Cheesecake Brownies

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These Cheesecake Brownies are a combination of rich chocolate brownies swirled with a cheesecake topping. The brownie layer is soft and fudgy, while the cheesecake topping adds a creamy, slightly tangy contrast.

At a Glance: Rich and fudgy with a cheesecake swirl • Makes 9 brownie squares • Perfect to make ahead • Best served at room temperature

Swirled cream cheese brownies

Cheesecake brownies combine two favorites in one pan. The rich, chocolatey brownie base pairs perfectly with a creamy cheesecake layer, giving you a dessert that’s both decadent and balanced. Each bite has a bit of both layers, making these a fun option when you can’t decide between brownies and cheesecake.

For this recipe, I used vanilla bean paste in both the brownie and cheesecake layers. Vanilla bean paste has a deeper vanilla flavor than most extracts and adds those tiny flecks of vanilla bean. If you don’t have vanilla bean paste on hand, vanilla extract works just fine.

Key ingredients

Ingredients needed for making brownies with a cream cheese topping.

Unsweetened Chocolate - Find in your baking aisle at your grocery store.
Cream Cheese - Use regular cream cheese, not low-fat. Make certain the cream cheese is at room temperature so it can be blended into a creamy mixture.
Butter - I use regular, salted butter.
Sugar - Granulated sugar sweetens the brownies and cheesecake topping.
Vanilla - I used vanilla bean paste, but vanilla extract can also be used.
Eggs - Used in both the brownie batter and in the cheesecake batter.
Flour - Use regular, all-purpose flour.

Making cheesecake brownies

In a large microwave-safe bowl, place butter and chocolate. Heat in the microwave at 30-second intervals until the chocolate and butter have melted.

Melted chocolate and butter in a glass bowl.

Stir between each interval.
Stir in sugar, then eggs and vanilla.

Stir in flour. Pour batter into a greased 8x8-inch glass baking dish.

Mixing an egg, sugar, and vanilla into cream cheese.

In a clean bowl, whip cream cheese with an electric handheld mixer until smooth and creamy.
Beat in egg, sugar, and vanilla.

Cheesecake filling poured over brownie batter in a glass casserole dish.

Pour the cream cheese mixture over the top of the brownie batter.

Swirled batters in a glass casserole dish.

Use a knife to swirl the batters together.
Bake in a preheated 350°F oven for 35-40 minutes.
Allow the cheesecake brownies to fully cool before slicing and serving.

Recipe tips

Soften the cream cheese fully so the cheesecake layer mixes smoothly and is creamy without lumps.
Do not overmix the brownie batter once the flour is added. Stir just until combined to keep the brownies tender.
Let the brownies cool completely before cutting so the layers set and the slices hold their shape.

Baked cheesecake brownies in a glass baking dish.

Frequently asked questions

How do I store cheesecake brownies?

Because of the cheesecake layer, these brownies should be stored in the refrigerator. Once completely cooled, place them in an airtight container and refrigerate for up to 3-4 days.