Dessert

Irresistible Cheesecake Brownies Recipe

ByElla Hart January 4, 2026January 4, 2026

Introduction

These irresistible cheesecake brownies combine rich, fudgy chocolate with a creamy cheesecake swirl for a decadent treat. Perfect for satisfying your sweet tooth, they’re easy to make and loved by all ages.

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 (full-fat recommended)
1/2 cup powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until well blended. Add the 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. If using, fold in the chocolate chips.
Step 4: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy for the cheesecake layer.
Step 5: Pour half of the brownie batter into the prepared pan and spread evenly. Spoon the cheesecake mixture over the brownie batter in dollops, then gently swirl with a knife or skewer to create marbled patterns.
Step 6: Pour the remaining brownie batter over the cheesecake layer and smooth the top.
Step 7: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Step 8: Let the brownies cool completely in the pan before slicing and serving.

Tips & Variations

Use full-fat cream cheese for the richest, creamiest cheesecake layer.
For extra texture, add chopped nuts like walnuts or pecans to the brownie batter.
Try swirling in caramel or raspberry sauce along with the cheesecake for a fruitier twist.
If you prefer, prepare these in a 9×9-inch pan and bake for a slightly shorter time, checking doneness early.

Storage

Store cheesecake brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months—thaw in the refrigerator before serving. Reheat slightly in the microwave if you prefer warm brownies.

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 use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but note that the cheesecake layer may be less creamy and rich compared to using full-fat cream cheese.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies. It should come out with a few moist crumbs but no wet batter. Overbaking can dry them out, so check near the 30-minute mark.