Cheesecake Brownies (Rich and Fudgy)

Name: Cheesecake Brownies
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 cup superfine (caster) sugar; ½ cup coconut or vegetable oil; 2 teaspoons vanilla extract; 2 large eggs (at room temp); ½ cup all-purpose flour; ½ cup unsweetened cocoa powder; ½ teaspoon baking powder; 16 ounces cream cheese (room temperature); ½ cup superfine (caster) sugar; 2 large eggs (room temperature); 1 tablespoon vanilla extract; chopped dark chocolate

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These Cheesecake Brownies are a genius hybrid dessert, with a fudgy brownie base and creamy cheesecake topping, you can have the best of both all in one bite.

If you’re torn between having to choose between desserts, this recipe is the best solution! The rich, chocolate brownie base is balanced by the tangy cheesecake topping in these bars. They’re also pretty simple to make; the brownie base is baked first, then topped with the simple cheesecake mixture and swirled with some reserved brownie batter before going back into the oven to finish baking. The result? A deliciously decadent bar that everyone will love.

For more twists on the classic brownie, check out my Pumpkin Swirl Brownies and Dubai Chocolate Brownies.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

50 mins

Ingredients Needed

Below are the ingredients you’ll need to make Cheesecake Brownies. The full quantities can be found in the recipe card further down the post.

ingredients to make cheesecake brownies.

Sugar: Using superfine (caster) sugar in the base and cheesecake layer is ideal as it dissolves into the batter easily, giving both layers a smooth texture. You can use granulated sugar instead, but you may need to whisk the batter for slightly longer.
Coconut or vegetable oil: Provides richness to the brownie base. If using coconut oil, make sure you melt it first. Coconut oil will give the brownies a slightly coconutty flavor, so go for vegetable oil if you want a more neutral taste.
Vanilla extract: A touch of vanilla in the brownie batter enhances the flavor of the chocolate.
Eggs: The eggs bind the brownie batter and provide a bit of lift. In the cheesecake layer, they are what cause the cheesecake to firm up as it bakes.
All-purpose flour: This is the best flour for the brownies as it provides a slight chew to the texture while keeping them tender. You can substitute with white or whole wheat pastry flour, if preferred.
Unsweetened cocoa powder: I like to use Dutch-process cocoa powder for baking as it has a deeper chocolate flavor than natural cocoa. Make sure you’re using unsweetened cocoa powder, not hot cocoa mix.
Baking powder: When mixed with the wet ingredients and baked, the baking powder provides some lift to the brownies, giving them a lighter texture.
Cream cheese: Use full-fat cream cheese here, as reduced-fat cream cheese may not bake up properly.
Dark chocolate: This is an optional extra for decoration and to enhance the chocolate flavor.

How to Make Cheesecake Brownies

Before you start, preheat the oven to 350°F. Grease and line a 9-inch square baking pan with parchment paper.

Step 1: First, make the brownie batter: In a mixing bowl, use an electric mixer to beat the sugar, oil, vanilla, and eggs until creamy.

Step 2: In a small bowl, combine the flour, cocoa powder, and baking powder.

process shot to whisk the batter for the brownies.

Step 3: Add the flour mixture over the egg mixture and, using a spatula, stir to incorporate.

Step 4: Transfer the batter into the prepared pan and evenly spread it. Bake for 20-25 minutes.

Step 5: As the brownie bakes, make the cheesecake layer: In a mixing bowl, use an electric mixer and beat on low the cream cheese, sugar, eggs, and vanilla, until smooth.

process shot to make the cheesecake later for the cheesecake brownies.

Step 6: Once the cooking time for the brownie is done, carefully remove it from the oven. Reduce the heat to 325°F.

Step 7: Spread over the cheesecake base. Return to the oven and bake for 20-25 minutes, until the cheesecake layer is set.

Step 8: Once done, open the oven’s door and allow the brownie to cool in the oven.

Step 9: Slice and decorate with chopped dark chocolate, if desired.

Variations

Raspberry Cheesecake Brownies: Sprinkle a couple of handfuls of raspberries over the cheesecake layer just before you do the second bake.
Peanut Butter Cheesecake Brownies: After you dot the reserved brownie batter over the cheesecake layer, dot on a few tablespoons of natural peanut butter, then gently swirl both in before baking.

Notes and Tips

Make sure you don’t over-bake the brownie layer on the first bake! They’ll get a bit more time in the oven once the cheesecake layer is on top, so you don’t want them to dry out.
For best results, make sure that your eggs and cream cheese are at room temperature before starting to make the recipe. This will make sure that everything mixes up smoothly.
For the cleanest cuts, let the brownies cool completely (even better if they’re fridge-cold) and use a sharp knife, wiping the blade clean between cuts, to slice into squares.
Letting the brownies cool in the switched-off oven with the door ajar will prevent the cheesecake layer from cracking.

Cheesecake brownies on a cutting board sliced into squares

Common Questions

Do cheesecake brownies need to be refrigerated?

Yes, as they have the cheesecake topping, you’ll need to store these in the fridge. Let the brownies cool completely, then transfer to an airtight container. Store in the fridge for 3-5 days.

Can I freeze them?

Let the brownies cool completely, then transfer to an airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight before eating.

Can I make these ahead of time?

Yes! You can make these brownies, then let them cool, cover, and store in the fridge for 3-5 days before slicing and serving.

Why are my brownies cakey not fudgy?

This usually happens if the brownies are overbaked. They’re double-baked in this recipe so if you like your brownies on the fudgier side, it’s best to bake them for less time on the first bake before the cheesecake topping goes on.

How to know when cheesecake brownies are done?

The cheesecake brownies are ready when the cheesecake layer feels slightly firm to the touch. It’s okay if it’s a little soft in the center, as it’ll continue to bake as it cools down in the turned-off oven.