Cheesecake Brownies

These decadent cheesecake brownies feature a fudgy, moist chocolate brownie swirled with creamy vanilla cheesecake to create a marble dessert that is just as beautiful as delicious! They're the perfect dessert for a decadent chocolate treat that is mildly sweet enough to enjoy anytime!

Best Cheesecake Brownies Recipe

This easy cheesecake brownie recipe is the ultimate fusion of two classic desserts: rich, gooey chocolate brownies and creamy, irresistible cheesecake. It's a simple yet one-of-a-kind treat featuring the perfect balance of sweetness and tangy cream cheese that beautifully complements the fudgy chocolate brownie.

I use my tried-and-true foolproof technique to create the ultimate fudginess for the brownie layer. Meanwhile, the cheesecake layer comes together effortlessly using only cream cheese, egg, sugar, and vanilla. Instead of a solid cheesecake topping, I swirl the two layers together to create a beautiful marble effect. This may be one of the best cheese brownie recipes you've ever tried!

Katalin's Take On How To Avoid Dry, Boring Brownies

There's nothing like sinking your teeth into a soft, gooey, chocolatey brownie. However, achieving that perfect balance of moistness and decadence isn't as simple as it seems—it all comes down to the proper ingredient ratios, precision, and technique. Even the slightest misstep can produce dry, cakey, dull brownies!

First and foremost, to ensure your brownies turn out irresistibly fudgy, always measure your ingredients accurately. Too much flour or too little butter can throw off the perfect consistency. It is key to have a high ratio of butter to flour—this helps keep the texture moist and rich. You'll notice that the best fudgy brownie recipes have a high-fat content and lower amounts of flour!

I always skip the leaveners like baking powder to prevent them from becoming too airy or cake-like. You must always be mindful not to overmix the batter, which can develop too much gluten and produce tough brownies. Always pay close attention to when I mention using an electric mixer and when to switch to a spatula.

Lastly, be mindful of the baking time—overbaking brownies is the quickest way to dry them out. The best time to remove them from the oven is when the edges are set, but the center still appears slightly gooey (not raw)!

Prepare the Brownie Batter

Before beginning, ensure your eggs are at room temperature so they easily blend into the batter. You can quickly do so by sticking them in a bowl of hot water for about five minutes. Also, make sure you use unsalted butter to avoid adding more salt to the recipe.

Preheat your oven to 175°C / 350°F (do not use the fan). Then, prepare a 9-inch (23 cm) brownie pan by lightly coating the inside with a small amount of oil and lining the bottom and sides with parchment paper.

Melt the butter and chocolate gently in a heatproof bowl over simmering water on low-medium heat. Alternatively, you can use a microwave (using a microwave safe bowl), but you will want to heat it for a few seconds and stir between intervals to prevent burning the chocolate. Avoid using a glass bowl, as it heats up too quickly.

In a separate bowl, use an electric hand mixer or stand mixer fitted with a whisk attachment to whip the eggs with the granulated sugar and brown sugar for 5-7 minutes until the mixture becomes pale.

With the mixer on a low speed, slowly pour the melted butter and chocolate mixture into the egg and sugar mixture.

Sift the dry ingredients (all purpose flour, salt, and cocoa powder) into the wet mixture. Using a rubber spatula, carefully fold everything together just until combined. Don't overmix!

Pour around 90% of the brownie batter into the prepared baking pan and spread it evenly using an offset spatula. Set aside the remaining batter for later, when you will create the marble effect.

Make the Cheesecake Layer

To create the cheesecake layer, combine room-temperature cream cheese, granulated sugar, room-temperature egg, and vanilla extract in a separate bowl. Then, use your electric hand mixer or a hand whisk to mix the ingredients together just until combined and fluffy. Stop mixing once all the ingredients are thoroughly incorporated so they do not separate and become runny.

Assemble & Bake

Carefully pipe the cream cheese mixture over the brownie batter, then use your rubber spatula to gently and neatly smooth it out without mixing the two.

Next, add small dollops of the reserved brownie batter on top of the cheesecake layer. To create a marble effect, gently swirl the brownie and cheesecake layers together with a chopstick or a small spoon. Be careful not to over-swirl!

Bake the cheesecake brownies at 175°C / 350°F for 35-40 minutes, or until the edges are fully baked with a slightly gooey (not raw) center. Avoid overbaking, as the brownies will firm up as they cool.

Allow the brownies to cool completely in the pan before slicing and serving.

Storing & Freezing

These cheesecake brownies are so crazy delicious that I doubt you will have any leftovers! However, if you do, you can store them in an airtight container in the refrigerator for up to three days. Because they contain cream cheese, you cannot leave them at room temperature.

Once completely cooled, you can freeze cheesecake brownies for up to three months. Before placing them in the freezer, wrap them tightly in parchment paper followed by aluminum foil, then put them in a zippered plastic freezer bag. Thaw them overnight in the fridge. 

For more tips, see my guide on how to store brownies.

Flavor Variations

Stir in chocolate chips, as I do in my triple chocolate brownie recipe, for added chocolate flavor and texture. You can also use butterscotch chips for a rich, buttery flavor.

Fold in almonds, hazelnuts, or pistachios to add a satisfying crunch and a hint of nuttiness to your cheesecake chocolate brownies.

Enhance the flavor of your brownie mix with a dash of cinnamon, cardamom, or even a pinch of cayenne pepper. Or, mix in some freshly brewed coffee as I do in my coffee brownies for a tasty coffee-flavored brownie cheesecake treat. 

You can add fruity flavor to your cheesecake brownies by mixing in fruits like strawberries, raspberries, or preserved cherries, similar to my raspberry brownies.

Make red velvet cheesecake brownies by swapping the melted chocolate for red food coloring, as in my red velvet brownies recipe. 

You can also customize the flavor of the cheesecake batter! Stir in cinnamon, pumpkin spice, or unsweetened cocoa powder to create chocolate cream cheese. If you're feeling adventurous, stir in mashed sweet potatoes to make sweet potato cheesecake brownies!

Ingredient Substitutions

For a dairy-free option, swap butter for margarine and use vegan chocolate instead of regular chocolate. You can also use my dairy-free brownies as a base. If you prefer a butter-free version, check out my butter substitution guide for alternatives that won't compromise flavor or texture.

Refer to my egg substitution guide for ideas on how to make these brownies egg-free. For gluten-free cheesecake brownies, opt for a medium-protein gluten-free flour, such as oat flour, which provides structure without compromising the taste. See my flour guide for more gluten-free options.

Expert Tips For Making Cheesecake Brownies

1. Always use high-quality, full-fat ingredients for the best flavor and texture of your cream cheese brownies. I recommend using high-fat, European-style butter, high-quality semi-sweet chocolate such as Callebaut or Lindt dark chocolate, and unsweetened Dutch process cocoa powder. Use only full fat cream cheese (e.g., Philadelphia brand), as lower-fat versions contain more water.
2. Do not skip the ½ teaspoon of salt in the recipe, as it is essential for balancing the sweetness. You will not taste it in the end!
3. You can also use a double-boiler to prevent burning when melting the chocolate. For more information, see my guide on melting chocolate chips.
4. For a softer, more gooey brownie texture, consider slightly underbaking them.
5. You can also play with the cheesecake vs brownie layer thickness e.g. try to double the cheesecake layer to get a more even cheesecake vs brownie ratio. The baking time will very likely increase if you increase the ingredients.
6. Run your knife under hot water before cutting for perfectly sliced brownies that don't get chocolate stuck on the knife.

What Equipment To Use

Precision is critical in baking, so always weigh your ingredients with a digital scale rather than measuring cups. Also, always use a digital oven thermometer to ensure your oven is at the proper temperature for baking.

An electric hand mixer is necessary to mix the eggs and sugar and make the cheesecake layer. A rubber spatula is a must-have tool for gently folding the dry ingredients without overmixing the batter.

This recipe calls for a 9-inch (23 cm) square pan. You'll want to use an offset spatula to smooth the batter once you pour it into the pan.

Try Some Of My Brownie Recipes

If you loved these cheesecake brownies, you will want to try my other unique brownie recipes:

• Raspberry Brownies
• Pumpkin Blondies
• Lemon Brownies
• Tiramisu Brownies
• Biscoff Brownies
• Matcha Brownies

For even more decadent dessert recipes to enjoy at home or to serve for your next gathering, check out my roundup of the 60+ Best Classic American Desserts.

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