These cheesecake brownies bring two beloved desserts together in one pan: rich, fudgy chocolate brownies topped with a smooth, creamy cheesecake layer. The brownie base is intensely chocolatey while the cream cheese topping adds a slightly tangy, velvety contrast. Swirled together, they create beautiful cream cheese brownies that look impressive yet are easy to prepare.
If you can’t decide between brownies and cheesecake, this recipe delivers the best of both worlds in a single, shareable tray.
Why You’ll Love This Recipe
These cheesecake brownies are dense and fudgy rather than cakey, with a creamy cheesecake layer that adds decadence to every bite.
They’re also simpler than they appear. Prepare two quick batters, layer them in an 8×8-inch pan, and swirl. There’s no need for complicated decorating or special equipment.
Most ingredients are pantry staples, so you won’t need anything unusual. This version uses unsweetened cocoa powder instead of melted chocolate, giving you an easy-to-make fudgy brownie much like a boxed mix but with better texture and flavor.
Ingredients You’ll Need
NOTE: Exact ingredient amounts and the full printable recipe are included in the recipe card later in this post.
For the Brownies
- Unsalted Butter – ½ cup (1 stick), melted to make the batter easy to combine.
- Granulated Sugar – 1 cup, which sweetens and helps create fudgy texture.
- Vanilla Extract – Enhances both the chocolate and cheesecake flavors.
- Eggs – 2 large eggs for structure and richness.
- Unsweetened Cocoa Powder – I recommend a blend of natural and Dutch-process for balanced depth and brightness.
- All-Purpose Flour – ½ cup; measure by spooning into the cup and leveling or weigh to avoid a dry, cakey result.
- Baking Powder – ¼ teaspoon for a slight lift without becoming cakey.
- Salt – A pinch to balance sweetness and enhance chocolate flavor.
For the Cheesecake Layer
- Cream Cheese – One 8-ounce block of full-fat, block-style cream cheese, brought to room temperature for smooth mixing.
- Granulated Sugar – ¼ cup to gently sweeten the cheesecake.
- Vanilla Extract – ½ teaspoon for flavor.
- Egg – One large, room-temperature egg to help the cheesecake set and stay creamy.
How to Make Cheesecake Brownies
Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a couple inches of overhang to lift the brownies out easily after baking. Lightly grease any exposed sides of the pan.
Step 1: Make the Brownie Batter
- Melt the butter in a microwave-safe bowl. Add the sugar and vanilla, then whisk to combine.
- Whisk in the eggs until smooth.
- Stir in the cocoa powder until fully incorporated.
- Add flour, baking powder, and salt; mix until just combined. Let the batter rest for 10 minutes so it cools and thickens. This brief resting time helps create a glossy, crackly top.
Step 2: Make the Cheesecake Batter
- Beat the room-temperature cream cheese, sugar, and vanilla with an electric mixer until completely smooth, scraping the bowl as needed.
- Add the room-temperature egg and mix just until combined. Do not overmix.
Step 3: Assemble the Cream Cheese Brownies
- Reserve ½ cup of the brownie batter for swirling on top. Spread the remaining batter evenly in the prepared pan.
- Pour the cheesecake batter over the brownie layer and smooth gently into an even layer.
- Dollop the reserved brownie batter over the cheesecake in several spots.
- Use a butter knife, skewer, or toothpick to make a few figure-eight swirls through the layers. Don’t over-swirl; fewer swirls preserve distinct ribbons of cheesecake and chocolate.
Step 4: Bake
- Bake at 350°F for about 30 minutes.
- Check for doneness by inserting a toothpick into the center. It should come out with a few moist brownie crumbs or some baked cheesecake clinging to it. If it looks wet, bake another 1–3 minutes.
- Cool completely in the pan before lifting out with the parchment overhang and cutting into squares.
How to Cut Cheesecake Brownies
Allow the brownies to cool fully for the cleanest slices. Lift the set slab from the pan using the parchment overhang and transfer to a cutting board. Use a sharp knife, wiping the blade between cuts, to create tidy squares. For even neater edges, chill the brownies briefly before cutting. This recipe yields 16 squares if cut into a 4×4 grid.
Storing and Freezing
TO STORE: Keep leftovers in an airtight container in the refrigerator for up to 1 week. Separate layers with parchment paper as needed. Serve chilled or let sit at room temperature for a few minutes for a softer texture.
TO FREEZE: Cool completely and cut into individual squares. Arrange pieces in a freezer-safe container with parchment between layers and freeze for 2–3 months. Thaw in the refrigerator before serving.
Recipe Notes
- Use block-style cream cheese. Tubs are more spreadable and can change the texture of the cheesecake layer.
- Bring ingredients to room temperature. Room-temperature cream cheese and egg blend smoothly and prevent lumps.
- Measure flour carefully. Too much flour makes brownies cakey; weigh or spoon and level for best results.
- Let the brownie batter rest. The 10-minute rest helps the batter thicken and contributes to a glossy top.
- Don’t over-swirl. Light figure-eight motions preserve distinct swirls of cheesecake and chocolate.
- Expect fudgy doneness. A few moist crumbs on a toothpick indicate perfect fudginess; a clean toothpick can mean overbaking.
What Kind of Cocoa Powder Should I Use?
Using a mix of half natural cocoa powder and half Dutch-process cocoa gives a balanced flavor: natural cocoa brings brighter, sharper notes while Dutch-process adds deep, smooth chocolate. If you only have one type, use what you have; a blend yields the most complex flavor.
FAQs
Yes, you can whisk the brownie batter by hand. For the cheesecake layer, an electric hand mixer makes it easier to achieve a completely smooth texture, but vigorous hand mixing can work if the cream cheese is very soft.
Lumps usually mean the cream cheese was still too cold. Let the block come to room temperature and beat it until smooth before adding the egg.
Yes. Because they contain a cream cheese layer, store leftovers in the refrigerator to maintain texture and safety.
Cheesecake Brownies
Ingredients
Brownies
- ½ cup (113 g) unsalted butter (1 stick), melted
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 6 Tbsp (30 g) unsweetened cocoa powder (half natural, half Dutch-process if possible)
- ½ cup (63 g) all-purpose flour (stir, spoon & level)
- ¼ tsp baking powder
- ¼ tsp salt
Cheesecake
- 8 oz (226 g) block-style cream cheese, room temperature
- ¼ cup (50 g) granulated sugar
- ½ tsp vanilla extract
- 1 large egg, room temperature
Instructions
- Preheat oven to 350℉. Line an 8×8-inch pan with parchment paper, leaving an overhang. Grease any exposed sides.
- BROWNIES: Melt butter, then whisk in sugar and vanilla. Add eggs and mix. Stir in cocoa until smooth. Fold in flour, baking powder, and salt. Let the batter cool and thicken for 10 minutes.
- CHEESECAKE: Beat cream cheese, sugar, and vanilla until smooth. Add the egg and mix until just combined.
- ASSEMBLE: Reserve ½ cup brownie batter. Spread remaining brownie batter in the pan. Pour and spread the cheesecake batter over it. Dollop reserved brownie batter over the cheesecake and swirl gently with a knife or skewer.
- BAKE at 350℉ for 30 minutes, or until a toothpick shows a few moist crumbs or baked cheesecake clinging. Cool completely before removing from the pan and slicing.
Notes
- To store: Refrigerate in an airtight container for up to 1 week.
- To freeze: Cut into squares and freeze in layers separated by parchment for up to 2–3 months. Thaw in the refrigerator.