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Cheesecake Brownies

By: Jill Mills Updated: Mar 31, 2025

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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.

Ingredients needed to make cheesecake brownies

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.

Stirring dry ingredients into brownie batter

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.

Cheesecake filling on top of brownie batter

Dollops of brownie batter on top of cheesecake filling

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.

Cheesecake brownies on parchment paper with one missing

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.

Cheesecake Brownies

These Cheesecake Brownies Are Always A Hit