Imagine biting into a rich brownie with a creamy cheesecake layer on top—pure bliss in every bite! These Chocolate Cheesecake Brownies are the perfect treat for any chocolate lover. They’re soft and creamy and have the best balance of deep chocolate and smooth cheesecake. Whether you make them for a party, a special occasion, or just because you feel like it, this dessert will not disappoint.
Jump to:
Easy Fudgy Brownies with Creamy Cheesecake
I love brownies—so gooey and full of chocolate. But if someone offers me cheesecake, I won’t say no, either. So why not combine the two into my new guilty pleasure: chocolate cheesecake brownies?
The deep chocolate flavor comes from Dutch cocoa, melted chocolate, and a hint of coffee. The cheesecake layer adds a creamy, slightly tangy contrast. Swirl them together for a stunning marbled effect, giving the perfect mix of flavors in every bite. Trust me, once you try these, you’ll make them repeatedly!
What do you Require?
In the recipe card below, you will find the full list of ingredients, but here are some handy tips.
For the Brownie Layer
- Coffee: Adds depth to the brownie flavor. Don’t like coffee? Just leave it out.
- Chocolate: For a rich taste, use dark chocolate with at least 70% cocoa. Don’t use milk chocolate; it makes the brownies too sweet.
For the Cheesecake Layer
- Vanilla extract: Adds a subtle vanilla taste. No extract? Use 2 teaspoons (7 grams) of vanilla sugar. Or make vanilla-extract from scratch.
- Cream cheese: This is a soft, creamy cheese with a mild taste. For the best results, use natural cream cheese.
How to Make Them in 4 Easy Steps
- Step 1 Prepare the brownie batter: Preheat your oven to 350°F (175°C) and line a 9×9 -inch baking pan (20 × 20 cm) with parchment paper. Melt the butter and chocolate chips in a heatproof bowl over simmering water. Stir until smooth. Remove from heat and mix the cocoa powder, sugar, and brown sugar. Whisk in the eggs, egg yolk, coffee, and vanilla extract. Gently fold in the flour and salt.
- Step 2 Layer the brownies: Pour the brownie batter into the baking pan and spread evenly.
- Step 3 Make the cheesecake layer: In a separate bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and salt. Mix until creamy. Beat in the eggs, one at a time, until fully combined.
- Step 4 Bake and cool: Pour the cheesecake mixture over the brownie batter. Use a skewer or knife to swirl the two layers together for a marbled effect. Bake for 35–40 minutes, or until the center is just set. Let the brownies cool completely in the pan before slicing them into squares.
What to Serve with These Brownies?
- Whipped Cream: A dollop of lightly sweetened whipped cream.
- Fresh Berries: Raspberries or strawberries add a fresh contrast to the chocolate.
- Ice Cream: Serve warm brownies with a scoop of white chocolate ice cream for an elegant dessert.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Chocolate brownie
- 2 sticks butter, unsalted
- 1⅓ cup dark chocolate chips
- ¾ cup Dutch unprocessed cocoa
- 1 cup sugar
- 1 cup dark brown sugar
- 2 eggs, size L
- 1 egg yolk, size L
- 1 tablespoon coffee
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
Cheesecake topping
- 2¼ cup cream cheese, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 eggs, size L
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Prepare the Brownie Batter
- Preheat the oven to 350 ℉
- Melt the butter and chocolate chips in a heatproof bowl over a pot of simmering water (double broiler). Stir until smooth.2 sticks butter, 1⅓ cup dark chocolate chips
- Remove from heat and mix the cocoa powder, sugar, and brown sugar.¾ cup Dutch unprocessed cocoa, 1 cup sugar, 1 cup dark brown sugar
- Add the eggs, egg yolk, coffee, and vanilla extract. Mix well on low speed.2 eggs, 1 egg yolk, 1 tablespoon coffee, 1 teaspoon vanilla extract
- Gently fold in the flour and salt until just combined.1 cup all-purpose flour, 1 teaspoon salt
Prepare the Cheesecake Topping
- In a bowl, mix the cream cheese for 4 minutes until smooth.2¼ cup cream cheese
- Add sugar, vanilla extract, and salt. Mix for another 2 minutes.½ cup sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- Add the eggs one by one and mix until creamy for a minute.2 eggs
- Mix for 1 minute on medium speed.
Assemble and Bake
- Pour the brownie batter into the prepared baking pan. Spread the cheesecake mixture on top.
- Use a knife or skewer to swirl the two layers together for a marbled effect.
- Bake 10 minutes at 350 ℉. Then lower the temperature to 325 ℉ and bake for another 30 minutes.
4. Cooling and Serving
- Let the brownies cool completely in the pan.
- Cut into squares and serve.
Notes
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Marina says
Wow! What a great recipe, brownies and cheesecake combination, fantastic!
Ramona says
Perfect combo! Making this over the weekend my kids will be over the moon. Thanks for sharing!
Jamie says
Cheesecake and brownie?! Sign me up!
Ksenia says
I love a good brownie recipe, and the cheesecake topping here is just divine! Can’t wait to try it
Addie says
I’d absolutely love this! So yummy!
Mama Maggie's Kitchen says
My mouth is watering. I wish this were in front of me.