Cheesecake brownies are the ultimate dessert mashup, combining the rich, fudgy texture of classic brownies with the creamy, tangy decadence of cheesecake. This indulgent treat offers the best of both worlds—deep chocolate flavors balanced with a luscious, slightly tangy cheesecake layer. The result is a dessert that is both visually stunning and irresistibly delicious.

Why Cheesecake Brownies?

For those who love brownies but crave something extra, cheesecake brownies provide the perfect upgrade. The contrast of textures—gooey, chocolatey brownie paired with smooth, creamy cheesecake—makes every bite a delightful experience. The marbled swirls on top also give them a bakery-quality look, making them an excellent choice for special occasions, bake sales, or simple indulgence at home.

A Dessert for Every Occasion

Cheesecake brownies are versatile enough for any occasion. Whether you’re baking for a birthday, holiday gathering, or just treating yourself, these brownies never fail to impress. Their rich flavor makes them an excellent stand-alone dessert, but they also pair wonderfully with coffee, ice cream, or fresh berries.

Why Make Them at Home?

While store-bought versions are available, nothing beats homemade cheesecake brownies. When you bake them yourself, you control the ingredients, ensuring a fresher and more flavorful result. You can also customize the recipe by adding nuts, chocolate chips, caramel, or fruit to create a personalized treat.

In this guide, we’ll walk you through everything you need to know to make the perfect cheesecake brownies—from ingredients and step-by-step instructions to expert tips and fun variations. Whether you’re a beginner or a seasoned baker, you’ll find helpful insights to achieve bakery-quality results right in your kitchen.

History and Origin of Cheesecake Brownies

Cheesecake brownies are a relatively modern dessert, born from the combination of two classic treats: brownies and cheesecake. While brownies have been around since the late 19th century, and cheesecake dates back to ancient Greece, the fusion of these two desserts is a more recent innovation in baking history.

The Origin of Brownies

Brownies were first created in the United States in the late 1800s. The earliest known published recipe appeared in the Fannie Farmer Cookbook (1896), though it lacked the fudgy texture we associate with modern brownies. By the early 20th century, brownie recipes evolved to include more butter and chocolate, resulting in the rich, chewy dessert we know today.

The Evolution of Cheesecake Brownies

Cheesecake, with its creamy, tangy texture, has been a beloved dessert for centuries. American-style cheesecake, which incorporates cream cheese, became popular in the early 1900s. At some point, creative bakers began experimenting with marbling cheesecake batter into brownies, likely in the mid-to-late 20th century when home baking became more adventurous.

Why Cheesecake Brownies Became Popular

The appeal of cheesecake brownies lies in their contrast of flavors and textures—the deep, chocolatey richness of brownies perfectly complements the smooth, tangy cream cheese layer. Their elegant, marbled appearance makes them an eye-catching treat, ideal for bake sales, parties, and special occasions.

Ingredients for Cheesecake Brownies

To make the perfect cheesecake brownies, you’ll need a combination of rich, chocolatey ingredients for the brownie layer and smooth, creamy components for the cheesecake layer. Using high-quality ingredients will enhance the flavor and texture of your brownies.

1. Brownie Layer Ingredients

The brownie base should be fudgy, rich, and chocolatey to balance the creamy cheesecake topping.

½ cup (1 stick) unsalted butter – Provides moisture and a rich flavor.
1 cup granulated sugar – Sweetens and helps achieve a soft, chewy texture.

½ cup cocoa powder (unsweetened) – Gives deep chocolate flavor. Use Dutch-processed for a darker, more intense taste.
2 large eggs – Adds structure and binds ingredients together.
1 teaspoon vanilla extract – Enhances chocolate flavor.

½ cup all-purpose flour – Provides structure to the brownies.
¼ teaspoon salt – Balances the sweetness and intensifies the chocolate flavor.
Optional: ½ teaspoon espresso powder – Boosts the depth of chocolate flavor.

Optional: ½ cup chocolate chips or chopped dark chocolate – Adds extra richness.

2. Cheesecake Layer Ingredients

The cheesecake topping should be smooth, creamy, and slightly tangy to contrast with the brownies.

8 oz (1 block) cream cheese, softened – The key ingredient for a creamy texture. Use full-fat for best results.

¼ cup granulated sugar – Adds sweetness.
1 large egg – Helps the cheesecake set properly.
½ teaspoon vanilla extract – Adds flavor and complements the chocolate layer.

3. Optional Add-Ins & Variations

To customize your cheesecake brownies, try adding:

Nuts (walnuts, pecans, almonds) for crunch.
Caramel or peanut butter swirls for extra flavor.

Raspberries or strawberries for a fruity twist.
Oreo crumbles for a cookies-and-cream version.

Step-by-Step Instructions for Cheesecake Brownies

Making cheesecake brownies is easier than you might think! Follow these step-by-step instructions to achieve the perfect balance of rich, fudgy brownies and creamy cheesecake swirls.

Step 1: Gather and Prepare Your Ingredients

Before you start baking, make sure you have all your ingredients measured and ready. This will help you work efficiently and avoid mistakes.

Preheat your oven to 325°F (163°C) for even baking.
Grease a 9×9-inch or 8×8-inch baking pan and line it with parchment paper, leaving some overhang for easy removal.

Set the cream cheese out at room temperature to soften.

Step 2: Make the Brownie Batter

Melt the Butter and Mix the Wet Ingredients

In a microwave-safe bowl or over a double boiler, melt ½ cup (1 stick) unsalted butter until smooth.
Stir in 1 cup granulated sugar and ½ cup cocoa powder until well combined.

Add 2 large eggs, one at a time, mixing well after each addition.
Stir in 1 teaspoon vanilla extract for added flavor.

Combine the Dry Ingredients

In a separate bowl, whisk together:
- ½ cup all-purpose flour
- ¼ teaspoon salt
- Optional: ½ teaspoon espresso powder for a deeper chocolate flavor.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can make the brownies tough.

If using chocolate chips (½ cup) or chopped dark chocolate, fold them in now.

Step 3: Make the Cheesecake Mixture

The cheesecake layer adds a creamy contrast to the rich brownie base.

In a medium bowl, beat 8 oz softened cream cheese using a hand mixer or whisk until smooth and creamy.
Add ¼ cup granulated sugar and ½ teaspoon vanilla extract, mixing until fully incorporated.
Beat in 1 large egg, mixing just until smooth. Overmixing can introduce air bubbles, leading to cracks during baking.

Your cheesecake mixture should be silky and easy to spread.

Step 4: Assemble the Cheesecake Brownies

Layer the Brownie and Cheesecake Batters

Pour ¾ of the brownie batter into the prepared baking pan and spread it evenly.
Gently spoon the cheesecake mixture on top of the brownie layer.

Dollop the remaining ¼ of the brownie batter over the cheesecake layer in small spoonfuls.

Create the Signature Swirl Pattern

Using a butter knife or skewer, drag through the layers in figure-eight motions to create a marbled effect.
Don’t over-swirl—less is more for a defined, artistic pattern!

Step 5: Bake the Cheesecake Brownies

Place the pan in the preheated 325°F (163°C) oven.
Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle. A toothpick inserted should come out with a few moist crumbs.
If the cheesecake starts to brown too quickly, tent the pan with foil.

Baking times vary slightly depending on your oven and pan size. An 8×8-inch pan may require a few extra minutes.

Step 6: Cool and Slice Perfectly

Let the brownies cool in the pan for 30 minutes at room temperature.
Transfer to the fridge and chill for at least 2 hours before slicing—this helps the cheesecake set.

Use a sharp knife (cleaning between cuts) to get neat, bakery-style slices.

Tips for Perfect Cheesecake Brownies

To achieve perfect cheesecake brownies, follow these expert tips:

1. Use High-Quality Ingredients

Use full-fat cream cheese for the best creamy texture. Low-fat versions can make the cheesecake layer grainy.
Choose Dutch-processed cocoa for a richer chocolate flavor.
Always use real vanilla extract for both the brownie and cheesecake layers.

2. Don’t Overmix the Batter

Overmixing the brownie batter can lead to a tough texture. Stir only until the ingredients are combined.
When mixing the cheesecake layer, beat just until smooth to prevent incorporating too much air, which can cause cracks.

3. Swirling Technique for the Best Marbling

Use a toothpick, skewer, or knife to create gentle swirls. Drag it lightly through the layers in figure-eight motions.

Avoid over-swirling, as it can mix the layers instead of creating a defined marbled effect.

4. Baking Tips for Even Cooking

Bake at a lower temperature (325°F / 163°C) to allow even cooking without overbaking the cheesecake.
The center should have a slight jiggle when done. Overbaking can cause the cheesecake layer to dry out and crack.

5. Cooling & Cutting for Clean Slices

Let brownies cool completely before slicing to prevent them from falling apart.
Use a sharp knife and clean it between slices for neat edges.

Cheesecake Brownie Variations

Want to switch things up? Try these delicious variations to customize your cheesecake brownies!

1. Peanut Butter Cheesecake Brownies

Swirl in ¼ cup peanut butter into the cheesecake layer before baking.
Top with chopped peanuts for added crunch.

2. Red Velvet Cheesecake Brownies

Add 1 teaspoon red food coloring to the brownie batter for a red velvet twist.

Use ½ teaspoon white vinegar to enhance the red color.

3. Oreo Cheesecake Brownies

Crush 6-8 Oreos and fold them into the cheesecake mixture.
Sprinkle extra crushed Oreos on top before baking.

4. Raspberry Cheesecake Brownies

Drop small dollops of raspberry jam over the cheesecake layer and swirl it in.
Garnish with fresh raspberries after baking.

5. Pumpkin Cheesecake Brownies

Replace the cheesecake layer with a mixture of pumpkin puree, cream cheese, cinnamon, and nutmeg for a fall-inspired dessert.

6. Gluten-Free Cheesecake Brownies

Substitute almond flour or a gluten-free flour blend for the all-purpose flour in the brownie batter.

7. Vegan Cheesecake Brownies

Use vegan cream cheese, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and dairy-free chocolate to make them plant-based.

How to Store and Freeze Cheesecake Brownies

Storing Cheesecake Brownies in the Refrigerator

Since cheesecake brownies contain dairy, they must be stored properly to stay fresh.

Refrigerate in an airtight container for up to 5 days.
Place parchment paper between layers to prevent sticking.
For best taste, let them sit at room temperature for 10 minutes before eating.

Freezing Cheesecake Brownies

Want to make cheesecake brownies ahead of time? Freezing them keeps them fresh for longer.

Wrap individual brownies tightly in plastic wrap, then place them in a freezer-safe bag or airtight container.
Freeze for up to 3 months.

How to Thaw Cheesecake Brownies

Transfer to the fridge and let them thaw overnight.
If you’re in a hurry, let them sit at room temperature for 30 minutes.

Serving Suggestions & Pairings

Cheesecake brownies are already indulgent, but pairing them with the right flavors can take them to the next level!

1. Beverages That Pair Well with Cheesecake Brownies

Coffee & Espresso – The slight bitterness balances the sweetness of the brownies.
Milk – A classic pairing that enhances the creamy texture.
Red Wine – A bold red like Cabernet Sauvignon complements the richness of the chocolate.

Hot Chocolate – Double the chocolate for an ultra-decadent treat.

2. Ice Cream & Whipped Cream Toppings

Serve warm cheesecake brownies with vanilla bean ice cream for a perfect contrast of hot and cold.
A dollop of homemade whipped cream adds lightness.

Try a drizzle of salted caramel or hot fudge for extra indulgence.

3. Creative Presentation Ideas

Dust brownies with powdered sugar for a bakery-style finish.
Garnish with fresh berries (strawberries, raspberries, or blueberries) for a refreshing contrast.

Drizzle with melted peanut butter or Nutella for a gourmet touch.

Frequently Asked Questions (FAQ)

1. Can I make cheesecake brownies without eggs?

Yes! Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) or use a store-bought egg replacer.

2. Why did my cheesecake layer crack?

Cracks usually happen due to overbaking or overmixing the cheesecake batter. Bake at a lower temperature and mix just until smooth.

3. How do I make my cheesecake brownies more fudgy?

Use less flour, more butter, and an extra egg yolk in the brownie batter. Also, slightly underbaking helps achieve a gooey texture.

4. Can I use a brownie mix instead of homemade batter?

Yes! Prepare the boxed brownie mix as directed and add the cheesecake layer on top before baking.

5. What’s the best way to create beautiful swirls?

Use a toothpick or skewer to gently swirl the brownie and cheesecake batters in a figure-eight motion. Don’t overmix!

6. How do I know when my cheesecake brownies are done?

The edges should be set, but the center should have a slight jiggle. A toothpick should come out with moist crumbs (not wet batter).

7. Can I add fruit like raspberries or strawberries?

Yes! Swirl in fruit jam or puree before baking, or top with fresh fruit after they’ve cooled.

8. Why did my cheesecake layer sink into the brownie batter?

Your brownie batter might be too thin. Use a thicker brownie batter or partially bake it for 5 minutes before adding the cheesecake layer.

Cheesecake Brownies

Author: Hamza

Print Recipe

Description

Cheesecake brownies are the perfect fusion of two beloved desserts—rich, fudgy brownies and creamy, tangy cheesecake. These indulgent treats feature a decadent chocolate base swirled with smooth, velvety cheesecake, creating a stunning marbled effect. The combination of deep chocolate flavor and luscious cream cheese makes them an irresistible dessert for any occasion.

Whether you’re baking for a party, a family gathering, or just satisfying your sweet tooth, these homemade cheesecake brownies are sure to impress. Plus, they’re easy to customize with mix-ins like chocolate chips, peanut butter, or fruit swirls. Serve them chilled for a firm texture or slightly warmed for an ultra-gooey bite!

Ingredients

Scale

For the Brownie Base:
1 cup unsalted butter cubed (227g)
1⅓ cups semisweet chocolate chips divided (240g)
¾ cup Dutch-processed cocoa powder
1 cup granulated sugar (200g)
1 cup brown sugar (220g)
2 large eggs room temperature
1 yolk room temperature
1 tablespoon brewed coffee
1 tablespoon vanilla extract
1 cup all-purpose flour (120g)
1 teaspoon salt
1 tablespoon hot water plus more if needed
For the Cheesecake Topping:
2 (8-ounce/227g) blocks cream cheese room temperature
½ cup granulated sugar (100g)
1 pinch salt
2 large eggs room temperature
1 tablespoon vanilla extract

Instructions

For the Brownie Base:

- Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with butter or baking spray and line it with parchment paper.
- In a large microwave-safe bowl, combine the butter and 1 cup of chocolate chips and microwave in 20-second intervals, stirring between each one, until fully melted and combined, about 2 minutes. Whisk in the cocoa powder. Add the sugar, eggs, egg yolk, coffee, and vanilla, and whisk until well combined.
- Add the flour and salt, and stir together with a spatula until just combined. Reserve ½ cup of brownie batter in a small bowl. Stir the remaining ⅓ cup of chocolate chips into the remaining batter, and spread the batter into the prepared pan.

Bake for 20 minutes for super fudgy brownies or 30 minutes for more cakey brownies. Meanwhile, stir the hot water into the reserved batter. The batter should still be thick but slowly pour off a spoon. Add more water if needed.

For the Cheesecake Topping:

- While the brownie base is baking, make the cheesecake topping by placing the cream cheese, sugar, and salt in a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the whisk attachment on medium speed until very smooth and light, about 2 minutes.
- Reduce the speed to low and add the eggs in one at a time. Scrape down the bowl, then beat in the vanilla. Carefully pour the cheesecake topping over the par-baked brownie base. (No need to cool the brownie first.)
- Dollop the reserved brownie batter over the cheesecake topping. Using a skewer or the tip of a knife, carefully swirl the batter through the cheesecake mixture.
- Continue baking for 10 minutes.

Reduce the oven temperature to 325°F and bake for another 20 to 25 minutes or until the cheesecake topping is puffed around the edges and the center wobbles slightly. Place the pan on a wire rack to cool completely. Refrigerate for 1 hour before slicing.

Notes

1. Choosing the Right Ingredients

Use full-fat cream cheese for the creamiest cheesecake layer.
Dutch-processed cocoa gives the brownies a richer chocolate flavor, but regular unsweetened cocoa works too.

If you prefer a sweeter brownie, add an extra ¼ cup sugar to the brownie batter.

2. Tips for a Perfect Swirl

Dollop the cheesecake mixture in spoonfuls over the brownie batter before swirling.

Use a skewer or knife to create elegant marbling—less swirling is better to maintain the contrast between layers.

3. Avoiding Common Mistakes

Overbaking can dry out the cheesecake layer. The brownies are done when the edges are set, and the center has a slight jiggle.

Cracking in the cheesecake layer can be prevented by baking at a lower temperature (325°F) and avoiding overmixing.

4. Storage Tips

Store in the refrigerator for up to 5 days in an airtight container.

For longer storage, freeze for up to 3 months and thaw in the fridge before serving.