This easy Cheesecake Brownies recipe is the best of both worlds - fudgy brownie base topped with a brownie cheesecake topping. These brownies are a super delicious twist on a classic homemade brownie recipe.

Hi hi - just popping in to share this cheesecake brownies recipe! These easy brownies are a riff on my fudgy homemade brownies recipe, with a brownie cheesecake topping. I am slowly padding out the brownie recipes section on my site - I don't know why it took me so long, but here we are!
I loved the twist up on the classic with my brookies recipe, so I decided to throw a brownie cheesecake recipe at you too just for good measure. This Cream Cheese brownie situation is one I know you will love. I also use the same brownie recipe as the base of my brownie pie (which I can't wait to try with a cheesecake swirl!)
I love making homemade brownies, particularly to use as the base of a brownie bar - if you love these cheesecake brownies be sure to check out my caramel brownie slice recipe, my peanut butter brownie bars recipe and my squiggle slice recipe!
This cheesecake brownies post has all the things you need to know about making homemade brownies:
How to make Cheesecake Brownies
Homemade cheesecake brownies are super easy to make - take your favourite brownie recipe, and add a super quick brownie cheesecake topping. Here's how:
- Melt together the chocolate and butter. You can either do this in a double boiler, or I prefer to just pop it into the microwave in a heat safe bowl.
- Add the cocoa powder to the chocolate. This 'blooms' the cocoa powder, bringing out even more of the chocolate flavour.
- Whip together your eggs, brown sugar, and white sugar. Whipping well until the mixture is thickened is the key to the crackly brownie top the internet loves. Add your vanilla (I use paste, vanilla extract is fine too), and stir in.
- Add the chocolate and cocoa mixture and whisk well to incorporate.
- Add the flour and stir until just combined.
- Transfer the brownie layer to the prepared pan, then make your cheesecake layer.
- Combine all the cheesecake topping ingredients in a medium sized bowl, and mix until smooth.
- Dollop most of the cheesecake batter on top of the brownie, and swirl using a spoon or a toothpick. I like to bring some of the brownie batter up to the surface to give a nice swirled texture.
- Add the remainder of the cream cheese mixture and swirl
- Bake the brownies until just set, then leave to cool and enjoy!
Tips and Tricks for great fudgy brownies
There are a few things to take note of to ensure that you get the best possible outcome with your cheesecake brownies:
- Room temperature ingredients. For this recipe, that applies to eggs and cream cheese. The butter can be cold from the fridge, as you are melting it with the chocolate. Having room temperature cream cheese and eggs mean your brownie and cheesecake mixture will swirl together well.
- Good quality chocolate. I used Whittaker's 72% chocolate for these brownies - the chocolate flavor is right up front with brownies, so use a good quality chocolate, one you would be fine eating as is.
- Don't over bake. If you over bake your brownie, you run the risk of it becoming cakey. Start checking after 20 minutes of bake time.
- Leave brownies to cool before cutting. I know it is hard. But brownies are so much easier to cut when they are at least slightly cool. If you're in a rush, once some of the heat has gone out of the baking pan, you can put the brownies in the fridge to help speed up the cooling process - I often put a small cooling rack in the fridge to put some air flow under the pan too. Use the freezer if you really need to, but don't tell anyone I told you that.
- Line the pan well. A well lined pan makes life so, so much easier, particularly when it comes to things like brownies where you want to be able to lift them right out of the pan to cut. I use two pieces of parchment paper that both extend over the edges of the pan, and secure them down with binder clips. This means that when it comes time to remove the brownies, I can use the parchment paper as 'handles' to lift them out.
Get all my tips and tricks on how to get the perfect crinkly brownie top in my fudgy homemade brownie recipe!
How to cut Brownies cleanly
I get asked this often - how do you cut brownies cleanly? There are a couple of tricks:
- Wait until they are cool. Even better, give them a wee spin in the fridge before you cut them. This is especially important for a cream cheese brownie recipe like this one.
- Use a nice, sharp chef's knife. This is important. If you want, you can run it under hot water and dry it before you cut it, so you have a hot, dry knife
- Wipe the blade between cuts. This is important for things like brownies which are fudgy. A clean blade will give you the best chance at a super clean cut on a brownie.
- If it all gets wonky and messy, don't worry. They will still taste good. I've been all set to shoot a recipe and cut my brownies wonky and had a meltdown - i've been there I promise. We still ate them.
Can brownies be made ahead of time?
Yes - brownies are a great make ahead dessert. In fact, these cheesecake brownies do best if you make them a few hours before you are wanting to serve them, to give them enough time to cool down before cutting.
If you want super fudgy brownies, once cool, you can put the whole pan, lightly covered with plastic wrap, into the fridge overnight or until completely cool. Cold brownies are my favourite.
Frequently Asked Questions
What tools and equipment do you use?
You can find a full list of the tools and equipment I use on my products page
Which baking pan did you use?
I make my brownies in a 9"x9" square pan, lined with parchment paper overhanging both sides. I find that a metal pan is much better than glass when it comes to baking as glass is a poor conductor of heat.
Do Cheesecake Brownies need to be refrigerated?
Yes - store your cheesecake brownies in an airtight container in the fridge for up to four days.
Can this recipe be made with boxed brownie mix?
I haven't tried it but you certainly could try making a box mix for the brownie base and then adding the topping for easy cream cheese brownies!
How do you tell when they are baked?
Over baked brownies aren't my favourite - you are best to lean toward under baking them than over baking them. Start checking the brownies for doneness after 20 minutes - you are looking for the edges and top to be set and if you insert a skewer into the middle, it should come out with a few moist crumbs attached. If the cheesecake layer splits a tiny bit don't worry - this is just from the eggs baking and contracting, causing a little split.
Can you freeze cheesecake brownies?
From experience, cream cheese doesn't freeze super well. My regular brownie recipe freezes great (just thaw in the fridge before eating), but I wouldn't recommend freezing this recipe.
Can I add chocolate chips?
You can do whatever you like here. I personally don't like chocolate chips in my brownie, but if you do, go for it.
Can I use salted butter?
Yes - if you don't have unsalted butter that is totally fine - just hold back a little on the salt content in the brownie batter.
Do I have to use caster sugar?
No - you can use regular granulated sugar if you like. In New Zealand, our sugar is much coarser, so I call for caster sugar in the recipe. However if you are in the US or you have finer sugar, regular granulated is fine. Either work great in the recipe, caster just dissolves better when being whipped with the eggs to form that crackly top. Another reason why baking with grams is the best - 200g of sugar is 200g sugar.
For more brownie recipes, check out:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Cheesecake Brownies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 16 Servings 1x
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
This easy Cheesecake Brownies recipe is the best of both worlds - fudgy brownie base topped with a brownie cheesecake topping. These brownies are a super delicious twist on a classic homemade brownie recipe.
Ingredients
Brownie Layer
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g not including shells)
- 135g caster sugar (granulated sugar works fine but will not give the super glossy brownie top)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Cheesecake Layer
- 225g full fat cream cheese, at room temperature
- 60g caster sugar
- 1 large egg (50g not including the shell), at room temperature
¼ tsp vanilla (optional)
Instructions
BROWNIE LAYER
- Preheat the oven to 350°f / 180°c. Grease and line a 9” (23cm) square pan with parchment paper, making sure the parchment extends over the sides of the pan to form a ‘sling’. Clip down with binder clips if desired.
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
- Transfer the batter to the prepared pan, and tap the pan on the counter a few times to ensure there are no air bubbles. Leave to sit for a minute or two then bang again to ensure there are no bubbles.
CHEESECAKE LAYER
- Place all the ingredients for the cheesecake layer in a medium bowl. Combine either with a hand mixer on medium speed, or with a whisk, until the mixture is smooth and lump free.
- Dollop about ¾ of the cheesecake mixture on top of the brownie batter, and swirl in using a toothpick or a spoon - I like to scoop down a tiny bit and bring up bits of brownie batter for a nice swirl.
- Add the rest of the cheesecake mixture and swirl as desired.
- Bake the cheesecake brownies for 22 to 28 minutes, checking after 20 minutes. You are looking for the edges and top of the brownie to be set, and when a skewer is inserted into the middle, it should come out with a few moist crumbs attached. You are best to lean toward under baking than over baking.
- Remove the brownies from the oven and place the pan on a wire rack. Leave to cool in the pan then remove using the parchment paper sling. Slice into squares using a sharp knife.
- Store leftovers in an airtight container at room temperature or in the fridge for up to four days.
Notes
If you only have granulated sugar and not caster, this is fine - both work great in the recipe, caster just dissolves better when being whipped with the eggs to form that crackly top.
Keywords: Brownies, cheesecake brownies, brownie recipe, cheesecake brownie
Comments
these are my new fave!
★★★★★
Did this without a handmixer and it turned out fine! Did a double batch and lasted about 3 days in my household of 5 brownie monsters. Tasted better after a couple of days in the fridge!
★★★★★
chocolate and cheesecake are the best combo!
★★★★★
These are delicious!! The brownie batter was a little thick, so it was difficult to spread and swirl, but they still turned out amazing.
★★★★★
Absolutely delicious!! I made these brownies last night for a dinner party and my guests went bonkers for them. The tangy cream cheese on top was the perfect balance with the fudgey brownie on the bottom. I may have swirled it a bit too much but it was still a perfect recipe. Love all of Erin’s stunning desserts!
★★★★★
these turned out so yummy! i had leftover cream cheese on hand and decided to make these and i’m so glad i did - they turned out really great and are the perfect sweet dessert when im wanting a treat. they are a bit rich, so im enjoying them in small portions 🙂 they also keep great in the fridge!
★★★★★
These are so delicious! I didn't get the marbling quite right, but it worked in the end.
★★★★★
As a chocolate and cheesecake addict this couldn’t be more perfect!! The ratio of each is 10/10!!
★★★★★
Oh my goodness, so yum! The cheesecake swirl reminded me of cream cheese Icing before it went in the oven. A delicious recipe!
★★★★★
Delish! The cream cheese really balances out the sweetness from the brownie making it very moreish. I used GF flour and it worked just great 🙂
★★★★★
Every recipe Erin puts up is just so undeniably delicious! To be honest I am not really a cheesecake fan, but I trust her so much that I made them anyway - and they are fudgy perfection. Yum! 🤤
★★★★★
Mine never turn out as pretty but they are still delicious!
★★★★★
These are wonderful!
A great ratio of the cheesecake to brownie filling - in my book that means generous cheesecake! And rich fudge-y brownies.
Being able to measure by weight makes the prep go sooo much faster and the cold cut technique yields beautiful slices!
1,000 stars ⭐️ ✨ 🌟
I can’t wait to make the cosmic brownies.
★★★★★
Just made these for the second time, and they are always a hit. My husband says they are his favorite thing I bake. The cream cheese is so good against the brownie
★★★★★
So good!!! I cut up the rest of the chocolate bar and added it to the brownie. Would recommend it added a really lovely texture. Such a great recipe!!
★★★★★
Like others, I didn't manage the pretty swirls because the batter is quite thick. I added drained canned cherries and a few chucks of choc and they were delicious additions. Took Erin's advice and went for under rather than overcooked and they were quite sticky to cut but perfect from the fridge.
★★★★★
This is my husbands favorite thing that I make. The cream cheese against the brownie is so so so good. Highly recommend this recipe.
★★★★★
Just made this and it tasted amazing ! Highly recommended. Easy to follow instructions
★★★★★
Okay, so you use an actual chocolate bar, not baking chocolate? I just want to make sure that what I get will melt properly
Yep I use the kind of chocolate that you eat!
Nice recipe but incredibly sweet. I had to dust the finished brownies with cocoa to try and take from the sweetness which helped slightly. If I make them again I would use way less sugar and also more cocoa powder. I found that it wasn't 'chocolaty' enough with the cream cheese mixture. Consistency was lovely with yummy crispy edges.
★★★
Super tasty, easy to follow recipe. By far one of the best brownies I’ve ever made!
★★★★★
Perfect and delicious and everything I wanted them to be. The brownie:cheesecake ratio surprised me, in the best way. I had expected more brownie with a hint of cheesecake, but these are really almost equally both. I made a double batch, I needed some for my neighbors and knew I'd need a whole batch for us too.
★★★★★
My husband asked me to make cheesecake brownies for the first time. I researched recipes and decided to give yours a try. I read your tips and comments, and followed your recipe to the letter. I prefer to measure in grams rather than cups and appreciated that your recipe ingredients gave weight measurement. The outcome? Huge success! My husband loves the brownies and says to keep your recipe and to continue making them. I look forward to trying out more of your recipes. Thank you so much!
★★★★★
Thank you it's an amazing recipe.
Kindly tell me what can be an egg replacement in this recipe.
Thank you
★★★★★
I'm not sure sorry!