Cheesecake Chocolate Brownies

These divine cheesecake chocolate brownies are sweet and fudgy squares with lots of chocolatey swirls in the velvety cheesecake topping.

If you love homemade brownies, it is time to step up and try something new. What if we add a cheesecake layer on top of a brownie? Sounds like a perfect plan to me! These cheesecake bars simply melt in your mouth and are effortless to make with just a few pantry staples.

My version of the cheesecake brownies recipe comes with soft cream cheese, brownie base, and extra chocolate chips. This is a classic cheesecake recipe that needs to be baked. Time-saving tip: Use a box mix for the brownie base to save time, but add chocolate chips to make it taste better!

Brownies are one of my favorite desserts, and if you love baking, check these amazing recipes: 100-hour brownies (worth it!), simple Kitchen Sink Brownies, Red velvet brownies with cream cheese, Nutella brownies, and many more (simply search brownies on my site – I have a recipe for every occasion).

Why You’ll Love This Recipe

• Perfect balance of textures. You have the creaminess of velvety cheesecake and the richness of chocolate in every bite.
• Crowd-pleaser. The recipe makes a good batch, about 16 brownie squares, so it will be great to feed a crowd or bring to a potluck.
• Extra chocolatey goodness — with added chocolate chips and a double dose of chocolate, these brownies are deeply indulgent and satisfy any chocolate lover’s craving.
• Easy and foolproof — using a boxed brownie mix and simple cheesecake filling with only 3 ingredients, this recipe comes together quickly with minimal prep, even for beginners. You don’t need to use a water bath or anything like that!

Ingredients Notes

The full recipe and exact quantities are on the recipe card at the bottom of this page.

• Boxed Brownie mix, plus ingredients called for on the box, usually oil, water, and eggs
• Chocolate chips or chunks are optional, for all my chocolate lovers out there. I love those little specs of semi-melted chocolate, so I always add them, but to keep the ingredients to a minimum, you can skip them. Dark chocolate chips or semi-sweet chocolate chips are the best way to incorporate more chocolate flavor. If using chunks or bars, baking chocolate is a great option.
• Cream cheese is the star of the show. We need brick-style room temperature cream cheese to make cheesecake batter. Use full-fat cream cheese for the best results.
• Granulated sugar + egg for the cheesecake mixture. I use a whole egg, not just egg yolk, like some other recipes.
• Vanilla extract for a little light touch to balance out the chocolate flavor.

Kitchen Equipment

• 9×9 or 8×8-inch baking pan with parchment paper
• Medium bowls
• Stand mixer or mix by hand
• Measuring cup
• Butter knife (to make swirls)

How To Make Cheesecake Brownies

Prep Brownie Batter Using Brownie Mix

1. Preheat oven to 350°F (or as directed on the brownie mix box). 
2. Grease a 9×9 or 8×8-inch baking pan, or line it with parchment paper.
3. Prepare the brownie mix as directed, adding the chocolate chips (if using)once the batter has been mixed.
4. Spread about ¾ of the batter into the prepared pan in an even layer. We will use the remaining brownie batter for swirls.

Prep Cheesecake Filling

1. Prepare the cheesecake layer by beating the cream cheese, sugar, egg, and vanilla in a mixing bowl until smooth.
2. Spread the cream cheese mixture over the brownie layer in a smooth, even layer.

Make Brownie Batter Swirls

Drop tablespoonfuls of the reserved brownie batter ( on top of the cheesecake layer, don’t spread it out. Drag a knife or a toothpick through the batter to swirl it through the cheesecake layer.

Bake Cheesecake Brownies

1. Bake cheesecake brownies for 35–40 minutes in the preheated oven, or until a toothpick inserted near the center comes out with a few moist crumbs. They can still be a bit gooey when done.
2. Cool completely before cutting into squares.

Storage

Keep leftover cheesecake brownies in the fridge in an airtight container for up to 1 week.

As these brownies have cream cheese, don’t freeze cheesecake brownies, as it will ruin the texture once you defrost them.

You can make these brownies 24 hours ahead and simply let them chill in the fridge overnight.

Substitutions & Variations

• Brownie part. You can make brownie batter from scratch if you have time. You’ll need sugar, unsalted butter, eggs, cocoa powder, flour (can also use baking powder and baking soda), and a pinch of salt.
• Classic cheesecake brownie recipes don’t add chocolate chips, so you can omit them.
• Make chocolate cheesecake instead of vanilla.
• Use white chocolate chips, butterscotch chips, or similar add-ons to experiment with flavors.
• You can add chopped nuts or berry pie filling between layers of brownie batter and cheesecake.
• Add caramel or chocolate drizzle on top, and serve with vanilla ice cream.
• Make a cheesecake birthday cake with a brownie crust in a springform pan, a perfect treat for a sweet tooth.

Expert Tips To Make The Best Cheesecake Brownies

• Don’t use low-fat cream cheese or sour cream to make the cream cheese layer. They won’t taste as good and produce a nice velvety layer.
• If you don’t like overly sweet desserts, add a pinch of salt (or use salted butter if making brownie batter from scratch). It will balance out the sweetness and take the recipe to the next level.
• Always leave the cheesecake brownies to cool completely in the pan. Otherwise, they can stick to the edges of the pan and its bottom, and it will be harder to remove or slice nicely.
• If you can’t get a clean slice, pop the pan in the fridge for 1 hour and try again.
• To help you with removing cheesecake brownies from the pan, line the parchment paper up the sides of the pan, too. This way, once baked cheesecake brownies are cooled, you can simply pull and remove.
• Don’t use brown sugar, it doesn’t incorporate well into cream cheese and may get lumpy or simply not dissolved.

Popular Questions

How To Cut Cheesecake Brownies Cleanly?

Chill the brownies in the fridge first so they’re firm. Use a sharp knife or a plastic knife, wipe it clean between cuts, and dip it in warm water if needed for super clean slices.

Do Cheesecake Brownies Need To Be Refrigerated Overnight?

You don’t need to chill cheesecake brownies overnight before serving; you can eat them right away. But any leftovers, because of the cream cheese, must be stored in the fridge. Cheesecake brownies will taste better the next day, though, as cooler temperatures will help set the layers and keep them fresh.

How To Add Cream Cheese To A Box Brownie Mix?

You don’t add cream cheese directly into the boxed brownie mix when making cheesecake chocolate brownies; you work in layers. Make the brownie batter and pour most of it into your pan. Mix cream cheese, sugar, egg, and vanilla, spread it on top, add the rest of the brownie batter in dollops, swirl, and bake.

What Is The Secret To Moist Brownies?

The secret to moist and fudgy brownies is simple: don’t overbake. Take them out when they’re still a little gooey. Adding extra butter, oil, or chocolate chips to boxed brownie mix also keeps them soft and fudgy.

If you love this decadent bar recipe, you’re going to love these other bar recipes, too. Please click each link below to find the easy, printable recipe!

More Great Cheesecake-Inspired Recipes

Strawberry Cheesecake Bars

Pumpkin Cake Cheesecake

Cheesecake Cookies

Raspberry Cheesecake Cookies

Christmas Cheesecake Snickerdoodles

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