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Cheesecake Brownies

Cheesecake Brownies – Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination!

Cheesecake Brownies cut into slices on brown parchment paper.

Do you love brownies? What about cheesecake? Well, today I have combined the two to create these delicious Cheesecake Brownies!

A thick and fudgy brownie layer topped with a creamy, thick layer of cheesecake. And I’ve topped it off by swirling some more brownie into the cheesecake layer.

Absolutely divine!

Overhead shot of Cheesecake Brownies cut into slices.

How to make Cheesecake Brownies

For the brownies, you’ll need:

  • unsalted butter
  • caster/granulated sugar
  • cocoa powder
  • salt
  • vanilla extract
  • eggs
  • plain/all-purpose flour

For the cheesecake layer:

  • cream cheese
  • caster/granulated sugar
  • egg
  • vanilla extract
  • plain/all-purpose flour

To make the brownies, place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.

Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined.

Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into an 8×8-inch square baking pan lined with foil or parchment paper, and spread out evenly.

Bake for 15 – 20 minutes, or until the centre of the brownies is mostly set. Allow to cool in the pan on a wire rack whilst preparing the cheesecake mixture.

For the cheesecake, beat the cream cheese and sugar until combined. Beat in the egg, then mix in the vanilla extract, and flour.

Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick or knife, create a swirl effect.

Bake for 20 – 30 minutes or until the cheesecake centre is just set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 – 5 hours or overnight. Cut into bars, and serve.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Cheesecake Brownies are:

  • deliciously thick and fudgy
  • creamy from the cheesecake layer
  • so quick and easy to make
  • perfectly pretty!

How long will these brownies last? You can store these brownies in an airtight container in the fridge for up to a week.

Can I freeze these brownies? Yes, you can freeze them for up to 2 – 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Cheesecake Brownies on brown parchment paper with fork taking a piece from a brownie.
Cheesecake Brownies - Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination! #cheesecake #brownies #recipe

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Cheesecake Brownies

Cheesecake Brownies

Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination!

Ingredients

For the Brownies

  • 1 and 1/4 sticks (140g) unsalted butter
  • 1 and 1/2 cups (300g) caster/granulated sugar
  • 3/4 cup (75g) cocoa powder
  • 1/4 teaspoon salt
  • 2 large eggs, cold
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) plain/all-purpose flour

For the Cheesecake

  • 2 and 1/4 cups (500g) full fat cream cheese, softened
  • 1/2 cup (100g) caster/granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup (30g) plain/all-purpose flour

Instructions

For the Brownies

  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
  2. Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.
  3. Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined.
  4. Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into the prepared pan, and spread out evenly. Bake for 15 - 20 minutes, or until the centre of the brownies is mostly set.
  5. Allow to cool in the pan on a wire rack whilst preparing the cheesecake.

For the Cheesecake

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg, then mix in the vanilla extract, and flour.
  2. Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick, create a swirl effect.
  3. Bake for 20 - 30 minutes or until the cheesecake centre is almost set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 - 5 hours. Cut into bars, and serve.

Notes

You can store the brownies in an airtight container in the fridge for up to a week, or freeze them for up to 2 – 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 16 bars Serving Size: 1 bar
Amount Per Serving: Calories: 174Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 46mgSodium: 70mgCarbohydrates: 27gFiber: 1gSugar: 13gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

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