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These marbled Cheesecake Brownies are a total crowd pleaser! The combination of rich, fudgy chocolate and tangy cream cheese just can’t miss. Moist, homemade brownies that come with a luscious swirl of tangy cheesecake! These bars combine the best of both desserts.

Cheesecake brownies cut into squares in a 9x9 pan.

Original publish date: September 21, 2018.

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If you can’t decide between a creamy cheesecake or a decadent chocolate brownie, this easy recipe lets you enjoy both in one bite.

Perfect for any occasion, these cheesecake brownies are made from scratch with simple ingredients and bake up beautifully with gorgeous swirls. The contrast of textures and flavors is irresistible!

Cheesecake brownies are a layered dessert that combines a dense, chocolatey brownie base with a creamy cheesecake topping. The two layers are swirled together before baking, creating a marbled effect and the perfect blend of rich chocolate and smooth vanilla cheesecake.

Here’s Why You’ll Love This Recipe

  • Combines the richness of brownies with the creaminess of cheesecake.
  • Made from scratch with pantry staples!
  • Gorgeous swirls make it perfect for gifting or parties.
  • Easy to make, even for beginners.
  • Freezes well for make-ahead convenience.

Ingredients You’ll Need

Ingredients for cheesecake brownies in separate containers on a dark background.

For The Brownie Layer:

  • Granulated Sugar: This sweetens the brownies and adds moisture.
  • Unsalted Butter, Melted and Slightly Cooled: Makes the brownies rich and fudgy.
  • Unsweetened Cocoa Powder: Provides deep, chocolatey flavor.
  • Vanilla Extract: Enhances the chocolate with a warm undertone.
  • Eggs: Give the brownies structure and richness.
  • All-Purpose Flour: Forms the base and gives the brownies their body.
  • Baking Powder: Helps the brownies rise slightly for a softer texture.
  • Kosher Salt: Balances the sweetness and deepens the flavor.

For The Cheesecake Layer:

  • Cream Cheese, Softened: Creates the creamy swirl layer.
  • Granulated Sugar: Sweetens the cheesecake mixture.
  • Egg: Binds the cheesecake so it sets up nicely.
  • Vanilla Extract: Adds a mellow, classic cheesecake flavor.

In Photos: How To Make Cheesecake Brownies

Step 1: Prep Your Pan

Mist a 9×9-inch baking pan with non-stick spray and line with parchment, allowing a little overhang for easy removal.

Step 2: Make The Brownie Layer

In a large mixing bowl, whisk together the sugar, melted butter, cocoa powder, and vanilla until smooth and well combined. Add the eggs one at a time, whisking well after each addition. Gently fold in the flour, baking powder, and salt until just incorporated. Dollop the batter evenly into your prepared pan.

Brownie batter with an egg added but not mixed in yet.
Flour being added to the brownie batter before being mixed together.

Step 3: Make the Cheesecake Layer

Preheat your oven to 325 degrees F (165 C). In a medium bowl, beat the cream cheese with the sugar, egg, and vanilla until silky smooth.

Ingredients for cheesecake batter in a glass bowl before being combined.
Cheesecake batter being whisked together in a glass bowl.

Step 4: Assemble

Drop spoonfuls of the cheesecake mixture over the brownie batter.

Scoops of brownie batter in a parchment-lined square baking pan.
Brownie batter covered with cheesecake batter in a square baking pan before being swirled together.

Step 5: Swirl

Use the tip of a knife to gently swirl the two together, creating a marbled pattern.

Step 6: Bake

Bake for 45 minutes to 1 hour, until the edges are set and the center still has a slight wobble. Let cool completely in the pan before cutting into squares.

Brownie and cheesecake batter in a square baking pan being swirled together.
Cheesecake brownies cut into squares with one tipped up on its end.

Helpful Tips and Tricks

  • Soften your cream cheese completely to avoid lumps in the cheesecake layer.
  • Don’t overmix once the flour goes in. This keeps the brownies tender.
  • Use a butter knife or skewer for a pretty swirl without over-blending the layers.
  • Let them cool fully for the cleanest slices.
  • Allow the cheesecake brownies to cool completely before removing them from the pan and slicing them into bars. They are extremely tender when they’re still warm and will probably just fall apart on you!

Cheesecake Swirl Brownies FAQ

Can cheesecake swirl brownies be made ahead?

I would definitely recommend baking these marbled cheesecake brownies ahead if you can. If they have overnight (or at least 2 hours) to chill they will slice up much more cleanly for you.

To get really neat, pretty edges, use a sharp knife (I really love this kind) and push it straight down, as opposed to sawing back and forth. If there are a lot of gooey crumbs clinging to the blade, take a moment to clean the knife in between each cut. I know it’s a bit tedious, but if you want beautiful cuts that’s really the best way to get them!

How do you store cheesecake topped brownies?

These cheesecake brownies can be kept at room temperature for a day or two. After that point, they should probably be stashed in the fridge or freezer.

Wrap them tightly so they don’t dry out. They’ll keep for about a week in the fridge; a month or two in the freezer.

Give these marbled cheesecake brownies a try! They’re so simple to make and I promise you won’t be sorry!

Cheesecake swirl brownies cut into squares on a piece of parchment paper.

More Brownie Recipes To Try

Cheesecake Brownies stacked three high on a piece of parchment paper.
4.80 stars (5 ratings)

Cheesecake Brownies

Servings: 12 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
These marbled cheesecake brownies are a total crowd pleaser! The combination of rich, fudgy chocolate and tangy cream cheese just can’t miss!
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Ingredients

For the brownie layer

For the cheesecake layer

Equipment

Instructions
 

To make the brownie layer:

  • Mist a 9×9-inch pan* with non-stick spray, and line with parchment.
  • Place the sugar, melted butter, cocoa, and vanilla in a large bowl and whisk until smooth.
  • Mix in the eggs until fully incorporated.
  • Fold in the flour, baking powder, and salt, and transfer the batter to the prepared pan.
  • Top with cheesecake.

To make the cheesecake layer:

  • Preheat the oven to 325 degrees F.
  • Place the cream cheese, sugar, egg, and vanilla in a medium bowl and mix until smooth.
  • Drop dollops of the cheesecake mixture over the unbaked brownies, and swirl with the tip of a knife.
  • Bake for 45 minutes to 1 hour, or until the cheesecake brownies are set around the edges but still a little soft towards the center.
  • Cool completely before cutting into bars.

Notes

*This recipe can also be baked in a 9×13-inch pan. The brownies will come out a little thinner, and the bake time may need to be adjusted.
A few more of my favorite brownie recipes:
Serving: 1brownie, Calories: 506kcal, Carbohydrates: 62g, Protein: 7g, Fat: 29g, Saturated Fat: 17g, Cholesterol: 139mg, Sodium: 190mg, Potassium: 326mg, Fiber: 4g, Sugar: 46g, Vitamin A: 945IU, Calcium: 81mg, Iron: 2.7mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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