Fudgy brownies are topped with a layer of creamy, tangy cheesecake filling in this easy Cheesecake Brownies recipe. They’re rich, decadent, and surprisingly simple to make!

This cheesecake brownies recipe combines two of my favorite things – fudgy brownies and cheesecake. They’re rich, decadent, and fudgy chocolate brownies topped with a simple tangy cheesecake mixture. I love these when I’m craving cheesecake but don’t want the effort of a full cheesecake – or when I can’t decide between cheesecake and brownies! It’s a win-win situation.
These Cheesecake Brownies Are Always A Hit
I’m always amazed at how quickly these cheesecake brownies disappear! Here are a few reasons why everyone loves them.
- Best of both worlds! This recipe combines rich, fudgy brownies with tangy, creamy cheesecake. It’s the perfect option when you love both and just can’t pick one.
- Rich chocolate flavor. These brownies are LOADED with chocolate. I melted an entire bag of chocolate chips in the batter, added some cocoa powder, and stirred in additional chocolate chips.
- Easy to make! Cheesecake brownies are as easy as making a regular brownie batter, combining the cheesecake ingredients, and layering everything in the pan. They look fancy and decadent but they’re so simple to make.
Recipe Ingredients
These cheesecake brownies are made with lots of chocolate, cream cheese, and a few pantry staples. Scroll down to the recipe card below for the exact measurements.
Brownies
- Chocolate chips – Since the chocolate chips are a key part of this recipe, I recommend using a quality brand like Hershey or Ghirardelli.
- Butter – Salted and unsalted butter both work here.
- Granulated sugar
- Vanilla
- Eggs
- Cornstarch – The cornstarch is key to getting the perfect texture in these brownies.
- Unsweetened cocoa powder – Adds even more rich chocolate flavor to the brownies.
- Salt – Helps to balance all of the sweet flavors.
Cheesecake
- Cream cheese – Regular full-fat cream cheese is the best option for the cheesecake filling.
- Granulated sugar – Sweetens the filling.
- Egg – Helps to stabilize the filling.
- Vanilla extract
How to Make Cheesecake Brownies
These cheesecake brownies are so easy to make. There’s just one or two additional steps beyond making regular brownies. Scroll down to the recipe card for the printable version of the instructions.
- Prep. Preheat the oven to 350F. Grease the baking pan then line it with parchment paper, leaving an overhang on two of the edges.
- Melt the chocolate. Microwave 12 ounces of the chocolate chips with the butter in 30-second intervals until melted.
- Make the batter. Combine the melted chocolate, sugar, and vanilla. Stir in the eggs one at a time. In a separate bowl, whisk together the cocoa powder, cornstarch, and salt. Vigorously whisk it into the wet ingredients. Fold in the remaining chocolate chips. Pour two thirds of the batter into the pan. Set the rest aside.
- Make the cheesecake topping. Beat the cream cheese until light and fluffy. Add in the sugar, followed by the egg and vanilla. Beat until smooth.
- Assemble. Spread the cheesecake mixture over the brownie batter. Spoon the remaining batter on top.
- Bake. Bake for 30-35 minutes, until a toothpick inserted in the center comes out mostly clean.
Can I Use a Brownie Mix?
Yes! If you would prefer a quick method of making these cheesecake brownies, whip up your favorite brownie mix, stir in the semi-sweet chocolate chips as directed, then follow the recipe instructions for the cheesecake layer. You’ll want to bake the brownies according to the package directions, but you may need to add a few minutes due to the addition of the cheesecake layer.
Tips & Tricks
Here are a few things I recommend keeping in mind as you make these cheesecake brownies.
- Use parchment paper. Lining the pan with parchment paper and leaving an overhang on the sides makes it so much easier to remove the brownies from the pan. I love being able to just lift on the parchment paper and remove all of the brownies.
- Use quality chocolate. Chocolate is the most important ingredient in the brownies, with both the chocolate chips and the cocoa powder. Pick a chocolate that you love. Ghirardelli and Hershey brands are always a safe bet.
- Room temperature cream cheese. The cheesecake mixture will be much easier to make if the cream cheese is already softened to room temperature.
- Do not overbake. For soft, fudgy cheesecake brownies be careful to not overbake them. They’re done with a toothpick inserted in the center comes out mostly clean – there should be some melted chocolate from the chocolate chips but no raw brownie batter.
Proper Storage
- Fridge. Leftover cheesecake brownies can be stored in an airtight container in the fridge. They’ll stay good for 4-5 days. They’re great cold, but I also like to microwave them for 15 seconds or so just to warm them up a bit.
- Freezer. These brownies can also be frozen. Wrap tightly in plastic wrap, then place in a ziploc bag or other container. Freeze for up to 3 months. Thaw in the fridge.
More Brownie Recipes To Try
Cheesecake Brownies
Ingredients
Brownies
- 12 ounce semi-sweet chocolate chips plus 1 cup , divided
- 6 Tablespoons butter cubed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1/3 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Cheesecake
- 8 ounce package cream cheese softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Grease a 9-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper, leaving an overhang for easy removal. Set the pan aside.
- In a small microwave-safe bowl, combine 12 ounces of the semi-sweet chocolate chips and the butter. Melt in the microwave in 30-second cooking intervals on high heat in the, stirring in between each interval.
- In a large bowl, combine the melted butter and chocolate mixture, ¾ cup sugar, and 1 teaspoon vanilla; mix until well combined.
- Add the eggs one a time, stirring well until combined.
- In a small bowl, whisk together the cocoa powder, cornstarch, and salt. Add the dry mixture to wet mixture and stir vigorously until the mixture is smooth, 1-2 minutes.
- Fold in the 1 cup of semi-sweet chocolate chips.
- Pour two-thirds of the brownie batter into the prepared pan and smooth the top with a spatula; set aside.
- In a large bowl, beat the cream cheese with an electric mixer until light and fluffy. Add in the ½ cup sugar and beat until combined.
- Add the egg and vanilla extract and beat until smooth.
- Spoon the cheesecake mixture over the top of the brownie batter and carefully spread into a thin layer.
- Spoon the remaining brownie batter over the top of the cheesecake layer.
- Bake the brownies for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean (you’ll see some melted chocolate from the chocolate chips, but you should not see raw brownie batter on the toothpick).
- Cool the brownies completely in pan. Use the parchment paper overhang to lift the brownies out of the pan and cut into squares.
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2 comments on “Cheesecake Brownies”
you are things best
Yummy