There’s something magical about the combination of rich, fudgy brownies and creamy cheesecake. Imagine biting into a decadent chocolate base with swirls of velvety cheesecake—pure bliss! If you’re looking for a dessert that wows with minimal effort, these cheesecake brownies are a game-changer. Trust me, once you make them, they’ll be on repeat in your kitchen!
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Why You’ll Love This Recipe
Versatile: Perfect for weeknight treats, bake sales, or an indulgent weekend dessert.
Budget-Friendly: Uses simple pantry staples—no fancy ingredients needed!
Quick and Easy: A straightforward recipe that looks impressive but is surprisingly easy to make.
Customizable: Add chocolate chips, nuts, or a hint of espresso for extra flavor.
Crowd-Pleasing: Brownies AND cheesecake in one bite? Everyone will be asking for seconds!
Ingredients in Cheesecake Brownies
Here’s what makes this recipe irresistible:
Brownie Batter: The rich, chocolatey foundation. Made with cocoa powder, butter, sugar, and eggs for the perfect fudgy texture.
Cream Cheese: The star of the cheesecake layer. Make sure it’s softened for a smooth and creamy consistency.
Sugar: Sweetens both the brownie and cheesecake layers to balance the flavors.
Eggs: Help create structure and a moist texture.
Vanilla Extract: Enhances the flavors in both layers, giving them depth and warmth.
Flour: Provides structure to the brownie batter.
Salt: A touch of salt enhances the chocolatey goodness.
Instructions
Preheat Your Oven: Set your oven to the perfect baking temperature and line your pan with parchment paper for easy removal.
Prepare the Brownie Batter: Melt butter and mix it with sugar and cocoa powder. Stir in eggs, vanilla, flour, and salt until you get a thick, glossy batter.
Make the Cheesecake Swirl: Beat the cream cheese, sugar, egg, and vanilla until smooth.
Assemble the Brownies: Spread the brownie batter into the pan, then dollop the cheesecake mixture on top. Use a knife to swirl the two layers together for that signature marbled look.
Bake to Perfection: Pop it in the oven and bake until the edges are set but the center still has a slight jiggle.
Cool and Slice: Let the brownies cool completely before slicing to get those clean, beautiful layers.
Serve and Enjoy: Grab a fork (or your hands) and dive in!
How to Serve Cheesecake Brownies
With Ice Cream: A scoop of vanilla or salted caramel ice cream takes these brownies to the next level.
Drizzled with Chocolate: Melted chocolate or caramel sauce adds extra decadence.
Chilled or Room Temp: Try them both ways—chilled for a firmer texture or room temp for ultra gooeyness.
With a Cup of Coffee: The perfect pairing for an afternoon treat.
Additional Tips
Use Room Temperature Ingredients: This ensures a smooth cheesecake layer without lumps.
Don’t Overbake: The brownies will continue to set as they cool.
For Extra Fudginess: Use a mix of cocoa powder and melted chocolate in the brownie batter.
Make-Ahead Friendly: These store well in the fridge for up to 5 days or in the freezer for longer!
FAQ Section
Q1: Can I use a boxed brownie mix?
A1: Yes! Just prepare the brownie mix as directed, then add the cheesecake layer.
Q2: Can I freeze cheesecake brownies?
A2: Absolutely! Wrap them tightly and freeze for up to 3 months. Thaw in the fridge before serving.
Q3: Can I add mix-ins?
A3: Yes! Chocolate chips, walnuts, or even crushed Oreos make a fun twist.
Q4: How do I get clean slices?
A4: Use a sharp knife and wipe it clean between cuts for picture-perfect brownies.
Q5: Can I double the recipe?
A5: Yep! Just use a larger pan and adjust baking time accordingly.
Q6: Can I make them gluten-free?
A6: Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Q7: Can I use a sugar substitute?
A7: You can! Swap sugar with a granulated sugar alternative, but note that it may slightly change the texture.
Q8: How do I store leftovers?
A8: Store them in an airtight container in the fridge for up to 5 days.
Q9: Can I make them ahead of time?
A9: Definitely! Bake them a day in advance and store in the fridge. The flavors get even better overnight.
Q10: Can I make a swirl pattern without mixing the layers too much?
A10: Yes! Use a butter knife or skewer to gently swirl without overmixing, so you still get distinct layers.
Final Thoughts
If you love brownies and cheesecake, this dessert is the best of both worlds. It’s easy to make, rich in flavor, and guaranteed to impress. Whether you’re baking for yourself or sharing with loved ones, these cheesecake brownies will become a favorite. Now, go grab your ingredients and let’s get baking!
Print
Cheesecake Brownies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These gluten-free cheesecake brownies are rich, fudgy, and irresistibly delicious! Made with almond meal instead of wheat flour, they’re naturally flourless and swirled with a creamy cheesecake topping. A must-try for chocolate lovers!
Ingredients
Brownie Base:
- Nonstick cooking spray
- 2 large eggs
- 3/4 cup finely ground almond meal
- 1/3 cup unsweetened cocoa powder
- 1/8 tsp kosher salt
- 3/4 tsp baking soda
- 1/4 cup water
- 1/2 cup raw honey
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
Cheesecake Swirl:
- 6 oz 1/3 less fat cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Preheat & Prep: Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper and coat with nonstick spray.
- Mix Brownie Batter: In a medium bowl, whisk together eggs, almond meal, cocoa powder, salt, and baking soda. Stir in water, honey, and 1 tsp vanilla extract until combined.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each, until smooth. Let cool slightly, then stir into the brownie batter.
- Make Cheesecake Swirl: In a separate bowl, beat together cream cheese, sugar, and 1 tsp vanilla extract until smooth.
- Assemble: Pour the brownie batter into the prepared pan and smooth the top. Dollop the cheesecake mixture over the batter, then use a knife to swirl the two together.
- Bake: Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool & Serve: Let cool in the pan for 30 minutes, then slice into 12 brownies.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Substitute maple syrup for honey if preferred.
- For an extra fudgy texture, slightly underbake the brownies.
Nutrition
- Serving Size: 1 brownie
- Calories: 182 kcal
- Sugar: 16g
- Sodium: 75 mg
- Fat: 10g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1.5 g
- Protein: 4g
- Cholesterol: 28 mg