Picture this: you’re faced with the ultimate dessert decision. Do you go for a rich, dense, intensely chocolatey brownie, or a cool, creamy, and tangy slice of cheesecake? It’s a tough choice! But what if I told you that you don’t have to choose? What if you could have the absolute best of both worlds in one single, glorious bite? Welcome, my friends, to the magic of Cheesecake Brownies.
This is, without a doubt, one of the most decadent and impressive desserts you can make, yet it’s surprisingly simple. This recipe features my favorite, unbelievably fudgy, one-bowl brownie batter as the base. Then, we swirl in a rich, velvety, and perfectly tangy cream cheese filling before baking. The result is a stunning marbled dessert that is a true showstopper.
Every bite is a perfect harmony of deep, dark chocolate and cool, creamy cheesecake. It’s the ultimate indulgence for a cozy autumn evening here in Heek, and I’m going to walk you through every simple step to make them perfectly.
The Best of Both Worlds
This recipe is the ultimate dessert power couple. The brownie base isn’t just any brownie; it’s intensely chocolatey and fudgy, the perfect rich counterpart to the light and tangy cheesecake swirl. While it looks like a complicated bakery creation, the beautiful marbled effect is created with just a few simple passes of a knife. It’s a fun and creative process that yields a truly stunning result.
This is the perfect dessert to make for a dinner party or bring to a gathering because it looks so impressive, and it’s actually best when made a day ahead! The flavors meld and the cheesecake sets up beautifully in the fridge. It takes the familiar comfort of a classic German Käsekuchen and marries it with the beloved American brownie. It’s a match made in dessert heaven.
Why You’ll Be Obsessed with This Recipe:
- Rich, Fudgy, Creamy, and Tangy: This dessert truly has it all. It hits every single flavor and texture note you could possibly crave.
- A Stunning Showstopper Dessert: The beautiful, unique marbled top on every brownie is guaranteed to impress your friends and family.
- Surprisingly Simple to Make: Don’t let the fancy look fool you. This recipe involves two easy batters and a fun, simple swirling technique.
- Perfect for Making Ahead: These brownies need time to chill and set, making them the ideal stress-free dessert for any event. They taste even better the next day!
Ingredients & Equipment
For the Fudgy Brownie Batter:
- Unsalted Butter: 115g (½ cup), melted.
- Granulated Sugar: 200g (1 cup).
- Eggs: 2 large, at room temperature.
- Vanilla Extract: 1 teaspoon.
- Unsweetened Cocoa Powder (Backkakao): 45g (½ cup), sifted.
- All-Purpose Flour: 60g (½ cup).
- Salt: ¼ teaspoon.
For the Cream Cheese Swirl:
- Full-Fat Cream Cheese (Frischkäse): 225g (8 oz), at room temperature. This is very important!
- Granulated Sugar: 50g (¼ cup).
- Egg: 1 large, at room temperature.
- Vanilla Extract: ½ teaspoon.
Helpful Equipment:
- An 8×8 inch (20×20 cm) square baking pan (
quadratische Backform). - An electric hand mixer (or a stand mixer) for the cheesecake batter.
- A large mixing bowl for the brownie batter.
Time Estimates
- Prep Time: 20 minutes
- Bake Time: 30-35 minutes
- Chilling Time: At least 2 hours (essential!)
- Total Time: Approximately 3 hours (mostly inactive cooling and chilling time)
Step-by-Step Instructions
Let’s create this beautiful, swirled masterpiece.
Step 1: Prepare Oven and Pan Preheat your oven to 175°C (350°F). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides to act as handles. This will make removal much easier.
Step 2: Make the Fudgy Brownie Batter In a large bowl, whisk together the melted butter and 1 cup of granulated sugar. Add the 2 eggs, one at a time, whisking well after each addition. Whisk in 1 teaspoon of vanilla extract. Sift in the cocoa powder, flour, and salt. Switch to a rubber spatula and gently fold until just combined. Be careful not to overmix.
Step 3: Make the Cheesecake Batter In a separate medium bowl, use an electric mixer to beat the room temperature cream cheese until it is completely smooth and free of lumps. Add the ¼ cup of granulated sugar and beat again until smooth. Finally, beat in the 1 egg and the ½ teaspoon of vanilla extract until just combined.
Step 4: Assemble the Layers Pour about ⅔ of the brownie batter into the prepared pan and spread it into an even layer. Drop large spoonfuls of the cheesecake batter evenly over the top of the brownie batter. Drop the remaining ⅓ of the brownie batter in small spoonfuls over the cheesecake layer.
Step 5: Create the Swirl Take a butter knife or a skewer and gently drag it through the batters to create a marbled effect. Make a few “S” shapes or figure-8s. The key is not to overmix! Just a few passes is all you need to create a beautiful design.
Step 6: Bake Bake for 30-35 minutes. The edges of the brownies should look set, and the center of the cheesecake swirl should be almost set (it should still have a very slight wobble to it).
Step 7: COOL and CHILL (Absolutely Essential!) This is the most important step for perfect cheesecake brownies! Let the pan cool completely on a wire rack at room temperature. Then, cover the pan and transfer it to the refrigerator to chill for at least 2 hours, or preferably overnight. This allows the cheesecake layer to set fully, ensuring a clean cut and the perfect creamy texture.
Step 8: Slice and Serve Once fully chilled, use the parchment handles to lift the brownies out of the pan. Slice into 16 squares and serve chilled.
Notes, Tips & Variations
- Room Temperature is Key!: For a perfectly smooth, lump-free cheesecake batter, your cream cheese and egg must be at room temperature. Cold cream cheese is the number one cause of lumpy cheesecake.
- The Art of the Swirl: Less is more! It’s very easy to get carried away and overmix the batters, which will result in a muddy look. Just a few gentle drags with a knife is all it takes to create that stunning marbled effect.
- Don’t Overbake: The key to a perfect cheesecake texture is not to overbake it. A slight wobble in the very center when you take it out of the oven is a good sign! It will firm up completely as it cools and chills.
- Flavor Twists: Get creative! Add the zest of one orange to the cheesecake batter for a beautiful chocolate-orange flavor. Or, spoon a few dollops of raspberry jam along with the cheesecake batter for a delicious fruit swirl.
The Ultimate Fudgy Cheesecake Brownies Recipe
Ingredients
- Brownie Batter:
- 115 g ½ cup unsalted butter, melted
- 200 g 1 cup granulated sugar
- 2 large eggs room temp
- 1 tsp vanilla extract
- 45 g ½ cup unsweetened cocoa powder, sifted
- 60 g ½ cup all-purpose flour
- ¼ tsp salt
- Cheesecake Swirl:
- 225 g 8 oz full-fat cream cheese, room temperature
- 50 g ¼ cup granulated sugar
- 1 large egg room temp
- ½ tsp vanilla extract
Instructions
- Prep: Preheat oven to 175°C (350°F). Line an 8x8 inch pan with parchment paper with an overhang.
- Make Brownie Batter: In a large bowl, whisk melted butter and 1 cup of sugar. Whisk in 2 eggs and 1 tsp vanilla. Fold in cocoa powder, flour, and salt until just combined.
- Make Cheesecake Batter: In a separate bowl, use an electric mixer to beat the room temperature cream cheese until smooth. Beat in ¼ cup sugar, then the egg and ½ tsp vanilla.
- Assemble: Pour ⅔ of the brownie batter into the pan. Drop spoonfuls of the cheesecake batter on top. Drop the remaining brownie batter over the cheesecake.
- Swirl: Use a knife to gently swirl the batters together in a few figure-8 motions. Do not overmix.
- Bake: Bake for 30-35 minutes, until the edges are set and the center has a very slight wobble.
- COOL & CHILL: Let the brownies cool completely at room temperature. Then, refrigerate for at least 2 hours (or overnight) to allow the cheesecake to set fully.
- Serve: Lift the brownies from the pan, slice into squares, and serve chilled.
Notes
- Using room temperature cream cheese is essential for a smooth, lump-free cheesecake swirl.
- Chilling the brownies for at least 2 hours is a mandatory step for clean cuts and the best texture.
- For a fruit twist, add dollops of raspberry jam with the cheesecake batter before swirling.
Frequently Asked Questions (FAQ)
1. How do I get a smooth, lump-free cheesecake batter? The absolute number one secret is to make sure your cream cheese is completely at room temperature and soft before you start. Cold cream cheese will not blend smoothly and will leave you with little lumps. I take my cream cheese out of the fridge at least an hour before I plan to bake.
2. How do I create that beautiful swirl effect without just mixing it all together? Less is more! After you’ve dropped the dollops of both batters into the pan, take a simple butter knife and make just a few gentle passes through the batters. I like to do two or three lines down the length of the pan, and then two or three lines across the width, like a tic-tac-toe board. That’s it! This will create beautiful, distinct pockets of brownie and cheesecake.
3. How do I know when cheesecake brownies are done baking? They can be a little tricky! Unlike regular brownies, you don’t want the toothpick to come out completely clean. The brownies are done when the edges are puffed and set, but the very center of the cheesecake portions still has a slight jiggle or wobble when you gently shake the pan. The center will continue to cook and set up fully as it cools.
4. Do these brownies need to be stored in the refrigerator? Yes, because of the cream cheese and egg in the cheesecake topping, these brownies must be stored in an airtight container in the refrigerator. They are actually delicious served cold, right from the fridge! They will keep for up to 5 days.
Ready for the Ultimate Indulgence?
This is one of my all-time favorite desserts to make because it’s so impressive, yet so simple. The combination of rich chocolate and tangy cheesecake is a true showstopper. I hope you love every decadent bite. If you make them, I would be thrilled if you left a comment and a star rating below!
For more decadent dessert ideas, be sure to follow me on Pinterest and Instagram. These brownies are a perfect treat all on their own, but they are absolutely heavenly with a hot cup of coffee or espresso. Try out my