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.
Do they need to be refrigerated since it has cream cheese in it?
Since they are baked, they are fine at room temperature. If you won’t be eating them for a couple days, I would store in the fridge. :)
I made this and they turned out soft and very fudge like. However I found them too sweet for my taste and the cheesecake flavor overpowered by the chocolate. Any suggestions to beef up the cheesecake flavor and cut the sweetness? Really lucious brownie.
Hi Daryl! You could try doing 1.5 of the cheesecake recipe to have more of a cheesecake flavor. Not sure how to cut the sweetness. These brownies are pretty sweet! :)
This is brilliant! I can’t wait to try it!
I am so in love with this recipe!
It looks so yummy!! I wish I could grab a piece right now!
This is making me drool! Would love to try it asap!!
These brownies look so decadent!
Craving for this!
Ooooo these look WAY too addictive!
Hello, I have a question!
Do you make the mix based on the box instructions and then add the extra ingredients OR is it just the powered mix in the box and we disregard the ingredients on the box and add the extra ingredients?
Hi Dalila! Disregard the ingredients on the box and just add the extra ingredients! :)
Hi! Have you tried doubling this recipe?
I haven’t, but I think it would work great! :)
Hi! I am making these for Thanksgiving and I was wondering if when using a box mix; do you add the same ingredients it calls for? Like the oil and the eggs? Or just use what you have for the ingredients? Thanks! Cant wait to try them!
Hi Liz! You just need to use what I have written for the ingredients. Hope you enjoy them! :)
Hi! What box mix do you use?! Can’t wait to make these for Thanksgiving!
My favorite is Triple Chunk Ghirardelli! If you use that kind, you don’t have to add the extra chocolate chips. ;) If I don’t have that kind on hand I use Betty Crocker.
This looks very do-able for me haha! Definitely going to try this soon. I’ll update you!
:) BTW I’m loving your blog, great recipes with a lot of positive feedback. I’m trying to find an alternate for my favorite baking blog (Sally’s Baking Addiction) bec I can’t find some of her ingredients here. Can’t wait to try more of your recipes, pinned!!!
These look SO delicious! Cheesecake & brownies are two of my favorite things, so I have to try this! Pinning so I can make soon :)
I never tried to make cheesecake brownies, it must be delicious ! Gonna try your recipe asap :D
Excellent! Let me know how they turn out for you! :D
I have a question, at the end of the Cheesecake Brownies you left a side bar, but I believe you left some of information out of the statement. It says to put 1 teaspoon in the milk and let sit. Teaspoon of what and what kind of milk?
Hi Elaine! If you don’t have buttermilk, you can add a tsp of vinegar to regular milk and let it sit and it will substitute for buttermilk. :)
These brownies look amazing and I’m sure they taste fantastic as well.