Dessert

Irresistible Cheesecake Brownies Recipe

ByMarina Montclair January 6, 2026January 6, 2026

Introduction

These irresistible cheesecake brownies combine rich, fudgy chocolate with a creamy cheesecake swirl for a dessert that’s pure delight. Perfect for satisfying both chocolate and cheesecake cravings in one bite.

A stack of two thick square brownie pieces sits on white parchment paper on a white plate over a white marbled surface. Each brownie has three visible layers: a smooth, dense dark brown base layer, a creamy white middle layer that looks soft and slightly textured, and a cracked, shiny dark brown top layer with a thin, delicate crust. The edges are sharp, and crumbs are lightly scattered around. The background is softly blurred with more brownies visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Granulated Sugar
1/2 cup Unsweetened Cocoa Powder
2 large Eggs
1/2 cup All-Purpose Flour
1/2 cup Unsalted Butter
1 teaspoon Vanilla Extract
1/2 cup Chocolate Chips (optional)
8 oz Cream Cheese
1/2 cup Powdered Sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining with parchment paper.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well blended. Add eggs one at a time, mixing thoroughly after each addition.
Step 3: Sift the cocoa powder and flour into the batter, then stir gently until just combined. Fold in the chocolate chips if using.
Step 4: In a separate bowl, blend the cream cheese with the powdered sugar and vanilla extract until smooth and creamy to create the cheesecake layer.
Step 5: Pour half of the brownie batter into your prepared pan. Dollop the cheesecake mixture evenly over the top and swirl gently using a knife or skewer.
Step 6: Pour the remaining brownie batter over the cheesecake layer and spread evenly.
Step 7: Bake for 30-35 minutes until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Step 8: Let the brownies cool completely in the pan before slicing to allow the layers to set properly.

Tips & Variations

Use full-fat cream cheese for a richer and creamier cheesecake layer.
Try adding chopped nuts or swirls of caramel for added texture and flavor.
For a more intense chocolate flavor, use Dutch-processed cocoa powder.

Storage

Store leftover cheesecake brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature or warm gently before serving to enjoy the gooey texture.

How to Serve

Two thick square brownies stacked on a white plate with crinkled parchment paper below. Each brownie has three layers: a dense, dark brown chocolate base; a creamy, pale yellow middle cheesecake layer; and a cracked shiny dark brown brownie top. The textures show moist, rich chocolate with swirls of cheesecake blending slightly into the brownie layers. The background is a soft white marbled texture with blurred shapes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies keep well when refrigerated and can be made a day or two in advance. Just store them tightly covered to maintain freshness.

Can I freeze cheesecake brownies?

Absolutely. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before serving.