Why You’ll Love Easy Cheesecake Brownies Recipe
These brownies have the best of both desserts in one pan: a dense chocolate brownie base and a smooth cheesecake topping.
They look impressive but are easy enough for a casual baking day.
The swirl topping makes every slice beautiful without needing special decorating skills.
They’re great for parties, holidays, bake sales, or make-ahead desserts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
5 tbsp salted butter, cubed
2 ounces semi-sweet chocolate, chopped
2 tbsp vegetable oil
1/3 cup + 1 tbsp cocoa powder
1 large egg
1 large egg yolk
1/3 cup + 1 tbsp granulated sugar
3/4 cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
1/4 cup all-purpose flour
Pinch of espresso powder, optional
1/2 cup chopped semi-sweet chocolate
8 ounces cream cheese, softened
1/3 cup granulated sugar
1 large egg
2 tsp vanilla extract or vanilla bean paste
Pinch of salt
Directions
Preheat the oven to 350°F. Spray an 8×8 metal baking pan with nonstick spray and line it with parchment paper.
Melt the butter and semi-sweet chocolate together in short intervals, stirring until smooth. Whisk in the cocoa powder and vegetable oil.
In a separate bowl, whisk the egg, egg yolk, and granulated sugar until smooth and dissolved. Add the powdered sugar, vanilla, and salt. Whisk in the chocolate mixture.
Fold in the flour and espresso powder, then reserve 1/3 cup of brownie batter for swirling. Stir chopped chocolate into the remaining batter.
For the cheesecake layer, beat the softened cream cheese until creamy. Add sugar and beat until smooth. Mix in the egg, vanilla, and salt until just combined.
Spread the brownie batter into the prepared pan. Pour the cheesecake mixture over the top. Dot the reserved brownie batter over the cheesecake layer and swirl with a knife.
Bake for 26 to 29 minutes, until the edges are slightly puffed and the center is just barely set with a tiny wobble.
Cool in the pan for 30 to 45 minutes, then chill in the refrigerator for 1 to 2 hours before slicing.
Servings and timing
Servings: 12 brownies
Prep time: about 25 minutes
Bake time: 26 to 29 minutes
Chill time: 1 to 2 hours
Total active and bake time: 56 minutes
Variations
Add chocolate chips to the cheesecake layer for extra richness.
Use dark chocolate instead of semi-sweet chocolate for a deeper flavor.
Swirl in a spoonful of raspberry jam with the cheesecake layer.
Add a little peppermint extract to the brownie batter for a mint chocolate version.
Top with chopped nuts before baking for crunch.
Storage/Reheating
Store cheesecake brownies in an airtight container in the refrigerator for 3 to 4 days.
For cleaner slices, chill the brownies fully before cutting and wipe the knife between slices.
These brownies are best served chilled or slightly softened at room temperature. Reheating is not necessary, but you can let a slice sit out for 10 to 15 minutes before serving for a softer texture.
FAQs
Can I use chocolate chips instead of chopped chocolate?
Yes, chocolate chips work well in both the melted chocolate mixture and the chopped chocolate portion.
Do I have to use espresso powder?
No, it is optional. It simply helps deepen the chocolate flavor.
Can I make these in a 9×9 pan?
Yes. The layers will be thinner, so start checking for doneness about 6 to 7 minutes earlier.
Why does the cream cheese need to be softened?
Softened cream cheese blends more smoothly and helps prevent lumps in the cheesecake layer.
Can I use unsalted butter?
Yes. Add a small extra pinch of salt to the brownie batter if using unsalted butter.
How do I know when the brownies are done?
The edges should look slightly puffed, and the center should be just barely set with a small wobble.
Why do the brownies need to chill before slicing?
Chilling helps the cheesecake layer firm up and makes the brownies easier to slice neatly.
Can I freeze cheesecake brownies?
Yes. Wrap them tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13 pan. The bake time may need a small adjustment.
How do I get clean slices?
Chill the brownies well, use a sharp knife, and wipe or lightly spray the knife between cuts.
Conclusion
Easy Cheesecake Brownies are rich, creamy, and beautifully swirled with layers of chocolate and vanilla cheesecake. They’re simple enough for everyday baking but impressive enough for special occasions.
Easy Cheesecake Brownies
Rich fudgy brownies are swirled with a creamy cheesecake layer for a decadent dessert with the perfect balance of chocolate and tangy cream cheese.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 56 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 tbsp salted butter, cubed (70 grams)
- 2 ounces semi-sweet chocolate, chopped (57 grams)
- 2 tbsp vegetable oil (27 grams)
- 1/3 cup + 1 tbsp cocoa powder (32 grams)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/3 cup + 1 tbsp granulated sugar (79 grams)
- 3/4 cup powdered sugar (87 grams)
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup all-purpose flour (33 grams)
- Pinch of espresso powder (optional)
- 1/2 cup chopped semi-sweet chocolate (89 grams)
- 8 ounces cream cheese, softened at room temperature (226 grams)
- 1/3 cup granulated sugar (70 grams)
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch metal baking pan with nonstick spray and line with parchment paper.
- Melt the butter and 2 ounces semi-sweet chocolate together in 30-second intervals, stirring until smooth. Whisk in the cocoa powder and vegetable oil.
- In a medium bowl, whisk together the egg, egg yolk, and granulated sugar until smooth and the sugar is dissolved. Whisk in the powdered sugar, vanilla extract, and salt.
- Add the melted chocolate mixture to the egg mixture and whisk until combined. Fold in the flour and espresso powder. Reserve 1/3 cup of the batter for swirling, then fold the chopped chocolate into the remaining batter.
- In another bowl, beat the cream cheese until creamy. Add the granulated sugar and beat until smooth. Mix in the egg, vanilla extract, and salt until just combined.
- Spread the brownie batter in the prepared pan. Pour the cheesecake mixture evenly over the top. Dollop the reserved brownie batter over the cheesecake layer and swirl with a butter knife.
- Bake for 26 to 29 minutes, until the edges are slightly puffed and the center is just set with a slight wobble.
- Cool in the pan for 30 to 45 minutes, then refrigerate for 1 to 2 hours before slicing and serving.
Notes
- A 9×9-inch pan may be used; begin checking for doneness 6 to 7 minutes earlier.
- Espresso powder enhances the chocolate flavor but can be omitted.
- Spray a knife with nonstick spray before slicing for cleaner cuts.
- Store in an airtight container in the refrigerator for 3 to 4 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 310 kcal
- Sugar: 24 g
- Sodium: 170 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
