Delicious cheesecake brownies are easy to make with a boxed brownie mix. The fudgy brownie is then swirled with a creamy cheesecake filling and added chocolate chips!
Easy Cheesecake Brownies
This brownies recipe is the best combination of classic brownie meets cheesecake bar! Like my German chocolate brownies I doctored a box brownie mix to make things super easy but you can use my homemade brownies recipe instead!
This cheesecake brownies recipe is my husband’s favorite! They have a layer of fudgy brownie studded with chocolate chips, a no bake cheesecake layer and another brownie layer. It’s then swirled together and topped with chocolate chips!
How to Make Cheesecake Brownies
These cheesecake swirled 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 mini semi-sweet 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 the cheesecake batter is smooth and creamy.
Place half of the brownie batter in a foil-lined 9×9″ baking pan (make sure to spray with nonstick spray first). Then add cream cheese mixture on top of the brownie batter 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 with moist crumbs. Remove from oven and allow to set for at least 30 minutes before cutting. Remove foil from pan, then slice the fudgy cheesecake brownies into squares.
Baking Tips
- Make sure to line your pan with foil or parchment paper 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.
- I use a plastic knife to cut the cream cheese brownies. Make sure they have cooled at least 30 minutes before cutting.
Storage
- Store: Because of the cheesecake in the batter, cheesecake brownies should be stored in the refrigerator. Store whole or cut into squares in an airtight container for 3-4 days.
- Freeze: Wrap each cheesecake brownie individually in plastic wrap, then place in a freezer bag or container. 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, cake mix brownies, copycat cosmic brownies and chocolate peanut butter buckeye brownies.
More Brownies Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Easy Cheesecake Brownies
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 boxed brownie mix, 6 Tablespoons butter, 1/4 cup buttermilk, 2 teaspoons vanilla, 1 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 8 ounce package cream cheese, 1/3 cup sugar, 1 egg and 2 teaspoons vanilla. Mix with an electric mixer until smooth and creamy. Refrigerate for 10 minutes if gets too thin.
- Layer and swirl. 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?