Fudgy cheesecake brownies swirled with a cream cheese filling and chocolate chips. Super soft, rich and the ultimate chocolate lover’s dream dessert!
These are such a fun and delicious twist on classic brownies. I doctored a box mix to make things a little easier and they tasted amazing, especially when you add a few of my secret ingredients. But you can absolutely use my homemade brownie recipe instead if you’d like. Either way is delicious!
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 cheesecake and then another brownie layer with chocolate chips on top. They are super fudgy and rich. Talk about a chocolate lover’s dream dessert!
My kids helped me whip these up and they each took turns stirring the batter. They may have snuck the spoon after too and I don’t blame them. :) Brownie batter is almost as good as the finished dessert! I love to swirl the batter and cream cheese mixture to give them that beautiful marbled design. So much swirled goodness. Make sure to have a tall and cold glass of milk ready with these gooey cream cheese brownies!
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.
Step 1: Make the batterÂ
Place brownie mix in a large bowl and add in butter, buttermilk, vanilla, egg and 1/2 cup chocolate chips. Stir until batter is smooth, about 2 minutes.
Step 2: Cheesecake layer
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.
Step 3: Layer and swirlÂ
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.
Step 5: Bake in ovenÂ
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 and storage
- 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.
Storing + freezing
Store any leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. To freeze, wrap each 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.
More brownie recipes you’ll love:
- Peanut butter brownies
- Chocolate fudge caramel brownies
- Oreo brownies
- Frosted fudge brownies
- Red velvet brownies
Cheesecake Brownie Recipe
Ingredients
- 18 ounce box brownie mix
- 6 Tablespoons melted butter
- 1/4 cup buttermilk
- 2Â teaspoons vanilla
- 1 large egg
- 3/4 cup mini chocolate chips
For the cheesecake filling:
- 8 ounce package cream cheese , softened
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
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! :)
I’ve made these before and they are awesome!!! For some reason my oven took about 70 minutes to bake them at 325. Do you think they would hold up to a warmer temperature like 350 to cut back on baking time, or do you think these are best at a lower temp?
I think they would do the same with a 350 temperature! :)
I’ve made these before and they are awesome! It took my oven 70 minutes to bake at 325 though, for some reason. Do you think they would hold up to a little higher temperature like 350 just to cut back on the baking time?
Do they need to be refrigerated since it has cream cheese in it?
Since they are baked, they are fine at room temperature. If you won’t be eating them for a couple days, I would store in the fridge. :)
I made this and they turned out soft and very fudge like. However I found them too sweet for my taste and the cheesecake flavor overpowered by the chocolate. Any suggestions to beef up the cheesecake flavor and cut the sweetness? Really lucious brownie.
Hi Daryl! You could try doing 1.5 of the cheesecake recipe to have more of a cheesecake flavor. Not sure how to cut the sweetness. These brownies are pretty sweet! :)
This is brilliant! I can’t wait to try it!
I am so in love with this recipe!
It looks so yummy!! I wish I could grab a piece right now!
This is making me drool! Would love to try it asap!!
These brownies look so decadent!
Craving for this!