Dessert

Irresistibly Rich Milky Way Caramel Cheesecake Brownies Recipe

ByLily Cross February 28, 2026February 28, 2026

Introduction

These Irresistibly Rich Milky Way Caramel Cheesecake Brownies combine fudgy chocolate layers with creamy cheesecake and luscious caramel swirls. Perfect for caramel lovers wanting a decadent treat, they bring together the best of brownies, cheesecake, and Milky Way candy flavors in one bite.

A three-layer dessert sits on a white plate with a white marbled texture in the background. The bottom layer is thick, dark, and crumbly, resembling chocolate cookie crust. The middle layer is smooth, creamy, and pale beige, looking like caramel or custard. The top layer glistens with golden caramel sauce dripping down the sides, topped with four glossy caramel dollops and small dark chocolate shavings scattered around, along with a tiny green mint leaf for contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (melted)
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
8 oz cream cheese (softened)
1/4 cup additional sugar
1 large additional egg
1 teaspoon additional vanilla extract
12 oz caramel candies
1/2 cup heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
Step 2: In a large bowl, combine melted butter and 1 cup sugar until fully blended. Whisk in 2 eggs and 1 teaspoon vanilla extract until smooth.
Step 3: Gradually stir in the flour, cocoa powder, and salt until no dry streaks remain, forming the brownie batter.
Step 4: In another bowl, beat the softened cream cheese with 1/4 cup sugar, 1 additional egg, and 1 teaspoon vanilla extract until creamy and smooth.
Step 5: Pour half of the brownie batter into the prepared pan and smooth into an even layer. Spoon the cheesecake batter evenly on top.
Step 6: Melt the caramel candies with heavy cream over low heat, stirring frequently until smooth and combined. Drizzle the caramel over the cheesecake layer.
Step 7: Spoon the remaining brownie batter over the caramel. Use a knife or skewer to gently swirl the layers together for a marbled effect.
Step 8: Bake for 35-40 minutes, until the edges are set and the center is slightly soft but not liquid.
Step 9: Let the brownies cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

Use parchment paper with an overhang for easy removal of the brownies from the pan.
For an extra gooey texture, slightly underbake and allow them to cool fully before slicing.
Add chopped nuts like pecans or walnuts to the brownie batter for added crunch.
Swap caramel candies for dulce de leche for a richer caramel flavor.

Storage

Store these brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy warm, reheat in the microwave for 10-15 seconds. Keep refrigerated versions at room temperature for 30 minutes before serving for best texture.

How to Serve

A three-layer dessert square on a white plate, placed on a white marbled surface. The bottom layer is thick, crumbly, and dark chocolate in color with a rough texture. The middle layer is smooth and creamy beige, about half the thickness of the bottom layer. The top layer is a shiny caramel glaze dripping down the sides with a golden brown color. On top, there are five dollops of caramel, glossy and rounded, sprinkled with small, dark chocolate flakes, and a small green mint leaf in the center. The caramel glaze pools slightly on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce instead of melting caramel candies?

Yes, substituting with a good quality caramel sauce works well and saves time. Use about 1/2 cup and drizzle it over the cheesecake layer before adding the remaining brownie batter.

Do I have to use cream cheese for the cheesecake layer?

Cream cheese is essential for the creamy texture and tangy flavor in the cheesecake layer. Avoid substitutes like ricotta, as they won’t yield the same richness or consistency.