I’ve always had a soft spot for desserts that combine the best of both worlds, and Cheesecake Brownies are exactly that. Imagine the rich, fudgy decadence of a classic brownie swirled with the creamy tang of cheesecake—every bite is a little taste of heaven. This recipe has become one of my go-to treats, whether I’m baking for guests or simply indulging in a cozy night in.
These Cheesecake Brownies are more than just a dessert—they’re an experience. The dense chocolate base delivers that deep cocoa flavor we all crave, while the smooth cheesecake layer adds a light, slightly tangy contrast that balances everything beautifully. It’s a match made in dessert paradise.
What I love most is how impressive they look with their marbled top, yet they’re surprisingly easy to make. You don’t need fancy ingredients or advanced techniques—just a handful of pantry staples and a little patience. From the moment they go into the oven, the smell alone is enough to make your mouth water.
Another reason I adore these brownies? They’re incredibly versatile. Serve them chilled for a firmer bite, or warm them up for a softer, gooier texture. They’re perfect for parties, potlucks, or just a sweet pick-me-up during a busy week.
If you’re like me and appreciate a dessert that brings together two iconic flavors in one irresistible bite, you’re going to fall in love with these Cheesecake Brownies. Trust me, once you try them, you’ll want to make them again and again.
Ingredients for Cheesecake Brownies
To create this indulgent dessert, you’ll need a mix of classic brownie ingredients along with simple components for the cheesecake swirl. Each one plays an important role in achieving the rich texture and balanced flavor of this recipe.
For the Brownie Layer:
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1/2 cup (115g) unsalted butter – Melted, this forms the rich base of the brownies.
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1 cup (200g) granulated sugar – Adds sweetness and structure.
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2 large eggs – Provide moisture and help with the chewy texture.
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1/3 cup (40g) unsweetened cocoa powder – Brings intense chocolate flavor.
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1/2 cup (65g) all-purpose flour – The foundation that binds the batter together.
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1/4 teaspoon salt – Enhances flavor by balancing the sweetness.
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1/2 teaspoon vanilla extract – Adds warmth and depth to the chocolate layer.
For the Cheesecake Swirl:
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8 oz (225g) cream cheese, softened – The star of the swirl, creamy and slightly tangy.
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1/4 cup (50g) granulated sugar – Sweetens the cheesecake layer just enough.
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1 large egg – Gives structure and helps it set perfectly.
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1/2 teaspoon vanilla extract – Lends a smooth flavor to the cheesecake mixture.
How to Make Cheesecake Brownies
This recipe comes together in a few simple steps, and the result is a marbled masterpiece that’s both beautiful and delicious.
Step 1:
Preheat your oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving some overhang to lift the brownies out later.
Step 2:
In a medium bowl, whisk together melted butter and sugar until well combined. Add eggs and vanilla extract, then whisk until smooth.
Step 3:
Sift in the cocoa powder, flour, and salt. Stir gently until just combined—don’t overmix. Set the brownie batter aside.
Step 4:
In another bowl, beat the softened cream cheese until smooth. Add sugar, egg, and vanilla extract. Beat until creamy and lump-free.
Step 5:
Pour most of the brownie batter into the prepared pan, spreading it evenly. Reserve a few spoonfuls of batter for the top.
Step 6:
Gently spread the cheesecake mixture over the brownie base. Drop spoonfuls of the reserved brownie batter on top and use a knife or toothpick to swirl the two layers together in a marble pattern.
Step 7:
Bake in the preheated oven for 30–35 minutes, or until the center is just set and a toothpick inserted into the middle comes out with a few moist crumbs.
Step 8:
Let the brownies cool completely in the pan, then refrigerate for at least 1 hour before slicing. This helps them set and makes cutting easier.
Step 9:
Slice into squares and serve. These brownies are rich, so small pieces go a long way. Store leftovers in the fridge for up to 4 days.
How Long to Bake Cheesecake Brownies
The ideal baking time for Cheesecake Brownies depends on your oven and how thick your batter layers are. Generally, 30 to 35 minutes at 350°F (175°C) works well. You’ll know they’re done when the edges are firm, the center is just set, and a toothpick inserted comes out with moist crumbs—not wet batter.
Tips for Checking Doneness:
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The edges should look slightly puffed and start pulling away from the pan.
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The center should jiggle just a little when you gently shake the pan.
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Don’t overbake—the cheesecake layer should still be soft and creamy.
If you’re using a glass or ceramic pan, your brownies may need a few extra minutes in the oven. For metal pans, the baking time usually falls on the shorter end. Either way, keep a close eye during the last few minutes.
How to Store Leftovers
Cheesecake Brownies are just as delicious the next day—if not better! The flavors have time to deepen and the texture firms up beautifully in the fridge. Here’s how to store them for maximum freshness:
Refrigerator Storage:
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Once completely cooled, place the brownies in an airtight container.
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Store them in the fridge for up to 4 days.
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For the best texture, let them come to room temperature before serving or enjoy them chilled straight from the fridge.
Freezer Storage:
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Wrap each square tightly in plastic wrap, then place in a zip-top freezer bag or airtight container.
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Freeze for up to 1 month.
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To thaw, transfer them to the fridge overnight. You can also microwave them in 10-second bursts if you’re in a hurry.
Tips for Perfect Cheesecake Brownies
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Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature before mixing. This prevents lumps in the cheesecake layer.
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Don’t Overmix: Stir the brownie batter just until the dry ingredients are incorporated. Overmixing can lead to tough brownies.
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Use Full-Fat Cream Cheese: It yields a creamier texture. Low-fat versions may not bake as smoothly.
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Chill Before Cutting: These brownies cut best when chilled. Use a sharp knife and wipe it clean between slices for neat edges.
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Try Variations: Add chocolate chips to the brownie batter or swirl in a spoonful of peanut butter with the cheesecake for a fun twist.
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Let the Pan Cool First: Don’t refrigerate while hot—let the brownies come to room temperature before chilling to avoid condensation.
With just a little attention to detail, you’ll get those rich, fudgy brownies perfectly marbled with creamy cheesecake every time. They’re ideal for celebrations or whenever you need a comforting, decadent treat.
Cheesecake Brownies
- Total Time: 50 minutes
- Yield: 9–12 brownies depending on size 1x
Description
These Cheesecake Brownies combine two classic desserts into one irresistible treat. Rich, fudgy brownie layers are swirled with a creamy cheesecake topping, creating the perfect balance of chocolate and tang. Whether you’re baking for a special occasion or just craving something sweet, these brownies are guaranteed to impress with their marbled look and decadent flavor.
Ingredients
For the Brownie Layer:
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1/2 cup (115g) unsalted butter, melted
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1 cup (200g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/3 cup (40g) unsweetened cocoa powder
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1/2 cup (65g) all-purpose flour
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1/4 tsp salt
For the Cheesecake Swirl:
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8 oz (225g) cream cheese, softened
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1/4 cup (50g) granulated sugar
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1 large egg
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1/2 tsp vanilla extract
Instructions
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Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or lightly grease it.
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In a large bowl, whisk together melted butter and sugar. Add the eggs and vanilla extract, mixing until smooth.
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Stir in cocoa powder, flour, and salt until just combined. Do not overmix. Pour the brownie batter into the prepared pan and spread evenly.
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In a separate bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla extract. Mix until well combined.
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Spoon the cheesecake mixture over the brownie batter in dollops. Use a knife to gently swirl the two batters together for a marbled effect.
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Bake for 30–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs.
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Let the brownies cool completely in the pan. For best results, refrigerate for 1 hour before slicing. Serve chilled or at room temperature.
Notes
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You can fold in 1/2 cup chocolate chips into the brownie batter for extra richness.
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Cheesecake Brownies can be stored in the fridge for up to 4 days. Wrap tightly for best freshness.
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To make clean cuts, chill the brownies first and use a sharp knife, wiping it between each slice.
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If desired, add a handful of chopped walnuts or swirl in a tablespoon of peanut butter with the cheesecake layer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Frequently Asked Questions
1. Can I use boxed brownie mix instead of making it from scratch?
Yes, you can use a boxed brownie mix if you’re short on time. Just prepare the mix according to the package instructions and follow the same steps for layering and swirling with the cheesecake mixture. While homemade gives you more control over the flavor and texture, boxed mix still delivers a delicious result.
2. Why did my cheesecake layer crack after baking?
Cracks in the cheesecake layer are often caused by overbaking or sudden temperature changes. To avoid this, don’t bake the brownies longer than necessary, and let them cool gradually. Also, make sure the cream cheese is fully softened and well-mixed to avoid air bubbles, which can lead to cracks.
3. How do I get clean cuts when slicing the brownies?
For neat and even slices, refrigerate the brownies for at least an hour after they cool to room temperature. Use a sharp knife and wipe the blade clean between each cut. If the brownies are very firm from the fridge, let them sit at room temperature for a few minutes before slicing.
4. Can I make these brownies gluten-free?
Absolutely. To make gluten-free Cheesecake Brownies, substitute the all-purpose flour with a gluten-free flour blend that works as a 1:1 replacement. Make sure the rest of your ingredients, especially the cocoa powder and cream cheese, are labeled gluten-free to ensure the recipe is safe for those with gluten sensitivity.
These tips and tricks help make your baking experience easier and ensure your Cheesecake Brownies come out just the way you want—fudgy, rich, and beautifully marbled. Whether you’re baking for a party or treating yourself, these brownies are sure to be a hit every single time.