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Cheesecake Brownies

Delicious cheesecake brownies are two easy desserts in one! A fudgy brownie is swirled with a creamy cheesecake filling with added chocolate chips for the best combination.

This brownies recipe is the best combination of a cake mix brownie and cheesecake bar and is a chocolate lover’s dream dessert!

Stack of cheesecake brownies.
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Best Fudgy Cheesecake Brownies

These are such a fun and delicious twist on classic brownies. Just like my German chocolate brownies I doctored a box mix to make things a little easier and they tasted amazing, but you can absolutely use my homemade brownie recipe instead!

This cheesecake brownie recipe is my husband’s favorite and is requested A LOT! They start with a layer of fudge brownie studded with chocolate chips, a layer of no bake cheesecake and then another brownie layer with chocolate chips on top.

Enjoy these gooey cream cheese brownies with a tall, cold glass of milk!

How to Make Cheesecake Brownies

These marbled cheesecake brownies are simple to make and come together in under an hour. Just follow the steps below to get started.

Mixing brownie batter with wooden spoon.

Place brownie mix in a large bowl and add in butter, buttermilk, vanilla, egg and 1/2 cup chocolate chips. Stir until the brownie batter is smooth, about 2 minutes.

Silver measuring cup filled with chocolate chips.

In a medium bowl, mix together the softened cream cheese, sugar, egg and vanilla with an electric mixture for about 1 minute, until smooth and creamy.

Spreading cheesecake layer on top of brownie batter with a spatula.

Place half of the brownie batter in a foil-lined 9×9″ baking dish (make sure to spray with nonstick spray first). Then add cream cheese mixture on top and smooth with a spatula.

To make the marbled effect, add about 9 scoops of remaining brownie batter on top of cream cheese filling. Swirl each scoop with a knife, similar to the photo below. Then sprinkle remaining 1/4 cup chocolate chips on top.

Swirling the cheesecake brownie layers together.

Place in oven and bake at 325°F for 35-45 minutes, or until a toothpick comes clean. Remove from oven and allow to set for at least 30 minutes before cutting. Remove foil from pan, then slice into squares.

Baking Tips for the Best Brownies

  • Make sure to line your pan with foil. This helps with cleanup, removal and makes cutting the brownies easier.
  • Make your own buttermilk if you don’t have any on hand. Just place 1 tsp into the milk and let sit for a few minutes.
  • Instead of adding chocolate chips, feel free to use brownie mix with chocolate chips already included.
  • I use a plastic knife to cut my brownies. Make sure they have cooled at least 30 minutes before cutting.

Recipe FAQs

What is the best way to cut brownies?

Use a plastic knife to cut brownies with great results!

Should cheesecake brownies be stored in the refrigerator?

Yes, because of the cheesecake in the batter I recommended to store them in the refrigerator. You can either store the whole pan covered with a lid or foil, or cut them into squares and store in a container with an airtight lid. Brownies should stay well for 3-4 days.

Can I freeze the brownies?

To freeze, wrap each cheesecake brownie individually in plastic wrap, then place in a freezer bag or container. Then store in the freezer for up to 3 months. Thaw in fridge overnight or set out on counter for a few hours before enjoying.

Stack of cheesecake brownies.

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stack of cheesecake brownies

Cheesecake Brownie Recipe

4.91 from 21 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Delicious cheesecake brownies are two easy desserts in one! A fudgy brownie is swirled with a creamy cheesecake filling with added chocolate chips for the best combination.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 18

Ingredients 

For the cheesecake filling:

  • 8 ounce package cream cheese , softened
  • cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 325°F. Line a 9×9″ pan with foil and spray with non-stick cooking spray. Set aside.
  • In a large bowl, add the brownie mix, butter, buttermilk, vanilla, egg and 1/2 cup chocolate chips. Stir for 2 minutes, or until smooth. Add a Tablespoon or two more of milk if needed to thin the batter.
  • In a medium bowl, add the cream cheese, sugar, egg and vanilla. Mix with an electric mixer until smooth and creamy. Refrigerate for 10 minute if gets too thin.
  • Place half of the brownie batter in the pan and then spread the cream cheese mixture evenly on top. Then add 9 scoops of the brownie batter on top of cream cheese filling. Swirl with a knife to create a marble effect. Top with the remaining 1/4 cup chocolate chips.
  • Bake cheesecake brownies for 35-45 minutes, or until a toothpick comes clean. Remove from the oven and allow to set for at least 30 minutes before cutting. Remove foil from pan then slice.
  • Enjoy with a cold glass of milk! :)

Notes

Instead of adding chocolate chips, feel free to use brownie mix with chocolate chips already included. 
I use a plastic knife to cut my brownies. Make sure they have cooled at least 30 minutes before cutting. 

Nutrition

Serving: 1brownie | Calories: 267kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 174mg | Potassium: 31mg | Fiber: 1g | Sugar: 23g | Vitamin A: 342IU | Calcium: 30mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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