These Cheesecake Brownies are the perfect mix of rich, fudgy chocolate and smooth, tangy cheesecake. With each bite, I get that satisfying crackly top, gooey center, and a swirl of creamy goodness that makes this dessert totally irresistible. Whether I’m baking for a gathering or just treating myself, this recipe never fails to impress.
Why You’ll Love This Recipe
I love how these cheesecake brownies combine the best of both worlds — chocolate and cheesecake — into one easy-to-make dessert. The boxed brownie mix keeps it simple, while the homemade cheesecake layer adds a touch of decadence. The swirl effect not only looks beautiful, but it delivers a perfect bite every time. Plus, the mini chocolate chips add extra bursts of melty richness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Brownie Layer: 18 oz box brownie mix 6 tablespoons melted butter ¼ cup buttermilk 2 teaspoons vanilla extract 1 large egg ¾ cup mini chocolate chips
Cheesecake Filling: 8 oz cream cheese, softened ⅓ cup granulated sugar 1 large egg 2 teaspoons vanilla extract
Directions
Step 1: Prep the pan I start by preheating the oven to 325°F (165°C). Then I line a 9×9-inch baking pan with foil and lightly coat it with nonstick spray.
Step 2: Make the brownie batter In a large bowl, I mix the brownie mix, melted butter, buttermilk, vanilla, egg, and ½ cup of chocolate chips. I stir for about 2 minutes until the batter is smooth. If it’s too thick, I add 1–2 tablespoons of milk to loosen it up a bit.
Step 3: Make the cheesecake filling In another bowl, I beat the cream cheese, sugar, egg, and vanilla together until smooth and creamy. If it softens too much, I chill it for 10 minutes to make layering easier.
Step 4: Layer and swirl I spread half the brownie batter into the pan, smoothing it out. Then I pour the cheesecake mixture over it and spread evenly. I drop spoonfuls of the remaining brownie batter on top and swirl everything gently with a knife. I finish by sprinkling the remaining ¼ cup of chocolate chips over the top.
Step 5: Bake and cool I bake the brownies for 35–45 minutes, until a toothpick comes out mostly clean. After baking, I let them cool in the pan for 30 minutes before lifting them out with the foil and slicing.
Double Chocolate: I sometimes add extra chocolate chunks for a deeper chocolate flavor.
Berry Swirl: A spoonful of raspberry or strawberry jam swirled into the cheesecake layer adds a fruity twist.
Nutty Crunch: Chopped walnuts or pecans in the brownie batter give an extra crunch.
Espresso Kick: A teaspoon of instant espresso powder enhances the chocolate flavor.
Gluten-Free: I use a gluten-free brownie mix to make these suitable for gluten-sensitive guests.
Storage/Reheating
I store leftover brownies in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them (wrapped tightly) for up to 2 months. To reheat, I let them thaw and then warm them in the microwave for 10–15 seconds if I want that fresh-baked texture.
FAQs
How do I know when the cheesecake brownies are done?
I check for doneness by inserting a toothpick in the center — it should come out with a few moist crumbs but not raw batter.
Can I make these cheesecake brownies ahead of time?
Yes, I like making them the night before. They actually taste better after resting and chilling in the fridge for a few hours.
Can I use homemade brownie batter instead of a box mix?
Absolutely. If I’m feeling ambitious, I swap the box mix for my favorite homemade brownie recipe.
Why is my cheesecake layer runny?
The cheesecake layer might turn runny if the cream cheese wasn’t softened properly or the batter was overmixed. I always chill it a bit if it gets too soft.
Do I need to refrigerate cheesecake brownies?
Yes, since they contain cream cheese, I store them in the fridge to keep them fresh and safe to eat.
Conclusion
These cheesecake brownies bring together everything I love in a dessert — rich chocolate, creamy cheesecake, and that perfect homemade touch. They’re easy to make, impressive to serve, and downright delicious. Whether I need a crowd-pleasing party treat or a cozy indulgence just for myself, this recipe always delivers.
These Cheesecake Brownies combine fudgy chocolate brownie with a creamy cheesecake swirl for a decadent dessert that’s both rich and tangy. Easy to make with a boxed brownie mix, they’re perfect for any occasion.
Preheat oven to 325°F (165°C). Line a 9×9-inch baking pan with foil and lightly coat with nonstick spray.
In a large bowl, combine brownie mix, melted butter, buttermilk, vanilla, egg, and ½ cup of mini chocolate chips. Stir until smooth, adding 1–2 tablespoons of milk if too thick.
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy. Chill for 10 minutes if too soft.
Spread half the brownie batter into the prepared pan. Pour the cheesecake mixture over the top and spread evenly.
Drop spoonfuls of the remaining brownie batter on top and swirl gently with a knife. Sprinkle remaining ¼ cup chocolate chips on top.
Bake for 35–45 minutes or until a toothpick comes out with a few moist crumbs.
Cool in the pan for 30 minutes before lifting out with foil and slicing into bars.
Notes
Add chocolate chunks for a richer chocolate flavor.
Swirl in raspberry or strawberry jam for a fruity twist.
Add chopped nuts for extra texture.
A dash of espresso powder deepens the chocolate flavor.
Use gluten-free brownie mix to make them gluten-free.
