Dessert

Irresistible Cheesecake Brownies Recipe

ByOlivia Monroe January 5, 2026January 5, 2026

Introduction

Cheesecake brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy cheesecake swirl. This irresistible treat is perfect for anyone who loves both chocolate and cheesecake in one delightful dessert.

A stack of two thick square brownie pieces sits on white parchment paper on a white plate over a white marbled surface. Each brownie has three visible layers: a smooth, dense dark brown base layer, a creamy white middle layer that looks soft and slightly textured, and a cracked, shiny dark brown top layer with a thin, delicate crust. The edges are sharp, and crumbs are lightly scattered around. The background is softly blurred with more brownies visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Granulated Sugar
1/2 cup Unsweetened Cocoa Powder
2 large Eggs
1/2 cup All-Purpose Flour
1/2 cup Unsalted Butter
1 teaspoon Vanilla Extract
1/2 cup Chocolate Chips (optional)
8 oz Cream Cheese
1/2 cup Powdered Sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing or lining it with parchment paper.
Step 2: In a large bowl, whisk the melted butter with granulated sugar until well blended. Add the eggs one at a time, beating well after each addition.
Step 3: Sift the cocoa powder and all-purpose flour into the brownie batter. Gently stir until just combined to avoid overmixing.
Step 4: In a separate bowl, blend the cream cheese with powdered sugar and vanilla extract until smooth and creamy to create the cheesecake layer.
Step 5: Pour half of the brownie batter into the prepared pan, spreading it evenly. Dollop the cheesecake mixture over the batter, then swirl gently with a knife or skewer to create a marbled effect.
Step 6: Pour the remaining brownie batter over the top and spread evenly. Optionally, sprinkle chocolate chips over the surface for extra chocolate flavor.
Step 7: Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
Step 8: Allow the brownies to cool completely in the pan before slicing to help them set and hold their shape.

Tips & Variations

Use full-fat cream cheese for a richer, creamier cheesecake swirl.
Add a pinch of espresso powder to the brownie batter to intensify the chocolate flavor.
Try swirling in a fruit jam or caramel sauce along with the cheesecake for an extra twist.
For a nutty crunch, sprinkle chopped walnuts or pecans on top before baking.

Storage

Store cheesecake brownies in an airtight container in the refrigerator for up to 4 days. To enjoy, bring them to room temperature or warm briefly in the microwave for about 10 seconds. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Two thick square brownies stacked on a white plate with crinkled parchment paper below. Each brownie has three layers: a dense, dark brown chocolate base; a creamy, pale yellow middle cheesecake layer; and a cracked shiny dark brown brownie top. The textures show moist, rich chocolate with swirls of cheesecake blending slightly into the brownie layers. The background is a soft white marbled texture with blurred shapes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies dairy-free?

You can substitute the butter with a plant-based margarine and use a dairy-free cream cheese alternative, but the texture and flavor may vary slightly.