Name: Cheesecake Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 ounces semi-sweet or bittersweet chocolate chips; 6 tablespoons unsalted butter, cut into small cubes; ¾ cup granulated sugar; 1 teaspoon vanilla extract; 3 eggs, room temperature; ¼ cup unsweetened cocoa powder; ⅓ cup cornstarch; ½ teaspoon salt; 1 cup mini semi-sweet chocolate chips; 8 ounces cream cheese, softened; ½ cup granulated sugar; 1 egg, room temperature; ½ teaspoon vanilla extract

If you’re anything like me and love when two classic desserts collide, this Cheesecake Brownies Recipe is going to be your new favorite indulgence. Imagine fudgy, rich brownies swirled with a tangy, creamy cheesecake layer—it’s like a silky dance of flavors that makes every bite a little celebration. I’ve made these for everything from casual weekend treats to birthday parties, and they always steal the show.

What makes this Cheesecake Brownies Recipe so special is how surprisingly easy it is to pull off—no fancy skills required, just some simple mixing and a bit of patience. Plus, it’s perfect for those times you want a dessert that feels a bit decadent but still comforts like a warm hug. I can’t wait to share my tips so you get them just right, moist and creamy every time.

Ingredients You’ll Need

Each ingredient plays its part in creating a balance between the dense, chocolatey brownie base and the luscious cheesecake topping. I like to use good-quality chocolate chips because they make a noticeable difference in flavor and texture, plus they melt beautifully without fuss.

Semi-sweet or bittersweet chocolate chips: Choose your favorite brand; these provide that deep, rich chocolate flavor in the brownies.
Unsalted butter: Cuts the sweetness and adds a silky texture; keep it cubed to melt evenly.
Granulated sugar: Sweetens both brownie and cheesecake layers just right without overpowering.
Vanilla extract: Enhances the chocolate and cheesecake flavors—don’t skip it!
Eggs: Make sure they’re at room temperature for better mixing and texture.
Unsweetened cocoa powder: Provides that intense cocoa background, balancing the sweet chocolate chips.
Cornstarch: Helps to create a tender, fudgy crumb in the brownies by softening the gluten.
Salt: Just a pinch to cut through the sweetness and heighten the chocolate flavor.
Mini semi-sweet chocolate chips: These little gems create delightful bursts of melted chocolate throughout.
Cream cheese: Use full-fat and softened for the creamiest cheesecake layer, which contrasts perfectly with the brownies.

Variations

I love to shake things up a bit with this Cheesecake Brownies Recipe depending on the season or mood—experimentation is half the fun! You should totally make it your own by swapping in flavors or tweaking textures.

Nutty Twist: Add chopped walnuts or pecans to the brownie batter for some crunch—I’ve done this when hosting family dinners, and the texture upgrade was a hit!
Berry Swirl: Drop spoonfuls of raspberry or strawberry jam on top of the cheesecake layer before swirling to balance chocolate with a fruity tang.
Gluten-Free Version: Substitute the cornstarch for gluten-free flour blends; it worked great for my gluten-sensitive friend.
Dairy-Free Adaptation: Use dairy-free cream cheese and butter alternatives; while slightly different in creaminess, it’s still delicious and friendly for dietary needs.
Extra Chocolate Punch: Fold in white chocolate chips or drizzle melted chocolate over the top for a real showstopper.

How to Make Cheesecake Brownies Recipe

Step 1: Melt Together the Chocolate and Butter

Start by melting those beautiful chocolate chips with the cubed butter in a microwave-safe bowl. I usually do this in 30-second bursts, stirring in between to keep everything smooth and prevent burning. Once it’s fully melted, you’ll have that glossy, rich base that’s the secret to fudgy brownies.

Step 2: Mix Sugar, Vanilla, and Eggs

Stir the granulated sugar and vanilla extract into your chocolate mixture until well combined. Then, add the eggs one at a time—be sure to stir after each addition until fully incorporated. This helps create that silky structure we want and prevents scrambling the eggs.

Step 3: Blend Dry Ingredients and Combine

Whisk together the cocoa powder, cornstarch, and salt in a separate bowl. Slowly add this to your wet mix and stir vigorously for a minute or two until the batter becomes smooth and starts pulling away from the bowl’s edges. This little action tells you the batter is just right.

Step 4: Fold in Mini Chocolate Chips and Layer Batter

Gently fold in the mini chocolate chips—you’ll get little melty pockets of chocolate in every bite. Pour about two-thirds of the brownie batter into your prepared pan and smooth it out with a spatula to create an even base.

Step 5: Whip Up the Cheesecake Layer

Beat the softened cream cheese until fluffy using a stand or handheld mixer. Add the sugar, then the egg and vanilla extract, beating until completely smooth. This cheesecake mixture should be nice and creamy to get that perfect layer on top of your brownies.

Step 6: Assemble and Bake

Spoon the cheesecake mixture over the brownie base and spread it out thinly with an offset spatula. Then, drop dollops of the remaining brownie batter over the cheesecake and gently spread or swirl it. Bake at 350°F for about 30-35 minutes—you want the center to be set but still moist, so watch closely as it bakes.

Step 7: Cool and Cut

Once out of the oven, let your brownies cool completely in the pan. I find using parchment paper with an overhang makes lifting the whole batch out super easy, so you can cut neat squares without crumbling. Resist the urge to cut too soon or everything will be gooey and messy!

How to Serve Cheesecake Brownies Recipe

Two square brownies are stacked on a white plate, each showing two layers: a bottom dark brown chocolate layer with a moist, dense texture, and a top lighter cream-colored cheesecake layer with a swirled pattern blending into the chocolate beneath. The top brownie has several glossy dark brown chocolate chips scattered on it. A fork beside the plate holds a small bite-sized piece of the brownie, showing the two layers clearly. The plate sits on a soft gray cloth over a white marbled surface with some scattered chocolate chips around. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep things simple and dust the tops with powdered sugar—it adds a touch of elegance without overpowering the flavors. If I’m feeling fancy, a drizzle of melted dark chocolate or a few fresh raspberries on top really elevates presentation and taste.

Side Dishes

Serve these with a scoop of vanilla ice cream or a dollop of whipped cream to add some lightness. A cup of strong coffee or a glass of cold milk also pairs perfectly for a cozy dessert experience, especially on chilly evenings.

Creative Ways to Present

I’ve served cheesecake brownies in dessert packages at parties, stacking them in clear jars tied with ribbon for a cute takeaway gift. For holidays, swirling red and green sprinkles into the cheesecake layer adds festive flair, turning these into conversation starters as well as treats!

Make Ahead and Storage

Storing Leftovers

I find storing leftovers in an airtight container in the fridge keeps them fresh for up to five days. The cheesecake layer stays creamy and the brownies remain dense and moist—just be sure to cover tightly to prevent those fridge odors sneaking in.

Freezing

If you want to prep ahead or save some for later, cheesecake brownies freeze beautifully. I wrap individual squares in plastic wrap, then place them in a freezer bag. When you thaw them in the fridge overnight, they taste almost as fresh as the day you made them!

Reheating

To reheat, I usually pop a brownie square in the microwave for about 15 seconds—just enough to warm but not dry out. If you prefer, a few minutes in a low oven (around 300°F) wrapped loosely in foil works too and helps keep that creamy cheesecake layer intact.

FAQs

Can I use a boxed brownie mix for this cheesecake brownies recipe?

Absolutely! You can prepare the brownie batter according to the box instructions and then add the cheesecake layer on top as described. This shortcut is great when you’re short on time but still want an impressive dessert.
How do I know when the cheesecake brownies are done baking?

Look for the edges to be set and a toothpick inserted in the center to come out with a few moist crumbs—not wet batter. After about 30 minutes, check every few minutes because ovens vary, and you don’t want overbaked, dry brownies.
Can I make this recipe ahead of time?

Yes! These brownies actually taste better after a few hours or overnight when the flavors meld. Store them covered in the fridge and bring to room temperature before serving for the best texture.
What if I don’t have mini chocolate chips?

No worries—you can chop regular chocolate chips into smaller pieces or simply omit them. The brownies will still be rich and chocolatey just the same.
Is it okay to use low-fat cream cheese?

For the creamiest texture, full-fat cream cheese is best. Low-fat versions can sometimes be too soft or watery, which might affect how the cheesecake layer sets.

Final Thoughts

I genuinely think this Cheesecake Brownies Recipe is a game changer—like two desserts in one, but easier than you think. Whether you’re treating yourself after a long day or sharing with friends, these brownies bring a special kind of joy to the table. Give this recipe a try, take your time, and don’t be afraid to make it yours. Trust me, you’ll want to keep this one in your dessert rotation.