You asked for show-stopping dessert? Meet your new favorite: Cheesecake Brownies — a wickedly fudgy brownie base crowned with a silky cream cheese swirl that somehow makes two desserts behave like one glorious hybrid. Think of it as a Cheesecake Bar that went to charm school and came home with chocolate on its face. Mouthwatering? Yes. Over-the-top? Also yes. Worth it? Absolutely.
I’ve been sitting on this recipe forever. Ever since my Chocolate Chip Cookie Cheesecake Bars went viral, I knew a Brownies Cheesecake mashup had “internet love” written all over it. Why? Because you’re getting the best of both worlds: dense, fudgy brownie intensity plus the tangy, smooth magic of cheesecake. It’s basically the culinary equivalent of swiping right. 😏
Let’s talk texture: the brownie layer stays extra fudgy — that’s why I use cornstarch instead of flour; it makes them chewy like a dream. The cheesecake layer? Luxuriously creamy with just the right hint of vanilla and sugar to cut the chocolate. Together they make something more delicious than either alone: a Cheesecake Brownie that disappears fast at parties and feels downright criminal when you eat it for breakfast. (No judgment here.)
Worried about fuss? Don’t be. You can totally use a boxed brownie mix if life’s busy. FYI: follow the box instructions to make the brownie base, then layer on the cheesecake mix and bake. But if you’ve got the time, IMO the homemade brownie route gives insanely better depth of chocolate and fudginess — the kind that should probably be regulated.
A few quick ingredient notes (so you don’t end up scrambling mid-bake): use unsalted butter — we add salt later — and splurge on high-quality butter and chocolate. For the cream layer, use full-fat cream cheese; reduced-fat won’t give the same richness, and fat-free? Skip it. Also, the recipe calls for both semi-sweet and bittersweet chocolate in the brownie; you can use only semi-sweet, but the bittersweet adds that grown-up chocolate bite that balances the cheesecake sweetness.
What pan to use? I love a 9-inch square pan because it makes those brownie bars satisfyingly thick. Want thinner bars? Use a 9 x 13 and watch the bake time — subtract a few minutes. Want them thicker? An 8-inch works too; add a couple minutes. Tip: let the bars chill completely before slicing and wipe your knife clean between cuts for tidy squares. Clean cuts = pretty photos = bragging rights.
Now let’s address the elephant in the room: dietary options. If you need a Brownie Vegan version, you can swap in dairy-free butter, vegan chocolate, and a vegan cream cheese alternative — but be warned, textures shift. Still delicious? Often yes. Identical to the original? Not exactly. But sometimes compromises taste awesome, so if you’re baking for friends with dietary needs, give it a shot.
Here’s the fun part: presentation. These bars look fancy, but they require zero showmanship. A simple dusting of powdered sugar, or a few flaky salt flakes, and boom — you’ve got a dessert that looks like you spent hours. Want to add a swirl effect? Use a skewer to make marbling in the cheesecake layer before baking. It’s dramatic, effortless, and totally Instagram-friendly.
Small pro tips you’ll thank me for later: Use cornstarch in the brownie for chewiness, use full-fat cream cheese, and chill completely before cutting. Also, if you love intense chocolate, stick with the homemade brownie batter I recommend — it packs more chocolate flavor than any box mix. But again: no shame in a box mix on a weeknight. We’re baking to live, not living to bake.
Curious whether these qualify as Cake Brownie, Brownie Cheesecake, or just plain sinful? Call them what you will. Personally, I call them the dessert I bring when I want people to smile, swoon, and ask for the recipe twice. If you’ve ever loved Cheese Brownies, Cream Cheese Brownies, or anything chocolatey with a creamy top — you already know the drill. This is that, amplified.
Alright — ready to bake? The recipe below gives you exact steps, oven temps, and times for both homemade brownies and the boxed-mix shortcut. If you want pin-ready images or three alternate pin titles for Pinterest, I’ll whip those up next. For now: preheat the oven, clear a little space in the fridge, and get ready to make every guest at your gathering very, very happy.
Cheesecake Brownies Recipe — Fudgy Cream Cheese Bars
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
Description
A decadent mash-up of fudgy chocolate brownies and a silky cream cheese topping — rich, chocolatey bars finished with a creamy swirl. These brownies bake up dense and chewy with a smooth cheesecake layer on top. Perfect for sharing (or not).
Ingredients
Brownie Layer
- 12 oz semi-sweet or bittersweet chocolate chips
- 6 tablespoons unsalted butter, cut into small pieces
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Cheesecake Layer
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
Instructions
Brownie Base
- Place the 12 oz chocolate chips and the cubed butter in a large, microwave-safe bowl. Heat in 30-second bursts on high, stirring between each burst, until the chocolate and butter are fully melted and smooth.
- Stir in the ¾ cup sugar and 1 teaspoon vanilla until evenly incorporated.
- Add the eggs one at a time, mixing after each addition until the batter is uniform.
- In a separate small bowl, whisk together the cocoa powder, cornstarch, and salt.
- Add the dry ingredients to the chocolate mixture and stir vigorously for about 1–2 minutes, until the batter becomes smooth and starts to pull away from the sides of the bowl.
- Fold in the 1 cup mini chocolate chips.
- Spoon about two-thirds of the brownie batter into the prepared pan and spread into an even layer with a spatula. Reserve the remaining batter for the top.
Cheesecake Topping
- In a mixer (stand or hand), beat the softened cream cheese until light and fluffy.
- Add the ½ cup sugar and mix until combined.
- Beat in the egg and ½ teaspoon vanilla until the filling is smooth and lump-free.
- Dollop or spoon the cheesecake mixture over the brownie layer and gently spread into a thin, even layer with an offset spatula.
Finish & Bake
- Drop spoonfuls of the remaining brownie batter over the cheesecake layer — use the back of the spoon to create small mounds or gentle swirls.
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs attached. Start checking at 30 minutes and judge doneness by the toothpick rather than the clock.
- Remove from the oven and allow the pan to cool completely on a wire rack. Once cooled, use the parchment overhang to lift the slab from the pan and slice into squares.
Notes
- Storage: Keep the bars in an airtight container in the refrigerator.
- Shortcut (Box Mix): Using a boxed brownie mix? Prepare the brownie batter according to package directions, press most of it into the lined pan, then continue from the Cheesecake Topping step above. Bake as instructed in the main recipe.
Nutrition
- Calories: 377kcal
- Sugar: 28g
- Sodium: 159mg
- Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 69mg
