Name: Cheesecake Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 ounces semi-sweet or bittersweet chocolate chips; 6 tablespoons unsalted butter, cut into small cubes; ¾ cup granulated sugar; 1 teaspoon vanilla extract; 3 eggs, room temperature; ¼ cup unsweetened cocoa powder; ⅓ cup cornstarch; ½ teaspoon salt; 1 cup mini semi-sweet chocolate chips; 8 ounces cream cheese, softened; ½ cup granulated sugar; 1 egg, room temperature; ½ teaspoon vanilla extract

If you’re anything like me, you love a dessert that feels a little indulgent but is surprisingly easy to pull off—and that’s exactly why this Cheesecake Brownies Recipe has become a staple in my kitchen. It’s the perfect marriage between rich, fudgy brownies and a creamy, tangy cheesecake swirl that just melts in your mouth. Honestly, it’s a decadent treat that works beautifully for weekend baking sessions, potlucks, or any time you want to impress without overcomplicating things.

What makes this Cheesecake Brownies Recipe really worth trying is how the textures play off each other—the dense chocolate brownie base with pockets of smooth cheesecake is a total crowd-pleaser. Plus, it’s a versatile recipe that adapts well if you’re feeling creative or need a quick fix using pantry staples. I always find making this dessert brings a little joy to my kitchen, and I’m sure you’ll love creating it just as much as eating it!

Ingredients You’ll Need

Every ingredient in this Cheesecake Brownies Recipe plays a role in balancing rich flavors and perfect textures, which is why I prefer simple, high-quality staples. When shopping, try to grab fresh eggs and softened cream cheese at room temperature since these make a huge difference in mixing and final texture.

Semi-sweet or bittersweet chocolate chips: I like using good-quality chips to get that deep chocolate flavor without overpowering bitterness.
Unsalted butter: Using unsalted butter helps you control the salt content better.
Granulated sugar: Perfect for balanced sweetness that doesn’t mask the chocolate or cheesecake.
Vanilla extract: A splash boosts overall flavor and gives a warm note to the brownies and cheesecake.
Eggs: Room temperature eggs mix better and help the batter come together silky smooth.
Unsweetened cocoa powder: Adds richness and depth to the brownie base without extra sugar.
Cornstarch: Helps give the brownies a slightly fudgy but tender crumb.
Salt: Enhances chocolate flavor and balances sweetness.
Mini semi-sweet chocolate chips: These little gems add extra chocolate bursts inside the brownies.
Cream cheese: It’s the star of the cheesecake layer; make sure it’s softened to avoid lumps.

Variations

I love how flexible this Cheesecake Brownies Recipe is. Once you’ve nailed the basic version, feel free to tweak it depending on your cravings or the season. Personalizing it makes baking feel like your own little creative getaway.

Nutty twist: I once added chopped walnuts or pecans to the brownie batter for extra crunch, and it was a hit with my family.
Berry swirl: Sometimes I swirl in a bit of raspberry or strawberry jam with the cheesecake layer to add a fruity surprise.
Gluten-free: Swap the cornstarch for a gluten-free blend and use a certified gluten-free cocoa powder to make this safe for gluten-sensitive friends.
Double chocolate cheesecake: Add a tablespoon of cocoa powder to the cheesecake batter for a chocolatey upgrade on the cheesecake part.
Box mix shortcut: When I’m short on time, I use my favorite brownie mix and just add the cheesecake layer on top—still delicious and quick!

How to Make Cheesecake Brownies Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F and lightly spraying a 9-inch square pan. Then, line it with parchment paper, leaving a bit of overhang so you can lift the brownies out easily after baking—this little step makes cutting and serving way less messy.

Step 2: Melt Chocolate and Butter

In a large bowl, combine your chocolate chips and butter, then microwave in 30-second bursts, stirring each time. This way, everything melts evenly and you avoid scorching. When it’s smooth and glossy, you’re ready for the next step.

Step 3: Build the Brownie Batter

Stir in sugar and vanilla extract into your melted chocolate mixture until combined. Then, add eggs one at a time, beating well after each to ensure a smooth, cohesive batter. In a separate bowl, whisk the cocoa powder, cornstarch, and salt together before mixing into your wet ingredients—this step thickens and flavors your brownie base perfectly. Finish by folding in the mini chocolate chips for those delightful melty surprises.

Step 4: Mix and Layer the Cheesecake

Pour about two-thirds of your brownie batter into the prepared pan and smooth it out. Next up, whip your cream cheese with sugar, then beat in the egg and vanilla extract until it turns creamy and light. Spread this cheesecake batter in a thin layer over the brownie base with an offset spatula—this part might feel a bit delicate, but take your time spreading gently to prevent mixing the layers too much.

Step 5: Final Layer and Bake

Drizzle or spoon the remaining brownie batter over the cheesecake layer—it doesn’t need to cover completely; swirled textures are part of the charm here. Bake for about 30-35 minutes, but keep an eye out after 30 minutes and test with a toothpick. You want a few moist crumbs clinging to it, not a dry one, to ensure fudgy, not overbaked brownies.

Step 6: Cool, Slice, and Enjoy

Once baked, let your cheesecake brownies cool completely in the pan. Using the parchment overhang, gently lift them out and cut into squares. This cooling step is key—I’ve learned the brownies cut cleanly and hold their shape best when fully cooled. Store leftovers in an airtight container in the fridge.

How to Serve Cheesecake Brownies Recipe

The image shows two square brownies stacked on a black plate with a few chocolate chips scattered around. Each brownie has two layers: a thick dark brown chocolate layer at the bottom and a lighter cream cheese layer with a marbled chocolate swirl on top, giving it a mixed texture look. One brownie has a few chocolate chips on its top layer. In the background, there is a fork with a piece of brownie on it resting on a gray cloth, and more brownies blurred out. The surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, a dusting of powdered sugar or a light drizzle of melted chocolate on top works wonders for a pretty finish. If I’m feeling fancy, some fresh berries like raspberries or strawberries add a fresh pop that balances the richness. You don’t need much—the brownies are already indulgent!

Side Dishes

I usually serve my cheesecake brownies with a simple scoop of vanilla ice cream or a dollop of whipped cream to complement their creamy texture. A few sliced strawberries or a small cup of espresso on the side turns dessert time into a mini celebration.

Creative Ways to Present

For special occasions, I’ve assembled these brownies on a dessert platter, alternating them with small bowls of fruit and nuts. Another fun idea is to cut the brownies into bite-sized squares and add a toothpick for easy party finger food. It’s always a hit when guests can grab a little cheesecake brownie bite without needing plates.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake brownies in an airtight container in the fridge, and I’ve found they stay moist and delicious for up to five days. Just make sure the container seals tightly to prevent the creamy cheesecake layer from drying out or absorbing fridge odors.

Freezing

Freezing cheesecake brownies works surprisingly well. I slice them into portions, wrap each piece tightly in plastic wrap, then place all the pieces in a freezer-safe container. When I want a treat, I just thaw them overnight in the fridge—the texture stays pretty close to fresh, which is impressive.

Reheating

If you prefer warm cheesecake brownies, I pop individual pieces in the microwave for about 15 seconds. It softens the chocolate and cheesecake without melting the texture too much. Just be careful not to overheat—you don’t want the cheese layer to separate!

FAQs

Can I use a boxed brownie mix for this Cheesecake Brownies Recipe?

Absolutely! You can prepare the brownie batter according to the box instructions, then add the cheesecake layer on top, and bake as directed in the recipe. It’s a great shortcut when you’re short on time but still want that cheesecake swirl goodness.
How do I prevent the cheesecake layer from cracking?

Make sure your cream cheese is well softened before beating, and don’t overmix once the egg is added. Spreading the layer gently and baking at the right temperature helps keep the cheesecake smooth and crack-free.
Can I make these cheesecake brownies dairy-free?

While the rich taste depends heavily on cream cheese and butter, you could try dairy-free cream cheese alternatives and plant-based butter. The texture might vary slightly, so I recommend experimenting with small batches first.
What’s the best way to cut cheesecake brownies without them crumbling?

Let the brownies cool completely before slicing, and use a sharp knife wiped clean between cuts. Using the parchment paper overhang to lift them out first makes for easier slicing on a cutting board.
How long do cheesecake brownies keep in the fridge?

Stored in an airtight container, they stay fresh for about 4-5 days. Beyond that, the texture and flavor might start to change, so I recommend enjoying them within that window.

Final Thoughts

This Cheesecake Brownies Recipe has become one of those go-to desserts I turn to when I want something impressive but fuss-free. There’s just something about that heavenly combo of dense chocolate and creamy cheesecake that never fails to spark joy. I hope you’ll try it soon and find yourself making it over and over, just like I do when I want a little slice of happiness in my day!