These fudgy cheesecake brownies are super easy to make and perfect for any occasion! Fudgy homemade brownies, topped with rich cheesecake filling and melted chocolate, create a rich and decadent dessert that is sure to be a hit with everyone. And the best part is, it couldn’t be easier to make!

cheesecake brownies set out on a table, one of them flipped over on it's side

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This recipe has been a long time coming—it’s something I’ve been working on and dreaming about for a good 2+ years, and man, am I happy to finally be sharing it here with you!

This is a copycat recipe of sorts, but since I don’t actually know where the original brownies came from, I can’t say exactly what it’s a copycat of.

But when I was briefly working a seasonal job, the company would provide lunch every day during the busiest part of the season.

One day, they happened to have cheesecake brownies as part of that lunch. And to make a long story short, I was in heaven, and I will never admit how many brownies I ate that day. But I’ve been dreaming about them ever since.

Fudgy brownies topped with cheesecake batter and a chocolate swirl—I mean, dessert doesn’t get much better than that. At least not in my opinion.

And I’m happy to say that after years of dreaming and craving those cheesecake swirl brownies, I’ve finally created a homemade version that is just as yummy—if not better.

a close up on the side of a cheesecake brownie

This easy and delicious cheesecake brownie recipe is rich, decadent, and sure to steal the show wherever it goes. It’s perfect for potlucks and get-togethers, great for bringing to holiday gatherings, and ideal for serving at any special occasion.

And the best part is, this fudgy brownie recipe is actually super easy to make. Whether you’re experienced in the kitchen or just learning how to bake, this recipe is perfect for you—and it’s sure to impress anyone!

a close up on a cheesecake brownie turned on it's side

Fudgy Cheesecake Brownies Recipe

Ingredients

For the brownie layer:

all-purpose flour
cocoa powder (be sure to use unsweetened cocoa powder—natural cocoa powder, Dutch-processed cocoa powder, or even black cocoa powder will all work well)
sea salt
unsweetened or bittersweet chocolate, roughly chopped
unsalted butter
white sugar
eggs
egg yolk
avocado oil
vanilla extract

For the creamy cheesecake layer:

softened cream cheese
white sugar
vanilla extract
egg
egg yolk

Topping (optional):

melted chocolate for the chocolate drizzle (I like to use melted dark chocolate, but you can use any kind of chocolate or chocolate chips you like)

a close up on the top of a cheesecake brownie

How To Make Homemade Cheesecake Brownies

Preheat the oven to 350°F (175°C).

Line an 8×8 glass baking dish with parchment paper. (You can also spray your pan with cooking spray to help avoid sticking, but personally, I never do.) Set aside.

In a mixing bowl, combine the flour, salt, and cocoa powder. Set aside.

In a small saucepan over medium heat, melt the chopped chocolate and unsalted butter, stirring often until completely melted and shiny. Remove from the heat.

In a large bowl, beat together the sugar, eggs, and egg yolk (from the brownie ingredients) until the mixture is pale yellow. Add the oil and vanilla extract and mix again.

Pour the melted chocolate mixture into the sugar mixture and mix well.

Add the flour mixture to the bowl 1/3 at a time, stirring with a wooden spoon or rubber spatula between each addition. Once fully incorporated, scrape down the sides of the bowl and mix again.

Spoon the brownie batter into your prepared pan. Place it in the oven and bake for 20–25 minutes, or just until a crust forms on the top of the brownies. (Tip: Look for a slight color change and a shiny top. You can also gently touch the surface—there shouldn’t be any batter on your finger.)

a cheesecake brownie with a chocolate chunk in front of it

Remove the brownies from the oven and let them cool for 5–7 minutes while you prepare the cream cheese mixture.

In a large bowl, combine all the cheesecake ingredients and beat until smooth and creamy.

Spoon the cheesecake mixture on top of the brownies and gently smooth it out with a rubber spatula, doing your best to create one even layer.

Return the pan to the oven and bake for 25–30 minutes, or until the cheesecake layer is set. The center should be slightly jiggly but firm to the touch.

Once done, remove from the oven and let the brownies cool to room temperature.

Then cover the pan with plastic wrap and place it in the fridge to chill for 2–4 hours, or overnight.

Once chilled, remove the brownies from the pan and the parchment paper. Drizzle with melted chocolate (if using), and cut into 16 pieces.

Serve and enjoy!

Recipe Notes

Any leftover cream cheese brownies can be stored in an airtight container or wrapped in plastic wrap and kept in the fridge for up to 3 days.

For clean, neat cuts, use a sharp knife (not a butter knife), and wipe the blade with a wet rag or paper towel between each slice.

In a pinch, you can use a box brownie mix for the base. If you opt to use a boxed brownie mix, you may need to adjust the baking time or oven temperature accordingly. Just be sure to bake the brownie layer only until a crust has formed—don’t overbake!