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Deliciously chocolatey and gooey brownies mixed with a swirl of baked cheesecake – the perfect cheesecake brownies!

Cheesecake brownies

I have a few brownie recipes on my blog now, but you all keep on asking for more! More experiments, more flavours, an overload of chocolate, something gooey, something fudgey,  SO MUCH.. And I am definitely not complaining!

Therefore, I got to work experimenting with two of my favourite and most popular treats in a super simple traybake together! A creation from HEAVEN if I do say so myself – hellooooo cheesecake brownies!

I’m not going to lie, these are truly delicious – cheesecake is pretty much my favourite dessert, as you might well have noticed with well over 75+ cheesecake recipes on my blog, and brownies are my ideal chocolatey treat – therefore the combination is just ideal.

Combination of recipes

These are so simple to make, practically foolproof! Mixing the brownie ingredients is very similar to a basic cake mix, and the cheesecake mix being combined in seconds it’s so simple you just cannot go wrong!

I used the same base recipe that I always use for my brownies (my triple chocolate brownies) because why mess with something if it’s not broken right?! And then used a baked cheesecake mixture on top – the same as my red velvet brownies

Chocolate

When baking the brownies it is SO important to use dark chocolate for the best results – don’t worry, they do not taste dark if you do them correctly! I always recommend using a base mixture of at least 70& cocoa content for the best brownies. The chocolate doesn’t have to be too fancy, but I always use this dark chocolate as I bulk buy! 

Method and assemble

Mix this chocolate with the butter and melt, let it cool, and carry on with the next steps. I always use my stand mixer to make my brownies, but this is not essential – I just find it much easier. Whisking the eggs and sugar to make a thick and pale mousse-like mixture takes a couple of minutes, but you can tell it’s down when the whisk leaves a trail of mixture for a second before disappearing into the mixture. 

Carefully fold the ingredients together, add the chocolate chips if you want them, and pour 90% of the mixture into your lined tin. This is where the cheesecake comes in… yes, it will be a relatively thin mixture, unlike a no-bake cheesecake, but that is totally okay! Beat the mixture together and pour it over the brownies.

Finally, dollop on the rest of the brownie mixture and VERY lightly swirl the mix together to make sure that it combines, but so that the cheesecake mixture doesn’t completely disappear. I use the end of a cake skewer to do this, and it really is so easy! I promise! 

Bake and set

Bake the brownies for 25 minutes or so, until there is a small wobble in the middle and that is it. There is no point in doing the skewer test, always look for the wobble! I then let my cheesecake brownies cool completely in the tin, and then put the tin in the fridge overnight – this sets the cheesecake, but also sets the brownie to the perfect fudgey texture. 

Positive reviews!

My family, friends and I truly adored these, even my Dad who has gone off chocolate slightly! I had to make a special delivery to a couple of friends as well with another few batches, and they came out the same every time!  Truth be told, the first time I ever made these they were gone in seconds fresh from my oven! No time for photos or videos – I won’t lie, a few batches were made until these photos were able to be taken. 

Serve

I adore serving these with a dollop of any of my homemade ice creams, or a quenelle of chantilly cream – the perfect combination for a dessert after a delicious dinner!

Other traybake recipes

I love a traybake recipe, and I know you guys do too – similar to my staple triple chocolate brownies, my red velvet brownies, and my cheesecake cookie bars – so I’m sure you will love these!

Cheesecake Brownies!

Deliciously chocolatey and gooey brownies mixed with a swirl of baked cheesecake - the perfect cheesecake brownies!
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Category: Traybakes
Type: Brownies
Keyword: Cheesecake
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 6 hours
Total Time: 6 hours 55 minutes
Servings: 16 brownies
Author: Jane's Patisserie

Ingredients

Brownie Mix

  • 200 g unsalted butter
  • 200 g dark chocolate chips
  • 275 g light brown soft sugar/caster sugar
  • 4 medium eggs
  • 100 g plain flour
  • 50 g cocoa powder
  • 200 g milk chocolate chips

Cheesecake Mix

  • 250 g full fat cream cheese
  • 100 g caster sugar
  • 1 medium egg
  • 1/2 tsp vanilla extract

Instructions

  • Preheat the oven to 180ºC/160ºC fan and line a 9″ square baking tray with parchment paper.
  • Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, or in the microwave in short bursts until melted.
  • Leave to the side to cool to room temperature.
  • In a new bowl, whisk together the eggs and caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar! You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds!
  • When whisked, pour the cooled dark chocolate/unsalted butter mix over your egg and sugar mix and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step
  • Once completely combined, add the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still being careful to not knock out the air!
  • Once combined well, fold through the milk chocolate chips evenly and pour 90% of the mixture into the prepared tin.
  • In a bowl, beat the cream cheese until loose, and add the caster sugar and beat again until combined.
  • Gradually beat in the egg until combined along with the vanilla extract.
  • Pour the cheesecake mixture on top of the brownie mixture, add the last bit of brownie mixture in dollops and swirl slightly.
  • Bake in the oven for 25-30+ minutes, until there is a slight wobble in the middle! Once baked, leave to cool in the tin completely.

Notes

  • This recipe will last covered in the fridge for 4-5 days, or you can freeze them for up to 3 months!.
  • I used milk chocolate chips in my brownies to give it a bit of an extra hit, but this is optional!
  • I used Philadelphia full fat cream cheese, but any brand is fine providing it is full fat!
  • Any dark chocolate is fine to use in the brownie mixture, providing it is at least 70% cocoa.
  • I use this 9″ square masterclass tin
  • I use this baking parchment
  • I use this Dark Chocolate
  • I use this Milk Chocolate
  • I use this cocoa powder
  • This recipe was updated in April 2017 - I did this to make it a more successful recipe.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

66 Comments

  1. Jus on August 6, 2022 at 8:32 pm

    Hi – do these have to be kept in the fridge like cheesecake to be food safe? Or are these safe out of the fridge because the cream cheese is baked please? 😊

    • Jane's Patisserie on August 8, 2022 at 4:29 pm

      Hiya! Any cheesecake product whether baked or not needs to be kept in the fridge! x



  2. Vivi on July 8, 2022 at 11:41 am

    Excited to try. If I want to make a smaller batch, the recipe ingredients are calculated on the print out version but the cooking time is the same, should it be less time?

  3. Ana on May 18, 2022 at 9:18 pm

    5 stars
    Fab!! Can you freeze these once baked?

    • Jane's Patisserie on May 19, 2022 at 2:59 pm

      Yes absolutely – for up to 3 months! x



  4. Nicoletta Mythillou on September 11, 2021 at 8:36 pm

    Hello ! May we use the recipe as a birthday cake dressed with sugarpaste. In that case do we bake more or leave it the same consistency? I fell in love with your brownies and want to make a cake out of it. Thank you for your wonderful recipes.

  5. Nicoletta on August 13, 2021 at 6:56 pm

    Hello !! I made rhe brownies a month ago and i was excited..its the best recipe ive ever done!. A friend of mind was excited too and told me to make the briwnies fir he sons christening as a treat..200 pieces. I was wondering if i could freeze either the batter or the baked brownies for a few days ? Thank you in advance xx

    • Jane's Patisserie on August 31, 2021 at 1:39 pm

      200 pieces! Wow you will be very busy! You can freeze the brownies for 3+ months x



  6. Krissy on February 28, 2021 at 1:12 pm

    What consistency should the cheesecake mix be (before it’s baked)?

    • Jane's Patisserie on February 28, 2021 at 10:07 pm

      It is quite thin normally, mix as little as possible to keep it thicker but its not the end of the world if its thin x



  7. Katie on September 19, 2020 at 12:39 pm

    Should there be a wobble when the brownie is cooked? Made it in a slightly smaller tin, so trying to work out when it’s done. Smells delish – can’t wait to dig in!

    • Jane's Patisserie on September 19, 2020 at 12:45 pm

      There will be slightly because of the cheesecake mix – once cooled it should settle! x



  8. Jenni on August 29, 2020 at 4:07 pm

    Hi,
    Just got this amazing looking brownie cheesecake in the oven!!
    Smells so good!
    Just wondered if I’d be able to freeze it?
    Thanks x

  9. Abi on August 5, 2020 at 7:44 am

    Hi Jane,

    Love all your recipes you are amazing!!!
    Quick question..
    Would I be able to add Oreos into the brownie and into the cheese cake topping? To make an Oreo cheesecake brownie xx

    • Jane's Patisserie on August 5, 2020 at 10:06 am

      Yes you can!! The cheesecake mix is quite runny so it may look a little weird before baking, but it should work! x



  10. Ashley on June 4, 2020 at 6:12 pm

    Would 50% less fat cream cheese work. I picked up the wrong one 😔

    • Jane's Patisserie on June 4, 2020 at 7:41 pm

      Generally I don’t recommend that – but as this is a baked cheesecake it may be alright… it might just be a very runny mix!



  11. Hannah M on May 12, 2019 at 5:17 pm

    Hi Jane. I have some white chocolate cheesecake mix (from your milkybar cheesecake recipe) that I over whipped and kept in the freezer. Could I defrost some of this and use it as the cheesecake mix for these brownies? Many thanks

    • Jane's Patisserie on May 12, 2019 at 5:34 pm

      It would definitely be worth a go although usually an egg is added in to make it bake better, so maybe add one in?! x



  12. Caitlin on September 8, 2018 at 5:00 pm

    Hi Jane, I am commenting this while my brownies are baking, it’s been nearly 45 minutes and the brownie beneath, hasn’t baked yet, what should I do so the cheesecake doesn’t burn? Great cakes by the way.

    • Jane's Patisserie on September 9, 2018 at 9:22 am

      Most likely the brownie mixture was overmixed which is why its taken longer – whenever baking anything that you don’t want to burn, lightly cover with foil.



  13. Cheesecake Cookie Bars! - Jane's Patisserie on April 6, 2018 at 7:45 pm

    […] I used the same base recipe as my Rolo Cookie Bars, and then the same Cheesecake mixture from my Cheesecake Brownies and it was perfect. I don’t like to mess with something that I know works, so the cookie […]

  14. amanda on January 9, 2018 at 3:48 pm

    Hi Jane, i’m looking into making this and if i have an 8″ square tin, how much ingredient do i slash off? Thanks

    • Jane's Patisserie on January 13, 2018 at 6:27 pm

      I’m not entirely sure really, but it might be worth making the normal batch and baking a few brownie cupcakes with the spare!



    • amanda on January 22, 2018 at 1:09 pm

      Thanks Jane, in fact i went to buy a 9×9″ square tin to try your recipes and they turned out so well. All my workmates like them and they finished the whole tray! Thanks for your recipe.



  15. Salma on November 4, 2016 at 6:14 am

    I love these brownies! Do u mind making some Easy fast diy desserts? My and my sisters love having masterchief competionions where we only have 30 minutes to make a meal! I love theese desserts but they take a bit to long!

    • Jane's Patisserie on November 4, 2016 at 6:07 pm

      I have many quick recipes, you can find them on the recipe page!



    • Salma on November 7, 2016 at 4:33 am

      Oh thank you! You are such an amazing chef! I can’t wait to try these and beat my sister!?



  16. Cecelia on April 23, 2016 at 6:24 am

    Great recipes as per usual Jane,

    Have you ever thought about doing a salted caramel brownie? Out of curiousity also, how much time do you spend cooking? We see so much gorgeous food in your blog I wonder how you manage to eat it all!

    • Jane's Patisserie on April 23, 2016 at 7:16 pm

      A salted caramel brownie is coming in my E-Book soon! And I work 2 days a week, so the other 5 I bake! My family & friends and colleagues take all my recipe experiments!



  17. cookiesnchem on July 17, 2015 at 1:40 am

    AAAHHH you are making me drool! I just found your blog and I am in love with your photos and recipes. This looks like a heavenly combination and I want dessert now. Thank you for sharing such an awesome recipe. Looking forward to your next post!

    • Jane's Patisserie on July 17, 2015 at 9:11 am

      Hahaha thank you so much!! 😀 It really is a delicious combination!



  18. WhenISayFriend on May 13, 2015 at 6:40 pm

    I KNOW it’s not what I announced to do, but in the end, the lure of your Cheesecake Brownies won over the Scones’ 😉
    So there’s now a post on what I did with your great recipe, at my place. Thank you, again, for sharing!

    • Jane's Patisserie on May 13, 2015 at 6:43 pm

      Haha its fine don’t worry! Someone trying any recipe of mine makes me ridiculously happy! And its okay! 🙂 x



    • WhenISayFriend on May 13, 2015 at 6:45 pm

      You’ll have quite some opportunities to be happy, then, in the near future 😉



    • Jane's Patisserie on May 13, 2015 at 6:46 pm

      I really hope so!! Haha 🙂



  19. […] of Jane’s fabulous recipes, but then made a spur-of-the-moment decision to try this, her Cheesecake Brownies, to take with me as a present to my lovely neighbours – because how can you say No to that […]

  20. Maryann on May 7, 2015 at 10:14 am

    I gotta try this!

  21. Jhuls on May 6, 2015 at 11:33 am

    My love for cheesecake brownies will never die!! These look amazing! 🙂

  22. byEmily on May 5, 2015 at 12:33 am

    Oh my goodness! These look so delicious! 🙂

  23. scarletscorchdroppers on May 4, 2015 at 9:12 pm

    OH WOW! These look incredible! I love adding cheesecake to cupcakes and muffins, but I haven’t tried it with brownies yet – defiantly on the list to try 🙂

    Jennie // Scarletscorchdroppers

    xx

    • Jane's Patisserie on May 4, 2015 at 10:39 pm

      Cheesecake is definitely one of my all-round favourite things so I highly recommend it with brownies! 🙂 and thank you!! x



  24. Pistachios on May 4, 2015 at 12:46 pm

    Last week, a colleague of mine brought in some red velvet cheesecake brownies that she’d made, and I thought it was positively life-changing. Cheesecake + brownies = best dessert combination ever! Thanks for sharing your recipe 🙂

    • Jane's Patisserie on May 4, 2015 at 3:22 pm

      I keep on meaning to try the Red Velvet version of Chookies (Apparently this is the new name for them?!) but I always go back to my regular! And its okay! 🙂 x



    • Pistachios on May 5, 2015 at 12:58 pm

      Another colleague has now brought in chocolate ones and they were equally amazing! (Some weeks we are really spoilt at work)
      I suppose “Chookies” is easier to say than “cheesecake brownies”… But I really do like saying “cheesecake brownies” 😛



    • Jane's Patisserie on May 5, 2015 at 2:18 pm

      I’m the same, chookies sounds like something from Star Wars!



  25. Sophie Sjösten on May 4, 2015 at 6:09 am

    Wow! I might have to try these sometime. I got so hungry (for sugar) now! Haha.

  26. Sudipti on May 3, 2015 at 11:47 pm

    Wow. No other words!

  27. The Sensible Kitchen on May 3, 2015 at 8:48 pm

    Omg ?

  28. Malin's eating on May 3, 2015 at 6:36 pm

    There’s no such thing as “too many brownies”. Keep em coming ☺

  29. More Than A Dash Of Salt on May 3, 2015 at 11:40 am

    I’ve been waiting for this since you posted it in on instagram!

    • Jane's Patisserie on May 3, 2015 at 11:48 am

      Quite a few have said that and I only posted the photo yesterday morning!! I guess they were a hit! haha Thanks 🙂 x



    • More Than A Dash Of Salt on May 3, 2015 at 11:50 am

      Were they a hit to eat? Please say yes! They look like they would be.



    • Jane's Patisserie on May 3, 2015 at 11:51 am

      Ohh they vanished in seconds! And this wasn’t the first batch made!!



    • Roosje on September 18, 2021 at 8:38 am

      Hi jane,

      The brownie is amazing. I made it yesterday.

      Can i use milk chocolate instead of dark chocolate?



    • Jane's Patisserie on September 20, 2021 at 10:53 am

      For the base brownie mixture you need to use dark chocolate (at least 70% cocoa content) x



  30. Angela G. on May 3, 2015 at 11:31 am

    Mmm, these look delightful! 🙂

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