Easy Cheesecake Brownies with Swirls of Chocolate Bliss

These cheesecake brownies are pure decadence—rich, fudgy chocolate layers swirled with creamy, tangy cheesecake. I love how simple yet luxurious they are, combining the best of both worlds in every bite: the deep cocoa flavor of brownies and the smooth, melt-in-your-mouth texture of cheesecake.

Why You’ll Love This Recipe

I love how this recipe looks impressive but comes together easily. The contrast between dark chocolate and creamy cheesecake makes it irresistible, and the beautiful swirl effect always catches everyone’s eye. It’s the kind of dessert that satisfies every chocolate craving while still feeling light and balanced thanks to the cheesecake layer.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Brownie Layer (10” tin)
▢ 220 g dark chocolate (70%)
▢ 220 g unsalted butter
▢ 440 g caster sugar
▢ 4 large eggs
▢ 180 g all-purpose flour
▢ 60 g cocoa powder
▢ ¾ tsp baking powder
▢ ¾ tsp salt

For the Cheesecake Layer
▢ 500 g cream cheese (room temperature)
▢ 110 g caster sugar
▢ 2 large eggs
▢ ½ tsp pure vanilla extract

Directions

1. Preheat and prepare: Preheat the oven to 350°F (175°C). Line a 10-inch square or round baking tin with parchment paper, leaving some overhang for easy removal.
2. Melt the chocolate and butter: In a heatproof bowl, melt the dark chocolate and unsalted butter together over a double boiler or in short microwave bursts, stirring until smooth. Let it cool slightly.
3. Mix the brownie batter: Whisk the caster sugar into the melted chocolate mixture until glossy. Add the eggs one at a time, whisking after each until fully incorporated.
4. Sift in the flour, cocoa powder, baking powder, and salt. Gently fold until just combined—avoid overmixing to keep the brownies fudgy.
5. Pour about two-thirds of the brownie batter into the prepared tin and spread evenly. Reserve the remaining batter for swirling.
6. Make the cheesecake layer: In another bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs and vanilla extract, mixing until fully combined and silky.
7. Pour the cheesecake mixture over the brownie layer in the tin. Smooth the top with a spatula.
8. Spoon the remaining brownie batter on top in dollops, then use a knife or skewer to gently swirl the two layers together to create a marbled effect.
9. Bake: Bake for 45 to 55 minutes, or until the edges are set but the center is just slightly wobbly. The cheesecake will firm up as it cools.
10. Let the brownies cool completely in the pan, then refrigerate for at least 2 hours before slicing for clean, defined layers.

Servings and Timing

This recipe makes about 12 to 16 brownies, depending on how large I slice them.
Active prep time: ~25 minutes
Baking time: 45–55 minutes
Cooling and chilling: ~2 hours
Total time: about 3 hours 15 minutes

Storage/Reheating

I store these brownies in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 2 months—just wrap each piece tightly. When I want to serve them, I let them thaw in the fridge overnight or at room temperature for about 30 minutes. I prefer them slightly chilled for a dense, creamy bite.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the brownies will be sweeter and less rich. I sometimes reduce the sugar slightly if I use milk chocolate.

How do I get perfect swirls?

I drag a skewer or knife lightly through the top layers in a figure-eight motion—just enough to marble them without mixing completely.

Can I use low-fat cream cheese?

I prefer full-fat cream cheese because it gives the creamiest, richest cheesecake layer. Low-fat versions may be thinner and less stable.

Why did my cheesecake crack?

Overbaking or sudden temperature changes can cause cracks. I bake just until the center is slightly wobbly and let it cool slowly.

Can I add toppings?

Yes—sometimes I drizzle melted chocolate or sprinkle mini chocolate chips or crushed nuts on top before baking for extra texture.

Can I make them gluten-free?

Yes, I can substitute the flour with a 1:1 gluten-free baking blend. The brownies still turn out beautifully fudgy.

How do I know when they’re done?

When the edges are set and a toothpick inserted in the center comes out with a few moist crumbs but not wet batter, they’re ready.

Can I make these ahead?

Definitely. I often bake them a day in advance and refrigerate overnight—the flavor and texture improve once chilled.

How do I get clean slices?

I use a sharp knife dipped in hot water and wiped clean between cuts—it gives perfect, neat layers.

Can I serve them warm?

Yes, but I let them cool enough to set first. When slightly warm, they’re gooier and more indulgent, especially with a scoop of vanilla ice cream.

Conclusion

These cheesecake brownies are the ultimate treat when I want something rich, creamy, and chocolatey all at once. The fudgy brownie base and smooth cheesecake swirl create the perfect balance of textures and flavors. They look stunning, taste divine, and always leave me reaching for just one more square.

Print