These irresistible cheesecake brownies are fudgy, moist, decadent and dangerously addictive. A gooey chocolate brownie layer sits beneath a creamy baked cheesecake topping with chocolate swirls — the perfect answer to any sweet craving.
They are surprisingly easy to make and take about 20 minutes to prepare. The hardest part is waiting for them to cool. These brownies also freeze well, so you can enjoy a slice whenever you like.
Why you would love this recipe
If you love both brownies and cheesecake, this recipe combines the best of both in one bake. The dense, fudgy brownie base delivers rich chocolate flavour and a gooey texture, while the baked cream cheese layer adds silky, indulgent contrast. A few dollops of thinned brownie batter on top create pretty chocolate swirls that make each square look as good as it tastes.
Ingredients
This recipe uses simple pantry staples. No fancy ingredients required — just good quality basics for best results:
- Dry ingredients: sugar (caster/granulated), plain flour, cocoa powder, chopped chocolate, salt.
- Wet ingredients: unsalted butter, full-fat cream cheese, eggs, vanilla extract.
Instructions
Preparation involves making two batters: the cheesecake mixture and the brownie batter. Work in this order to make the process straightforward.
First, make the cheesecake layer. Put the cream cheese, one egg, sugar and vanilla into a bowl and beat until smooth. An electric hand mixer makes this quicker but a whisk works fine.
Next, prepare the brownie batter. Gently melt the butter and sugar together in a small saucepan over low heat, stirring until smooth and glossy. Remove from the heat, stir in the chopped chocolate until melted, then whisk in the eggs and vanilla until combined. Fold in the flour, cocoa powder and salt until just mixed. The batter should be thick and glossy.
Reserve about 1–2 tablespoons of the brownie batter in a small bowl and add 1 tablespoon of water to thin it; whisk until smooth. This thinner mixture will become the swirls on top.
Pour the remaining brownie batter into a prepared 8″ x 8″ (20cm x 20cm) square baking tin lined with baking paper and spread it evenly. Pour the cheesecake mixture over the brownie layer and smooth gently with a spatula or the back of a spoon. Add small dollops of the thinned brownie batter over the cheesecake layer.
Use a toothpick, skewer or tip of a knife to swirl the chocolate into the cheesecake layer to create a marbled effect. Place the tin in a preheated oven and bake.
Bake for 28–30 minutes at 175°C (160°C fan) for fudgy, slightly gooey brownies. A skewer inserted near the centre should come out mostly clean with a few moist crumbs attached. Allow the bake to cool for 10 minutes, then transfer to a cooling rack and chill in the fridge for at least a couple of hours, ideally overnight, to set fully. Slice into squares and serve.
Variations
Adjust the baking time to change texture: bake 28–30 minutes for fudgy brownies; add 3–5 minutes for a cakier result. Try these tasty variations:
- Fruity: scatter raspberries, strawberries or blueberries on top of the cheesecake layer (fresh or frozen).
- Cherry-chocolate: fold cherries into the brownie batter for a classic pairing.
- Extra chocolate: mix different chopped chocolates or chocolate chips into the brownie batter for more depth.
- Nuts or peanut butter: add chopped nuts to the batter for texture, or swirl peanut butter on top instead of chocolate for a different twist.
Equipment
Use an 8″ x 8″ (20cm x 20cm) square baking tin for best results. A rectangular 10″ x 8″ tin can also be used, but the bake will be thinner and will need a shorter baking time (about 22–25 minutes). Line your tin with baking paper for easy removal.
To achieve clean slices, use a large sharp knife and wipe it between cuts.
Storage
Store cheesecake brownies in an airtight container in the fridge for up to a week. For longer storage, wrap individual squares in clingfilm or foil and freeze for up to 2 months. Thaw overnight in the fridge or for 1–2 hours at room temperature.
Top Tips
- Bring ingredients to room temperature, especially the cream cheese — leave it out for at least an hour before baking.
- Use full-fat cream cheese for the creamiest texture and best flavour.
- Choose good-quality dark chocolate (around 70% cocoa) for richer, tastier brownies.
- Allow the brownies to cool and chill before slicing so they set neatly; chilling overnight gives the best results.
If you try these cheesecake brownies, leave a comment or share a photo — it’s always lovely to hear how recipes turn out in different kitchens.
📖 Recipe
Cheesecake Brownies
A delicious combination of fudgy chocolate brownie and creamy cheesecake in one bake. Quick, easy and completely irresistible.
Ingredients
For the cheesecake layer:
- 220 g full-fat cream cheese, room temperature
- 1 large egg
- 50 g sugar (caster or granulated)
- 1 tsp vanilla extract
For the chocolate brownie:
- 120 g unsalted butter, cubed
- 130 g sugar (caster or granulated)
- 2 large eggs
- 1 tsp vanilla extract
- 115 g dark chocolate, chopped
- 110 g plain flour
- 35 g cocoa powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 175°C (160°C fan). Line an 8″ x 8″ square baking tin with baking paper and lightly grease.
- Make the cheesecake layer: beat the cream cheese, egg, sugar and vanilla together until smooth. Set aside.
- Make the brownie batter: melt the butter and sugar together over low heat until smooth and glossy. Remove from heat and stir in chopped chocolate until melted. Whisk in the eggs and vanilla until combined. Fold in the flour, cocoa and salt until just combined.
- Reserve about 1–2 tablespoons of the brownie batter in a small bowl and add 1 tablespoon of water to thin it for the swirls.
- Pour the main brownie batter into the prepared tin and spread evenly. Pour the cheesecake mixture on top and smooth. Add small dollops of the thinned brownie batter on top and swirl with a knife or toothpick.
- Bake for 28–30 minutes, until a skewer comes out mostly clean with a few moist crumbs. Cool for 10 minutes, transfer to a rack and chill for a couple of hours or overnight. Slice and serve.
Notes
- All ingredients perform best at room temperature, especially the cream cheese.
- Use high-quality chocolate and full-fat cream cheese for maximum flavour.
- If using a larger, shallower tin, reduce baking time; for a smaller, deeper tin, increase it. Adjust until a skewer shows mostly clean with some moist crumbs.
- Store in an airtight container in the fridge for up to a week or freeze individual slices for up to 2 months.
This recipe was originally published in March 2020 and updated with new photos, a revised recipe and tips in June 2021.