Cheesecake Brownies are the ultimate indulgence, combining rich fudgy chocolate with creamy, tangy cheesecake in every bite. The velvety brownie base is perfectly dense, while the swirl of cheesecake adds a luscious contrast that melts in your mouth.
With just 30 minutes of prep and 35 minutes of baking, this dessert is surprisingly simple to make yet feels decadently special. A quick chill in the fridge ensures the flavors meld beautifully, creating a treat that’s as stunning as it is delicious.
Each square is a harmonious blend of textures—crisp edges, gooey centers, and a smooth cheesecake layer that’s impossible to resist. The deep cocoa flavor pairs wonderfully with the slight tang of cream cheese, making every bite a delightful balance of sweet and rich.
Perfect for sharing or savoring solo, these brownies are a crowd-pleaser that’s worth the 2-hour chill. Whether for a special occasion or a cozy night in, they’re guaranteed to satisfy your sweet tooth and leave you reaching for seconds.
Ingredients for Cheesecake Brownies
- Brownies:
- 12 Tablespoons (170 g) unsalted butter, cut into 12 pieces
- 4 oz (113 g) semisweet or dark chocolate baking bar, coarsely chopped
- ½ cup (50 g) natural unsweetened cocoa powder
- ½ teaspoon instant coffee (optional, enhances chocolate flavor)
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) semisweet chocolate chips (optional)
- Cheesecake Layer:
- 16 oz (453 g) cream cheese, softened (use brick-style full-fat cream cheese only)
- ½ cup (100 g) granulated sugar
- ¼ cup (65 g) full-fat sour cream
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a 9×9” (23x23cm) baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Melt butter and chocolate: In a microwave-safe bowl, combine butter and chopped chocolate. Microwave in 25-second intervals, stirring well between each, until fully melted and smooth.
- Add cocoa and coffee: Immediately stir in cocoa powder and instant coffee (if using) until combined.
- Mix in sugars: Add granulated sugar and brown sugar, stirring well.
- Incorporate eggs and vanilla: Add eggs and vanilla extract, stirring until fully combined.
- Add dry ingredients: Sprinkle salt and flour over the batter, stirring until just combined. Fold in chocolate chips (if using).
- Bake brownie base: Spread batter evenly into the prepared pan. Bake for 13-15 minutes until the surface begins to set (brownies will not be fully cooked).
- Prepare cheesecake layer: While brownies bake, beat cream cheese and sugar until smooth. Stir in sour cream, then add eggs and vanilla extract, mixing until combined.
- Add cheesecake layer: Once brownies are out of the oven, carefully pour the cheesecake mixture evenly over the surface.
- Bake again: Return to the oven and bake for 25-28 minutes, or until the cheesecake is set (center will jiggle slightly when shaken).
- Cool and chill: Let cool at room temperature until no longer warm, then refrigerate for 3-4 hours before slicing. Optional: Drizzle with melted chocolate chips before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your cheesecake brownies with a drizzle of melted chocolate, caramel sauce, or even a dusting of powdered sugar. For a fruity twist, try a raspberry or strawberry coulis. Pro tip: Add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
Smart Storage: Keep Them Fresh
Store your cheesecake brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving to maintain their texture.
Time-Saving Hacks: Quick and Easy
To save time, use pre-chopped chocolate or a high-quality chocolate bar that melts easily. You can also prepare the cheesecake layer while the brownies are baking. Bonus tip: Use a stand mixer for the cheesecake layer to ensure a smooth, lump-free consistency.
Recipe Variations: Mix It Up
Experiment with different flavors by adding a teaspoon of orange zest to the brownie batter or a tablespoon of peanut butter to the cheesecake layer. For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking. Get creative and make it your own!
Essential Equipment: Tools You’ll Need
Ensure you have a 9×9” baking pan, parchment paper, and a microwave-safe bowl for melting the chocolate and butter. A hand or stand mixer will make the cheesecake layer easier to prepare. Don’t forget: A spatula for spreading the batter evenly in the pan.
Cheesecake Brownies
Ingredients
Brownies
- 12 Tablespoons unsalted butter cut into 12 pieces
- 4 oz semisweet or dark chocolate baking bar coarsely chopped
- ½ cup natural unsweetened cocoa powder
- ½ teaspoon instant coffee optional, see note
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ¾ cup semisweet chocolate chips optional
Cheesecake
- 16 oz cream cheese softened, use brick-style full-fat cream cheese only
- ½ cup granulated sugar
- ¼ cup full-fat sour cream
- 2 large eggs lightly beaten
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350F (175C) and line a 9×9” (23x23cm) baking pan with parchment paper (use enough so that parchment is hanging over two sides of the pan.
- Combine butter and chopped chocolate in a large, microwave safe bowl. Heat in 25-second intervals, stirring well in between, until both chocolate and butter are melted and mixture is smooth.
- Immediately add cocoa powder and instant coffee (if using) and stir until combined.
- Add sugars and stir well.
- Add eggs and vanilla extract and stir very well.
- Sprinkle salt and flour over the batter and stir until completely combined. Add chocolate chips, if using, and stir well.
- Spread batter evenly into prepared pan (see note if you intend to do a chocolate brownie swirl on top) and transfer to 350F (175C) oven and bake for 13-15 minutes (the surface of the brownies should be beginning to set, but note that the brownies will not be cooked completely during this time!). While brownies are baking, prepare your cheesecake layer:
- Cheesecake Layer: Cream together cream cheese and sugar until completely smooth and well combined (scrape sides and bottom of bowl to make sure there are no lumps hiding).
- Stir in sour cream.
- Add eggs and vanilla extract and stir until combined.
- Once brownie batter is out of the oven, carefully and evenly pour cheesecake layer over the surface.
- Return to 350F (175C) oven and bake another 25-28 minutes or until cheesecake is set (center will still be jiggly if jostled). Edges may be slightly puffed or even slightly golden brown.
- Remove from oven and allow to cool at room temperature until no longer warm. Transfer to refrigerator and chill 3-4 hours before slicing and serving. If desired, drizzle sliced cheesecake brownies with additional melted chocolate chips before serving.