Delicious cheesecake brownies are easy to make with a boxed brownie mix. The fudgy brownie is then swirled with a creamy cheesecake filling and added chocolate chips!

Stack of cheesecake brownies.

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Easy Cheesecake Brownies

This brownies recipe is the best combination of classic brownie meets cheesecake bar! Like my German chocolate brownies and pumpkin brownie recipe I doctored a box brownie mix to make things super easy but you can use my homemade brownies recipe.

This cheesecake brownies recipe is my husband’s favorite! They have a layer of fudgy brownie studded with chocolate chips, a no bake cheesecake layer and another brownie layer. It’s then swirled together and topped with chocolate chips!

How to Make Cheesecake Brownies

These cheesecake swirled 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 mini semi-sweet 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 the cheesecake batter is smooth and creamy.

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

Spreading cheesecake layer on top of brownie batter 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 with moist crumbs. Remove from oven and allow to set for at least 30 minutes before cutting. Remove foil from pan, then slice the fudgy cheesecake brownies into squares.

Baking Tips

  • Make sure to line your pan with foil or parchment paper 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.
  • I use a plastic knife to cut the cream cheese brownies. Make sure they have cooled at least 30 minutes before cutting.

Storage

  • Store: Because of the cheesecake in the batter, cheesecake brownies should be stored in the refrigerator. Store whole or cut into squares in an airtight container for 3-4 days.
  • Freeze: Wrap each cheesecake brownie individually in plastic wrap, then place in a freezer bag or container. 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.

More brownie recipes we love include caramel brownies, cake mix brownies, copycat cosmic brownies and chocolate peanut butter buckeye brownies.

More Brownies Recipes

stack of cheesecake brownies

Easy Cheesecake Brownies

4.91 from 21 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 18
Delicious cheesecake brownies are easy to make with a boxed brownie mix. The fudgy brownie is then swirled with a creamy cheesecake filling and added chocolate chips!
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Ingredients 

For the cheesecake filling:

  • 8 ounce package cream cheese , softened
  • ⅓ 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 boxed brownie mix, 6 Tablespoons butter, 1/4 cup buttermilk, 2 teaspoons vanilla, 1 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 8 ounce package cream cheese, 1/3 cup sugar, 1 egg and 2 teaspoons vanilla. Mix with an electric mixer until smooth and creamy. Refrigerate for 10 minutes if gets too thin.
  • Layer and swirl. 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! :)

Last step: Please leave a comment and rating after you make the recipe.

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.