These fudgy cheesecake brownies are the best of both worlds - rich, fudgy chocolate brownies with ribbons of creamy cheesecake in every bite. Made with simple ingredients and easy steps, this homemade brownie recipe is for anyone who loves chocolate and cheesecake.
A glossy, crackly top, gooey center, and a soft swirl of tangy cream cheese make these brownies absolutely irresistible! I love that these are really easy to prepare, can be made in advance, and are always a hit with everyone. They are perfect for parties, potlucks, picnics, or whenever you’re in the mood for a special treat!
Love cheesecake swirls in your bakes? Then you must try my Cream Cheese Swirl Banana Bread, Cherry Cheesecake Muffins, and Chocolate Cream Cheese Muffins!
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Why You’ll Love This Recipe
- Rich, fudgy brownies and creamy cheesecake come together in one irresistible dessert.
- Beautiful swirls of creamy cheesecake make these brownies look as delicious as they taste.
- The recipe is very easy and needs no special equipment or ingredients.
- These gooey brownies can be made ahead of time, making them perfect for stress-free entertaining, picnics, and potlucks.
Recipe Ingredients
Chocolate: I used 55% dark chocolate. You can also use chocolate with 60%-70% cocoa solids if you prefer a deeper chocolate flavor. Callebaut couverture is my favorite, but feel free to use any good-quality baking chocolate you prefer.
Butter: For that rich, chewy, fudgy texture. I like to use salted butter. If you’re using unsalted butter, add a quarter teaspoon of salt along with the flour.
Eggs: They provide moisture and structure to the brownies.
Cocoa powder: For that intense chocolate flavor we love in brownies!
Cream cheese: Please use full-fat cream cheese for the best creamy texture. You can use this homemade cream cheese too!
Flour: All-purpose works the best here for a wonderful fudgy texture.
Milk: We use just 2 tablespoons of whole milk to make the cheesecake mixture. Many recipes use an egg in the cheesecake layer, but I found it made the mixture too runny. A little milk keeps the swirl creamy and easy to work with.
Sugar: Fine granulated sugar or caster sugar gives these brownies a nice, shiny, crackly top.
Vanilla extract: This is what rounds up the flavors here. Please don’t skip it. Use store-bought or homemade vanilla extract.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Fudgy Cheesecake Brownies
Recipe Video
Step-By-Step Instructions
Step 1: Preheat your oven to 180 C/ 350 F. Line an 8” pan with parchment paper.
Step 2: Make the cream cheese filling - whisk together the cream cheese, sugar, vanilla extract, and 2 tablespoons of milk until a smooth mixture is formed. This should have a thick, soft-dropping consistency. Set aside till you make the brownie batter.
Step 3: Melt butter and chocolate together in a heatproof bowl over a pot with hot water. Stir frequently until the mixture is smooth. You can also do this in the microwave in spurts of 30 seconds. Stir well after each increment, until the mixture is smooth.
Step 4: Take the chocolate butter mixture off the heat and whisk in sifted cocoa powder. Set aside.
Step 5: In a large bowl, combine the eggs and sugar. Beat well with an electric hand mixer until pale and thick.
Step 6: Pour in the chocolate mixture and vanilla extract. Mix well.
Step 7: Fold in the flour. Mix until just combined and a thick, smooth batter is formed.
Step 8: Pour three-quarters of the batter into the prepared pan and spoon three-quarters of the cream cheese mixture on top. Use a toothpick or skewer to create swirls.
Step 9: Spoon over the remaining brownie batter and the cream cheese batter and create swirls.
Step 10: Bake the brownies for 25-30 minutes or until the edges and top of the brownies are just set.
Step 11: Cool the brownies completely on a wire rack, then refrigerate for at least 2 hours before slicing them.
Top Tips
- The rule of thumb when making a brownie is never to overmix the batter. Mix the batter only until the ingredients are well combined.
- Just like overmixing, overbaking is a big no for brownies. Start checking after 25 minutes. If a toothpick comes out with a few moist crumbs attached, the brownies are done.
- You have to let the cheesecake brownies cool completely because it helps set the cheesecake layer, makes the brownies easier to slice, and gives them an even fudgier texture.
- Make sure all the ingredients are at room temperature. This helps make the brownie and cream cheese batter smooth and not lumpy.
- It's best to weigh the ingredients on a kitchen scale. This ensures better and more consistent results.
How To Store
Please store these brownies with cream cheese in an airtight container in the refrigerator. They will keep well for up to 1 week - if they last that long!
Serve them cold or at room temperature.
Recipe FAQs
You can check for doneness by inserting a toothpick in the center of the brownie. If it comes out with a few moist crumbs attached, it's done. If the toothpick still has some wet batter on it, give it a few more minutes. If it comes out clean, the brownie has been overbaked. To avoid that, please keep an eye on the brownies after the 25-minute mark. You can also see the visual signs - the edges and the top of the brownies should be just set.
Yes, and it is recommended for the creamiest cheesecake swirl!
Yes, I recommend refrigerating these brownies because of the cream cheese. These keep well for up to 1 week in an airtight container. I actually love them chilled as they become even fudgier and the cheesecake layer firms up beautifully.
Yes, you can freeze the brownies for up to 1 month in an airtight container. It's best to individually wrap them before placing them in a container or a ziplock bag. This prevents them from absorbing freezer odors and drying out.
If the cheesecake batter is too thin or you swirl it too much, it will sink into the brownie batter. A thick cheesecake mixture and a few gentle swirls will give you lovely marbled brownies. Likewise, if the brownie batter is too runny, the cheesecake mixture will sink right in. The measurements in this recipe are carefully tested so both batters have the right consistency for fudgy cheesecake brownies.
More Easy Brownie Recipes
Did you try this recipe? I'd love to hear how it turned out. Please drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these fudgy cheesecake swirl brownies as much as we do!
📖 Recipe
Cheesecake Brownies
Ingredients
Cheesecake Batter
- 7 oz Cream Cheese
- 1/4 cup Sugar
- 1 tsp Vanilla extract
- 2 tbsp Milk You may need more.
Brownie Batter
- 1/2 cup Butter
- 3/4 cup Dark chocolate chips
- 2 tbsp Cocoa powder
- 2 Eggs
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 3/4 cup All-Purpose Flour
Instructions
- Preheat your oven to 180 C / 350 F. Line an 8-inch pan with parchment paper.
Cheesecake Batter
- Whisk cream cheese, sugar, vanilla extract, and milk until you have a smooth mixture.7 oz Cream Cheese, 1/4 cup Sugar, 1 tsp Vanilla extract, 2 tbsp Milk
- If your mixture is too thick, add more milk, 1 tablespoon at a time. This batter should have a thick, soft-dropping consistency.
- Set aside while you make the brownie batter.
Brownie Batter
- Melt butter and chocolate together in a heatproof bowl over a pot of simmering hot water. Stir frequently until the mixture is smooth. You can also do this in the microwave in spurts of 30 seconds. Stir well after each increment until the mixture is smooth.1/2 cup Butter, 3/4 cup Dark chocolate chips
- Take the bowl off the heat and stir in sifted cocoa powder. Set aside.2 tbsp Cocoa powder
- In a large bowl, combine eggs and sugar. Beat well with a handheld electric mixer until pale and thick.2 Eggs, 1 cup Sugar
- Pour in the chocolate mixture and vanilla extract. Mix well.1 tsp Vanilla Extract
- Fold in the flour. Mix until just combined and a thick, smooth batter is formed.3/4 cup All-Purpose Flour
- Pour 3/4 of the brownie batter into the prepared pan. Spoon 3/4 of the cheesecake mixture on top. Use a toothpick to create swirls.
- Spoon over the remaining brownie and cheesecake batters and create swirls.
- Bake the brownies at 180 C / 350 F for 25-30 minutes, until the edges and top are just set and a skewer inserted in the center comes out clean with a few moist crumbs attached.
- Cool the brownies completely on a wire rack, then refrigerate for at least 2 hours before slicing. Enjoy!
Video
Notes
- The rule of thumb when making a brownie is never to overmix the batter. Mix the batter only until the ingredients are well combined.
- Just like overmixing, overbaking is a big no for brownies. Start checking after 25 minutes. If a toothpick comes out with a few moist crumbs attached, the brownies are done.
- You have to let the cheesecake brownies cool completely because it helps set the cheesecake layer, makes the brownies easier to slice, and gives them an even fudgier texture.
- Make sure all the ingredients are at room temperature. This helps make the brownie and cream cheese batter smooth and not lumpy.
- It's best to weigh the ingredients on a kitchen scale. This ensures better and more consistent results.
Helen says
Hi Natasha, your recipes look very good and i would like to try them. Would it be possible for you to put the measurements in metric as well please. Thank you. Helen.
Natasha Minocha says
Hello Helen, thank you so much for your kind words! I really appreciate you. I have been receiving this request a lot and have lately been adding metric measurements as well to my recipes. It will take a little time for me to do the same for all the previous blogs, but, rest assured, I'll definitely add them on. 🙂