Enjoy rich and fudgy cheesecake swirled brownies from scratch. An easy-to-make dessert that is a decadent blend of chocolate and cream cheese. 

This blog post contains affiliate links. Read my full disclosure here.

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. 

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

Cheesecake Filling:
8 oz cream cheese, softened
1 egg
¼ cup sugar
½ tsp vanilla

Recommended Tools:
2 mixing bowls
8×8″ pan
hand mixer
whisk

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:

Chocolate Peanut Butter Brownies
Gluten-Free Chocolate Cherry Brownies

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