Cheesecake brownies made with butter, cream cheese, chocolate chips, eggs, and sugar. Fudgy, swirly, ridiculously good.

You know how some recipes feel like they happen to you rather than you planning them? That’s how these cheesecake brownies were born. I wasn’t trying to be fancy. I wasn’t channeling my inner Martha. I was honestly just tired, craving chocolate, and standing in front of the fridge trying to decide if cream cheese and chocolate chips were a crime.

Spoiler: they’re not.

this recipe

It was one of those slow Sundays—raining, laundry half-done, kid running around in mismatched socks (my fault, I think), and I just needed something indulgent. Not a granola bar pretending to be dessert. Not stale cookies from the back of the cabinet. I wanted gooey, rich, something swirled. So I grabbed what I had and hoped for the best.

And… wow. These cheesecake brownies turned out dangerously good. Like, I-ate-one-while-standing-at-the-counter good. Like, my husband asked if I made them “for an event” and I had to pretend I did so he wouldn’t eat half the pan before dinner. That good.

Why You’ll Love This Cheesecake Brownies Recipe?

Okay, listen. Cheesecake brownies might sound a little extra—but this recipe keeps it super chill. You don’t need a mixer. You don’t need to worry about cracked tops or a water bath or anything fussy. You just melt, swirl, and bake. That’s it.

What makes them special? That fudgey bottom layer hits you first—deep, rich chocolate with a little melty chocolate chip here and there—and then BAM: tangy, creamy cheesecake swirl that cuts through all that richness in the most perfect way. It’s the kind of dessert that makes people raise their eyebrows like, “wait… you made these?”

Also, and I’m just being honest: they taste even better the next day. If they make it that far.

Ingredient Notes:

Let’s not pretend ingredients aren’t part of the fun. I always feel a little thrill when I realize I actually have everything I need for a recipe, don’t you?

• Butter – One stick. Unsalted. Cut into pieces like you’re doing something dramatic.

• Unsweetened Chocolate – 4 oz. Deep, dark, and kind of moody—just how I like my brownies.

• Sugar – 1 cup in the brownies, 1/3 cup in the cheesecake swirl. Sweet but not cloying.

• Eggs + 1 yolk – The yolk is for the cheesecake, and yes, separating it feels fussy, but it makes it smoother. Worth it.

• Vanilla Extract – I use more than I should, always. You do you.

• All-Purpose Flour – Just enough to hold it all together.

• Semi-Sweet Chocolate Chips – Little melty surprises. Optional, but… not really.

• Cream Cheese – Softened. Like, really soft. I usually forget and have to microwave it and hope it doesn’t explode.

How To Make Cheesecake Brownies?

Step 1: Preheat and Prep
Crank the oven to 350°F. Line an 8×8 pan with foil, leaving extra on the sides so you can lift the brownies out like a little edible baby blanket. Grease it up—spray or butter, whatever’s closest.

Step 2: Brownie Batter
Melt the butter and chocolate in a saucepan over low heat. Stir it like you’re in a rom-com montage. When it’s smooth, take it off the heat and stir in the sugar, eggs, vanilla, and a pinch of salt. Add the flour and chocolate chips and stir until combined. Don’t overthink it. Pour it into your pan.

Step 3: Cheesecake Swirl
In a bowl, beat the cream cheese, sugar, yolk, and vanilla until smooth. This is the part where you pretend you’re on a baking show. Drop spoonfuls of the cream cheese mixture across the brownie batter. Swirl it around with a knife. Be messy. Get artsy. I once made a swirl that looked like a questionable bird. Still delicious.

Step 4: Bake
Bake for about 35 minutes. The edges should be puffed, and the middle should look set—not jiggly. Cool completely in the pan before lifting out. Or don’t. I’ve cut into them warm with a spoon and no regrets.

Storage Options:

Look, these cheesecake brownies don’t usually last long. But if you’re strong and you have some left, here’s what to do:

• Room temp: In an airtight container for about 2 days.

• Fridge: Up to 5 days. I like them cold, especially in the summer.

• Freezer: Wrap ’em in plastic wrap and then foil. Label if you’re feeling responsible. Eat within 2 months. Or whenever life gets hard and you need a win.

Variations and Substitutions:

Baking should be fun, not rigid. These brownies are super forgiving, so play around:

• Swirl in raspberry jam – Tangy, sweet, makes you feel like you know what you’re doing.

• Add peanut butter – Cream cheese + peanut butter? It works. Trust me.

• Use white or dark chocolate chips – Switch things up.

• Add a pinch of espresso powder – Intensifies the chocolate flavor. Fancy trick, zero effort.

• Make them gluten-free – I’ve done it with a 1:1 gluten-free blend and they came out great.

You might “mess up” the swirl or forget the chips or substitute Greek yogurt once (don’t recommend)… but it’s all part of the fun.

What to Serve with Cheesecake Brownies?

Okay, so you’ve got this rich, fudgy, creamy situation going on. What could make it better?

• Coffee. Always coffee. Especially cold brew or espresso.

• Vanilla ice cream – Warm brownie + cold ice cream = you win life.

• Whipped cream – Especially if you’re pretending these are elegant.

• Berries – Balance that richness. Plus, you can say it’s fruit-based. Kind of.

Frequently Asked Questions:

Can I double the recipe?
Yep. Use a 9×13 pan and double everything. Bake a bit longer—closer to 45 minutes—but check it at 35 just in case your oven runs hot like mine.

Why did my cheesecake swirl sink?
Could be your cream cheese was too cold. Or maybe your batter was too thin. Or maybe it just felt like sinking. Doesn’t matter—it still tastes incredible.

Do I have to wait until they cool to eat them?
Technically yes. Realistically… are you kidding? Grab a fork and dig in. Just maybe don’t serve the gooey middle as a neat square.

Alright, your turn.
If you make these cheesecake brownies, tell me everything—how the swirl turned out, whether you ate three in one sitting, or if your kid declared them “the best thing ever.” (Mine did, but he’s biased.)

Bake ’em. Eat ’em. Love ’em. And send pics. I wanna see that swirl.

Keep the Flavor Coming – Try These:

No-Bake Peanut Butter Haystacks

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Tasty Swedish Meatball Noodle Bake Recipe

Cheesecake Brownies

Rich, fudgy cheesecake brownies swirled with cream cheese and chocolate chips. A decadent dessert combining two classics—brownies and cheesecake—in one irresistible bite.

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Servings

Ingredients

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For the Brownie Layer:

• 1 stick unsalted butter cut into pieces
• 4 oz unsweetened chocolate chopped
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• 2/3 cup all-purpose flour
• 1/2 cup semi-sweet chocolate chips

For the Cheesecake Swirl:

• 8 oz cream cheese softened
• 1/3 cup granulated sugar
• 1 large egg yolk
• 1/4 teaspoon pure vanilla extract

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Instructions

 

Prepare the Oven and Pan

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil, leaving an overhang on two sides for easy removal. Lightly grease the foil with butter or nonstick spray.

Make the Brownie Batter

1. In a medium saucepan over low heat, melt the unsalted butter and chopped unsweetened chocolate together, stirring occasionally until smooth. Remove from heat. Stir in the granulated sugar, followed by the eggs, vanilla extract, and a pinch of salt. Mix until fully incorporated. Add the flour and chocolate chips, and stir just until combined. Spread the brownie batter evenly into the prepared baking pan.

Prepare the Cheesecake Swirl

1. In a separate bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy.

Add the Swirl and Bake

1. Drop spoonfuls of the cheesecake mixture across the surface of the brownie batter (approximately 8 dollops). Use a knife or skewer to gently swirl the two batters together to create a marbled effect. Do not overmix.

Bake and Cool

1. Bake for approximately 35 minutes, or until the edges are slightly puffed and the center appears set. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the foil overhang to lift the brownies from the pan before slicing and serving.

Notes

To prepare gluten-free cheesecake brownies, substitute the all-purpose flour with a certified gluten-free 1:1 baking flour blend. Ensure the blend contains xanthan gum or a similar binding agent for best texture. Also, confirm that your chocolate chips and other ingredients are labeled gluten-free to avoid cross-contamination. The result remains equally rich and fudgy, with no compromise in flavor or texture.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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