Prepare to be captivated by these truly irresistible cheesecake brownies – a delightful fusion of two classic desserts, perfected into one dangerously addictive treat. Each bite offers a harmonious blend of textures and flavors, starting with a rich, fudgy, and incredibly moist chocolate brownie base, crowned with a luscious, creamy cheesecake layer, elegantly adorned with beautiful chocolate swirls. This dessert isn’t just a snack; it’s an experience designed to satisfy even your deepest sweet cravings and leave you utterly enchanted.
Despite their gourmet appeal, these decadent cheesecake brownies are surprisingly simple to master. The hands-on preparation takes merely 20 minutes, making them an ideal choice for busy bakers or spontaneous dessert urges. The most challenging part, perhaps, is exercising patience as they cool, allowing the layers to set perfectly. But rest assured, the wait is absolutely worth it for the ultimate indulgent reward. Plus, they freeze exceptionally well, meaning you can always have a slice of pure bliss ready to enjoy whenever the mood strikes!
Why You Will Absolutely Love This Cheesecake Brownie Recipe
If you’re torn between the rich intensity of a classic brownie and the smooth, tangy allure of a cheesecake, then this recipe is your ultimate dream come true. It brilliantly combines the best characteristics of both beloved desserts into a single, extraordinary baked creation. This is not just another dessert; it’s a testament to how two incredible flavors can unite to form something truly spectacular.
Firstly, let’s talk about the foundation: a truly magnificent chocolate brownie layer. This isn’t just any brownie; it’s deeply chocolatey, intensely rich, and decadently fudgy. It boasts that perfect gooey center that brownie aficionados crave, providing a robust base that stands up beautifully to the creamy topping. The texture is dense yet tender, melting in your mouth and setting the stage for the next layer of indulgence.
Perched atop this exquisite brownie base is a wonderfully smooth and creamy, baked cheesecake layer. This layer introduces a delightful contrast with its subtle tang and velvety texture, cutting through the richness of the chocolate while adding an extra dimension of luxurious flavor. It’s light yet rich, providing that characteristic cheesecake creaminess that makes this dessert truly special.
And as if the combination of fudgy brownies and creamy cheesecake weren’t enough, the cheesecake layer is then delicately drizzled with a small amount of thinned chocolate batter. This isn’t just for taste; it’s an artistic touch that allows you to create beautiful, eye-catching swirls. These elegant patterns transform a simple bake into a visually stunning masterpiece, perfect for impressing guests or simply making your everyday treat feel a little more special. It’s a dessert that tastes as good as it looks, promising a delightful experience from the first glance to the last bite.
Essential Ingredients for Your Cheesecake Brownies
One of the many charms of this cheesecake brownie recipe is its reliance on readily available, straightforward kitchen staples. You won’t need to hunt for any exotic or complicated ingredients; everything required can likely be found in your pantry or a local grocery store. The key to the sublime flavor and texture lies in the quality of these basic components and how they are brought together. Here’s a detailed look at what you’ll need:
- Dry Ingredients: These form the backbone of both your brownie and cheesecake layers.
- Sugar (Caster or Granulated Sugar): Provides sweetness and contributes to the moist, fudgy texture of the brownie and the creamy consistency of the cheesecake. Caster sugar is preferred for its finer texture, which dissolves more easily, leading to a smoother batter.
- All-Purpose Flour: The structural component for the brownie layer, giving it body and chewiness without being too cakey.
- Unsweetened Cocoa Powder: Essential for the deep, rich chocolate flavor in the brownie. Opt for a good quality cocoa powder for the best taste.
- Baking Powder: A leavening agent for the brownie, ensuring a slight lift while maintaining its dense, fudgy character.
- Salt: A crucial flavor enhancer. It balances the sweetness and intensifies the chocolate notes, making them even more prominent and delicious.
- Wet Ingredients: These contribute to the richness, moisture, and creamy elements of your dessert.
- Unsalted Butter: Provides richness and moisture to the brownie, creating that signature fudgy texture. Using unsalted butter allows you to control the overall salt content in the recipe.
- Full-Fat Cream Cheese: Absolutely essential for the creamy, tangy, and rich cheesecake layer. Make sure it’s full-fat for the best texture and flavor. Avoid low-fat versions, as they can result in a watery or less luxurious consistency.
- Large Eggs: Act as binders in both layers, providing structure, richness, and helping to emulsify the batters for a smooth, cohesive result. Ensure they are at room temperature for optimal mixing.
- Vanilla Extract: A universal flavor enhancer that adds warmth and depth to both the brownie and cheesecake, complementing the chocolate and cream cheese beautifully. Use pure vanilla extract for the best flavor.
Remember, the quality of your ingredients directly impacts the final taste and texture of your cheesecake brownies. Choosing good quality chocolate and full-fat cream cheese, and ensuring all cold ingredients are at room temperature before mixing, are simple steps that will elevate your baking from good to extraordinary.
Step-by-Step Instructions: Crafting Your Cheesecake Brownies
The creation of these delectable cream cheese brownies involves the careful preparation of two distinct batters, which then come together in a magical symphony of flavors and textures. Follow these detailed steps to ensure a perfect bake every time:
- Preheat and Prepare Your Baking Tin: Begin by preheating your oven to 175°C (350°F), or 160°C (325°F) if using a fan-assisted oven. Lightly grease an 8×8-inch (20x20cm) square baking tin and line it with baking paper, ensuring an overhang on all sides. This makes it incredibly easy to lift the brownies out of the pan once cooled, guaranteeing clean edges.
- Prepare the Cream Cheese Mixture: In a medium-sized mixing bowl, combine all the ingredients for the cheesecake layer: softened full-fat cream cheese, one large egg, sugar, and vanilla extract. Using a hand-held electric mixer (though a whisk and a little elbow grease work just as well), beat the mixture on medium-high speed for about 2-3 minutes. Continue mixing until all the ingredients are thoroughly combined and you have a smooth, lump-free, creamy batter. Set this bowl aside.
- Craft the Decadent Brownie Batter:
- Start by placing the cubed unsalted butter and sugar in a small saucepan. Heat it gently over a low flame, stirring occasionally. Allow the butter and sugar to melt completely, creating a smooth, thick, and glossy mixture. This process helps dissolve the sugar, leading to a truly fudgy brownie.
- Once melted, remove the saucepan from the heat. Immediately add the chopped dark chocolate (or chocolate chips) to the warm mixture. Let it sit for a minute to begin melting, then use a whisk or spatula to stir until the chocolate is fully melted and incorporated, creating a rich, uniform chocolate base.
- Next, crack in the two large eggs and add the teaspoon of vanilla extract. Whisk vigorously until the mixture is smooth, glossy, and well-emulsified. Avoid overmixing, as this can incorporate too much air, leading to a cakey rather than fudgy brownie.
- Finally, gently fold in the dry ingredients: all-purpose flour, cocoa powder, and salt. Mix just until combined and no streaks of flour remain. Be careful not to overmix the batter at this stage, as it can develop the gluten in the flour, resulting in a tougher brownie.
- Create the Chocolate Swirl Batter: From your freshly made brownie batter, scoop out a small amount—about 1-2 tablespoons—and place it into a separate small bowl. Add 1 tablespoon of water to this reserved batter and whisk until it forms a thinner, more liquid consistency. This thinned chocolate batter will be used later to create those beautiful, signature swirls on top of the cheesecake layer.
- Assemble the Layers:
- Pour the majority of the thick brownie batter into your prepared baking tin. Using the back of a spoon or a rubber spatula, carefully spread the batter evenly across the bottom of the tin. Ensure it forms a smooth, consistent layer that covers the entire base.
- Now, gently pour the reserved cream cheese mixture over the brownie layer. With a spatula or the back of a spoon, carefully spread the cheesecake batter to cover the chocolate base completely, taking care not to disturb the brownie layer beneath.
- Take your thinned chocolate swirl batter and add small dollops of it strategically over the creamy cheesecake layer. Don’t worry about perfection at this stage.
- Hint for Perfect Swirls: This is where the magic happens! Grab a toothpick, skewer, the tip of a knife, or even a chopstick. Gently drag it through the dollops of chocolate and into the cheesecake layer, creating elegant, artistic swirl patterns. Experiment with figure-eights or simple lines to achieve your desired marbled effect.
- Bake, Cool, and Chill:
- Carefully place your assembled brownie tin into the preheated oven. Bake for approximately 28-30 minutes. The brownies are ready when a skewer inserted into the center comes out mostly clean, but with a few moist crumbs still attached. This indicates a perfectly fudgy interior. If you prefer a more cake-like brownie, you can add an extra 3-5 minutes to the baking time.
- Once baked, remove the tin from the oven and allow it to cool in the tin for about 10 minutes. This initial cooling helps the brownies set before transferring.
- After 10 minutes, carefully lift the brownies out of the tin using the baking paper overhang and transfer them to a wire rack to cool completely at room temperature. This is a crucial step for achieving perfect slices.
- For the absolute best texture and clean cuts, transfer the cooled brownies to the fridge for at least a couple of hours, or ideally, overnight. Chilling allows both the brownie and cheesecake layers to firm up properly.
- Slice and Enjoy: Once thoroughly chilled, use a large, sharp knife to slice the cheesecake brownies into individual squares. For impeccably neat cuts, wipe the knife clean with a damp cloth between each slice. Now, your irresistible cheesecake brownies are ready to be savored!
Delicious Variations: Elevate Your Cheesecake Brownies
While these cheesecake brownies are absolutely perfect as is, they also serve as an excellent canvas for culinary creativity. Don’t hesitate to experiment with different additions and flavors to customize them to your liking, taking this already incredible bake to an even more delicious and personalized level. Here are some inspiring suggestions:
- Make it Fruity: Introduce a burst of freshness and tang by adding berries. Sprinkle some fresh or frozen raspberries, strawberries, blueberries, or a mixed berry medley on top of the cheesecake layer before swirling. The fruit will bake into the cheesecake, offering a delightful counterpoint to the rich chocolate. For a tropical twist, finely diced mango or passion fruit puree could also work beautifully.
- Make it Deluxe:
- Cherry Chocolate Bliss: Just like in classic chocolate cherry brownies, stir some pitted fresh or frozen cherries (thawed and drained if frozen) into the brownie batter before spreading. The combination of dark chocolate and tart cherries is a match made in heaven.
- Oreo Obsession: For an ultimate indulgence, crush some Oreo cookies and scatter them over the cheesecake layer before swirling the chocolate. The crunchy cookie pieces will add an extra layer of texture and a familiar, beloved flavor.
- Caramel Drizzle: After the brownies have cooled, drizzle them with homemade or store-bought caramel sauce for a gooey, sweet finish. A sprinkle of sea salt flakes would complete this salted caramel masterpiece.
- Make it Double (or Triple) Chocolate: If you’re a true chocoholic, boost the chocolate flavor even further.
- Fold in a handful of white chocolate chips, milk chocolate chunks, or even a different type of dark chocolate (like semi-sweet or bittersweet) into the brownie batter.
- For an extra layer of crunch, sprinkle mini chocolate chips or cocoa nibs over the cheesecake layer before baking.
- Go Nuts: Enhance the texture and nutty flavor profile by mixing in some chopped nuts into the brownie batter. Walnuts, pecans, almonds, or even hazelnuts (toasted for extra flavor) are excellent choices. They provide a satisfying crunch that complements the fudgy brownie and creamy cheesecake. Alternatively, for a truly unique twist, swirl a dollop of your favorite peanut butter or almond butter into the cheesecake layer instead of the chocolate for a rich, nutty marble effect.
- Mint Chocolate Magic: Add a refreshing twist by incorporating mint. A few drops of peppermint extract in the brownie batter or some crushed mint chocolate candies scattered on top will create a festive and invigorating flavor.
When adding extras, consider how they might affect baking time. Very wet ingredients like fresh fruit might slightly increase the baking time, while nuts generally won’t. Always keep an eye on your brownies and adjust as needed.
Essential Equipment for Perfect Cheesecake Brownies
Having the right tools can make all the difference in ensuring your cheesecake brownies turn out perfectly fudgy, creamy, and beautifully sliced. This recipe doesn’t call for highly specialized gadgets, but a few key items will streamline your baking process:
- Baking Tin: This is arguably the most important piece of equipment.
- 8″ x 8″ (20cm x 20cm) Square Baking Tin: This is my personal favorite and highly recommended for all bar and brownie recipes. A square tin, especially one with a loose bottom, provides the ideal depth for thick, fudgy brownies and allows for easy removal without damaging the delicate layers. This size typically yields 12-16 generous servings.
- Rectangular 10″ x 8″ Tin (or similar): While the 8×8-inch tin is preferred, you can absolutely use a rectangular tin, such as a 10″ x 8″ (25cm x 20cm) traybake tin. The key consideration here is that a larger surface area will result in a thinner bake. Therefore, your baking times will need to be adjusted accordingly. For a thinner brownie in a 10″ x 8″ tin, I suggest baking for approximately 22-25 minutes. Always keep a close eye on your brownies, as oven temperatures can vary.
- Baking Paper (Parchment Paper): Essential for lining your baking tin. It prevents sticking and, crucially, provides an overhang that allows you to effortlessly lift the entire slab of cooled brownies out of the tin for easier slicing.
- Mixing Bowls: You’ll need at least two medium-sized mixing bowls—one for the cheesecake batter and one for the brownie batter. A smaller bowl for thinning the chocolate swirl batter will also be helpful.
- Hand-Held Electric Mixer (Optional but Recommended): While not strictly necessary, an electric mixer makes quick work of preparing the creamy cheesecake batter, ensuring a smooth and lump-free consistency with minimal effort. A good whisk will also suffice.
- Spatula: A rubber spatula is invaluable for scraping down the sides of bowls, folding in dry ingredients, and gently spreading the batters evenly in the baking tin.
- Saucepan: A small saucepan is needed to melt the butter and sugar for the brownie base.
- Measuring Cups and Spoons: Accurate measurements are crucial in baking, so a reliable set of measuring cups and spoons is a must.
- Digital Kitchen Scales: For the most accurate results, especially with dry ingredients like flour and sugar, a digital kitchen scale is highly recommended. Baking by weight ensures consistency every time.
To achieve that lovely, clean and professional-looking cut on your cheesecake brownies, precision is key. Make sure to use a large, sharp knife. For perfectly neat slices, remember to wipe the knife clean with a damp cloth or paper towel between each cut. This prevents the layers from smudging and keeps your brownies looking their best.
Storage Guidelines for Freshness and Convenience
These cheesecake brownies are so delicious, they rarely last long! However, if you find yourself with leftovers (a rare but delightful problem), proper storage is key to maintaining their fresh taste and perfect texture. Their excellent shelf life and freezer-friendly nature mean you can enjoy these decadent treats for days or even weeks.
- Refrigeration: Because of the creamy cheesecake layer, these brownies should always be stored in the refrigerator. Place them in an airtight container to protect them from drying out and to prevent them from absorbing any unwanted odors from other foods in the fridge. When stored correctly, your cheesecake brownies will stay fresh and delicious for up to a week. Serving them chilled or at room temperature is a matter of personal preference – both are delightful!
- Freezing for Long-Term Enjoyment: Cheesecake brownies are fantastic for freezing, allowing you to prepare a batch in advance or save individual portions for later cravings. They can be frozen for up to 2 months without any significant loss in quality or flavor.
- Individual Wrapping: For best results and to prevent freezer burn, slice the brownies into individual squares first. Wrap each slice tightly in plastic wrap (clingfilm) and then again in aluminum foil. This double layer of protection is crucial.
- Airtight Container/Freezer Bag: Once individually wrapped, place the wrapped brownies into a larger freezer-friendly bag or an airtight container. This provides an additional barrier against freezer burn and makes them easy to grab one by one.
- Thawing: When you’re ready to enjoy a frozen cheesecake brownie, simply transfer it from the freezer to the refrigerator to thaw overnight. If you’re in a hurry and plan to eat them the same day, you can also thaw them at room temperature for 1-2 hours.
Whether you’re making them for a party or just for yourself, these storage tips ensure you can enjoy your homemade cheesecake brownies at their peak deliciousness whenever you desire.
Top Tips for Baking the Best Cheesecake Brownies
Achieving bakery-quality cheesecake brownies at home is entirely possible with a few expert tips. These insights will help you navigate common baking challenges and ensure your brownies are nothing short of spectacular, from their fudgy base to their creamy, swirled topping.
- Room Temperature Ingredients are Non-Negotiable: This is perhaps the most crucial tip, especially for the cream cheese. Ensure all your cold ingredients, particularly the full-fat cream cheese and eggs, are at room temperature. Take them out of the fridge at least an hour (or even two) before you plan to start baking. Room temperature ingredients emulsify much more easily, resulting in a smooth, cohesive batter for both the cheesecake and brownie layers, preventing lumps and ensuring even baking.
- Embrace Full-Fat Cream Cheese: For the ultimate rich, dense, and velvety cheesecake layer, full-fat cream cheese is absolutely essential. Do not substitute with reduced-fat or fat-free versions. These alternatives contain more water and less fat, which can lead to a watery, thin, or grainy cheesecake layer that won’t set properly or deliver the desired luxurious texture and flavor.
- Invest in Quality Chocolate: The brownie layer’s depth of flavor comes directly from the chocolate you use. Opt for good quality dark chocolate with a minimum of 70% cocoa solids. High-quality chocolate melts more smoothly and provides a richer, more complex chocolate flavor that truly elevates the entire dessert. Avoid using baking chocolate that lists sugar as the first ingredient; instead, look for chocolate with a high cocoa content.
- The Art of Cooling: Patience is Key: I know it’s incredibly tempting to dig into warm, gooey brownies straight from the oven, but just like with any cheesecake or fudgy brownie, they desperately need time to cool and set properly. Trying to slice them too soon will result in a messy, crumbly disaster. I highly recommend chilling them in the fridge overnight for the cleanest cuts and best texture. If you simply cannot wait that long, give them at least a couple of hours in the fridge to firm up. This patience will be rewarded with perfectly structured, irresistible squares.
- Don’t Overbake: Overbaking is the enemy of a fudgy brownie. The brownies should still look slightly underdone in the center and a skewer inserted should come out with moist crumbs attached, not completely clean. The residual heat will continue to cook them as they cool, achieving that perfect fudgy consistency.
- Line Your Pan Properly: Always use parchment paper with an overhang on all sides. This acts as a sling, allowing you to easily lift the entire slab of cooled brownies out of the pan. This simple step makes slicing infinitely easier and preserves the brownie’s edges.
- Clean Slicing Technique: For those beautiful, picture-perfect squares, use a large, sharp knife. For the neatest cuts, wipe your knife clean with a damp paper towel or cloth after each slice. This prevents the creamy cheesecake from smearing across the chocolate layers.
By following these tips, you’re well on your way to baking a batch of the most delicious and visually appealing cheesecake brownies that everyone will adore. Happy baking!
If you’ve tried these incredible Cheesecake Brownies or any other of my recipes, I would absolutely love to hear from you! Please feel free to leave a comment and a recipe rating below. Your feedback truly means a lot to me and helps other bakers discover new favorites.
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Cheesecake Brownies
Equipment
- 8″ x 8″ baking tin (see notes for alternative sizes)
- baking paper
- hand-held electric mixer (optional)
- mixing bowls
- spatula
Ingredients
For the cheesecake layer:
- 220 g full-fat cream (soft) cheese room temperature
- 1 large egg
- 50 g sugar caster or granulated
- 1 teaspoon vanilla extract
For the chocolate brownie:
- 120 g unsalted butter cubed
- 130 g sugar caster or granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- 115 g dark chocolate chopped
- 110 g plain flour
- 35 g cocoa powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 175°C (160°C fan). Lightly grease and line the 8″ x 8″ square baking tin with baking paper.
- Place all of the cheesecake ingredients into a medium bowl. Using an electric mixer, beat on medium-high speed for a couple of minutes until all the ingredients are combined together in a smooth batter. Set aside.
- Place the butter and sugar in a small saucepan over a low heat. Allow the butter and sugar to melt, stirring occasionally until smooth, thick and glossy. Take off the heat and add chopped chocolate. Using a whisk or spatula, mix it all together until combined. Add eggs and vanilla and mix together until smooth. Tip in the flour, cocoa powder and salt and whisk again until just combined.
- Reserve small amount of brownie batter and place it in a small bowl (about 2 Tbsp). Add 1 tablespoon of water to it and whisk until combined. This will create a thinner brownie batter that you will use later to create chocolate swirls.
- Pour the main brownie batter into prepared baking tin and using the back of the spoon or a rubber spatula, spread it evenly (the batter will be quite thick). Pour the cheesecake mixture on top of the brownie batter and gently spread it across. Add small dollops of thinner brownie batter on top of the cheesecake layer. Using a knife or a toothpick, create swirl patterns on top.
- Bake for 28- 30 minutes, or until skewer inserted in the middle comes out mostly clean, but with few crumbs still attached to it. Allow to cool for 10 minutes, then transfer to cooling rack to cool completely. Transfer cooled brownies into fridge for at least couple of hours, or ideally overnight. Slice into squares and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
- Make sure your ingredients are at room temperature, especially the cream cheese. Remove it out of the fridge at least an hour before you are planning to make this recipe.
- For the best results and maximum flavour, use good, high quality chocolate and full fat cream cheese.
- If using 8″x 8″ square baking tin, bake the brownies for 28-30 minutes for fudgy and gooey brownie. If you prefer more cakey texture, add 3-5 minutes to the baking time.
- Alternatively, use 10″x 8″ baking tin, or any other baking tin you have available, similar in size. When using different size baking tin, make sure to adjust the baking times accordingly. For shallower, larger baking tin, you will reduce the baking time. For deeper, smaller tin the bake will need a bit longer in the oven.
- Store brownies in the airtight container in the fridge for up to 5 days. You can also freeze them. Slice into individual slices, wrap each slice in clingfilm or kitchen foil and place in a zip-lock bag or freezer-friendly container and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a couple of hours if you intend to eat them on the same day.
Nutrition
Calories: 232kcal |
Carbohydrates: 22g |
Protein: 4g |
Fat: 15g |
Saturated Fat: 9g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 4g |
Trans Fat: 1g |
Cholesterol: 66mg |
Sodium: 133mg |
Potassium: 127mg |
Fiber: 2g |
Sugar: 14g |
Vitamin A: 426IU |
Calcium: 30mg |
Iron: 2mg
This post was originally published in March 2020. It has been updated with new photos, revised recipe and tips in June 2021.