Delicious cheesecake brownies are two easy desserts in one! A fudgy brownie is swirled with a creamy cheesecake filling with added chocolate chips for the best combination.
This brownies recipe is the best combination of a cake mix brownie and cheesecake bar and is a chocolate lover’s dream dessert!
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Best Fudgy Cheesecake Brownies
These are such a fun and delicious twist on classic brownies. Just like my German chocolate brownies I doctored a box mix to make things a little easier and they tasted amazing, but you can absolutely use my homemade brownie recipe instead!
This cheesecake brownie recipe is my husband’s favorite and is requested A LOT! They start with a layer of fudge brownie studded with chocolate chips, a layer of no bake cheesecake and then another brownie layer with chocolate chips on top.
Enjoy these gooey cream cheese brownies with a tall, cold glass of milk!
How to Make Cheesecake Brownies
These marbled cheesecake brownies are simple to make and come together in under an hour. Just follow the steps below to get started.
Place brownie mix in a large bowl and add in butter, buttermilk, vanilla, egg and 1/2 cup chocolate chips. Stir until the brownie batter is smooth, about 2 minutes.
In a medium bowl, mix together the softened cream cheese, sugar, egg and vanilla with an electric mixture for about 1 minute, until smooth and creamy.
Place half of the brownie batter in a foil-lined 9×9″ baking dish (make sure to spray with nonstick spray first). Then add cream cheese mixture on top and smooth with a spatula.
To make the marbled effect, add about 9 scoops of remaining brownie batter on top of cream cheese filling. Swirl each scoop with a knife, similar to the photo below. Then sprinkle remaining 1/4 cup chocolate chips on top.
Place in oven and bake at 325°F for 35-45 minutes, or until a toothpick comes clean. Remove from oven and allow to set for at least 30 minutes before cutting. Remove foil from pan, then slice into squares.
Baking Tips for the Best Brownies
- Make sure to line your pan with foil. This helps with cleanup, removal and makes cutting the brownies easier.
- Make your own buttermilk if you don’t have any on hand. Just place 1 tsp into the milk and let sit for a few minutes.
- Instead of adding chocolate chips, feel free to use brownie mix with chocolate chips already included.
- I use a plastic knife to cut my brownies. Make sure they have cooled at least 30 minutes before cutting.
Recipe FAQs
Use a plastic knife to cut brownies with great results!
Yes, because of the cheesecake in the batter I recommended to store them in the refrigerator. You can either store the whole pan covered with a lid or foil, or cut them into squares and store in a container with an airtight lid. Brownies should stay well for 3-4 days.
To freeze, wrap each cheesecake brownie individually in plastic wrap, then place in a freezer bag or container. Then store in the freezer for up to 3 months. Thaw in fridge overnight or set out on counter for a few hours before enjoying.
More brownie recipes we love include caramel brownies, copycat cosmic brownies and chocolate peanut butter buckeye brownies.
More Brownies Recipes You’ll Love
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Cheesecake Brownie Recipe
Ingredients
- 18 ounce box brownie mix
- 6 Tablespoons melted butter
- ¼ cup buttermilk
- 2 teaspoons vanilla extract
- 1 large egg
- ¾ cup mini chocolate chips
For the cheesecake filling:
- 8 ounce package cream cheese , softened
- ⅓ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F. Line a 9×9″ pan with foil and spray with non-stick cooking spray. Set aside.
- In a large bowl, add the brownie mix, butter, buttermilk, vanilla, egg and 1/2 cup chocolate chips. Stir for 2 minutes, or until smooth. Add a Tablespoon or two more of milk if needed to thin the batter.
- In a medium bowl, add the cream cheese, sugar, egg and vanilla. Mix with an electric mixer until smooth and creamy. Refrigerate for 10 minute if gets too thin.
- Place half of the brownie batter in the pan and then spread the cream cheese mixture evenly on top. Then add 9 scoops of the brownie batter on top of cream cheese filling. Swirl with a knife to create a marble effect. Top with the remaining 1/4 cup chocolate chips.
- Bake cheesecake brownies for 35-45 minutes, or until a toothpick comes clean. Remove from the oven and allow to set for at least 30 minutes before cutting. Remove foil from pan then slice.
- Enjoy with a cold glass of milk! :)
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Absolutely the best brownies I’ve ever tasted!
It was super easy my husband followed the recipe and it was quite thick and fudgey ! I personally don’t like too much chocolate so I would have added something on top but that’s just me!
a family fav
Everyone at my house really loved it!! This is really good!
These brownies are a crowd favorite and everytime I make it for a family party they are gone by the end of the night. They are so fudge,fluffy,gooey with every bite and so easy to make.
This is relaly ahhmazing! Everyone at my house was impressed!
Do you think these could be made into mini cupcakes?
Definitely! :)
These brownies are ooey gooey perfection! A keeper recipe for sure!
Two of my favorite desserts!! Love how chocolatey & soft they are!
Can I double the recipe to make in 9×13 pan?
I haven’t tried it, but I think that should be fine! :)
What a great idea!! My two favorite dessert in one! Love this
I love how easy it is to mod a boxed mix into something magical!
I love dressing up a box of brownies! So easy!
I’ve made these before and they are awesome!!! For some reason my oven took about 70 minutes to bake them at 325. Do you think they would hold up to a warmer temperature like 350 to cut back on baking time, or do you think these are best at a lower temp?
I think they would do the same with a 350 temperature! :)
I’ve made these before and they are awesome! It took my oven 70 minutes to bake at 325 though, for some reason. Do you think they would hold up to a little higher temperature like 350 just to cut back on the baking time?