Dessert

Irresistible Cheesecake Brownies Recipe

ByElla Hart January 5, 2026January 5, 2026

Introduction

These irresistible cheesecake brownies combine rich, fudgy chocolate brownie with a smooth, tangy cheesecake swirl. Perfect for satisfying your sweet tooth, they offer the best of both desserts in every bite.

Two square brownie pieces stacked on top of each other on white parchment paper over a white plate. Each brownie has three layers: a dark, rich, crumbly chocolate base, a thick middle layer of creamy white cheesecake, and a thin, cracked chocolate crust on top with a glossy texture. The edges show the contrast between the dark chocolate and the light cheesecake center. The background is a soft, blurry white marbled texture with a warm light. 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 your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.
Step 2: In a large bowl, whisk the melted butter with the 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 brownie batter. Stir gently until just combined to avoid overmixing.
Step 4: In a separate bowl, blend the cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy for the cheesecake layer.
Step 5: Pour half of the brownie batter into the prepared pan, spreading evenly. Drop spoonfuls of the cheesecake mixture on top, then swirl gently using a knife or skewer.
Step 6: Pour the remaining brownie batter over the cheesecake layer and spread evenly. If desired, sprinkle chocolate chips on top.
Step 7: Bake in the preheated oven for 30-35 minutes. Test with a toothpick inserted in the center; 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 to help the layers set nicely.

Tips & Variations

For extra richness, use full-fat cream cheese and real butter rather than substitutes.
If you like a more pronounced cheesecake flavor, add a teaspoon of lemon zest to the cheesecake mixture.
Swap chocolate chips for chopped nuts or white chocolate chunks for a different texture and taste.
Be careful not to overbake; cheesecake brownies are best when slightly fudgy.

Storage

Store the cheesecake brownies in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature or warm briefly before serving for the best texture. They also freeze well for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

Two stacked brownies are shown on a white plate with a white marbled texture surface. Each brownie has three layers: the bottom layer is dark rich chocolate, the middle layer is a creamy light beige, and the top layer is dark chocolate with a slightly cracked, shiny texture. The brownies are thick and soft, with some crumbs visible around them. 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 for this recipe?

While you can use low-fat cream cheese, full-fat cream cheese provides a creamier, richer cheesecake layer and better texture overall.

How do I know when the brownies are fully baked?

Check by inserting a toothpick in the center. It should come out with a few moist crumbs but no wet batter. The cheesecake swirl should look set, not liquid.