Dessert

Irresistible Cheesecake Brownies Recipe

ByLily Cross January 4, 2026January 4, 2026

Introduction

These irresistible cheesecake brownies combine rich chocolate and creamy cheesecake in one delicious treat. Perfectly fudgy with a luscious swirl, they are sure to satisfy any sweet tooth and impress your friends and family.

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
1/2 cup Powdered Sugar

Instructions

Step 1: Preheat the 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 the melted butter with granulated sugar until well blended. Add the eggs one at a time, mixing well after each addition.
Step 3: Sift the cocoa powder and all-purpose flour into the brownie batter. Stir gently until just combined. Fold in chocolate chips if using.
Step 4: In a separate bowl, blend the cream cheese with powdered sugar and vanilla extract until smooth to create the cheesecake layer.
Step 5: Pour half of the brownie batter into the prepared pan. Drop spoonfuls of the cheesecake mixture on top and swirl gently with a knife.
Step 6: Spread the remaining brownie batter over the cheesecake layer and use a knife to create more swirls if desired.
Step 7: Bake in the preheated oven for 30-35 minutes. Insert a toothpick into the center—when it comes out with a few moist crumbs, the brownies are done.
Step 8: Allow the brownies to cool completely in the pan before slicing and serving.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and richest flavor.
Try adding chopped nuts like walnuts or pecans to the batter for extra crunch.
If you prefer a less sweet cheesecake layer, reduce the powdered sugar slightly.
Swap chocolate chips with white chocolate for a different twist.

Storage

Store cheesecake brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm briefly before serving for the best texture. They can also be frozen for up to 2 months; thaw overnight in the refrigerator 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?

While you can use low-fat cream cheese, the texture may not be as creamy and rich. Full-fat cream cheese is recommended for the best flavor and consistency.

How do I know when the brownies are fully baked?

Insert a toothpick into the center; it should come out with moist crumbs but not wet batter. The brownies will continue to set as they cool, ensuring a fudgy texture.