Cream Cheese Brownies

Next to the combination of chocolate and peanut butter, there are few combinations that I love more than chocolate and cream cheese. Whether it’s in the form of a cheesecake, or something like these brownies, I swoon. I love how the richness of the chocolate is cut with the cool creaminess of the cream cheese. I have been wanted to find a perfect cream cheese brownie recipe for the longest time, and finally made it my mission this week to get it done. These brownies are an amazing blend of rich brownie and perfectly creamy cheesecake. In fact, there are very much the exact inverse of the Brownie Mosaic Cheesecake. Instead of a cheesecake with chunks of brownie in it, here we have brownies with swirls of cheesecake. Such a lovely little ying and yang.

This is a basic brownie recipe that is layered with a cream cheese filling, and then marbled to create layers and swirls of cheesecake within the brownie. It’s the prettiest version of this type of brownie that I think I’ve seen. I love them!

A word of caution: be very careful not to overbake these. I would recommend checking them about 5 minutes before they were supposed to be done. I usually do that, but got a little sidetracked, so these baked for the minimum time (50 minutes) and they were a little too done – the toothpick test came out clean, when ideally it comes out with moist crumbs when you’re dealing with brownies. So just a head’s up that you may want to check on them a little early. Otherwise, enjoy every sinful bite of decadence!

One year ago: How to Make Perfect Homemade Popcorn
Two years ago: Brown Sugar Bacon Buttermilk Waffles
Four years ago: Perfectly Chocolate Cake & Frosting

Cheesecake Brownies

Servings 16 brownies
Prep 30 minutes
Cook 1 hour
Total 1 hour 30 minutes
Course: Dessert
Cuisine: American
Author: Michelle

Delicious and easy swirled brownies


For the Cheesecake Filling:

  • 16
    cream cheese
    (at room temperature)
  • ½
    granulated sugar
  • 2
    egg yolks
  • 1
    vanilla extract

For the Brownies:

  • cup
    Dutch-process cocoa powder
  • ½
    + 2 tablespoons boiling water
  • 2
    unsweetened chocolate
    (finely chopped)
  • 4
    unsalted butter
  • ½
    + 2 tablespoons vegetable oil
  • 2
  • 2
    egg yolks
  • 2
    vanilla extract
  • cups
    granulated sugar
  • cups
    all-purpose flour
  • ¾
  • 1
    semisweet chocolate chips


  1. Adjust oven rack to lowest position and preheat oven to 350 degrees F. Spray a 9x13-inch pan with non-stick cooking spray, then line with parchment paper, leaving about a one-inch overhang on the sides.

  2. Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes, scraping down the sides and bottom of the bowl as necessary. Add the egg yolks and vanilla extract, and beat for an additional 1 minute, or until thoroughly combined, scraping the bowl as necessary. Set aside.

  3. Prepare the Brownie Batter: Whisk the cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that’s okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. Fold in the chocolate chips, if using.

  4. Pour three-quarters of the batter into the prepared pan, spreading into an even layer.

  5. Gently pour the cheesecake filling over the brownie batter. Use an offset spatula if necessary to gently spread it in an even layer.

  6. Dollop small spoonfuls of the remaining brownie batter over the cheesecake filling and use a skewer or thin knife to create a few big swirls. Don't overswirl! You don't want the layers muddled together.

  7. Bake until a toothpick inserted halfway between the edge and center comes out with just a few moist crumbs attached, 30 to 36 minutes. Transfer the pan to a wire rack and cool for 1½ hours. Then transfer the pan to the refrigerator for at least 4 hours, or overnight.

  8. Using the parchment overhang, lift the brownies from the pan. Cut into squares and serve. The brownies can be stored in an airtight container in the refrigerator for up to 1 week. Remove from the refrigerator approximately 1 hour before serving.


Calories: 254kcal
Fat: 16g
Saturated fat: 9g
Cholesterol: 73mg
Sodium: 96mg
Potassium: 118mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 18g
Protein: 3g
Vitamin A: 430%
Calcium: 36%
Iron: 1.5%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!