Dessert

Irresistible Cheesecake Brownies Recipe

ByLily Cross January 5, 2026January 5, 2026

Introduction

These irresistible cheesecake brownies combine the rich, fudgy texture of classic brownies with a creamy cheesecake swirl. Perfectly balanced and decadently chocolatey, they make a delightful treat for any occasion.

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
1/2 cup Powdered Sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan.
Step 2: Melt the butter and whisk it together with the granulated sugar in a large bowl until well combined. Add the eggs one at a time, mixing thoroughly after each addition.
Step 3: Sift the cocoa powder and flour into the batter, then gently stir until just combined. If using, fold in the chocolate chips.
Step 4: In a separate bowl, blend the cream cheese with the powdered sugar and vanilla extract until smooth and creamy to create the cheesecake layer.
Step 5: Pour half of the brownie batter into the prepared pan and spread it evenly. Dollop the cheesecake mixture on top in spoonfuls, then gently swirl using a knife or skewer to create a marbled effect.
Step 6: Pour the remaining brownie batter over the cheesecake layer and gently spread to cover the swirls.
Step 7: Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Avoid overbaking to keep brownies fudgy.
Step 8: Allow the brownies to cool completely in the pan before slicing into squares and serving.

Tips & Variations

For a richer cheesecake layer, use full-fat cream cheese and ensure it is at room temperature before mixing.
Add a handful of chopped nuts for added crunch and texture.
Swirl the cheesecake topping gently to avoid blending it fully into the brownie for a beautiful marbled look.
Use high-quality cocoa powder for a deeper chocolate flavor.

Storage

Store the cheesecake brownies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving, or warm briefly in the microwave for a soft, gooey texture.

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 make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend of equal measure. Make sure it’s suitable for baking to maintain texture.

Can I freeze cheesecake brownies?

Absolutely. Wrap the cooled brownies tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before enjoying.