Cheesecake Brownies are the ultimate dessert mashup—fudgy, rich brownies layered with creamy, tangy cheesecake. I love how the deep chocolate flavor of the brownie base pairs with the smooth sweetness of the cheesecake topping. It’s a dessert that feels both indulgent and comforting, perfect for any occasion.
Why I Love This Recipe
I find this recipe to be a delightful blend of textures and flavors. The brownies are incredibly fudgy, thanks to a combination of melted chocolate and cocoa powder, while the cheesecake layer adds a creamy contrast. Using cornstarch instead of flour in the brownie batter makes them extra chewy, which I adore. Plus, the recipe is versatile—I can use a homemade brownie base or a boxed mix when I’m short on time.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Brownie Layer:
- 12 ounces semi-sweet or bittersweet chocolate chips
- 6 tablespoons unsalted butter, cut into small cubes
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C). Lightly spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang for easy removal.
- Prepare the Brownie Batter:
- In a large bowl, combine the 12 ounces of chocolate chips and butter. Melt in 30-second increments in the microwave, stirring in between, until smooth.
- Stir in the sugar and vanilla extract until completely combined.
- Add the eggs one at a time, stirring well after each addition.
- In a separate bowl, whisk together the cocoa powder, cornstarch, and salt. Add this dry mixture to the wet mixture and stir vigorously until the batter is smooth and begins to pull away from the sides of the bowl.
- Fold in the mini chocolate chips.
- Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula. Set aside the remaining batter.
- Prepare the Cheesecake Layer:
- Using a stand mixer or handheld mixer, beat the cream cheese until light and fluffy.
- Add the sugar and beat until combined.
- Beat in the egg and vanilla extract until the mixture is smooth.
- Spoon the cheesecake filling over the brownie batter in the pan and carefully spread it into an even layer with an offset spatula.
- Drizzle or spoon the remaining brownie batter over the top of the cheesecake layer. Use a knife or skewer to gently swirl the brownie batter into the cheesecake layer for a marbled effect.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on the brownies after 30 minutes to avoid overbaking.
- Let the brownies cool completely in the pan. Use the parchment paper overhang to lift them out and cut into squares.
Servings and Timing
This recipe yields 16 servings. The total time required is approximately 45 minutes: 15 minutes for preparation and 30 to 35 minutes for baking.
Variations
- Boxed Brownie Mix: When I’m in a hurry, I sometimes use a boxed brownie mix. I prepare the brownie batter as directed on the box and then proceed with the cheesecake layer as described above.
- Pan Size Options: I usually use a 9-inch square pan for thick brownies. For slightly thicker bars, an 8-inch square pan works well—just add about 2 minutes to the baking time. If I prefer thinner brownies, I opt for a 9x13-inch pan and subtract about 5 minutes from the baking time.
- Add-Ins: Occasionally, I like to add white chocolate chunks or swirl in some raspberry jam into the cheesecake layer for a fruity twist.
Storage and Reheating
I store these brownies in an airtight container in the refrigerator, where they keep well for up to 5 days. For longer storage, I freeze them individually wrapped in plastic wrap and then place them in a freezer-safe bag; they last up to 3 months. To enjoy, I thaw them in the refrigerator overnight. I prefer eating them chilled, but if I want a warmer treat, I microwave a brownie for about 10 seconds.
FAQs
How can I achieve clean cuts when slicing the brownies?
I let the brownies chill completely before cutting. Using a sharp knife, I wipe it clean between each cut to ensure neat slices.
Can I use low-fat cream cheese in the cheesecake layer?
I’ve tried using reduced-fat cream cheese, and it works, but I avoid fat-free versions as they don’t yield the same creamy texture.
Is it possible to make these brownies gluten-free?
Yes, since the recipe uses cornstarch instead of flour, it’s naturally gluten-free. However, I always check that all other ingredients, like chocolate chips, are certified gluten-free.
Can I add other flavors to the cheesecake layer?
Absolutely! Sometimes, I mix in a tablespoon of espresso powder or swirl in some caramel sauce to add different flavors to the cheesecake layer.
Do I need to refrigerate the brownies?
Yes, because of the cream cheese layer, I store the brownies in the refrigerator to keep them fresh and safe to eat.
Conclusion
Cheesecake Brownies are a delightful treat that combines the best of both worlds: rich, fudgy chocolate and creamy cheesecake. Whether I’m making them for a special occasion or just to satisfy a sweet craving, they never disappoint. I hope you enjoy baking and indulging in these as much as I do!
Cheesecake Brownies
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these rich, fudgy Cheesecake Brownies—a decadent dessert mashup of deep chocolate brownie and creamy cheesecake. This easy, gluten-free recipe is the perfect sweet treat for holidays, parties, or an anytime craving!
Ingredients
- For the Brownie Layer:
- 12 oz semi-sweet or bittersweet chocolate chips
- 6 tbsp unsalted butter, cubed
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 eggs, room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ tsp salt
- 1 cup mini semi-sweet chocolate chips
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch square pan and line with parchment.
- Make Brownie Batter: Melt chocolate and butter. Stir in sugar and vanilla. Add eggs one at a time. Mix in cocoa, cornstarch, and salt. Stir until batter pulls from the bowl. Fold in mini chocolate chips. Spread ⅔ of the batter in the pan.
- Make Cheesecake Layer: Beat cream cheese until fluffy. Add sugar, beat again. Mix in egg and vanilla.
- Spread cheesecake mixture over brownie base evenly. Spoon remaining brownie batter on top. Swirl gently.
- Bake 30–35 minutes, until a toothpick comes out with moist crumbs.
- Cool completely before slicing. Chill for cleaner cuts.
Notes
- Substitute boxed brownie mix for a shortcut.
- Use a smaller pan for thicker brownies, or a 9x13 pan for thinner ones.
- Add raspberry jam or white chocolate to customize.
- Store in fridge for up to 5 days or freeze up to 3 months.
- Let chill before cutting for clean squares.
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