Best Cheesecake Brownies Recipe – These decadent treats have the perfect ratio of rich and tangy cream cheese swirled into moist, tender, and fudgy chocolate brownies! They are quick and easy to make in under an hour, and fit right in on any dessert table.

Plate of 5 brownies, one brownie stacked on top.

Why We Love This Dessert Recipe

We have a glorious cheesecake brownie recipe with a silky Bailey’s cream cheese layer on top here on the site. However, if you’re looking for a classic Cheesecake Brownies recipe this is our favorite version.

These super fudgy brownies are layered with a delicate cream cheese layer, then swirled loosely with the brownie batter and baked. The result is a warm treat that’s gooey and tender, with just the right amount of tanginess from the cream cheese plus the chocolatey goodness you crave.

This recipe is easy to make, easy to adjust with flavored extract, and perfect for every occasion!

Top down view of plate of 5 brownies, one brownie stacked on top.

Ingredients You Need

For the Brownie Layer –

  • Granulated sugar – your choice of white sugar or coconut sugar
  • All-purpose flour – or gluten-free alternative
  • Cocoa powder – use high quality for the best taste and texture
  • Salt – just a pinch
  • Butter – melted and cooled slightly
  • Eggs – at room temperature
  • Vanilla extract – to enhance the chocolaty flavor
  • Chocolate chips – semi-sweet or dark chocolate

For the Cheesecake Layer –

  • Cream cheese – softened
  • Sugar – granulated white sugar or coconut sugar
  • Eggs – at room temperature
  • Vanilla extract – helps balance the sweetness
Hand holding cheesecake brownie with bite taken out to camera.

How to Make Cheesecake Brownies

Preheat the oven to 375 degrees F. Line a 9 X 13-inch baking dish with parchment paper or foil.

For the Brownie Batter: In a large mixing bowl combine sugar, flour, cocoa powder, and salt.

White bowl with cocoa powder and other dry ingredients.
Adding butter from a glass measuring cup into a white bowl with dry ingredients and eggs.

Stir well. Then whisk in melted butter, eggs, and vanilla extract.

Finally, stir in the chocolate chips.

Whisking chocolate chips into the brownie batter in a white mixing bowl.

For the Cream Cheese Swirl: In a separate bowl combine the cream cheese, sugar, eggs, and vanilla extract. Beat with a hand mixer until very smooth.

Spread two-thirds of the brownie batter in the prepared baking dish.

Yellow spatula stirring smooth cream cheese filling in a small white bowl.
Brownie batter smoothed into a white rectangle baking pan.

Spread the cheesecake layer over the brownie batter.

Then dollop the remaining brownie batter over the top of the cream cheese layer.

Get the Complete (Printable) Cheesecake Brownie Recipe Below. Enjoy!

Hand using yellow spatula to spread cheesecake filling over the top of brownies.
Top down white rectangle baking pan with brownie batter topped with cream cheese and further topped with globs of more brownie batter.

Use a butter knife to swirl the brownie batter and cheesecake together in a pretty pattern.

Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean.

Hand with knife, swirling the raw cheesecake and brownie batter.
Baked brownies in a pan with cream cheese and chocolate swirl.

Cool completely, then cut into 24-30 pieces.

Pro Tip: For clean-edged squares, wipe the knife with a wet paper towel between cuts.

Pan of brownies, a few pieces missing and a metal spatula rests in the pan.

Recipe Variations

  • Brownie mix – Want to save some time? Use your favorite store-bought box brownie mix. Or do what we do and keep a jar of homemade brownie mix in the pantry for just such an occasion.
  • Gluten-free – Sub all-purpose flour with your preferred GF-friendly replacement.
  • Dairy-free – Easily make this a dairy-free brownie recipe by using your fave plant-based cream cheese and butter alternatives.
  • Cream cheese – Use low fat for a slightly lighter dessert, if you like.
  • Extra goodies – Feel free to sprinkle on chopped nuts, toasted shaved coconut, crushed cookie pieces, or other tasty extras before baking.
Top down view of plate of 5 brownies, one brownie stacked on top.

Frequently Asked Questions

Why are brownies so moist?

The best brownies are made with minimal flour and cocoa powder, but plenty of butter and eggs. The result is a super soft and moist texture.

What makes brownies fudgy vs cakey?

Cake recipes include baking soda and baking powder as leavening agents. This creates a fluffy, lighter crumb. Because brownies don’t use either of these, the texture is more dense and gooey.

What is the best way to store brownies?

Once the brownies cool completely, transfer them to an airtight container or wrap the brownie pan tightly with plastic wrap or aluminum foil. Keep on the counter for 3-4 days, or refrigerate for up to 6 days.

Plate of 5 brownies, one brownie stacked on top. A sixth brownie is placed closer to camera.

Looking for More Classic Dessert Recipes? Be Sure to Try:

Plate of 5 brownies, one brownie stacked on top.
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Cheesecake Brownies Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
These decadent treats have the perfect ratio of rich and tangy cream cheese swirled into the most moist, tender, and fudgy chocolate brownies! They are quick and easy to make in under an hour, and fit right in on any dessert table.
Servings: 24 brownies

Ingredients

For the Brownies –

For the Cheesecake Swirl –

Instructions

  • Preheat the oven to 375 degrees F. Line a 9 X 13 inch baking dish with parchment paper or foil.
  • For the Brownie Batter: In a large mixing bowl combine sugar, flour, cocoa powder, and salt. Stir well. Then whisk in melted butter, eggs, and vanilla extract. Finally, stir in the chocolate chips.
  • For the Cream Cheese Swirl: In a separate bowl combine the cream cheese, sugar, eggs, and vanilla extract. Beat with a hand mixer until very smooth.
  • Spread two-thirds of the brownie batter in the prepared baking dish. Spread the cheesecake layer over the brownie batter. Then dollop the remaining brownie batter over the top of the cream cheese layer.
  • Use a butter knife to swirl the brownie batter and cheesecake together in a pretty pattern.
  • Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then cut into 24-30 pieces.

Notes

Pro Tip: For clean edged squares, wipe the knife with a wet paper towel between cuts.
To Store: Once the brownies cool completely, transfer them to an airtight container or wrap the brownie pan tightly with plastic wrap or aluminum foil. Keep on the counter for 3-4 days, or refrigerate for up to 6 days.

Nutrition

Serving: 1pc, Calories: 361kcal, Carbohydrates: 38g, Protein: 6g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 96mg, Sodium: 190mg, Potassium: 212mg, Fiber: 3g, Sugar: 29g, Vitamin A: 545IU, Calcium: 54mg, Iron: 2mg
Course: Dessert
Cuisine: American
Author: Sommer Collier
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