in the sugar, then whisk in the eggs, one by one. Finally, whisk in the vanilla extract.
  • Add the flour, cocoa powder and salt to the bowl. Stir gently until just combined. 
  • Reserve 1/4 of of the brownie batter in a separate bowl. 
  • Fold the remaining chocolate chips into the larger amount of the brownie batter.
  • Spread the larger amount of batter evenly into the prepared pan.
  • For the cheesecake filling: Place the cream cheese and sugar in a bowl. Beat with a mixer for 2-3 minutes or until smooth and creamy. Add the egg and vanilla extract, then beat until smooth.
  • Pour the cheesecake mixture over the brownie batter in the pan.
  • Add 1 tablespoon of very hot water to the reserved brownie batter. Stir until smooth.
  • Dollop the brownie batter over the cheesecake. Use a skewer or knife to swirl the two batters together.
  • Bake for 30-35 minutes or until a toothpick inserted into the center of the brownies comes out clean or with just a few crumbs attached.
  • Cool the brownies completely.
  • Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve.

Nutrition

Calories: 381kcal | Carbohydrates: 33g | Protein: 5g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 128mg | Potassium: 217mg | Fiber: 2g | Sugar: 22g | Vitamin A: 565IU | Calcium: 46mg | Iron: 2.5mg

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Comments

    1. I’ve had a lot of readers report having difficulty when using Nestle chocolate chips because they contain stabilizers that make them hold their shape and not melt. I tested my candy and baked goods recipes using multiple types of chocolate chips and I found the same thing. That being said, some people have used Nestle without issues, you’ll know whether they’ll work or not when you attempt step 2. If they melt and can be stirred to a smooth chocolate mixture, they’re fine to use.

  1. 5 stars
    Followed the recipe exactly, and my family loved them. The brownie is very rich and I will be thick as batter. For those non-bakers, do not shy away from making these. I don’t even have a mixer and was able to make the cheesecake with lots of stirring. Thanks for the recipe

  2. 5 stars
    Okay, these are freaking amazing. Earlier I posted a review of the recipe itself – I had some doubts about the process – and despite the minor hiccups, these will be my go-to brownie when I really want to wow the crowd. These are phenomenal!

    What I learned:
    1. Beating the eggs into the chocolate mixture will alter the batter’s volume and texture, but the brownies will still be scrumptious, perhaps slightly less dense but incredibly rich and fudgy. I haven’t made these twice so I’m just basing that off of other brownie recipes I have made – those where the egg is just mixed in (like this one) and not beaten in have a darker, gooier batter and super fudgy consistency in my experience.
    2. If you use an 8×8 pan, you may wish to reserve less than 1/4 of that delicious batter if you wish to attain that lovely feathered look. I used 1/4 of the batter with an 8×8 pan and was left with sandwiched layers: thick brownie base, cream cheese middle, crunchy brownie crust – none of that gorgeous cream cheese parquet. They taste incredible but were a real pain to slice – the layers want desperately to go their separate ways. I had no option but to eat the many, many broken brownie bits..to punish them.
    3. I am always and forever from this day forward going to grease parchment and sling-line bar cookie pans. I medivac’ed those babies onto a rack for easy cooling and my pan looks cleaner now than when I put the whole mess in!
    4. Bottom line: Unbelievable! You cannot screw this recipe up no matter how hard you overthink it.

    4.

  3. 5 stars
    These were the best cheesecake brownies I ever made, and surprisingly easy! Highly recommended. If there’s one personal preference I could add, it’s that I’d like a little bit more cheesecake in the mix. I may double or do 1.5x the cheesecake layer next time (which may even be tonight…) 😉 Thanks for sharing, this is definitely a keeper!

  4. 5 stars
    Brownies and cheesecake are delicious on there own but put them together and it takes a whole new level. So heavenly!

  5. 5 stars
    Looks extremely delicious! I’m sure everyone will definitely love it, so excited to make this!

  6. 5 stars
    These look like the perfect balance of chocolate, chewy and delicious! I will have to make these to satisfy my sweet tooth!