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Cheesecake Brownies

close up shot of Cheesecake Brownies stacked on top of each other on a serving plate
Fudgy brownies are swirled with delicious cream cheese to create these decadent cheesecake brownies.
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Table of Contents
  1. CHEESECAKE BROWNIES INGREDIENTS
  2. HOW TO MAKE THIS CHEESECAKE BROWNIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Deliciously rich and decadent, these cheesecake brownies are the perfect combination of flavors. A fudgy chocolate brownie base is topped with a creamy cheesecake layer and swirls of brownie for a heavenly treat you will love.

If you love these cream cheese brownies, you’ll also love our hot chocolate lasagna and German chocolate cake. Both have a delightfully delicious chocolate flavor.

CHEESECAKE BROWNIES INGREDIENTS

You’ll need:

  • Box of brownie mix and ingredients (typically vegetable oil, water, and eggs)
  • 8-ounce package cream cheese, softened
  • ⅓ cup sugar
  • 2 teaspoons vanilla extract
  • 1 egg

SUBSTITUTIONS AND ADDITIONS

BROWNIES: If you have a tried and true homemade brownie recipe, you could directly substitute it for the box mix. Don’t forget to reserve ½ cup for the brownie swirl.

MIX-INS: Add ½ cup walnuts, white chocolate chips or milk chocolate chips to take this cheesecake recipe to the next level.

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HOW TO MAKE THIS CHEESECAKE BROWNIES RECIPE

STEP ONE: Preheat the oven to 325°F. Line an 8×8-inch square baking pan with parchment paper and set it aside.

STEP TWO: In a large bowl, mix up brownie mix according to package instructions. Reserve ½ cup brownie mix and pour the remaining batter into the prepared baking dish.

STEP THREE: In a separate mixing bowl, beat cream cheese, sugar, and vanilla extract together until smooth.

PRO TIP:

Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cheesecake mixture.

STEP FOUR: Beat in egg gently.

STEP FIVE: Drop scoops of cream cheese mixture onto the brownie batter.

STEP SIX: Mix a tablespoon of water into the reserved brownie batter to thin it out just a bit. Drop this remaining brownie batter over the top of the batter in the baking dish, between the scoops of cream cheese filling.

STEP SEVEN: Use a butter knife or spatula to gently swirl the cheesecake batter and brownie batter.

PRO TIP:

A wooden skewer also works really well when swirling the batter together.

STEP EIGHT: Bake until a toothpick inserted into the brownies comes out with just a few crumbs on it (approximately 50 to 55 minutes).

STEP NINE: Allow brownies to cool completely before cutting into them.

PRO TIP:

If you try to cut your brownies before they are cooled enough, you won’t get clean cuts. Try to resist sampling until they are cool.

HOW TO SERVE

These fudgy cheesecake brownies are a decadent treat that takes brownies to the next level of yum! Serve with a cold glass of milk, or if you want to get extra indulgent, these cream cheese brownies paired with a whipped hot chocolate are absolutely heavenly.

STORAGE

IN THE FRIDGE: Store your homemade cheesecake brownies in an airtight container for up to 5 days. Because of the cream cheese, we’d recommend keeping them in the refrigerator.

IN THE FREEZER: This cheesecake brownie recipe can be stored in the freezer for up to two months.

Brownies and cheesecake go together like peanut butter and jelly, but these decadent brownies take it one step further by adding swirls of cheesecake and brownies on top of a rich, fudgy brownie layer.

FREQUENTLY ASKED QUESTIONS

Can I freeze these brownies?

This easy recipe will freeze for up to two months in an airtight container.

Can I use homemade brownies instead of a boxed brownie mix?

If you have a favorite brownie recipe, you can use it instead of boxed brownie mix. Just remember to reserve ½ cup for the chocolate swirl.

Do cheesecake swirl brownies need to be refrigerated?

It is best to refrigerate these brownie cheesecake bars since they contain cream cheese. They will keep in the fridge for up to four days.

MORE RECIPES YOU’LL LOVE

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close up shot of Cheesecake Brownies stacked on top of each other on a serving plate

Cheesecake Brownies

5 from 1 vote
Fudgy brownies are swirled with delicious cream cheese to create these decadent cheesecake brownies.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9

Ingredients
  

  • 1 box brownie mix and ingredients typically vegetable oil, water, and eggs
  • 8 ounces package cream cheese softened
  • cup sugar
  • 2 teaspoons vanilla extract
  • 1 egg

Instructions
 

  • Preheat the oven to 325°F. Line an 8×8 square baking dish with parchment paper and set it aside.
  • Mix up brownie mix according to package instructions. Reserve ½ cup brownie mix and pour the remaining batter into the prepared baking dish.
  • Beat together cream cheese, sugar, and vanilla extract until smooth.
  • Beat in egg gently.
  • Drop scoops of cream cheese mixture onto the brownie batter.
  • Mix a tablespoon of water into the reserved brownie batter to thin it out just a bit. Drop this remaining brownie batter over the top of the batter in the baking dish, between the scoops of cream cheese mixture.
  • Use a knife or spatula to gently swirl the cream cheese mixture and brownie batter.
  • Bake until a toothpick inserted into the brownies comes out with just a few crumbs on it (approximately 50 to 55 minutes).
  • Allow brownies to cool completely before cutting into them.

Notes

PRO TIP: Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cheesecake mixture.
 
PRO TIP: A wooden skewer also works really well when swirling the batter together.
 
PRO TIP: If you try to cut your brownies before they are cooled enough, you won’t get clean cuts. Try to resist sampling until they are cool.

Nutrition

Calories: 315kcal | Carbohydrates: 54g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 349mg | Potassium: 78mg | Sugar: 37g | Vitamin A: 40IU | Calcium: 91mg | Iron: 2mg
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