Jump to Recipe
This post may contain affiliate links.
This Cheesecake Chocolate Brownie combines a rich, fudgy chocolate brownie with a creamy cheesecake swirl. The tangy cheesecake is marbled through the brownie for an attractive pattern and a delicious contrast in texture and flavor. It’s an easy crowd-pleasing dessert perfect for parties, birthdays or an indulgent treat at home.
These fudgy cheesecake brownies deliver deep chocolate flavor from a dense brownie base with a silky, slightly tangy cheesecake ribbon. The texture is rich but soft, making them ideal to slice and serve at gatherings or to pack for a bake sale.
If you enjoy brownies, try other variations such as Espresso Brownies, Chocolate Peanut Butter Brownies, or M&M Brownies.
WHY THIS RECIPE WORKS
- Fudgy texture: A dense, moist brownie delivers the ideal fudgy bite.
- Cheesecake filling: A tangy, creamy cheesecake swirled through the batter adds brightness and a marbled finish.
- Simple to prepare: The recipe comes together quickly using common kitchen tools and is always a crowd favorite.
INGREDIENT NOTES
Below are a few notes about key ingredients. See the recipe card for the full ingredient list and precise measurements.
- Butter: Melted and combined with chocolate to form the base for the brownie batter.
- Eggs: Use at room temperature for better incorporation; remove from the fridge about an hour before baking.
- Semi-sweet chocolate chips: Choose a dark chocolate with moderate sweetness (around mid-range cocoa percentage) to balance the cheesecake.
- Cornstarch: Helps reduce gluten development for a softer, fudgier brownie crumb.
- Cocoa powder: Use a high-quality Dutch-processed cocoa for a smoother, deeper chocolate flavor.
- Cream cheese: Full-fat, brick-style cream cheese at room temperature yields the best texture for the cheesecake layer. Take it out of the fridge 1–2 hours before baking.
STEP-BY-STEP INSTRUCTIONS
This recipe requires a hand or stand mixer, two large bowls, a whisk and a rubber spatula. The complete recipe card appears below.
Preheat the oven to 160ºC / 325ºF (conventional). Line a 20 x 20 cm (8 x 8 in) square pan with parchment paper.
STEP 1 — Make the cheesecake filling: Whisk together the cornstarch and granulated sugar. Add the room-temperature cream cheese and beat with a hand whisk or mixer until smooth. Add the egg and vanilla and mix until combined. Set aside.
STEP 2 — Prepare dry ingredients: Sift the flour, cornstarch and salt into a bowl and set aside.
STEP 3 — Melt chocolate and butter: Gently melt the butter and semi-sweet chocolate together. Transfer to a large bowl and stir in the cocoa powder until smooth.
STEP 4: Add the granulated sugar and dark brown sugar to the chocolate mixture and mix with an electric mixer until combined. Add the eggs and beat for 2 minutes at medium-high speed.
STEP 5: Mix in the oil and vanilla extract. Finally, add the dry ingredients and fold gently until just combined.
STEP 6: Pour most of the brownie batter into the prepared pan, reserving about 4–5 teaspoons. Smooth the batter, then add spoonfuls of the cheesecake mixture across the surface. Dollop the reserved brownie batter over the cheesecake and use a toothpick or knife to swirl the layers for a marbled effect.
STEP 7: Bake for 50–55 minutes until the cheesecake is set and the brownie is just set in the center. Cool on a wire rack for 30 minutes, then refrigerate for at least 1 hour before slicing and serving.
EXPERT BAKING TIPS
- Use a kitchen scale: Measuring in grams is the most accurate way to get consistent results.
- Don’t overmix: Fold gently at the end with a spatula to avoid developing too much gluten and to keep the brownies tender.
- Choose the right pan: A light-colored aluminum pan bakes more gently and helps prevent over-browning. Dark pans absorb more heat and may create a firmer crust.
FAQ
The brownies are done when the cheesecake is set and a toothpick or knife inserted in the center comes out with moist crumbs, not wet batter. If it shows wet batter, bake 5 more minutes and check again.
Yes. Chilling overnight enhances richness and helps the brownies set for cleaner slices.
A metal pan is recommended for even heat conduction. Glass can retain heat differently and may bake less evenly.
HOW TO STORE
Store cooled brownies in an airtight container in the refrigerator, wrapped or covered to prevent drying. For best texture and flavor, enjoy within 2–3 days. Wait to slice until just before serving to keep the edges moist.
Other Brownie Recipes To Try
-
Bakery-Style Double Chocolate Muffins (One-Bowl)
-
Everyday Bakes (Easy pantry-friendly recipes)
-
Mixed Berry Sheet Cake with Mascarpone Cream
-
Cherry Crumble Cheesecake
If you loved this recipe, please leave a star review and tag @juliemarieeats on Instagram. Follow for more recipe ideas and inspiration.
Cheesecake Chocolate Brownie
Pin Recipe
Equipment
- 20×20 cm baking pan
- Hand mixer or stand mixer
- Mixing bowls, whisk, spatula
Ingredients
CHEESECAKE FILLING
- 50 g granulated sugar
- 1 tsp cornstarch
- 200 g cream cheese, full fat, room temperature
- 1 tsp vanilla extract
- 1 large egg, room temperature
CHEESECAKE BROWNIES
- 90 g butter
- 75 g semi-sweet dark chocolate chips
- 35 g unsweetened Dutch cocoa powder
- 100 g granulated sugar
- 150 g dark brown sugar
- 3 large eggs, room temperature
- 70 g vegetable oil (canola or avocado)
- 1 ½ tsp vanilla extract
- 75 g all-purpose flour
- 1 tbsp cornstarch
- ½ tsp salt
Instructions
CHEESECAKE FILLING
- Preheat oven to 160ºC / 325ºF (conventional). Line a 20×20 cm square pan with parchment paper.
- Whisk together cornstarch and granulated sugar.
- Add cream cheese and beat until smooth. Mix in the egg and vanilla until combined. Set aside.
BROWNIE
- Sift flour, cornstarch and salt into a bowl and set aside.
- Melt butter and chocolate together, then stir in cocoa powder until smooth.
- Add granulated and dark brown sugar and mix until combined.
- Add eggs and beat for 2 minutes on medium-high speed.
- Stir in oil and vanilla. Fold in the dry ingredients until just combined.
- Pour most of the batter into the prepared pan, reserving a few teaspoons. Smooth the surface.
- Drop spoonfuls of the cheesecake filling over the brownie batter. Add the reserved brownie batter in small dollops on top and swirl with a toothpick to marble.
- Bake 50–55 minutes until set. Cool 30 minutes on a wire rack, then chill for at least 1 hour before slicing.
Nutrition
Let us know how it was!