Chocolate Cheesecake Brownies
Our Chocolate Cheesecake Brownies are a semi-homemade dream. Brownie mix batter is swirled with rich cheesecake batter to create a marbled look, resulting in a brownie that is loaded with deep, rich chocolate and luscious cheesecake flavors in every bite. The best part is that it’s ready in less than an hour!
We have a large selection of fancy desserts that we love to make for special occasions, but that doesn’t mean we’re not big fans of simple treats. We also love making easy, delicious dessert bars, especially brownies.
Brownies are one of those desserts that can be served for any occasion. From German chocolate brownies for a weeknight dessert to spider web brownies for a Halloween party, there’s really no occasion when brownies are a great choice.
For our money, the best of the best brownies are the ones that have rich, delicious flavor and are ready in a snap, which is why we love these chocolate cheesecake brownies so much. We use boxed brownie mix and a simple cheesecake batter recipe to create a swirled brownie that’s rich and fudgy and loaded with deep chocolate flavor, with a sweet and tangy shot of cheesecake in every bite.
Table of contents
Why You’ll Love This Recipe
- Limited Ingredients: All you need is a handful of kitchen staples to make this recipe. You’ll find everything in your pantry, fridge, or local grocery store.
- So Easy: This brownie recipe is as easy as adding one simple step to making a boxed brownie mix. Even beginners can easily make this one.
- Rich Flavor: The combination of fudgy brownie batter and rich, sweet, and tangy cheesecake batter creates a delicious flavor profile everyone will love.
- Customizable: You can easily tweak this recipe to make it your own.
- Great for Meal Prep: These brownies are freezer-friendly, making them the perfect sweet treat to save for future desserts or parties.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
In addition to the brownie mix, you’ll need the ingredients listed on the back of the box. Those vary, depending on the mix you use, so be sure to check before leaving the store.
Variations
- Brownie Mix: Use your favorite brownie mix for this recipe. Every flavor gives you a slightly different final product.
- Chocolate Bar: We used a semi-sweet bar, but you can use milk or dark chocolate if you prefer.
- Chocolate Chips or Chunks: Save even more time by using chocolate chips or chunks instead of chopping up a bar.
- Add Nuts: The earthy flavor and crunch of nuts pair perfectly with the chocolate and cheesecake flavors in these brownies.
How to Make Chocolate Cheesecake Brownies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Prepare the brownie batter according to the package directions and pour it into a prepared 9×9 baking pan.
- Top the batter with the chopped semi-sweet chocolate bar, reserving 1/3 of the bar.
- Beat the cream cheese and sugar with an electric mixer until well combined. Then, add the egg and vanilla and mix again.
- Spoon the batter over the brownie batter. Then, use a knife to swirl the cheesecake batter into the brownie batter to create a marbled look.
- Sprinkle the remaining chopped chocolate over the brownies and bake at 350°F until a toothpick inserted into the center comes out clean.
- Cool the brownies fully. Then, cut into 9 bars and enjoy!
Expert Tips
- Bring your eggs and any other required cold ingredients to room temperature for easy, complete mixing.
- We recommend using full-fat block cream cheese for the best texture and flavor.
- Mix your brownie batter until just combined, meaning all the ingredients are moistened but the batter isn’t smooth. This ensures tender brownies.
- Swirl the cheesecake and brownie batters just enough to create a marbled look. Overdoing it makes a muddy, gray mess.
Chocolate Cheesecake Brownies FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can! It’s a common combination. Simply prepare your brownie mix and pour it into a baking pan. Then, mix cream cheese with sugar and an egg, spoon it on top of the brownie batter, and swirl them both together before baking.
Yes, they do. Because the brownies are swirled with cheesecake batter, they should be refrigerated for flavor, freshness, and food safety.
Swirled cheesecake brownies can be frozen for up to a month. Wrap individual brownies in plastic wrap. Then, store them in an airtight, freezer-safe container or heavy-duty freezer bag.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chocolate Cheesecake Brownies
Equipment
- 9×9 baking dish
- large mixing bowl
- medium bowl
- Electric mixer
- butter knife
Ingredients
- 13.25 ounces brownie mix plus the ingredients to make the brownie batter
- 8 ounces semi-sweet chocolate bar chopped and divided
- 8 ounces cream cheese softened to room temperature
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F. Spray a 9×9-inch baking pan with non-stick cooking spray; set aside.
- Prepare the brownie batter according to the package instructions, then pour into the prepared baking pan.
- Reserve 1/3 cup of the chopped chocolate, then sprinkle the rest over top of the brownie batter.
- In a medium mixing bowl, beat the cream cheese and sugar together with an electric mixer until well combined.
- Add the egg and vanilla and mix until smooth.
- Dollop the cream cheese mixture all over the top of the brownies. Run a butter knife through the cheesecake and brownie batters in a swirling motion to create a marbled look.
- Sprinkle the reserved 1/3 cup of chopped chocolate over top of the brownie and cheesecake batter.
- Bake the brownies at 350F for 35-40 minutes, or until a toothpick inserted into the center comes out clean (the cheesecake layer may stick to the toothpick a bit but should not look like raw batter).
- Cool the brownies to room temperature, then cut into 9 bars. Serve at room temperature or chilled.
Notes
- Semi-sweet chocolate chips or chocolate chunks can be used instead of chopping a chocolate bar.
- I use full-fat cream cheese.
- I used a large egg.
- Any brownie mix should work well. I like Duncan Heinz or Betty Crocker but have also used ALDI brand.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
