Cheesecake Brownies – Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination!

Cheesecake Brownies cut into slices on brown parchment paper.

Do you love brownies? What about cheesecake? Well, today I have combined the two to create these delicious Cheesecake Brownies!

A thick and fudgy brownie layer topped with a creamy, thick layer of cheesecake. And I’ve topped it off by swirling some more brownie into the cheesecake layer.

Absolutely divine!

Overhead shot of Cheesecake Brownies cut into slices.

How to make Cheesecake Brownies

For the brownies, you’ll need:

  • unsalted butter
  • caster/granulated sugar
  • cocoa powder
  • salt
  • vanilla extract
  • eggs
  • plain/all-purpose flour

For the cheesecake layer:

  • cream cheese
  • caster/granulated sugar
  • egg
  • vanilla extract
  • plain/all-purpose flour

To make the brownies, place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.

Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined.

Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into an 8×8-inch square baking pan lined with foil or parchment paper, and spread out evenly.

Bake for 15 – 20 minutes, or until the centre of the brownies is mostly set. Allow to cool in the pan on a wire rack whilst preparing the cheesecake mixture.

For the cheesecake, beat the cream cheese and sugar until combined. Beat in the egg, then mix in the vanilla extract, and flour.

Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick or knife, create a swirl effect.

Bake for 20 – 30 minutes or until the cheesecake centre is just set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 – 5 hours or overnight. Cut into bars, and serve.

The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Cheesecake Brownies are:

  • deliciously thick and fudgy
  • creamy from the cheesecake layer
  • so quick and easy to make
  • perfectly pretty!

How long will these brownies last? You can store these brownies in an airtight container in the fridge for up to a week.

Can I freeze these brownies? Yes, you can freeze them for up to 2 – 3 months. Thaw overnight in the fridge.

Did You Make This Recipe?

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Cheesecake Brownies on brown parchment paper with fork taking a piece from a brownie.
Cheesecake Brownies - Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination! #cheesecake #brownies #recipe

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Simply Bake

Cheesecake Brownies

Scrumptiously rich and fudgy brownies topped with a creamy cheesecake layer with a brownie swirl. A perfect cheesecake brownie combination!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yields: 16 bars

Ingredients

For the Brownies

  • 1 ¼ sticks (140g) unsalted butter
  • 1 ½ cups (300g) caster/granulated sugar
  • ¾ cup (75g) cocoa powder
  • ¼ teaspoon salt
  • 2 large eggs, cold
  • 1 teaspoon vanilla extract
  • ½ cup (60g) plain/all-purpose flour

For the Cheesecake

  • 2 ¼ cups (500g) cream cheese, softened
  • ½ cup (100g) caster/granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup (30g) plain/all-purpose flour

Instructions

For the Brownies

  • Preheat the oven to 180C/350F/Gas 4. Line an 8×8-inch square baking pan with foil or parchment paper, and set aside.
  • Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 1 minute. Stir well, then microwave for another minute. The mixture should very warm to the touch.
  • Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined.
  • Reserve 1/4 cup of the batter, and set aside. Pour the remaining batter into the prepared pan, and spread out evenly. Bake for 15 – 20 minutes, or until the centre of the brownies is mostly set.
  • Allow to cool in the pan on a wire rack whilst preparing the cheesecake.

For the Cheesecake

  • Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg, then mix in the vanilla extract, and flour.
  • Pour the mixture over the brownie layer and spread out evenly. Spoon the reserved brownie batter on top, and using a toothpick, create a swirl effect.
  • Bake for 20 – 30 minutes or until the cheesecake centre is almost set, but still a little jiggly. Allow to cool to room temperature, then refrigerate for 4 – 5 hours. Cut into bars, and serve.

Recipe Notes

You can store the brownies in an airtight container in the fridge for up to a week, or freeze them for up to 2 – 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:

Serving: 1barCalories: 174kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 46mgSodium: 70mgFiber: 1gSugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

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60 Comments

  1. This recipe makes a cheesecake brownie with a really generous amount of cheesecake on top! I’m a brownie girl but I could totally eat the cheesecake layer by itself too. It’s really good! Substituted brown sugar for white sugar(for the brownies) and reduced the sugar for both layers by one-quarter. 🙂 I found it hard to believe that each bar was less than 200cals so I stuck the recipe into a nutrition calculator and it turns out that 1 bar was over 300 cals! Super yummy though!

    Reply

  2. I’ve made these twice now, and am going to make them again this week. They are always an absolute hit with the guys at work! Thanks so much for this amazing (and simple!) recipe. 🙂

    Reply

  3. Hi, stupid question, but from the instructions it seems like we’re meant to add the two cold eggs to the warm butter sugar cocoa mixture (for the brownie layer) – wouldn’t this cook the eggs? :/ Do I cool it a bit before adding the eggs, then? Or is there some baking science happening that I don’t understand?

    Reply

      1. I read that three times and still didn’t see it! Haha.
        I also found that reserving 1/4 cup of the brownie batter wasn’t enough to get a good marble, I was super bummed.

        Reply

  5. I have a potluck coming up and was looking for a unique recipe for the die heart dessert lovers in the group. Thank you so much for sharing this recipe I am definitely going to try it.

    Reply

  6. OMG!!! Cheesecake brownies, such a delight. I wish I have them right now, anyway I will cook this recipe this weekend. Thank you for sharing this amazing dessert.

    Reply

  7. Thank you very much for this recipe! I baked this as a dessert once, every one loved it! I’m going to make them again for my birthday party this weekend 🙂

    Reply

      1. Thank you for the clarification. I am glad I read the comments first. My family will love these brownies with cheesecake! I have become the official cheesecake maker in the family, so I’m glad to find this recipe!

        Reply

  10. These are amazing!!! This was my first time ever making anything like cheesecake, so it seemed like a challenge. But, the recipe was easy to follow and they turned out delicious! I’m in love <3 I'm going to start making these very often, I can't get over how delectable they are. Thank you! 😀

    Reply

    1. Thanks, Vicki! You can store the brownies in a airtight container in the fridge for up to a week, or freeze them for up to 2 – 3 months. Thaw overnight in the fridge before serving. Enjoy!

      Reply

  18. These are absolutely divine! I love how pretty the swirls are and can imagine these as a perfect Christmas gift, wrapped individually.

    Marsha, I’m too lazy to blog/bake. How do you find your inspiration? I feel like I need someone to supervise me to get things done, lol.

    Reply

  20. I’ve been planning on making something like this for a long time, so I’m very glad I stumbled upon your recipe. Definitely pinning for later.

    Reply

  25. Ooo now that’s a cheesecake brownie! Finally a recipe with a proper cheesecake:brownie ratio. Love the look of these, deffo trying them 😀

    Reply