Chocolate Cheesecake Brownies

A rich, fudgy brownie base meets a creamy cheesecake swirl—this dessert is indulgent and irresistible from the first bite.

Why You’ll Love This Recipe

I adore the contrast between the deep chocolate intensity of the brownie and the smooth tang of the cheesecake. The cheesecake layer lightens the dessert, so it doesn’t feel overwhelmingly dense. It’s simple to assemble—using a boxed brownie mix for convenience—and still feels special enough for gatherings or weeknight treats.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
For the Brownie Layer:
1 box 18–20 oz brownie mix, plus ingredients called for on the box, usually oil, water, and eggs
½ cup chocolate chips or chunks (optional)

For the Cheesecake Layer:
8 oz cream cheese, softened
¼ cup sugar
1 large egg
½ tsp vanilla extract

Directions

1. Preheat the oven to the temperature indicated on the brownie mix box (usually around 175 °C / 350 °F). Grease or line a baking pan (often 8×8 or 9×9 inch, depending on mix instructions).
2. Prepare the brownie batter according to the instructions on the box (mixing oil, water, eggs, etc.). If using, fold in the ½ cup chocolate chips or chunks.
3. Spread about two-thirds of the brownie batter evenly into the prepared pan.
4. In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
5. Pour the cheesecake mixture over the brownie layer and spread gently and evenly.
6. Drop spoonfuls of the remaining brownie batter over the cheesecake layer. Use a knife or skewer to swirl the layers gently, creating a marbled effect.
7. Bake for the time called for on the brownie box or until a toothpick inserted into the brownie portion comes out with a few moist crumbs (avoiding piercing the cheesecake in the center).
8. Allow the brownies to cool completely in the pan, then chill in the refrigerator for at least 2 hours (or overnight) before cutting into squares.

Servings and Timing

Makes about 9 to 16 brownies (depending on how large you cut).
Active prep time: 15 minutes
Bake time: approximately the time on the brownie mix box (typically 25–35 minutes)
Chilling time: at least 2 hours (ideally overnight)

Variations

• Use white chocolate chips or peanut butter chips instead of chocolate chips.
• Add a layer of raspberry jam or preserves between the brownie batter and cheesecake for a fruity twist.
• Fold in mini chocolate chunks or toffee bits into the cheesecake layer for extra texture.
• Use a flavored cream cheese (e.g. strawberry or mocha) to vary the cheesecake taste.
• Top with a dusting of powdered sugar or a drizzle of melted chocolate before serving.

Storage/Reheating

Store the brownies in an airtight container in the refrigerator for up to 4–5 days. The chilling helps the cheesecake layer stay firm. For serving, allow them to sit at room temperature for 10–15 minutes to soften slightly. I don’t recommend reheating in the microwave, since the cheesecake center may break or become soggy; instead, serve them cold or nearly room temperature.

FAQs

What type of brownie mix should I use?

I typically use any standard 18–20 oz boxed brownie mix—fudgy or chewy style both work well. Just follow the box instructions for wet ingredients.

Can I make this from scratch without a boxed mix?

Yes—I can swap in my favorite scratch brownie recipe and follow the same layering method. The cheesecake swirl process stays the same.

Do I need to chill before cutting?

Yes, chilling is important. The cheesecake layer sets better when cooled, which prevents the bars from crumbling or falling apart when cut.

Can I freeze these brownies?

I can freeze the brownies (well wrapped) for up to 2 months. Thaw overnight in the refrigerator before serving.

How can I avoid cracks in the cheesecake layer?

I let the cream cheese reach room temperature before mixing and avoid overbeating once the egg is added. Also, baking at moderate temps and not overbaking helps prevent cracks.

Can I use a springform pan?

Yes, but I find a square baking pan easier to cut into bars. If I use a springform, I line the bottom and sides well and remember chilling helps the structure.

What if my cheesecake layer oozes or is too wet?

If it’s too soft, it may not have baked long enough or wasn’t chilled enough. I’d bake a few extra minutes, watching closely, and then allow extra chilling time before cutting.

Can I make mini or bite-sized versions?

Absolutely—I can use a mini muffin tin or small pans and reduce bake time accordingly (monitor closely for doneness).

Can I use low-fat or Neufchâtel cream cheese?

I can, though the texture may be slightly less rich. As long as it’s softened well and mixed until smooth, it should still work.

Is it okay if the layers blend too much?

A little blending is fine—it just creates a more marbled look. I avoid overmixing to maintain distinct layers, but some blending gives a beautiful swirl.

Conclusion

I love making and serving these Chocolate Cheesecake Brownies—they strike the perfect balance between indulgence and sophistication, and they always stun guests (or satisfy my sweet cravings). With minimal effort beyond the boxed brownie mix, I can still deliver a dessert that feels homemade and elegant.

Print