Warm, fudgy brownies with a swirled layer of cheesecake – easy desserts don’t get much better than this. If you’ve never tried cheesecake brownies before, you’re in for a real treat!
We’re serious brownie lovers around here. It’s not uncommon for me to be “done” for the day, relaxing, then realizing I’m having a craving for brownies.
They’re so easy to make which is why they’re my go-to dessert, especially when I’m in the mood for chocolate. Sometimes I add the cheesecake layer, sometimes I skip it and just go for a scoop of ice cream – it all depends on my mood.
And sometimes I just whip out a box mix if I’m super tired. As long as I ultimately get my hands (or my mouth, haha) on a warm, gooey brownie at the end of it, I’m a happy woman!
But my favorite is definitely this marbled cheesecake brownies recipe. That swirl of cheesecake that’s baked with the brownie layer is just so decadent. It’s tough to resist its rich chocolate flavor. It really only takes a couple of extra minutes to add it and the end result is so worth it!
How to make Cheesecake Brownies from scratch?
Making cream cheese brownies is just like making regular brownies, except that you’ll make a quick cheesecake batter that you’ll swirl through the brownie batter before baking. They’re very easy to make, have just 30 minutes bake time, and the cheesecake layer makes them even more delicious! They also look much prettier than regular brownies. It takes just 45 minutes total time to make a batch from start to finish.
Ingredients for these fudgy Cheesecake Brownies:
Here are all the ingredients you’ll need for this ultimate Cheesecake Brownies recipe!
- Unsalted butter
- Semisweet chocolate chips
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Kosher salt
- Cooking spray
- Cream cheese
Variations of Cheesecake Brownies
- Add a teaspoon or two of espresso powder to the brownie batter for a mocha flavor
- Just before swirling the layers together, drizzle on a few tablespoons of caramel sauce, then swirl it all together.
- Drop small spoonfuls of raspberry jam onto the batter just before swirling, about 1/4 cup total. Swirl it all together and bake.
- Add a fruity element by swirling strawberry or raspberry sauce into the cheesecake layer or add a layer of cherry pie filling.
- Try using mint chips in place of the semi-sweet (the ones you melt for the batter should stay semi-sweet; just replace the ones that you stir into the brownie batter). Dark chocolate or white chocolate chips are a nice twist as well.
- Add a layer of marshmallow and crushed graham crackers in between the cheesecake and brownie layers.
- Enhance the flavor and texture while adding a bit of crunch with chopped walnuts, pecans, almonds or hazelnuts.
- Stir in peanut butter to the cheesecake layer before swirling.
What to Serve with Cream Cheese Brownies?
- Whipped cream, berries, powdered sugar, chocolate drizzle or salted caramel sauce are wonderful brownie cheesecake toppings.
- Vanilla ice cream or a fruit sorbet add a nice cool contrast to warm brownies.
- Decorate the brownies with sprinkles, fondant cutouts, colored icing, themed toppers, fruit, or edible flowers.
- Coffee or espresso are a perfect complement to chocolatey flavors.
- Crush some Oreos and sprinkle them on top of the batter before baking.
Tips for making Cheesecake Brownies
- Use high-quality chocolate chips, such as Ghirardelli. This makes a BIG difference in the end result.
- Want to make these as easy as possible? Use a boxed brownie mix, make the cheesecake layer and swirl them together. I don’t think they’re quite as good when made this way, but I’ve done it when I just want some sweet and I want it fast, and it definitely scratches that itch.
- To get clean cuts and no fudgy brownie sticking to the knife, wipe your knife clean between cuts. It’s also important to wait to cut the cheesecake brownies until they’re completely cooled.
- Substitute the unsalted butter with salted butter in a pinch and use a bit less salt in the recipe.
Can you freeze brownies?
Yes, brownies can be frozen, both regular and cheesecake. It works best if you freeze each brownie individually. I usually wrap each one in plastic wrap then place them in a freezer bag. Let them thaw at room temperature before enjoying. After they’re thawed I like to pop them in the microwave for 20-30 seconds to warm them up – it’s heavenly!
Cheesecake Brownies
Warm, fudgy brownies with a swirled layer of cheesecake - easy desserts don't get much better than this. If you've never tried cheesecake brownies before, you're in for a real treat!
Ingredients
Brownies
- 1/2 cup unsalted butter, cut into 8 pieces
- 1 3/4 cups semisweet chocolate chips, divided
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 3 tbsp cocoa powder
- 1/4 tsp kosher salt
- cooking spray
Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 350F.
- Line an 8-inch baking dish with parchment paper, large enough to leave some hanging over the sides. Spray the parchment paper with cooking spray.
- For the brownies: Place the butter and 1 1/3 cups of chocolate chips into a large bowl. Microwave for 30 seconds, then stir. Microwave another 30 seconds, stir again. Continue just until there are a few pieces of chocolate left, then whisk vigorously until it's completely melted and smooth.
- Whisk in the sugar until it's completely combined. Whisk in the eggs and vanilla extract.
- Add the flour, cocoa powder, and salt. Stir until it's mixed completely.
- Remove a quarter of the batter and place it in a separate bowl. Set this aside for later.
- Stir the remaining chocolate chips into the larger amount of the brownie batter, then pour it into the baking dish over the parchment paper, and gently spread it to the edge.
- In a medium-sized mixing bowl, beat the cream cheese and sugar until it's smooth, about 2 minutes. Add the egg and the vanilla extract, then mix it until it's smooth.
- Pour the cheesecake batter over the brownie batter in the baking dish. Gently spread it to the edges.
- Drop spoonfuls of the reserved brownie batter over the cheesecake evenly in rows. Place a butter knife into the batter and pull it through one row, then back up through the next, continuing until the brownie batter is swirled through the cheesecake layer. Repeat in the opposite direction if you prefer more swirl (this is just for looks and is personal preference).
- Bake for 30 minutes or until a toothpick inserted into the center of the brownies comes out almost clean with just a few crumbs.
- Once the brownies have cooled to room temperature, carefully lift the brownies from the baking pan using the overhanging parchment paper as handles. Cut the cheesecake brownies into 12 squares.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 358Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 86mgSodium: 130mgCarbohydrates: 37gFiber: 2gSugar: 27gProtein: 5g
This data was provided and calculated by Nutritionix.
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