Noah’s birthday fell on a Wednesday this year, right in the middle of soccer practice drop-offs and a week where Jake had back-to-back late nights at the office. There was no time for an elaborate layered cake, and honestly I was not about to show up to the kitchen table with a store-bought box. I remembered a batch of cheesecake brownies I had made months earlier that had Noah absolutely losing his mind at the counter, sneaking piece after piece when he thought I was not looking. So I pulled out my mixing bowls, turned on some music, and made these again. By the time Jake walked through the door that night, there were only three squares left on the plate.
These Cheesecake Brownies are the ultimate two-in-one dessert, combining an intensely fudgy, deep chocolate brownie base with a silky, tangy cream cheese swirl baked right into the top. They come together in one bowl for the brownie batter and one bowl for the cheesecake layer, require no special equipment, and are ready to slice in under an hour. If you have been searching for a dessert that looks bakery-level impressive but comes together without any stress, this Cheesecake Brownies recipe is exactly it.
Why You'll Love This Recipe
- Two Desserts in One: You get an impossibly fudgy brownie and a creamy tangy cheesecake layer baked together in a single pan, which means you never have to choose between them again.
- Simple Pantry Ingredients: Everything you need is probably already in your kitchen right now, and nothing requires a special trip to a fancy grocery store.
- Bakery-Level Presentation: That gorgeous cream cheese swirl on top looks incredibly professional and impressive, and absolutely nobody needs to know it took you about 10 minutes to make.
- Kid-Approved Every Single Time: My 3-year-old Noah calls these his birthday brownies now, and Lily has started requesting them as her after-school treat at least twice a week.
- Perfect for Make-Ahead: These Cheesecake Brownies actually firm up and taste even better on day two after chilling in the fridge overnight, making them ideal for parties and gatherings.
Ingredients You'll Need
This recipe splits into two simple components: the fudgy brownie base and the silky cheesecake swirl, and both come together with everyday ingredients you likely have on hand.
- For the Brownie Base:
- 113g (1/2 cup) unsalted butter, melted — melted butter gives these brownies their dense, fudgy texture rather than a cakey one; do not swap for oil.
- 200g (1 cup) granulated sugar — this whisks into the warm butter and creates that gorgeous shiny, crinkled top.
- 2 large eggs, room temperature — room temperature eggs blend in more smoothly and help the batter come together without over-mixing.
- 1 tsp pure vanilla extract — deepens the chocolate flavor in a way that makes every bite taste more complex and bakery-quality.
- 65g (2/3 cup) unsweetened cocoa powder — go for a good quality Dutch-process cocoa here if you can; the darker color and deeper flavor are worth it.
- 65g (1/2 cup) all-purpose flour — using less flour than most brownie recipes is exactly what keeps these chewy and fudgy rather than dry and cakey.
- 1/4 tsp salt — never skip salt in chocolate baking; it amplifies the sweetness and makes the chocolate taste richer.
- 1/4 tsp baking powder — just a small amount gives the brownies the tiniest bit of lift so they are not completely flat.
- For the Cheesecake Swirl:
- 225g (8 oz) full-fat cream cheese, fully softened — this must be at room temperature; cold cream cheese will leave lumps in your swirl no matter how hard you beat it.
- 65g (1/3 cup) granulated sugar — just enough sweetness to balance the natural tang of the cream cheese without making it cloyingly sweet.
- 1 large egg, room temperature — binds the cheesecake layer so it sets up cleanly when baked and does not run into the brownie batter.
- 1 tsp pure vanilla extract — rounds out the tangy cream cheese flavor and adds a beautiful warmth to every swirly bite.
A note on the cocoa powder: I have made this recipe with both regular natural cocoa and Dutch-process cocoa, and the Dutch-process version wins every single time. It produces a much darker, richer, more intense chocolate color and flavor in the brownie base. If you only have natural cocoa in your pantry, it will absolutely still work, but your brownies will be slightly lighter in color and a touch less deeply chocolatey.
On the cream cheese, please do not use the spreadable kind that comes in a tub. Block cream cheese is what you need here. The spreadable versions have added stabilizers and a higher water content that will make your cheesecake swirl too loose and wet to hold its shape properly during baking. Full-fat block cream cheese, fully softened to room temperature, is the only way to go.
Note: Do not overbake these Cheesecake Brownies. The center should look very slightly underdone and a little wobbly when you pull the pan from the oven. They will continue setting as they cool on the counter, and then firm up completely after chilling. If you wait until a toothpick comes out perfectly clean, you will have overbaked them and lost all that gorgeous fudginess.
How to Make Cheesecake Brownies
Take your cream cheese and eggs out of the fridge at least an hour before you start so everything is at room temperature and ready to go.
Step 1: Prep the pan and preheat.
Preheat your oven to 175°C (350°F). Line a 20x20cm (8×8 inch) baking pan with parchment paper, letting the edges hang over the sides so you can lift the brownies out cleanly after baking. Lightly butter or spray the parchment. This extra step makes cutting and removing the brownies so much easier and prevents any sticking.
Lora’s Tip: Use two overlapping sheets of parchment paper going in opposite directions so every corner of the pan is covered. This is my single biggest brownie tip and it works every time.
Step 2: Make the brownie batter.
In a large mixing bowl, whisk together the warm melted butter and the granulated sugar for about one full minute. You want the mixture to look glossy and slightly pale. Add the two eggs and the vanilla extract and whisk again until smooth and ribbony, about 30 seconds. Sift the cocoa powder, flour, salt, and baking powder directly into the bowl and fold everything together gently with a rubber spatula until just combined. Stop stirring as soon as you can no longer see dry streaks of flour. Overmixing is the enemy of fudgy brownies.
Step 3: Make the cheesecake layer.
In a separate medium bowl, beat the fully softened cream cheese with an electric hand mixer on medium speed for about 60 seconds until it is completely smooth with absolutely no lumps. Add the sugar, egg, and vanilla extract and continue beating on medium for another 60 seconds until the mixture is silky, pale, and creamy. It should look thick but pourable, like a very thick pancake batter.
Lora’s Tip: Scrape the sides and bottom of the bowl halfway through beating the cream cheese. Those little patches of cold cream cheese hiding at the edges are exactly where lumps come from.
Step 4: Layer and swirl.
Pour about three-quarters of the brownie batter into the prepared pan and spread it into an even layer with your spatula, all the way to the edges and corners. Spoon the cream cheese mixture in large dollops evenly across the top of the brownie layer. Spoon the remaining brownie batter in small blobs on top of and around the cream cheese dollops. Now take a butter knife or a thin skewer and drag it through the batter in slow, wide figure-eight motions to create that gorgeous marble swirl. Do this 5 or 6 times maximum. You want defined swirls, not a fully blended muddy mess.
Step 5: Bake until just set.
Transfer the pan to the center rack of your preheated oven and bake for 28 to 32 minutes at 175°C (350°F). The edges should look set and slightly pulling away from the sides of the pan, and the center should have just the faintest wobble when you gently shake the pan. A toothpick inserted 2.5cm (1 inch) from the edge should come out with just a few moist crumbs, not wet batter. Pull them at this point even if the center looks slightly underdone.
Step 6: Cool, chill, and slice.
Let the brownies cool completely in the pan on a wire rack, which takes about one hour. Then transfer the whole pan to the refrigerator and chill for at least two more hours, or overnight if you can wait that long. The cold sets the cheesecake layer completely and makes the brownies much easier to slice into clean, even squares. Use the parchment overhang to lift the whole slab out of the pan, then use a sharp knife warmed under hot water and wiped dry between each cut for perfect, bakery-clean slices.
Lora's Kitchen Tips
- Warm your knife between cuts. Run your slicing knife under hot water, wipe it dry with a kitchen towel, and make each cut in one clean downward press. This is the secret to those perfectly clean bakery-style squares with no dragging or smearing.
- Do not rush the swirling. Less is truly more when it comes to the cream cheese swirl. Five or six wide figure-eight sweeps is plenty. Any more than that and you lose the contrast between the dark brownie and the pale cheesecake.
- Chill before cutting. Room temperature brownies crumble and smear when you cut them. An overnight chill in the fridge makes the cheesecake layer completely firm and gives you the cleanest slices imaginable.
- Add a pinch of espresso powder. Stirring a half teaspoon of instant espresso powder into the brownie batter does not make it taste like coffee. It amplifies and deepens the chocolate flavor in the most incredible way.
- Check doneness by the edges, not the center. Pull the pan when the edges look fully set and slightly pulling away from the sides. The center will always look slightly underdone at the right baking point, and that is exactly what you want.
Variations and Substitutions
Once you have mastered the base recipe, these Cheesecake Brownies are incredibly easy to customize with different flavors, mix-ins, and dietary swaps.
The Chocolate Lover’s Version: Fold 100g (1/2 cup) of semi-sweet chocolate chips into the brownie batter before pouring it into the pan. They melt into little pockets of intense chocolate throughout the base and make every bite even more indulgent.
The Berry Swirl Twist: Stir two tablespoons of strawberry or raspberry jam into the cream cheese mixture before spooning it over the brownie base. The fruit jam creates a beautiful pink swirl and adds a bright, jammy tartness that cuts through all that richness perfectly.
The Gluten-Free Swap: Replace the all-purpose flour in the brownie batter with a 1-to-1 certified gluten-free baking flour blend. The texture stays very close to the original, and nobody at the table will be able to tell the difference.
The Dairy-Free Option: Use a high-quality plant-based butter for the brownie base and swap the block cream cheese for a dairy-free cream cheese alternative. Full-fat varieties work best for the swirl layer to keep that thick, creamy consistency.
The Kid-Friendly Sprinkle Version: After swirling, scatter a small handful of rainbow sprinkles or mini chocolate chips across the top before it goes in the oven. Lily came up with this idea herself and I have to admit it makes them look completely magical.
What to Serve with Cheesecake Brownies
These Cheesecake Brownies are rich enough to stand completely on their own, but if you want to turn them into a full dessert moment, there are a few pairings that take them to another level.
A single scoop of really good vanilla bean ice cream placed on top of a warm brownie square is one of life’s greatest combinations. The cold, creamy ice cream melting into the warm fudgy chocolate is something that Jake requests at least once a month in our house, and I never say no.
For a lighter pairing, a small handful of fresh raspberries or sliced strawberries on the side adds a beautiful bright tartness that cuts through the richness of the brownie and cream cheese layers. A strong hot coffee or a cold glass of whole milk is also an absolutely perfect match to Heaven on Earth Cake or Hawaiian Carrot Pineapple Cake
Storage, Freezing, and Reheating
- Storage: Store cut brownies in a single layer in an airtight container in the refrigerator for up to 5 days. The cream cheese layer means these must be refrigerated, not left out on the counter.
- Freezing: These Cheesecake Brownies freeze beautifully for up to 2 months. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag for easy grab-and-go treats.
- Thawing from frozen: Move a frozen square to the refrigerator the night before you want it, or let it thaw on the counter for about 30 minutes. The texture comes back perfectly once fully thawed.
- Reheat gently: If you prefer a warm brownie, microwave a refrigerated square for 15 to 20 seconds only. Any longer and the cream cheese layer gets too soft and loses its texture.
- Make-ahead tip: Bake the entire pan the day before your event and refrigerate overnight. The extra chilling time actually improves the texture and makes the slices cleaner and more defined.
Frequently Asked Questions
Here are the questions I get asked most about these Cheesecake Brownies:
Why did my cheesecake swirl sink into the brownie batter?
This usually happens when the cream cheese mixture is too warm or too thin, which causes it to sink rather than float on top of the brownie batter. Make sure your cream cheese is softened but not melted, and use full-fat block cream cheese which is thicker and holds its shape much better during baking.
Can I use a box brownie mix instead of making from scratch?
You absolutely can, and it makes this recipe even faster on a busy weeknight. Prepare your favorite box brownie mix according to the package directions, then simply follow Steps 3 and 4 of this recipe to add the cream cheese swirl on top. The bake time may vary slightly, so start checking at the 25-minute mark.
How do I know when the Cheesecake Brownies are done baking?
The edges should look fully set and very slightly pulling away from the sides of the pan. The center will still have a gentle wobble when you shake the pan, and that is completely normal and exactly what you want. A toothpick inserted 2.5cm (1 inch) from the edge should come out with just a few moist crumbs attached, not wet liquid batter.
Can I make these gluten-free or dairy-free?
Yes to both. For gluten-free, use a certified 1-to-1 gluten-free baking flour in the brownie batter. For dairy-free, substitute plant-based butter and a full-fat dairy-free cream cheese block. Just make sure any dairy-free cream cheese is the firm block style, not the spreadable tub version, for the best swirl texture.
Can I make these ahead of time for a party?
These are honestly one of the best make-ahead desserts I know. Bake them the day before, let them cool completely, then chill the whole uncut pan overnight in the fridge. Slice them right before serving for the cleanest edges and the most impressive presentation. They taste even better on day two.
These Cheesecake Brownies are the kind of recipe that earns a permanent spot on your baking rotation from the very first time you make them. The fudgy, deep chocolate base and that cool, tangy cream cheese swirl are such a perfect combination that I have never once met a person who could stop at just one square. Whether you are baking for a birthday, a weekend treat, or just because it is Thursday and you deserve something wonderful, I hope these bring as much joy to your kitchen as they do to ours.
With love and way too many brownie crumbs on the counter,
Lora x
Cheesecake Brownies
16
servings15
minutes30
minutes232
kcalIngredients
113g (1/2 cup) unsalted butter, melted
200g (1 cup) granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
65g (2/3 cup) unsweetened cocoa powder
65g (1/2 cup) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
225g (8 oz) full-fat cream cheese, fully softened
65g (1/3 cup) granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
Directions
Preheat oven to 175C (350F). Line a 20x20cm (8x8 inch) pan with parchment paper and lightly grease.
Whisk melted butter and sugar until glossy. Add eggs and vanilla, whisk until smooth. Fold in cocoa, flour, salt, and baking powder until just combined.
Beat softened cream cheese until smooth. Add sugar, egg, and vanilla; beat until silky and thick.
Pour 3/4 of brownie batter into the pan. Dollop cream cheese mixture on top, then add remaining brownie batter in blobs. Swirl with a knife in wide figure-eight motions 5 to 6 times.
Bake 28 to 32 minutes until edges are set and center has a very slight wobble. Do not overbake.
Cool completely on a rack, then refrigerate for at least 2 hours. Slice with a warm, dry knife for clean edges.
