My cheesecake brownies feature the best of both worlds: a rich, fudgy brownie layer paired with a simple, homemade cheesecake! I use pantry ingredients to make the whole thing super easy to make too.
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
My Fudgy Cream Cheese Brownies
When it comes to indulging, I have to admit I’m more of a sweet person at heart. But my husband, Ben, of 10 years would take a plate full of crispy fries over a chocolate bar any day. My two children tend to take after me, which means I’ve got a house full of sweet tooths on my hands that love my cheesecake brownies.
While I have a huge sweet tooth, I can only make the same brownies so many times in a row before I crave something a little different. That’s where these come in. It’s like the best of both worlds with a little cheesecake and a lot of fudgy brownie goodness.
And because I have a house full of chocolate lovers, these are gone within 2 days. Which is great because if they stuck around, it would be me eating the whole dish of cream cheese brownies nonstop since my office is right to my kitchen.
Need more chocolate desserts? I’ve got you covered with my chocolate dip, turtle cookies, chocolate Cool Whip, red velvet brownies, chocolate cream cheese frosting, and condensed milk brownies.
Cheesecake Brownie Recipe Ingredients
- Unsalted Butter -gives the brownies a fudgy and creamy taste
- Semi-Sweet Chocolate Chips – gives some extra chocolate flavor to the bro
- Granulated Sugar – adds the sweetness to the dessert
- Eggs – I use room temperature eggs to get the best results
- Vanilla – to enhance the flavor of the brownies
- Cocoa Powder – because I love a good chocolatey brownie
- Flour – I use normal all-purpose flour
- Salt – brings out all of the natural flavors of every ingredient
- Cream Cheese – I use a block of cream cheese at room temporary
- Heavy Whipping Cream – to make the cheesecake topping
How to Make Cheesecake Brownies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and line a 9-inch pan with parchment paper, then grease with nonstick cooking spray.
STEP TWO: Add the butter and chocolate chips to a microwave-safe bowl and heat in 30-second bursts until melted and smooth. Whisk in the sugar and the vanilla extract, then whisk in 1 egg at a time.
STEP THREE: In a separate bowl, combine the flour, salt, and cocoa powder, then stir it into the chocolate mixture. Remove some of the batter from the bowl and set aside.
STEP FOUR: Use a spatula to spread the brownie batter into the bottom of the prepared pan.
STEP FIVE: Place the cream cheese and sugar in a large bowl and mix with an electric mixer until smooth. Add the vanilla, egg, and heavy whipping cream and mix again. Spread the cheesecake mixture evenly over the brownie layer.
STEP SIX: Add hot water to the remaining brownie mixture to soften, then dollop it on top of the cream cheese layer. Use a knife to run through the dollops to create chocolate swirls.
STEP SEVEN: Bake for 25-30 minutes or until set. Allow the brownies to cool completely before cutting and serving. Enjoy!
Tips for the Best Cheesecake Chocolate Brownies
- For both layers, make sure the eggs and cream cheese are at room temperature. It makes the batter much easier to combine — and prevents any lumps in the cheesecake mixture in particular.
- I always stir the butter and chocolate chips between each 30-second burst so the mixture melts evenly in the microwave. It also helps keep anything from burning.
- Don’t overmix the brownie batter or the cheesecake mixture. The brownies could come out too dense, while the cheesecake may begin to crack due to all of that excess air.
- Less is more when it comes to swirling the extra brownie batter on top. Run the knife (or skewer or chopstick, whatever works!) just a few times through. Otherwise, the two layers will combine into one, almost muddy-looking mess. Not what I’m going for here!
- I start checking for doneness around the 25-minute mark to avoid overbaking. The key is to look for a slightly jiggly cheesecake center. Don’t worry, it will firm up as it cools.
Cheesecake Brownie Variations and Substitutions
- Chopped nuts like walnuts, pecans, or almonds add a nice crunch to the brownie layer!
- A teaspoon or so of espresso powder will give the brownies an even more intense, chocolate flavor. Don’t worry, they won’t taste like coffee.
- My son loves berries, so when I make these for his birthday, I add some blueberry or strawberry jam to the cheesecake mixture. It also provides a nice pop of color!
- And my daughter loves her peanut butter, so I swirl a few spoonfuls of PB into the cheesecake when I make these for her.
- I’ve used this recipe to make mini cheesecake brownies too! Simply follow the instructions, but use a muffin tin instead and adjust the bake time to 18-20 minutes.
- Or, slice them into longer pieces to create cheesecake brownie bars.
Cheesecake Brownies FAQs
What is the best kind of cocoa powder to use for brownies?
The best cocoa powder for brownies is unsweetened, natural cocoa powder. I find that it has the richest, most chocolatey flavor, and it works really well with the other ingredients to create the fudgy texture I want. I’ve used Dutch-processed cocoa in the past — it works in a pinch, but unsweetened cocoa powder really is the better option.
How do I know when the cream cheese brownies are fully baked?
The brownies are fully baked when the cheesecake center is still a bit wobbly and a toothpick inserted into the center comes out clean or with few crumbs. Again, I usually start checking for doneness around 25 minutes so I don’t mistakenly overbake them!
Do I need to refrigerate brownies with cream cheese?
Yes, I always keep brownies with cream cheese in the refrigerator because cream cheese contains dairy. Once cooled, store them in an airtight container in the fridge for up to 5 days. They can be enjoyed chilled, but I like to leave them to sit at room temperature for 10-15 minutes before serving for the best texture and flavor.
Can I freeze this cream cheese chocolate brownie recipe?
Yes, my recipe for cream cheese chocolate brownies freezes well for up to 3 months. I cut them into squares then wrap them individually so I can pull out as many (or as few!) as I want at a time. Leave them out at room temperature to thaw for 1-2 hours before serving.
More Easy Dessert Recipes
- Peanut butter balls
- Fruit dip recipe
- 3 ingredient banana pudding
- Lemon poke cake
- Pineapple dump cake recipe
Easy Cheesecake Brownies
Equipment
Ingredients
Brownie Ingredients:
- 1 stick unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1/2 teaspoon vanilla
- 3 tablespoons cocoa powder
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
Cheesecake Ingredients:
- 1 block cream cheese room temperature
- 1 large egg room temperature
- 1/4 cup granulated sugar
- 2 tablespoons heavy whipping cream
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9 inch pan with parchment paper and then spray it with nonstick cooking spray. Leave an overhang with the parchment paper so that it is easy to lift it out of the pan after cooking.
- Prepare the brownie mix: In a microwave safe bowl, place the butter and the chocolate chips. Microwave in 30 second intervals, stirring after each interval, until the mixture is melted and smooth.
- Whisk in the sugar and then the vanilla extract. Next whisk in one egg at a time.
- In a separate bowl, mix the flour, salt and cocoa powder and then incorporate into the chocolate mixture. Remove ¼ cup of batter from the bowl and set aside.
- Spread the brownie batter into the prepared pan.
- Prepare the cheesecake mixture: In a large bowl place the cream cheese and sugar. Using a hand mixer or a stand mixer fitted with a whisk attachment, cream until it is smooth, about 2-3 minutes. Add the egg and vanilla extract and beat until it is smooth.
- Spread the cheesecake mixture over the brownie mixture.
- Add ½ tablespoon hot water to the ¼ of brownie mixture to soften it up. Add dollops over the cream cheese mixture. Using anything like a skewer, a knife or even a chopstick, run it through the dollops creating the chocolate swirls.
- Bake for 25-30 minutes until it is set and a toothpick can be inserted into the center and it comes out clean or with just a few crumbs.
- Allow it to cool completely before cutting.
Notes
- Make sure the eggs and cream cheese are at room temperature. It makes the batter much easier to combine and prevents any lumps in the cheesecake mixture.
- Stir the butter and chocolate chips between each 30-second burst so the mixture melts evenly in the microwave. It also helps keep anything from burning.
- Don’t overmix the brownie batter or the cheesecake mixture. The brownies could come out too dense, while the cheesecake may begin to crack due to all of that excess air.
- Less is more when it comes to swirling the extra brownie batter on top. Run the knife (or skewer or chopstick, whatever works!) just a few times through. Otherwise, the two layers will combine into one, almost muddy-looking mess.
- Start checking for doneness around the 25-minute mark to avoid overbaking. The key is to look for a slightly jiggly cheesecake center. Don’t worry, it will firm up as it cools.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
