These chocolate cheesecake brownies are a showstopper. The brownies are super fudgy, and a creamy layer of cheesecake makes them incredibly delicious.
They blend delicious, fudgy brownies with creamy, tangy cheesecake to create a tempting treat. These brownies are ideal for any occasion, whether you’re serving them at a party or simply treating yourself after a long day.
What’s even better? They’re extremely simple to create! With just a few basic ingredients, you can make a fancy-looking dessert that is surprisingly easy to prepare.
Also, try out my red velvet cheesecake brownies.
Why you will love these red velvet cheesecake brownies?
So, why should you choose these chocolate cheesecake brownies over other brownies? let’s find out why?
- Rich, decadent, yet easy to prepare.
- Very basic ingredients but amazing flavor.
- Perfect for sharing at a party or get-together.
- Looks extremely gorgeous with cheesecake swirls.
- An alternative bite-sized dessert to the cheesecake factory’s red velvet cheesecake.
How to make chocolate cheesecake brownies recipe?
Making these chocolate cheesecake brownies is very simple, and here’s how it goes.
| Sr. No. | Steps |
| 1. | Make the brownie batter. |
| 2. | Prepare cheesecake mixture. |
| 3. | Make a swirl effect. |
| 4. | Bake the brownie and cheesecake mixture together. |
| 5. | Cool, slice, and serve. |
Chocolate cheesecake brownies ingredients
Here is a detailed list of ingredients to make red velvet cheesecake brownies. Please refer to the recipe card at the bottom of this blog for exact measurements.
Chocolate brownie ingredients
All-purpose flour – The backbone of our brownies! Flour gives the brownies their structure and helps them hold together and create the perfect fudgy texture.
Cocoa powder – This is what gives the brownies that rich, chocolatey flavor and helps create the delicious chocolatey flavor we all love.
Sugar – This is to add sweetness. Sugar not only adds the right level of sweetness, but it also helps the brownies get that nice, chewy texture.
Butter – This adds flavor and moisture that, in turn, will make the brownies softer and melt-in-your-mouth.
Eggs – This works as a binder that binds everything together and gives the brownies structure.
Vanilla extract – A little vanilla adds a sweet aroma and takes our brownies to the next level.
Salt – Just a pinch. As I always say, any dessert is incomplete without salt. Do not skip it unless you used salted butter.
Cheesecake swirl ingredients
Here are the ingredients needed to make the cheesecake mixture.
Cream cheese – Use high-quality cream cheese. My personal favorite is Philadelphia or Costco’s signature Kirkland cream cheese. PS- I am not getting paid for mentioning the brand. It is just my personal favorite.
Sugar – Helps to sweeten up the cheesecake layer.
Vanilla extract– A touch of vanilla in the cheesecake layer takes the flavor to a different level.
Egg – This acts as a binder and also provides richness to our cheesecake layer. Make sure it is at room temperature so that it gets mixed easily with the rest of the ingredients.
Any substitute?
Sugar-free – Replace regular sugar with monk fruit sweetener in 1:1 quantity. Any sweetener is fine as long as it is in 1:1 replacement.
Tools needed
- Measuring spoons / cups – to measure ingredients.
- Weighing scale – to precisely measure ingredients.
- 8-inch square pan – to bake the brownie batter.
- Parchment paper – to line the pan.
- Mixing bowls – to make the brownie batter.
- Whisk – To mix all of the brownie ingredients.
- Hand beater – to make cheesecake mixture.
Chocolate cheesecake brownies (step-by-step) recipe
Make the brownie batter
- Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper.
- Place butter, cocoa powder, and salt in a large, heat-proof bowl. Microwave in 30-second intervals, stirring in between each interval, until melted.
- Mix in sugar and whisk until combined.
- Add the eggs, vanilla extract, and whisk until combined.
- Now add four.
- Gently mix, using a whisk, until just combined.
- Set aside 3 to 4 tablespoons (1/4 cup) of the batter.
- Pour the rest into the prepared square pan. Smooth out the top using a spatula.
Make the cheesecake mixture
- Beat the cream cheese and sugar, using a mixer or hand whisk (on medium speed if using a mixer) until smooth.
- Scrape the sides and bottom of the bowl and beat again.
- Add egg and vanilla extract.
- Beat until combined. Scrape the bowl as needed.
Make swirls
- Add a dollop of the cream cheese mixture on top of the prepared brownie batter.
- Take the reserved 1/4 cup of brownie batter and add a couple of spoons over the cheesecake batter in a pan.
- Alternate cheesecake swirls mixture and brownie batter till it is finished.
- With a knife or a skewer, gently swirl the two batters together to generate a marble effect. Bake for 30 to 35 minutes until the cheesecake filling is set, and slightly puffed.
Serve
- Perform a toothpick test. The toothpick inserted into the center of the brownies comes out with moist crumbs (from the brownie batter), not dry. Let the brownies cool completely. Once cooled, cover with plastic wrap and then refrigerate for at least 2 hours until they are firm enough to cut.
- Once firm, lift them out of the pan using the parchment paper.
- Now, cut them into squares. The brownies taste even better the day after they’re made.
- Serve and enjoy!
How to serve?
These brownies taste great on their own. Here are some of my suggestions to make them even more appealing.
- Ice cream – Warm brownies and cold ice cream are a match made in dessert heaven. Add a scoop of vanilla or chocolate and make an excellent dessert. I always eat my dark chocolate brownies with a scoop of vanilla ice cream.
- Coffee – Pair it with your favorite cup of hot coffee. I can guarantee that you will want to make them again and again. Trust me!
- Whipped cream – Add a swirl of whipped cream on top for a nice touch.
Watch me making (video)
Storing and freezing instructions for red velvet cheesecake brownies recipe
Store them in the refrigerator (because of the use of perishable cream cheese) or in the freezer.
Storing instructions
I never had any leftovers for these brownies, but if you have any, simply cover them tightly with cling wrap or refrigerate them in an airtight container.
They’ll stay fresh and delicious for up to 3-4 days.
Freezing instructions
After wrapping them individually using a plastic wrap, place them in a freezer-safe bag or container. They’ll keep for about 2-3 months. Ideal for when you need an immediate treat later!
Thawing instructions
To thaw, simply remove the brownies from the freezer and allow them to sit at room temperature for 30 minutes. If you want to eat them warm, place them in the microwave for 15-20 seconds. The texture will remain as fudgy and wonderful as when you first built them!
In short,
| Sr. No. | Storage Type | Days/Weeks/Months |
| 1. | Refrigerator | 4 to 5 days |
| 2. | Freezer | 2 months |
Secret tips to make chocolate cheesecake brownies recipe
Don’t overmix – Do not overmix after adding dry ingredients to wet. Overmixing will make the dense brownies; hence, mix until everything is combined.
Use room temperature ingredients – For baking, it is a good idea to use room temperature ingredients. Especially, the eggs and cream cheese in this case.
Swirl gently – Gently swirl the brownie-cheesecake batter with a knife or toothpick to create that beautiful marbled effect.
Adjust baking time – Every oven is different, so keep an eye on your brownies at the end of baking. The top should look solid, but the middle may still be jiggly.
Let them cool down –I know it’s difficult to just stare at them, but letting your brownies cool for at least an hour (or longer if you can wait!) will help them firm and slice more neatly without breaking apart.
FAQ’s
How do I know when the brownies are done?
Cheesecake batter should puff up in the center. The best way to check is to insert a toothpick into the center of the brownies. If it comes out with only a few moist crumbs (not wet batter), they’re done! Remember that the brownies will continue to cook somewhat after you remove them from the oven, so don’t overbake.
Can I make these brownies ahead of time?
Absolutely! You can prepare them a day or two ahead of time. They taste even better after a little time to set. Simply cover them with plastic wrap and refrigerate in an airtight container to keep them fresh and delicious.
If you have any further questions, please feel free to drop a comment below and I will be happy to answer them :).
Want to try some other brownie recipes?
Here are some of my favorite brownies recipes
Did you make it?
Now it’s your turn! Make these mouthwatering chocolate cheesecake brownies and let me know your feedback. I would love to hear from you.
Did you use the exact recipe mentioned here, or did you add any of your favorite mix-ins, such as finely chopped chocolate or chopped walnuts? Whatever it is, please leave a remark about the experiment. I can’t wait to hear about your creations.
If you post on Instagram, be sure to tag me @dessertkatta or use the hashtag #dessertkatta.
Recipe card
Easiest Chocolate Cheesecake Brownies
Description
Make these delicious swirled chocolate cheesecake brownies without any special skills! Whether you’re serving them at a party or enjoying them as a cozy dessert for yourself, these brownies will surely impress.
Ingredients
Chocolate Brownie Ingredients
Cheesecake Swirls Ingredients
Recipe
Make the brownie batter
- Preheat the oven to 350°F/180°C. Line an 8×8-inch baking pan with parchment paper.
- Place butter, cocoa powder, and salt in a large, heat-proof bowl. Microwave in 30-second intervals, stirring in between each interval, until melted.
- Mix in the sugar and whisk until combined.
- Add the eggs, vanilla extract, and whisk until combined.
- Now add four.
- Gently mix, using a whisk, until just combined.
- Set aside 3 to 4 tablespoons (1/4 cup) of the batter.
- Pour the rest into the prepared square pan. Smooth out the top using a spatula.
Make the cheesecake mixture
- Beat the cream cheese and sugar, using a mixer or hand whisk (on medium speed if using a mixer) until smooth.
- Scrape the sides and bottom of the bowl and beat again.
- Add egg and vanilla extract.
- Beat until combined. Scrape the bowl as needed.
Make swirls
- Add a dollop of the cream cheese mixture on top of the prepared brownie batter.
- Take the reserved 1/4 cup of brownie batter and add a couple of spoons over the cheesecake batter in a pan.
- Alternate cheesecake swirls mixture and brownie batter till it is finished.
- With a knife or a skewer, gently swirl the two batters together to generate a marble effect. Bake for 30 to 35 minutes until the cheesecake filling is set and slightly puffed.
Serve
- Perform a toothpick test. The toothpick inserted into the center of the brownies comes out with moist crumbs (from the brownie batter), not dry. Let the brownies cool completely. Once cooled, cover with plastic wrap and then refrigerate for at least 2 hours until they are firm enough to cut.
- Once firm, lift them out of the pan using the parchment paper.
- Now, cut them into squares. The brownies taste even better the day after they're made.
- Serve and enjoy!
