Introduction

Cheesecake brownies combine the rich, fudgy texture of classic brownies with a creamy cheesecake layer, creating an irresistible dessert that’s perfect for any occasion. This decadent treat is simple to make and promises to satisfy chocolate lovers and cheesecake fans alike.

This image shows two stacked brownies with three layers each, placed on white parchment paper on a dark plate. The bottom layer is dark brown and dense with a smooth, moist texture. The middle layer is creamy white, thick and smooth. The top layer is a thin dark chocolate glaze with a shiny and slightly cracked surface, decorated with a few small chocolate chips. On top of the upper brownie piece, there are two bright red raspberries with a bumpy texture, and a single raspberry sits beside the brownies on the parchment paper. The background has a soft focus with more raspberries visible on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brownie Base:

1 cup Unsweetened Cocoa Powder (choose high-quality for best results)
1 cup Granulated Sugar
2 Large Eggs
1 cup All-Purpose Flour
1/2 cup Melted Unsalted Butter
1 teaspoon Vanilla Extract

Cheesecake Layer:

8 oz Cream Cheese (full-fat recommended)
1/2 cup Powdered Sugar
1 teaspoon Vanilla Extract

Optional Additions:

1 cup Chocolate Chips
1 cup Nuts (such as walnuts or pecans, crushed)
1/2 cup Peanut Butter (for swirling)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the melted unsalted butter and granulated sugar until fully combined. Add the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.
Step 3: Sift the unsweetened cocoa powder and all-purpose flour into the bowl. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to keep the brownies fudgy.
Step 4: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until completely smooth, with no lumps.
Step 5: Pour half of the brownie batter into your prepared baking pan. Spoon dollops of the cheesecake mixture evenly over the brownie layer, then add the remaining brownie batter on top.
Step 6: Use a knife or skewer to gently swirl the brownie and cheesecake layers together, creating a marbled effect.
Step 7: Bake in the preheated oven for 30–35 minutes. Check doneness by inserting a toothpick; it should come out with a few moist crumbs but not wet batter.
Step 8: Allow the brownies to cool completely in the pan before slicing into squares for clean portions.

Tips & Variations

For extra richness, fold chocolate chips or chopped nuts into the brownie batter before baking.
Try swirling in peanut butter along with the cheesecake layer for a nutty twist.
Use full-fat cream cheese for the creamiest cheesecake layer; reduced fat versions can result in less smooth texture.
Don’t overmix the batter once you add the flour to keep your brownies fudgy and tender.

Storage

Store leftovers in an airtight container in the refrigerator for up to one week. Cheesecake brownies can also be frozen for up to three months; thaw overnight in the fridge before serving. Reheat in a microwave for a few seconds if you prefer them warm.

How to Serve

Two stacked squares of a dessert with three visible layers rest on parchment paper over a dark surface. The bottom layer is a thick, dense dark brown brownie base with a slightly crumbly texture. The middle layer is creamy and smooth, off-white in color, resembling cheesecake. The top layer is a glossy dark chocolate swirl mixed with the creamy layer, decorated with a few dark chocolate chips scattered on top. The edges show a mix of the dense brownie and creamy layers blending. The background has a soft focus of similar squares and scattered chocolate chips on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

An 8×8-inch pan is ideal for these brownies, but you can use a 9×9-inch pan for thinner brownies or a 9×13-inch pan for a thinner layer—adjust baking time accordingly, watching closely to avoid overbaking.

What if I don’t have a sifter?

If you don’t have a sifter, you can whisk the cocoa powder and flour together vigorously to remove lumps and combine the dry ingredients evenly.