Cheesecake Brownies

AMAZING Cheesecake Brownies - a delicious brownie dessert filled with a layer of cheesecake and baked to perfection.

Who loves BROWNIES?! The chocolate-y treats are one of my “go-to” desserts when company comes over, so I like to have several different brownie recipes on hand. When my family saw a recipe for Cheesecake Brownies, they decided to give them a try. Let’s just say I’m so glad they did because this recipe was GREAT!! Let me tell you why…

  1. Brownies on they’re own are simply delicious!
  2. AΒ cheesecake layer in between meansΒ you can’t go wrong!
  3. White chocolate chipsΒ in the Cheesecake layer make them even better!

SEE! You really can’t go wrong with this recipe. There are a few more steps than the brownies in a box, but I promise they won’t disappoint. Learn how to make cheesecake brownies here. If you want to change things up next time and want to take your brownies to the next level, I definitely suggest trying this recipe. πŸ˜‰

Homemade Cheesecake Brownies Recipe - simple and DELICIOUS!

Cream Cheese Brownies (Cheesecake Brownie Recipe)

Um – yeah… cheesecake brownies (aka cream cheese brownies) are delicious! I admit that I usually serve ice cream with traditional brownies, but these guys are great on their own!! And can we all admit everything is better with cream cheese?!!

For more great brownie recipes, check out:

How to make Cheesecake Brownies:

Cheesecake Brownies Recipe

4.48 from 17 votes
These AMAZING Cheesecake Brownies are a delicious brownie dessert filled with a layer of cheesecake and baked to perfection.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9
Calories 459 kcal
Author Lil' Luna


Cheesecake Mixture

  • 8 oz cream cheese softened
  • 1/4 cup white sugar
  • 1 egg
  • 1 cup white chocolate chips

Brownie Mixture

  • 1/4 cup butter
  • 1 cup milk chocolate chips
  • 1/2 cup white sugar
  • 2 eggs
  • 2/3 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  1. Preheat oven to 350.

  2. In a mixing bowl, combine cream cheese, ΒΌ cup sugar and 1 egg and beat until smooth.
  3. Stir in 1 cup white chocolate chips until well combined. Set aside.
  4. On the stove, fill a saucepan with water and bring to a boil. Turn off heat and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter and milk chocolate chips; stir until its just melted and blended together. Mix in the remaining Β½ cup sugar and 2 eggs.
  5. In a separate bowl, mix your flour, baking powder, and salt; stir into your chocolate mixture until evenly blended.
  6. Pour half of your batter into a greased 9x9 baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture. Swirl the top chocolate layer into the cream cheese to make a marble pattern.
  7. Bake at 350 degrees for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool. ENJOY!


Recipe adapted from


Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

More by Kellyn

Let Us Know What You Think!

Your email address will not be published. Required fields are marked *


  1. 5 stars
    I made these brownies today!!! They are Amazing!!! Thank you so much for sharing the recipe!
    It’s a keeper forever and ever.

  2. These look amazing, but I hate the taste and mouth feel of “white chocolate”. Would the recipe work if they were omitted?

    1. I’m the same way. I wonder if you melted the white chocolate chips and added it would work? That way you’d get the taste but not the “feel” of them? ? I’m going to try that.

  3. These look incredible. I’m thinking of making them for Thanksgiving dinner, but would have to make them two days in advance. Do you think they’d keep well? Should I refrigerate them? Thanks!

  4. 5 stars
    Absolutely amazing recipe, I loved it so much that I have featured it in the Absolute Best Brownie Recipe Roundup! Keep those yummy ideas coming πŸ™‚ xo

  5. These look delicious! I’d love to try them, quick question though: I’m in England and we don’t have all-purpose flour. Do you know if I should use plain or self raising?

    1. All-purpose flour is the same as plain flour. Self-rising flour is plain flour with baking soda and salt added to it to help your baked goods rise; however, you wouldn’t want to use it here because there are already both of those ingredients in the recipe and you don’t want to double up! Self -rising flour should not be substituted for all-purpose or plain flour as it will change the chemistry (and therefore the results) of what you are baking, but if a recipe calls for it and you don’t have any you can make your own by adding 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to 1 cup of all-purpose/plain flour. Hope this helps!

  6. Followed the recipe exactly as written. After 30 minute in a 350 oven the brownies were very under baked. Did 5 min increments longer for 15 min. Still not done in middle or edges. Put temperature up to 400 and baked for 20 more minutes at 5 minute increments. Something is drastically wrong with the recipe as posted!

    1. I, too, followed the recipe and my brownies were way undercooked. I cooked them for another 20 minutes past the original 30 minutes but they were still undercooked. I don’t think my oven is off but is 350 correct?

    2. 1 star
      I also tried the recipe following exactly and going on an hour now and still not done. Frustrating when recipes are wrong.

    3. Same with me!!! Especially embarrassing because they weren’t nearly done in time for me to leave for a dinner party… so I was late, and then I had to ask the hostess to continue cooking them in her oven. And they still continued to take forever to finish baking. Very odd.

    4. I had the same issue last night. I was making these for a co-worker and they didn’t turn out the way I had hoped they would. I baked them for almost an hour at 350. They were incredibly dense and even though I buttered the dish they still stuck to the bottom. I’m going to remake at some point and use semi-sweet chips. I may also try increasing the oven temp to 375.

  7. 5 stars
    I see this is a post from nearly a year ago but I found this recipe on Pinterest recently. A coworker asked if I could bake brownies for her daughter’s Girl Scout brownie bake-off competition since she’s not a baker. I enjoy baking so I committed to finding a good brownie recipe for her daughter. I have made this recipe about three times in the last week. They are that good! The first time was a test, second time was for my household since we all loved them the first time and the third time was for my coworker. I also had a friend of mine try one of these brownies and she said: I wish I had more of this. The only thing I changed was adding a teaspoon of vanilla extract to the cheesecake batter. Such a delicious and rich recipe! the brownies were so soft. I noticed that baking them for the 30 minutes in my oven was the perfect amount of time. 27 minutes lead to slightly undercooked brownies. Again, a five star recipe! THANK YOU! This will be a keeper for sure.

    1. I’m not really sure what would have made it more cake-like? Usually, too much flour makes it more like cake, but 2/3c isn’t very much, so it probably wasn’t that. I wish I could be more help! Also, just make sure you have fresh ingredients, like your baking soda, flour, sugar, etc. That could make a difference:)

    1. I’m sorry you are having trouble:( All ovens are different, so you may just have to cook a little longer than the 30 minutes. Just keep an eye on them and check them every couple of min. Hope that helps!

  8. Hey I just made this recipe and my brownies came out cake like. Should I put less flour? I know when I usually make brownies I put 1/4 cup of flour, should I try this ? Should I put the brownies in the fridge after to let cool?

  9. The cheesecake brownie recipe is fantastic!! I made it a week ago, and everyone loved it. Thank you! I had to convert the oven temp (175 c) to suit Australian standards, and it took about 45 mins to bake in a rectangle brownie bake tin. (For any Aussies out there).

    1. These have been in the oven over an hour and still not done… Even though the top is browning, the middle isn’t even close! πŸ™

  10. 5 stars
    Just made these last night for a co-worker and it was a hit. Probably the best brownies I’ve ever had in my life. Definitely will be highlighting these in my blog cause everyone must try these! Thank you!

  11. I made this for my friend’s birthday and everyone couldn’t get enough of it! Great recipe, this one’s a keeper.

  12. So for anyone who, like me, thought; ick I don’t want to melt the chocolate and make the brownies from scratch. I’ll just use a box mix and use the filling too…this does NOT work and should not be attempted. Lol but the results were still yummy, if messier than intended.

  13. 5 stars
    Everything make brownies they never turn out. When I made these it took forever to cook
    Longer than the time stated. But it was definitely worth the wait. They were amazing definitely making these again. Thanks for sharing for your amazing recipe

  14. 5 stars
    I made the brownies and it is very good but I had problems with the time it cooked. I looked at the other comments and saw they had the same problem of how long it had to cook. I saw that you say to use 2/3cup of flour but I used 1/2 cup of flour instead and it was gluten free flour . I also thought I was cooking for and extra 20 minutes before find out that I turn off the oven for that 20 minutes and it got firmer but a little undone which will make it goeyness I like it goey tyvm for the recipe will do it again but the rite amount flour but gluten free flour instead. HAPPY BAKING U ALL PRAISE JAH.

  15. 5 stars
    Ooo yes I forgot to mention that I also used flaxseed for the eggs with the gluten free flour. Next time I will be adding vanilla in the cheesecake part and I forgot to swirl it . But I did swirl it at the last 20 minutes it set in the oven so many mistakes I made and it still turned out gr8.

  16. I forgot to tell you that I made 2 more changes I used stevia for the sweetner and I add 1/4 cup of coconut palms sugar to each the chocolate and the cheesecake. Because u have to use sugar for recipes to have moisture in it I’m a diebetic I cannot have regular sugar so I used the organic brown sugar coconut palms sugar I hope this help someone who is gluten free egg free sugar free and low carb diet like me.

  17. Oh my god yes!! I’ve been looking for a recipe to bake for my boyfriend and I think this is the winner. Question though: are the white chocolate chips mandatory? They’re kind of hard to find where i am. Thank you!

    1. Sorry, they are hard to find! I personally haven’t made them without the white chips, so I wish I could let you know how they turn out without them. Where exactly are you?

  18. These look amazing! I’m going to try making them this week. Quick question. Can I double this recipe and use a 9×13 pan? Would the baking temp & time change?

    1. Yes, put them in a 9×13. You won’t need to change the baking temp, but the time shouldn’t be as long. I would just start checking them around 18-20 minutes. Then, add a minute each time. Keep an eye on them. I haven’t doubled the recipe, so I wish I knew the exact time. Enjoy!!

  19. I’ve made this and it was amazing but I do have one question; how can we turn this cheesecake brownie recipe into an Oreo cheesecake brownie? Please and thank you.

  20. I just made these today, and they are delicious!!
    Like some other commenters, I am not a fan of white chocolate. But I think recipes should be tried as written before they are personalized, so I put them in, and I was not sorry!
    The only change I made was using gluten free flour, and they turned out just great.

  21. 5 stars
    Wow! πŸ™‚ These were delicious!
    I suspected as much and doubled up the recipe from the getgo. A small change – I added a bit less sugar, and some vanilla and lemon juice to the cheesecake layer. Felt like the lemon would be great to break the sweetness a bit – and I was right πŸ™‚ The brownie layer was a tad dry, but it may just be that I baked them for a bit too long. I suspect I poked a chocolate chip and mistakenly thought they were undercooked. But the moistness of the cheesecake layer balanced it out and the result was still fantastic. Thanks for the recipe!

  22. 5 stars
    I’m not sure where can I buy chocolate chips around, so can I use just melted chocolate instead? Is there a difference?

  23. 5 stars
    Thank you so much for this recipe! I don’t like brownies At all but these were delicious. They were a huge hit with my family and I’ve made this 3 times so far in the past month. Super easy and tastes amazing and the best thing it not out of a box!

  24. 5 stars
    The brownies turned out well and were very tasty. Instead of white chocolate chips I used chunks the children loved them.
    My chocolate batter was quite thick, I think the chocolate seized, I added some milk to make the mixture spreadable. The brownies were a bit cakey but we all enjoyed. Saving the recipe and will definitely make next time.

  25. 4 stars
    I had issues with the bake time. I Started checking at 25 minutes and finally pulled them at 50 minutes after the top had browned. A little cakey, but very tasty! Maybe cook times are affected by pan size or oven type. I don’t have a 9×9 (used 8×8) and my oven is not a convection oven… Perhaps other commentors had similar differences, affecting the outcome…? Still good despite the extended