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These rich and chewy cheesecake brownies have a delicious cheesecake layer infused in the brownies making it one deliciously decadent treat!

Cheesecake brownies cut and stacked on cake stand.

2 in 1 – Yes, please!

Brownie recipes are always a hit at our house and one of our go-to desserts. We have so many variations and flavor profiles, they’re really perfect for every holiday and occasion!

Cheesecake brownies combine two favorite desserts – cheesecake and brownies – into one easy treat! They’re too delicious not to love and perfect all year long.

Why we love them:

  • Makes a pan-full. Like all bar recipes, brownies bake up several slices in one go making them perfect for sharing!
  • Save for later. They not only store very well, but they are great for freezing. Just pop out a pan, or just a few, when you have company or a crew of hungry kids!
  • The flavor! The unique pairing of rich chocolate flavor and tangy cheesecake layer is a match made in heaven.

Ingredients

Cheesecake

  • 8 ounces cream cheese softened at room temperature
  • ¼ cup granulated sugar
  • 1 egg room temperature eggs incorporate better with the other ingredients
  • 1 cup white chocolate chips

Brownies

  • ¼ cup unsalted butter cold and cubed
  • 1 cup milk chocolate chips
  • ½ cup granulaed sugar
  • 2 eggs room temperature
  • ⅔ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

How to Make Cheesecake Brownies

  1. PREP. Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper or grease it.
  2. CHEESECAKE BATTER. In a large mixing bowl, combine 8 ounces cream cheese, ¼ cup sugar, and 1 egg and beat until smooth. Stir in 1 cup white chocolate chips until well combined. Set aside.
  3. BROWNIE BATTER. 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 ¼ cup butter and 1 cup milk chocolate chips; stir until it’s just melted and blended. Mix in the remaining ½ cup sugar and 2 eggs.
    • In a separate bowl, mix ⅔ cup flour, ½ teaspoon baking powder, and ¼ teaspoon salt; stir into your chocolate mixture until evenly blended.
  4. BAKE. Pour half of your batter into the prepared 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.
    • Bake for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool.
Cheesecake brownies stacked on top of each other.
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4.98 from 41 votes

Cheesecake Brownies

By: Lil’ Luna
Cheesecake brownies are next level, with a delicious cream cheese and white chocolate center sandwiched between two rich layers of brownie.
Servings: 9
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Ingredients 

Cheesecake Mixture

  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 1 egg
  • 1 cup white chocolate chips

Brownie Mixture

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Instructions 

Cheesecake Layer

  • Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper or grease it.
  • In a large mixing bowl, combine 8 ounces cream cheese, 1/4 cup sugar, and 1 egg and beat until smooth.
  • Stir in 1 cup white chocolate chips until well combined. Set aside.

Brownie Mixture

  • 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 1/4 cup butter and 1 cup milk chocolate chips; stir until it's just melted and blended. Mix in the remaining 1/2 cup sugar and 2 eggs.
  • In a separate bowl, mix 2/3 cup flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Stir into your chocolate mixture until evenly blended.
  • Pour half of your batter into a greased 9×9 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.
  • Bake for 25 to 30 minutes, or until top is crinkled and center is cooked through. Let cool. ENJOY!

Video

Notes

STORE brownies in an airtight container for up to 5 days.
FREEZE. Wrap the entire block or individual pieces in plastic wrap then again with aluminum foil, or place wrapped pieces in a freezer Ziploc bag. Freeze for up to 3 months.

Nutrition

Calories: 459kcal, Carbohydrates: 50g, Protein: 6g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 103mg, Sodium: 243mg, Potassium: 150mg, Sugar: 41g, Vitamin A: 625IU, Vitamin C: 0.2mg, Calcium: 111mg, Iron: 1.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe FAQ

  • We prefer homemade brownies, but you can use a box brownie mix. The texture will vary slightly. I suggest finding a small batch of brownie mix that is baked in a 9 x 9-inch pan
  • Drizzle with Caramel Sauce or Chocolate Syrup.
  • Mix ins. Add chopped nuts, chocolate chips (milk or white), or crushed Oreos to the top before baking.
  • Make them minty. Use green food coloring in the cream cheese mixture, add ½ teaspoon mint extract to the brownie mixture and top with chopped Andes mints then bake. 
  • Peanut butter. Add ¼-½ cup peanut butter to the cream cheese layer and top with chopped Reese’s cups or peanut butter chips before baking.
  • A metal pan heats up quickly and evenly, which results in a crisp outer edge and a fudgy, chewy center.
  • A ceramic baking dish or glass pan heats up much more slowly which causes the outer layer to crisp up leaving an underdone center.
  • Keep the cheesecake brownies recipe in an airtight container for up to 5 days.
  • Wrap the entire block or individual pieces in plastic wrap and again with aluminum foil, or place wrapped pieces in a freezer Ziploc bag. Freeze for up to 3 months. 

For More LAyered Brownies:

Recipe adapted from AllRecipes.com.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.98 from 41 votes (15 ratings without comment)

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Recipe Rating




123 Comments

  1. Shannon Darling says:

    5 stars
    Brownies turned out wonderful. Used a glass 8X8 and baked for 35 minutes. Maybe a minute or 2 minutes less would have been the prefect time, but they are definitely not over cooked. Used semi sweet chocolate chips in the brownie batter and didn’t have white chocolate chips so added 1/2 cup of milk chocolate chips to the cream cheese mixture.

  2. Karen says:

    5 stars
    These are a hit at our house. Everyone loves them. Making the brownies from scratch definitely improves the taste and doesn’t take much longer than a box mix. Had made these numerous times and they are delicious.

  3. Bernice Marzullo says:

    Love all of the recipes

    1. LilLunaTeam says:

      Thanks so much! Glad you enjoy them! 🙂

  4. Ania says:

    5 stars
    I made it with gluten free flour and it still turned out amazing! Quick and easy instructions, it was devoured by my kids and myself in a record time. This recipe is added to my favs. Thanks for sharing!

    1. Kristyn Merkley says:

      Glad to share! Thank you for sharing what you did!

  5. Kristi says:

    5 stars
    I’m not a fan of white chocolate, but it really works combined with the brownie and cream cheese. Delicious treat for sure!

    1. Kristy says:

      Dang I hate them too. I was hoping you tried it without them so I could see how this turned out lol