I made this dessert by combining rich, fudgy brownies with creamy cheesecake swirls. It’s decadent but not too complicated—perfect for merienda (snack) time or even to sell.

Easy Brownies Cheesecake

Why You’ll Love This Recipe

I love how it gives two of my favorite desserts in one: the deep chocolate flavor and slightly chewy texture of brownies, plus the smooth, tangy cream‑cheesecake topping that balances the sweetness. It looks impressive, yet it doesn’t take too much effort. Whether I’m serving it to family or customers, it always earns compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Set A (Brownie part)

1 cup all‑purpose flour (about 125 grams)
½ cup cocoa powder
Sugar (quantity adjusted below)
Butter or oil
Eggs

Set B (Cheesecake topping)

Cream cheese
Sugar
Egg
Vanilla extract

Directions

Preheat the oven to about 175‑180 °C (350 °F). Grease or line a baking pan (e.g. 9×9 or similar).
In one bowl, mix the brownie part: combine the flour, cocoa powder, sugar, melted butter or oil, and eggs until smooth. Pour into the prepared pan.
In another bowl, beat the cream cheese until smooth. Add sugar, egg, and vanilla, mixing until well combined.
Drop spoonfuls of the cheesecake mixture over the brownie batter. Then swirl a little with a knife or spatula to create a marbled effect.
Bake for about 30‑40 minutes (depending on thickness). The cheesecake part should be set, the brownie edges firmness, center with slight jiggle.
Let it cool in the pan, then chill in the refrigerator for at least an hour before slicing, to make cleaner cuts and enhance texture.

Servings and timing

Servings: About 16‑24 pieces, depending on how large I cut them.
Prep time: ~15‑20 minutes.
Bake time: ~30‑40 minutes.
Chilling time: at least 1 hour (best if more, e.g. 2 hours)

Variations

I sometimes swirl in chocolate sauce or melted chocolate on top for extra richness.
Can add nuts (walnuts, pecans) into the brownie batter for crunch.
Use flavored cream cheese (e.g. with citrus or berry) for a twist.
For less sweetness, reduce sugar in the cheesecake topping or use dark chocolate in brownie.

storage/reheating

Store in an airtight container in the refrigerator. It stays good for 3‑5 days.
If I want them warm, I reheat a slice in the microwave for ~10‑15 seconds. Brownie part gets softer again, cheesecake part creamy.
You can also freeze slices: wrap each slice well, freeze up to a month. Thaw in fridge, then bring to room temperature before serving.

FAQs

What kind of pan is best to bake these in?

I use a square baking pan (8×8 or 9×9 inches) or similar size. If I make a larger batch, I use a 9×13‑inch pan. The thickness of the brownie & cheesecake layers will vary, so bake time may change slightly.

How do I know when it’s done?

The edges should look set and pulled slightly from the sides. The cheesecake swirl should be mostly set but may still have a slight jiggle in the center. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

Can I make this without an oven (no‑bake version)?

Yes, though results differ. For example, I can make a no‑bake cheesecake layer, but the brownie part normally needs baking. Some people use baked brownies as base, then spread cheesecake mix on top and chill. Texture will be softer and less brownie‑like.

Can I use boxed brownie mix instead of making brownie batter from scratch?

Absolutely. I sometimes use a good boxed mix for speed. Follow instructions on the box for batter, then add the cheesecake topping and swirl same as above. It saves time and turns out nicely.

Can I adjust for dietary restrictions (gluten‑free / less sugar)?

Yes. For gluten‑free, I substitute with gluten‑free flour blends. For less sugar, I reduce the sugar in both brownie and cheesecake parts. Also possible to use low‑sugar cream cheese. Just taste the batter before baking to adjust sugar level if needed.

Conclusion

Making Easy Brownies Cheesecake is one of my favorite dessert projects when I want something special but not overly complicated. The combination of chocolate and cream cheese is always a hit. Whether for merienda or to sell, it looks good, tastes rich yet balanced, and stores well. I hope when I make this again, I’ll try one of the variations above to keep it fresh.