Dessert

Irresistible Cheesecake Brownies Recipe

BySarah Summers February 20, 2026February 20, 2026

Introduction

These irresistible cheesecake brownies combine rich, fudgy chocolate with a creamy, tangy cheesecake swirl for a truly decadent treat. Perfect for satisfying your sweet tooth, they are easy to make and sure to impress at any gathering.

The image shows two stacked squares of a layered dessert on white parchment paper, placed on a white marbled surface. The top dessert has three layers: a thick, smooth middle cream layer in pale yellow sandwiched between dense, dark brown chocolate layers. The top chocolate layer is shiny with some small chocolate chunks and two bright red raspberries on top as decoration. The bottom dessert piece features a marbled mix of cream and chocolate in the middle layer, with the same dense chocolate base. Around the desserts are loose chocolate chips and a few fresh raspberries scattered. The background is softly blurred with more raspberries visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsweetened Cocoa Powder
1 cup Granulated Sugar
2 Large Eggs
1 cup All-Purpose Flour
1/2 cup Melted Unsalted Butter
1 teaspoon Vanilla Extract
8 oz Cream Cheese
1/2 cup Powdered Sugar
1 cup Chocolate Chips
1 cup Nuts (crushed walnuts or pecans)
1/2 cup Peanut Butter

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Step 2: In a large bowl, whisk together the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing until smooth and glossy.
Step 3: Sift in the unsweetened cocoa powder and all-purpose flour. Gently stir until just combined to maintain a fudgy texture.
Step 4: In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and lump-free.
Step 5: Pour half of the brownie batter into the prepared pan. Spoon dollops of the cheesecake mixture over it, then add the remaining brownie batter on top.
Step 6: Use a knife to swirl the brownie and cheesecake layers together gently.
Step 7: Bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out slightly moist but not wet.
Step 8: Allow the brownies to cool completely in the pan before slicing into squares for neat portions.

Tips & Variations

Use full-fat cream cheese for the creamiest texture and richest flavor.
Add peanut butter in dollops before swirling for a delicious nutty upgrade.
Sprinkle chocolate chips and crushed nuts on top before baking for extra crunch and chocolate bursts.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Storage

Store leftover cheesecake brownies in an airtight container in the refrigerator for up to 5 days. To enjoy them warm, reheat individual squares in the microwave for 10-15 seconds. They also freeze well for up to 2 months; thaw in the refrigerator before serving.

How to Serve

Two square chocolate cheesecake brownies stacked on top of each other on white parchment paper. Each brownie has three layers: a dense dark brown chocolate bottom layer, a thick creamy off-white cheesecake middle layer, and a thin shiny chocolate top layer with chocolate chips. The top brownie is decorated with two bright red raspberries, and there are extra raspberries and chocolate chips scattered around the plate. The scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese?

While low-fat cream cheese can be used, it may result in a less creamy and slightly tangier cheesecake layer. For best texture and flavor, full-fat cream cheese is recommended.

How do I prevent the cheesecake layer from cracking?

Beating the cream cheese mixture until smooth and mixing gently when swirling helps prevent cracks. Also, avoid overbaking—the brownies should still be slightly moist in the center when removed from the oven.