Cheesecake Brownies

The first time I made cheesecake brownies, it was on a rainy Sunday when I needed a little chocolate therapy and something to brighten up the day. I remember thinking, why choose between cheesecake and brownies when you can have both? That one pan of rich, swirled squares quickly disappeared, and they’ve since become my go-to dessert whenever I want something impressive yet incredibly simple.

This Cheesecake Brownies easy sheet pan dessert is perfect for anyone looking to whip up a show-stopping treat without baking experience. It’s quick, indulgent, and delivers the rich flavor of chocolate with the creamy tang of cheesecake—all in one bite. Plus, it’s a wonderful make-ahead option and stores beautifully.

Why This Recipe is Special

What makes Cheesecake Brownies so magical is the combination of two classic desserts into one cohesive masterpiece. The dense, fudgy brownie base offers that chocolate intensity we all crave, while the cheesecake layer provides a silky contrast that melts in your mouth.

But it’s not just about taste—this Cheesecake Brownies that still feel like a treat, and these brownies deliver. With customizable ingredients, pantry staples, and minimal equipment, this dessert is beginner-friendly and stress-free.

Ingredients and Preparation

Chocolate Chips
These are the foundation of the brownie flavor and texture. Semi-sweet chips offer sweetness and depth, while bittersweet chips bring a more intense cocoa flavor. You can choose one or mix both.

Butter
Butter adds richness and moisture. Use unsalted to better control the flavor, and opt for high-quality butter for the best result.

Sugar
Essential for sweetness and structure. It also helps create that crackly brownie top we all love. Used in both brownie and cheesecake layers.

Vanilla Extract
A flavor booster for both layers—don’t skip it. A touch of real vanilla adds warmth and complexity.

Eggs
Eggs bind the batter and give both layers structure. Let them come to room temperature for even mixing.

Unsweetened Cocoa Powder
This deepens the chocolate flavor and adds richness to the brownie layer.

Cornstarch
Instead of flour, cornstarch makes the brownies extra chewy and soft. It’s the secret weapon in this recipe.

Salt
Just a pinch balances the sweetness and enhances every flavor.

Cream Cheese
For the cheesecake layer. Full-fat gives the best texture and flavor, but reduced-fat can work if needed—avoid fat-free.

Optional Substitutes

• Use a boxed brownie mix to save time.
• Substitute Greek yogurt for part of the cream cheese to lighten the cheesecake layer.
• Coconut oil can replace butter in a pinch, but may slightly alter the flavor.
• Add walnuts or raspberries to the brownie layer for texture and brightness.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F and lightly grease a 9-inch square baking pan. For easy cleanup and lifting, line the pan with parchment paper and leave a slight overhang on all sides.

Step 2
In a microwave-safe bowl, combine chocolate chips and cubed butter. Microwave in 30-second bursts, stirring between each round, until melted and smooth.

Step 3
Add sugar and vanilla extract to the chocolate-butter mixture. Stir until fully incorporated.

Step 4
Crack in the eggs one at a time, mixing well after each addition. This helps emulsify the batter for a smoother finish.

Step 5
In a separate bowl, whisk together cocoa powder, cornstarch, and salt. Add this to the wet ingredients and stir vigorously until the batter starts to pull away from the sides of the bowl—it should look glossy and thick.

Step 6
Fold in mini chocolate chips for bursts of chocolate in every bite. Pour two-thirds of the brownie batter into the prepared pan and smooth it out evenly.

Step 7
In another bowl, beat softened cream cheese until fluffy using a hand or stand mixer. Add sugar, then beat in the egg and vanilla until silky and smooth.

Step 8
Gently spread the cheesecake layer over the brownie batter. Use an offset spatula for an even layer, then drizzle or dollop the remaining brownie batter on top. Swirl lightly for a marbled effect.

Step 9
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool completely before slicing. For clean cuts, chill in the fridge first and wipe the knife between each cut.

Beginner Tips and Notes

• If the top browns too fast, tent the pan with foil during the last 10 minutes of baking.
• If the cheesecake cracks, don’t worry—it will still taste amazing and can be hidden with a dusting of powdered sugar.
• Always soften cream cheese to avoid lumps in the batter.
• Use room temperature eggs to prevent curdling when mixed with the cream cheese.
• If using a boxed brownie mix, prepare as directed and begin at the cheesecake layer step.

Serving Suggestions

These brownies are delightful on their own, but if you want to elevate your dessert game, serve them with:

• A scoop of vanilla bean ice cream
• A drizzle of raspberry or caramel sauce
• Fresh berries or a sprinkle of chopped nuts

Leftovers? Store in an airtight container in the fridge for up to five days. They also freeze well—just wrap tightly and thaw in the fridge overnight.

Conclusion

Whether you’re baking for the first time or just looking for a low-effort, high-reward dessert, these cheesecake brownies are the answer. They’re decadent yet easy, comforting yet elegant—perfect for any occasion or just a little self-care. Try them out, make them your own, and don’t forget to share how they turned out in the comments. Your sweet success story might just inspire another beginner to take the first step into baking.

FAQ About Cheesecake Brownies

More Relevant Recipes

• French Silk Brownies
• Rhubarb Cheesecake Squares
• Mini Tiramisu Cups

Print