Why You’ll Love This Recipe

Cheesecake Brownies are the ultimate dessert mashup—rich, fudgy brownies swirled with creamy cheesecake for a decadent, indulgent treat. Perfect for when you can’t decide between chocolate and cheesecake, these bars are visually stunning and bursting with flavor. Ideal for parties, potlucks, or anytime you’re craving something sweet and satisfying.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourunsweetened cocoa powdersugarsaltunsalted buttereggsvanilla extractsemi-sweet chocolate chipscream cheesesour cream

directions

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

In a microwave-safe bowl, melt butter and semi-sweet chocolate chips together. Stir until smooth and let cool slightly.

In a large bowl, whisk together eggs, sugar, vanilla extract, and a pinch of salt.

Stir in the melted chocolate mixture until well combined.

Sift in the cocoa powder and flour, mixing until just incorporated.

Pour most of the brownie batter into the prepared pan, reserving about 1/2 cup for the swirl.

In a separate bowl, beat the cream cheese, sugar, sour cream, egg, and vanilla extract until smooth.

Spread the cheesecake mixture evenly over the brownie batter in the pan.

Drop spoonfuls of the reserved brownie batter on top and swirl with a knife for a marbled effect.

Bake for 35–40 minutes, or until the center is just set and a toothpick comes out with moist crumbs.

Cool completely in the pan, then chill for at least 1 hour before slicing.

Servings and timing

This recipe yields approximately 16 brownies.Preparation time: 20 minutesBaking time: 35–40 minutesCooling and chilling time: 1 hour 30 minutesTotal time: 2 hours 30 minutes

Variations

Add crushed Oreos to the cheesecake layer for extra texture.

Sprinkle chocolate chips or nuts on top before baking.

Use dark chocolate for a richer brownie base.

Flavor the cheesecake swirl with lemon zest or espresso powder.

Swap cocoa powder for melted white chocolate in the swirl for contrast.

storage/reheating

Store Cheesecake Brownies in an airtight container in the refrigerator for up to 5 days.They can be frozen for up to 2 months; thaw in the fridge before serving.Best enjoyed chilled or at room temperature—avoid microwaving to preserve texture.

FAQs

Can I make this in a larger pan?

Yes, double the recipe for a 9×13-inch pan and adjust baking time as needed.

Why is my cheesecake layer runny?

Make sure your cream cheese is at room temperature and fully mixed with no lumps.

Can I use a boxed brownie mix?

Yes, prepare the mix as directed and just add the cheesecake swirl.

Do I have to chill the brownies?

Chilling helps them set properly and enhances the flavor.

Can I skip the sour cream?

You can substitute with Greek yogurt or just use extra cream cheese.

How do I get clean slices?

Chill fully, then use a sharp knife wiped clean between cuts.

Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Is it okay to underbake slightly?

A little softness is fine, but the center should not jiggle.

Do I need a water bath?

No, it’s not necessary for this recipe.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for richness and texture, but low-fat works in a pinch.

Conclusion

Cheesecake Brownies offer the best of both dessert worlds—rich chocolate and smooth, tangy cheesecake in one perfect bite. Beautiful, flavorful, and crowd-pleasing, they’re a go-to recipe for any chocolate lover looking to elevate their brownie game. One pan, two treats, endless satisfaction.