Enjoy rich and fudgy cheesecake swirled brownies from scratch. An easy-to-make dessert that is a decadent blend of chocolate and cream cheese.
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My favorite sweets in the world are chocolate and cheesecake, so it’s not very surprising this is one of my most loved dessert recipes. The mix of the fudgy chocolate brownie and the creamy cheesecake is a wonderful pairing!
If you are a big fan of cheesecake, give my Berry Cheesecake Parfait a try.
How To Make Cream Cheese Brownies
It is surprisingly easy to make brownies from scratch, and once you have them this way, you won’t go back to a box again.
½ cup unsalted butter, melted
1 cup sugar
¾ cup flour
¼ tsp salt
½ cup cocoa powder
½ cup semi-sweet chocolate chips
1 tsp vanilla
8 oz cream cheese, softened
¼ cup sugar
½ tsp vanilla
Begin by preheating the oven to 350°F. You’ll want to use an 8×8 inch pan to make the brownies. If you want a double batch, double up the ingredients and use a 9×13 inch pan. Line your pan with parchment paper, or foil that has been greased with cooking spray.
In a large mixing bowl, add the sugar and the cocoa powder. Pour in the melted butter and mix it all together. Add your eggs and vanilla then whisk lightly. Mix in the flour and the salt until the batter is smooth.
Can you use a boxed brownie mix? Yes, but I don’t recommend it. Your brownies will not be nearly as fudgy.
Fold the chocolate chips into the batter, then set it aside.
You’ll need another mixing bowl for the cheesecake filling. Make sure your cream cheese is room temperature and soft. If it isn’t, the filling will be lumpy. Add the cream cheese and sugar to your bowl and beat them with a hand mixer until it becomes smooth. Toss in your egg and vanilla, and blend it all well.
Go back to the brownie batter and reserve about a half cup of it. Spread the rest evenly into your prepared baking pan.
Now pour in the cheesecake filling and smooth across the top of the brownie batter. Drop teaspoons of the reserved batter on top of cheesecake filling.
Run a toothpick or a knife through the drops to create swirls. It really doesn’t have to be a fancy design or symmetrical in any way!
I like to sprinkle a few extra chocolate chips over the top before putting them in the oven. That’s completely up to you. Bake for 30 – 35 minutes. It’s done when you are able to insert a toothpick into the center and it comes out mostly clean.
Let the brownies cool completely, then chill them in the fridge for several hours (or overnight). As tempting as it may be to cut into them when they are fresh from the oven and warm and gooey, hold off until after they are chilled. From experience (lots and lots of experience lol) these brownies are much more decadent when chilled.
Be sure to check out my other favorite brownie recipes:
Use a sharp knife when you cut the chilled brownies. Store them in an airtight container in the fridge for up to 5 days. You can even freeze these brownies (up to 3 months) and they will hold up remarkably well.
Chewy and rich, chocolate cream cheese brownies are mouthwatering and delicious, and I know you will love them as much as I do.
Did you try these brownies from scratch? Leave me a comment below and let me know how they turned out or snap a photo and tag @coolbeanliving on Instagram so I can see them! #coolbeancooking
Cream Cheese Brownies
- ½ cup unsalted butter melted
- 2 eggs
- 1 cup sugar
- ¾ cup flour
- ¼ tsp salt
- ½ cup cocoa powder
- ½ cup semi-sweet chocolate chips
- 1 tsp vanilla
- 8 oz cream cheese softened
- 1 egg
- ¼ cup sugar
- ½ tsp vanilla
- Preheat oven to 350°. Line an 8x8" pan with parchment paper; set aside.
- In a large mixing bowl, add sugar and cocoa powder. Pour in melted butter and mix together. Add eggs and vanilla, whisking until smooth. Mix in flour and salt. Fold in chocolate chips. Set aside.
- In another bowl, beat together cream cheese and sugar until smooth. Blend in egg and vanilla.
- Reserve ½ cup of brownie batter. Spread remainder of brownie batter into prepared pan.
- Pour cheesecake filling over top of brownie batter and spread.
- Drop teaspoons of reserved batter on top of cheesecake filling. Swirl with a toothpick or knife.
- Bake for 30 minutes or until inserted toothpick comes out mostly clean.
- Cool completely and chill before cutting and serving.