I combined chocolate and cream cheese into a clever Cheesecake Brownies Recipe that slices cleanly and looks like a bakery treat.

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I never planned to fall for a Cheesecake Brownie but here we are. Imagine extra fudgy goodness topped with a creamy cream cheese layer and ribbons of semi sweet chocolate that make every bite feel wrong in the best way.

It looks fancy, but its not; friends assume I spent hours and then beg for the recipe. This Brownie Cheesecake mashup is the kind of dessert that ruins simple brownies forever, and trust me you wont regret making it when you want something showy but easy.

I mess up the swirl half the time and somehow it still turns out perfect.

Ingredients

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Semi sweet chocolate: gives deep cocoa sweetness, mostly carbs and fat, little protein.
Butter: rich fat for fudgy texture, no fiber, high calories so use moderately.
Sugar: pure sweetener, all carbs, adds sweetness not nutrition, makes brownies tender.
Eggs: protein, helps structure and moisture, gives brownies lift, yolks add richness.
Cocoa powder: intense chocolate flavor, low fat, adds antioxidants, slightly bitter, deep color.
Cream cheese: tangy, creamy cheesecake layer, mostly fat and protein, makes filling smooth.
Flour: provides structure, mostly carbs, little fiber or protein, creates tender crumb.
Sour cream: a touch of tang, adds moisture and creaminess, small fat boost.

Ingredient Quantities

4 oz (113 g) semi sweet chocolate, chopped (brownie layer)

1/2 cup (115 g) unsalted butter (brownie layer)

3/4 cup (150 g) granulated sugar (brownie layer)

2 large eggs (brownie layer)

1 teaspoon vanilla extract (brownie layer)

1/3 cup (35 g) unsweetened cocoa powder (brownie layer)

1/2 cup + 2 tablespoons (75 g) all purpose flour (brownie layer)

1/4 teaspoon salt (brownie layer)

8 oz (225 g) cream cheese, softened (cheesecake layer)

1/4 cup (50 g) granulated sugar (cheesecake layer)

1 large egg (cheesecake layer)

1/2 teaspoon vanilla extract (cheesecake layer)

1 tablespoon sour cream or heavy cream, optional but nice (cheesecake layer)

1/2 cup (85 g) semi sweet chocolate chips for sprinkling or swirl, optional

How to Make this

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1. Preheat oven to 325°F (163°C). Line an 8×8 inch pan with parchment leaving an overhang and lightly grease the parchment so the brownies come out clean, trust me it helps.

2. Melt 4 oz (113 g) semi sweet chocolate and 1/2 cup (115 g) unsalted butter together until smooth, either in 20-30 second microwave bursts stirring between or over a double boiler. Let cool a minute so the eggs dont scramble.

3. Whisk the melted chocolate mixture with 3/4 cup (150 g) granulated sugar until combined, then whisk in 2 large eggs one at a time and 1 teaspoon vanilla extract until glossy.

4. Sift or whisk in 1/3 cup (35 g) unsweetened cocoa powder, 1/2 cup + 2 tablespoons (75 g) all purpose flour and 1/4 teaspoon salt just until mixed, dont overmix or you lose fudginess.

5. Spread the brownie batter evenly into the prepared pan and tap the pan on the counter a couple times to release air bubbles.

6. In a separate bowl beat 8 oz (225 g) softened cream cheese until smooth, then add 1/4 cup (50 g) granulated sugar, 1 large egg, 1/2 teaspoon vanilla extract and 1 tablespoon sour cream or heavy cream if using; beat until creamy but dont go crazy.

7. Dollop or pour the cheesecake mixture over the brownie layer and gently spread to cover. If you want swirls sprinkle or drop 1/2 cup (85 g) semi sweet chocolate chips on top and run a knife through a few times to make pretty swirls, or just scatter the chips for a melty top.

8. Bake at 325°F for about 30 to 35 minutes until the cheesecake is mostly set with a slight jiggle in the center, the edges will be set. A toothpick in the brownie part should come out with moist crumbs not raw batter.

9. Cool the pan on a wire rack at least 1 hour, then chill in the fridge for at least 2 hours or overnight for clean slices and the best texture.

10. Use a sharp knife warmed under hot water and wiped dry between cuts for neat pieces. Store leftovers in the fridge up to 4 days or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper (leave an overhang) and lightly greased
2. Heatproof bowl for melting chocolate or a small saucepan to make a double boiler
3. Two mixing bowls (one large for the brownie batter, one medium for the cheesecake filling)
4. Whisk for sugar/egg mixing and light beating
5. Rubber spatula for scraping and folding batter
6. Electric hand mixer (or sturdy wooden spoon if you wanna work harder) for smoothing cream cheese
7. Measuring cups and spoons plus a digital kitchen scale for the gram measurements
8. Fine mesh sieve or small sifter for the cocoa and flour
9. Wire cooling rack, toothpick for doneness testing, and a sharp knife (warm and wipe between cuts)

FAQ

Q: What pan size, oven temp and bake time should I use?
A: Use an 8×8 inch square pan, preheat oven to 350°F. Bake 28 to 32 minutes. The cheesecake top should be mostly set but still a little jiggly in the center. Insert a toothpick into the brownie part, it should come out with moist crumbs not raw batter. Let cool to room temp, then chill at least 2 hours before slicing.

Q: Can I make these ahead or freeze them?
A: Yes. Store cooled bars in the fridge up to 4 days, covered. For longer keep, slice, wrap individually or stack with parchment and freeze up to 3 months. Thaw in the fridge or at room temp, I like them chilled.

Q: How do I get pretty cheesecake swirls or add chocolate chips without sinking?
A: Drop spoonfuls of cheesecake mixture over the brownie batter, then swirl 6 to 8 times with a knife, don't over swirl or the layers will mix. If using chips sprinkle them on top so they stay visible, or fold a few into the brownie batter before spreading.

Q: My cheesecake layer cracked or sank, what went wrong?
A: Usually overbeating the cream cheese or overbaking. Beat just until smooth, scrape bowl, add the egg last and mix briefly. Bake until center is slightly wobbly then cool slowly. Cracks also happen if oven temp is too high, lower it a bit next time.

Q: Can I swap ingredients like low fat cream cheese or yogurt?
A: You can, but texture and flavor change. Full fat cream cheese gives the best creamy result. Neufchatel is okay. Greek yogurt or low fat cream cheese may make the layer runny or tangier, so I don't recommend it unless you expect a different texture.

Q: Why did my brownies turn out cakey or gummy?
A: Cakey happens from overmixing or too much flour, gummy from underbaking or too much fat. Measure flour by spooning into the cup and leveling, don't pack. Fold ingredients, don't beat. Bake until the toothpick shows moist crumbs, then cool and chill before cutting.

Cheesecake Brownies (Easy And Delicious!) Recipe Substitutions and Variations

Semi sweet chocolate (brownie layer) — swap for 4 oz bittersweet or dark chocolate (60–70% cocoa), same weight; a bit less sweet but richer, or use 4 oz semi sweet chocolate chips if that’s what you have.
1/2 cup (115 g) unsalted butter — replace with 115 g solid coconut oil (melted), same measure; gives a faint coconut note. If using salted butter, use it but skip the 1/4 tsp salt.
3/4 cup (150 g) granulated sugar (brownie layer) — use 1:1 light brown sugar for moister, chewier brownies and a caramel-y flavor, or coconut sugar 1:1 for a slightly deeper color.
8 oz (225 g) cream cheese (cheesecake layer) — swap 1:1 with Neufchâtel for lower fat, or mascarpone (same weight) for ultra creamy, richer filling; vegan cream cheese works too but the texture may be a touch softer.

Pro Tips

1) Melt the chocolate and butter slowly and let it cool until just warm before adding the eggs, otherwise you might end up with scrambled eggs in your batter. Microwave in short bursts stirring between, or use a double boiler, and don’t rush it.

2) Get the cream cheese fully room temperature and beat it only until smooth, not fluffy, or you will trap air that makes cracks when it bakes. A tablespoon of sour cream or cream helps it relax and spread without extra beating.

3) For pretty swirls and melty chips, dollop the cheesecake batter and the chips then drag a knife through in a few confident S shapes, not a million little stabs that blend everything together. Tap the pan before and after adding the top layer to pop air bubbles.

4) Bake until the edges are set and the center just jiggles, then cool completely and chill for a couple hours or overnight for the cleanest slices. If the top is prone to cracking try adding a pan of hot water on the rack below to add moisture to the oven, it helps stop sudden temperature shocks.

5) Use parchment with an overhang to lift the whole slab out, chill or even briefly freeze to make cutting neat, and always warm and wipe your knife between cuts for sharp clean pieces.

Cheesecake Brownies (Easy And Delicious!) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I combined chocolate and cream cheese into a clever Cheesecake Brownies Recipe that slices cleanly and looks like a bakery treat.

Servings

servings

Calories

334

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper (leave an overhang) and lightly greased
2. Heatproof bowl for melting chocolate or a small saucepan to make a double boiler
3. Two mixing bowls (one large for the brownie batter, one medium for the cheesecake filling)
4. Whisk for sugar/egg mixing and light beating
5. Rubber spatula for scraping and folding batter
6. Electric hand mixer (or sturdy wooden spoon if you wanna work harder) for smoothing cream cheese
7. Measuring cups and spoons plus a digital kitchen scale for the gram measurements
8. Fine mesh sieve or small sifter for the cocoa and flour
9. Wire cooling rack, toothpick for doneness testing, and a sharp knife (warm and wipe between cuts)

Ingredients

4 oz (113 g) semi sweet chocolate, chopped (brownie layer)
1/2 cup (115 g) unsalted butter (brownie layer)
3/4 cup (150 g) granulated sugar (brownie layer)
2 large eggs (brownie layer)
1 teaspoon vanilla extract (brownie layer)
1/3 cup (35 g) unsweetened cocoa powder (brownie layer)
1/2 cup + 2 tablespoons (75 g) all purpose flour (brownie layer)
1/4 teaspoon salt (brownie layer)
8 oz (225 g) cream cheese, softened (cheesecake layer)
1/4 cup (50 g) granulated sugar (cheesecake layer)
1 large egg (cheesecake layer)
1/2 teaspoon vanilla extract (cheesecake layer)
1 tablespoon sour cream or heavy cream, optional but nice (cheesecake layer)
1/2 cup (85 g) semi sweet chocolate chips for sprinkling or swirl, optional

Directions

Preheat oven to 325°F (163°C). Line an 8×8 inch pan with parchment leaving an overhang and lightly grease the parchment so the brownies come out clean, trust me it helps.
Melt 4 oz (113 g) semi sweet chocolate and 1/2 cup (115 g) unsalted butter together until smooth, either in 20-30 second microwave bursts stirring between or over a double boiler. Let cool a minute so the eggs dont scramble.
Whisk the melted chocolate mixture with 3/4 cup (150 g) granulated sugar until combined, then whisk in 2 large eggs one at a time and 1 teaspoon vanilla extract until glossy.
Sift or whisk in 1/3 cup (35 g) unsweetened cocoa powder, 1/2 cup + 2 tablespoons (75 g) all purpose flour and 1/4 teaspoon salt just until mixed, dont overmix or you lose fudginess.
Spread the brownie batter evenly into the prepared pan and tap the pan on the counter a couple times to release air bubbles.
In a separate bowl beat 8 oz (225 g) softened cream cheese until smooth, then add 1/4 cup (50 g) granulated sugar, 1 large egg, 1/2 teaspoon vanilla extract and 1 tablespoon sour cream or heavy cream if using; beat until creamy but dont go crazy.
Dollop or pour the cheesecake mixture over the brownie layer and gently spread to cover. If you want swirls sprinkle or drop 1/2 cup (85 g) semi sweet chocolate chips on top and run a knife through a few times to make pretty swirls, or just scatter the chips for a melty top.
Bake at 325°F for about 30 to 35 minutes until the cheesecake is mostly set with a slight jiggle in the center, the edges will be set. A toothpick in the brownie part should come out with moist crumbs not raw batter.
Cool the pan on a wire rack at least 1 hour, then chill in the fridge for at least 2 hours or overnight for clean slices and the best texture.
Use a sharp knife warmed under hot water and wiped dry between cuts for neat pieces. Store leftovers in the fridge up to 4 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.