These Cheesecake Swirl Brownies are the best combination of fudgy chocolatey brownies marbled with cheesecake. A decadent sweet treat that is a breeze to whip up!

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Why We Love These Cheesecake Swirl Brownies
- An easy dessert recipe that is simple to whip up with a one bowl brownie recipe and an effortless cheesecake swirl.
- No need to melt chocolate. This delicious brownie recipe is made with cocoa powder and are still fudgy.
- The easiest recipe to make for the chocolate and cheesecake lovers out there!
- Taste so much better than any boxed brownie mix!
- Perfect for sharing at parties, pot lucks or bake sales.
- These brownies are the best of both worlds, fudgy brownies and tangy cheesecake.
Cheesecake Swirl Brownies Recipe Ingredients
- Cream Cheese
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Salted Butter
- Unsweetened Cocoa Powder
- Instant Coffee Granules
- Unbleached All Purpose Flour
- Salt
- Semi Sweet Chocolate Chips
Substitution Suggestions
- Cream Cheese: You can use Neufchatel cheese, but the cheesecake swirl will be less rich.
- Pure Vanilla Extract: Pure extract is the best. It will provide a more natural flavor rather than the imitation vanilla extract that can leave an unpleasant after taste.
- Salted Butter: Feel free to use unsalted butter, but I suggest adding ½ teaspoon salt to the brownie batter.
- Instant Coffee Granules: Espresso powder is a great substitute. You can also leave it out, but I don't recommend it. The coffee really brings out the chocolate flavor in the brownie.
- All Purpose Flour: If you like you can use white whole wheat flour or whole wheat flour. The brownies will be a touch more dense. They will still be absolutely delicious! I make brownies with wheat flour a lot and they are still divine!
- Semi-Sweet Chocolate Chips: Use your favorite chocolate chips. Dark chocolate chips are a great substitute. For a more sweeter brownie, substitute with milk chocolate chips. You can also use white chocolate chips or chop up any chocolate bar. All are delicious options.
This easy recipe for cream cheese brownies is full of rich chocolate flavor swirled with a creamy cheesecake layer. It's going to be one of your new favorite desserts!
How to Make Cheesecake Marble Brownies
- First, preheat oven to 350°F and line a 9x13 baking pan with parchment paper leaving an inch overhang on the long sides or grease the pan well with nonstick cooking spray.
- Next, in a stand mixer fitted with the paddle attachment or with a mixing bowl and hand mixer beat the softened cream cheese until fluffy.
- Add the granulated sugar and beat well.
- Now add the egg and vanilla extract and beat until smooth and creamy.
- Set cheesecake batter aside.
- Next, melt butter in a microwave safe large bowl or in a medium size pot over medium-low heat.
- Whisk the cocoa powder and instant coffee granules into the melted butter until smooth.
- Then, add the granulated sugar and whisk well.
- Now, whisk in the eggs and vanilla extract until the batter is light and airy.
- Switch to a rubber spatula or wooden spoon and stir in the all purpose flour just until combined and there are no more white streaks of flour.
- Lastly, fold the chocolate chips into the brownie batter.
- Spread the brownie batter into the prepared pan.
- Then dollop the cheesecake mixture over the brownie batter in 3 columns by 5 rows.
- Using a chopstick or butter knife, swirl and gently fold the cream cheese layer into the brownie layer to create a marbled look.
- Bake the brownies in preheated oven on center rack for 35-45 minutes. Test to see if brownies are done with the toothpick test. Insert a toothpick in center of brownies and it should come out with some damp crumbs or gooey brownie on it but it shouldn't look wet or raw.
- Let the brownies cool completely then slice and serve.
Serving Cheesecake Brownies
Serve these brownies warm, room temperature or chilled. They are delicious served a la mode with some vanilla ice cream and chocolate sauce. Or for more chocolate flavor use fudge ripple or chocolate ice cream. You can serve the brownie sundae with some chopped nuts, chocolate chips or sprinkles and topped with some whipped cream and a cherry. Or just simply enjoy the decadent brownie as is.
Do you love cheesecake? I love cheesecake!!! These No Bake Cheesecake Bars are so easy and so delicious. As well as these No Bake Lemon Cheesecake Bars, and these Cookies and Cream Cheesecake Bars which are absolutely irresistible! For a fun fall treat these Apple Streusel Cheesecake Bars are beyond yummy.
Storing Cream Cheese Swirl Brownies
Storing: Store the cooled brownies in an airtight container in the fridge for up to a week.
Freezing: These cheesecake brownies freeze great. Place them in a freezer safe airtight container or zip top bag between layers of wax paper. Or you can individually wrap each brownie in plastic wrap and then place in freezer safe container or zip top bag. Don't forget to label and date! Freeze brownies for up to 4 months.
Thawing: Unwrap the brownies before thawing and then thaw in the fridge.
Brownies are the sweet treat of choice in our house. They are my kiddo's absolute favorite! Here are some more brownie recipes that are absolutely divine!
- Classic Homemade Brownies
- Peanut Butter Swirl Brownies
- Strawberry Cheesecake Brownies
- Brookie Bars
- Dark Chocolate Walnut Brownies
- S'mores Brownies
- Peanut Butter Brownies Bars
- Old Fashioned Frosted Brownies
- Rocky Road Brownies
- Peanut Butter Banana Brownies
- Peppermint Brownies
- Homemade Brownie Bites
- Edible Brownie Batter
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making so many different things.
- These nestled mixing bowls are my favorite for prepping and mixing ingredients.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. They're baking pans are the ones I primarily use. Find yourself a consultant, host a party and treat yourself to a set.
- I really like these Pyrex baking dishes too!
- An offset spatula is my favorite tool to use for evenly spreading the batter.
- This ice cream scoop is the best. It makes dishing out hard ice cream easily.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for Easy Cheesecake Brownies
- If you are in a real hurry you can use a brownie box mix for a 9x13 pan. Then follow the recipe for the cheesecake swirl. I have to say, the from scratch recipe tastes so much better!
- Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Always read the recipe from start to finish before you start. Again, I am speaking from experience.
- For easy removal, line the baking dish with parchment paper. This will allow you to remove the entire pan of brownies all at once and then slice easily.
- Make sure to use softened, room temperature cream cheese and beat it well first. This helps eliminate any lumps and ensures it will all incorporate properly.
- After adding the eggs, whisk like your life depends on it. The more airy the batter gets, the better.
- Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out and level off.
- Be careful not to swirl the cheesecake batter too much. I like to do use a chopstick and drag it down the rows and then the columns only once. After that I use the chopstick and fold the brownie batter over the cheesecake until it's marbled.
- Add some mini chocolate chips on top of the batter before baking for a pretty presentation and some extra texture and chocolate flavor.
- For the best brownies and best results don't overbake the brownies, you want them to turn out fudgy.
- For perfect clean cuts, chill the brownies for at least an hour. Slice brownies with a plastic knife or sharp knife in one smooth cut, do not use a sawing motion to cut the brownies. One smooth cut will create nice smooth edges on the brownies when serving, keeping them looking pretty. Wipe knife clean after each cut.
- For smaller brownies you can slice them into 18, 20 or 24 brownies.
- Serve the brownies ala mode with a scoop of vanilla or chocolate ice cream for a delightful brownie sundae dessert!
FAQs
Brownies become fudgy by using less flour, more butter and no leavening agent (baking soda or baking powder). The temperature and time you bake your brownies will also play into how fudgy they end up.
A toothpick or cake tester are your friends when testing for doneness. Stick the toothpick in the center of the brownies and if it comes out with some damp crumbs or gooey brownie the brownies are done. If there is still wet looking batter on the toothpick keep baking and test brownies again.
Most people will say that aluminum pans are the best for brownies and baked goods because they conduct heat the most evenly. They are right too, aluminum is the way to go when baking cakes and cookies. I like baking brownies in glass pans and all the professional bakers will probably argue with me about it. I like glass pans because the center of the brownies are guaranteed to be fudgy. This happens because the glass takes longer to conduct heat. I do agree with the professionals that dark non-stick pans are not good for baking. They conduct heat too fast and aggressively that can burn the bottom and edges of your baked goods. If you use an aluminum metal pan or glass dish you will end up with tasty brownies.
More Dessert Bar Recipes:
- Peanut Butter and Jelly Bars
- No Bake Peanut Butter Bars
- S'mores Bars
- Sugar Cookie Bars
- No Bake Scotcharoo Bars
- Oatmeal Fudge Bars
- Chocolate Chip Cookie Bars
- Lemon Bars
- Mexican Brownie Skillet
- Butterscotch Brownies
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Cheesecake Swirl Brownies
Ingredients
Cheesecake Swirl
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Brownies
- 1 cup salted butter
- ½ cup unsweetened cocoa powder
- 1 teaspoon instant coffee granules
- 2 cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
- 1½ cups all purpose flour
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
Cheesecake Swirl
- Preheat oven to 350°F and line a 9x13 baking pan with parchment paper leaving an inch overhang on the long sides or grease the pan well with nonstick cooking spray.
- In a stand mixer fitted with the paddle attachment beat the softened cream cheese until fluffy.
- Add the granulated sugar and beat well.
- Add the egg and vanilla extract and beat until smooth and creamy, and set cheesecake mix aside.
Brownies
- Melt butter in a microwave safe large bowl or in a medium size pot over medium-low heat.
- Whisk the cocoa powder and instant coffee granules into the melted butter until smooth.
- Add the granulated sugar and whisk well.
- Whisk in the eggs and vanilla extract until the batter is light and airy.
- Switch to a rubber spatula or wooden spoon and stir in the all purpose flour just until combined and there are no more white streaks of flour.
- Fold the chocolate chips into the brownie batter.
- Spread the brownie batter into the prepared pan.
- Dollop the cheesecake mixture over the brownie batter in 3 columns by 5 rows.
- Using a chopstick or butter knife, swirl and gently fold the cheesecake mixture into the brownie batter to create a marbled look.
- Bake the brownies in preheated oven on center rack for 35-45 minutes. Test to see if brownies are done with the toothpick test. Insert a toothpick in center of brownies and it should come out with some damp crumbs or gooey brownie on it but it shouldn't look wet or raw.
- Let the brownies cool completely then slice and serve.
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