If you’re a fan of rich, fudgy brownies and creamy cheesecake, then Cheesecake Brownies are your dream dessert come true! Imagine two beloved classics joining forces in one decadent treat: intense chocolate flavor swirled with tangy vanilla cheesecake, all baked into a marbled masterpiece. Whether you’re making them for a casual get-together, a potluck, or an evening when you deserve something special, these Cheesecake Brownies always earn that “wow, you made these?” reaction.

Cheesecake Brownies Recipe - Recipe Image

Ingredients You’ll Need

Believe it or not, every ingredient here is simple and easy to find, but each one is crucial for making these Cheesecake Brownies incredibly delicious. From the chocolate chips that give the brownies their rich flavor to the cream cheese that makes the topping irresistible, each component has a role in creating that perfect fudgy and creamy harmony.

Semi-sweet or bittersweet chocolate chips: Melting these gives the brownies that deep, gooey chocolate base you crave.
Unsalted butter: Adds richness and helps create a moist, tender crumb—use unsalted for perfect flavor balance.
Granulated sugar: Sweetens both layers and ensures that perfectly chewy texture.
Vanilla extract: Enhances both the chocolate and cheesecake layers with a subtle fragrant note.
Eggs: Provide structure and make both the brownie and cheesecake layers silky and luscious.
Unsweetened cocoa powder: Boosts the chocolate intensity and deepens the brownie color.
Cornstarch: Replaces some flour for an extra fudgy, melt-in-your-mouth bite.
Salt: A pinch awakens all the sweet, chocolatey notes.
Mini semi-sweet chocolate chips: Folded into the brownie batter for little bursts of chocolate in every bite.
Cream cheese: The heart of the creamy cheesecake swirl, it must be softened for a smooth finish.
More granulated sugar: Sweetens the cheesecake swirl just right (don’t skip it!).
Another egg: Binds the cheesecake mixture so it bakes up smooth and rich.
More vanilla extract: Brings pure vanilla flavor to the cheesecake swirl, complementing all the chocolate.

How to Make Cheesecake Brownies

Step 1: Prepare Your Pan

Start by preheating your oven to 350°F. Lightly spray a 9-inch square pan with nonstick cooking spray, then line it with parchment paper, leaving a generous overhang. This little trick makes removing the Cheesecake Brownies from the pan a breeze and keeps them looking picture-perfect once cooled.

Step 2: Melt Chocolate and Butter

In a large, microwave-safe bowl, combine your chocolate chips and butter cubes. Melt them together in 30-second bursts, stirring between each, until smooth and glossy. This forms the luxurious chocolate foundation of your brownies.

Step 3: Stir in Sugar, Vanilla, and Eggs

Stir your sugar and vanilla into the melted chocolate and butter, making sure everything is evenly blended. Then, add the eggs one at a time, mixing after each addition. This helps the batter stay smooth and makes the brownies rich and tender.

Step 4: Add Dry Ingredients

In a separate bowl, whisk together the cocoa powder, cornstarch, and salt to prevent lumps. Add this dry mixture to your wet ingredients, stirring vigorously for a minute or two. The batter becomes thick and glossy as it pulls away from the bowl—this is the secret to those chewy brownies everyone loves.

Step 5: Fold in Mini Chocolate Chips

Fold in the mini chocolate chips until they’re evenly distributed. These little bursts of chocolate make each bite of Cheesecake Brownies extra special.

Step 6: Layer Brownie Batter

Spread two-thirds of the brownie batter into your prepared pan, smoothing it to the edges. Set aside the rest for swirling on top later—you’re building the delicious base for the cheesecake layer.

Step 7: Make the Cheesecake Layer

In a mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until it’s light and fluffy. Add the sugar and beat until combined, then mix in the egg and vanilla extract until smooth. Spoon this luscious mixture evenly over your brownie base.

Step 8: Top and Swirl

Drizzle or spoon the reserved brownie batter over the cheesecake layer. For a beautiful marbled effect, use a knife or spatula to gently swirl the two batters together, but don’t overdo it—distinct layers look amazing once baked.

Step 9: Bake

Bake in the preheated oven for 30 to 35 minutes, checking after 30 minutes. You’re looking for a few moist crumbs on a toothpick—don’t wait for it to come out clean! Let the Cheesecake Brownies cool completely in the pan before using the parchment sling to lift them out and cutting them into squares.

How to Serve Cheesecake Brownies

Garnishes

The beauty of Cheesecake Brownies is that they look stunning even plain, but a light dusting of powdered sugar or a few fresh raspberries make them even more inviting. For a show-stopping finish, drizzle on a little melted chocolate or a dollop of whipped cream just before serving.

Side Dishes

If you’re going all out, serve these brownies with a scoop of vanilla ice cream or a spoonful of tart berry compote. Their richness pairs wonderfully with something cool and creamy or a bright, fruity note.

Creative Ways to Present

Cut the Cheesecake Brownies into small bite-sized squares for parties, layer them in parfait glasses with berries, or serve stacked with a sparkler for a birthday treat. The striking marbled layers always make them the star of any dessert table.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep the Cheesecake Brownies in an airtight container in the refrigerator. They’ll stay delicious for up to five days, making them perfect for prepping ahead or enjoying throughout the week. The flavors actually intensify after a day or two, so they’re even better as leftovers!

Freezing

To freeze, wrap individual squares tightly in plastic wrap and place in a zip-top bag. They’ll keep well for up to three months. Thaw in the fridge overnight, and you’ll have an instant ready-made treat any time a craving hits.

Reheating

If you love warm brownies, microwave a square for 10 to 15 seconds for that freshly baked taste. The cheesecake swirl stays creamy, and the chocolate gets gooey—it’s pure comfort food bliss!

FAQs

Can I use milk chocolate instead of semi-sweet or bittersweet chocolate chips?

Semi-sweet or bittersweet chocolate really gives these Cheesecake Brownies their signature depth, but if you prefer a sweeter, milder flavor, milk chocolate can be used. Just keep in mind the brownies will be a bit sweeter and less intense.

Why do I need to use cornstarch instead of flour in the brownie layer?

Cornstarch is the trick to achieving that ultra-fudgy, dense texture that makes these Cheesecake Brownies so addictive. It keeps the crumb soft and prevents the brownies from being overly cakey.

How do I know when the brownies are done baking?

Check with a toothpick at the 30-minute mark; you’re looking for a few moist crumbs clinging to it, not a totally clean pick. Overbaking can lead to dry brownies, so trust your eyes and this test over the oven timer.

Can I add nuts or other mix-ins to the recipe?

Absolutely! Chopped pecans, walnuts, or even a handful of dried cherries make fantastic additions. Just fold them into the brownie batter along with the mini chocolate chips for extra texture and flavor.

How do I get clean, neat squares when cutting Cheesecake Brownies?

Let the brownies cool fully before removing them from the pan, and use a sharp knife wiped clean between each cut. If you want extra precision, chill the brownies before slicing—they’ll be firmer and easier to portion neatly.

Final Thoughts

These Cheesecake Brownies have a magical way of turning any day into a celebration, and I hope you’re as smitten as I am once you’ve tried them. Give them a whirl, share them with someone special, and watch them disappear in record time. Enjoy every bite—you deserve it!