Cheesecake Brownie Swirls (Printable)

Fudgy chocolate brownies combined with tangy cheesecake swirls for a decadent dessert experience.

# What Goes In:

→ Brownie Batter

01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3/4 cup unsweetened cocoa powder
07 - 1/2 cup all-purpose flour
08 - 1/4 teaspoon salt

→ Cheesecake Swirl

09 - 8 ounces cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1/2 teaspoon vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk melted butter, granulated sugar, and light brown sugar until smooth. Add eggs and vanilla extract; whisk until glossy.
03 - Sift cocoa powder, flour, and salt into wet ingredients. Stir gently until just combined without overmixing.
04 - Using an electric mixer or whisk, beat cream cheese until smooth. Add sugar, egg, and vanilla; beat until creamy and lump-free.
05 - Pour two-thirds of the brownie batter into the prepared pan and smooth the top. Spread the cheesecake mixture evenly over the brownie layer.
06 - Dollop the remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the two batters for a marbled appearance.
07 - Bake for 35 to 38 minutes until the center is set and a toothpick inserted comes out with a few moist crumbs. Avoid overbaking.
08 - Cool completely on a wire rack in the pan before lifting out using the parchment overhang. Cut into 16 squares to serve.

# Expert Tips:

01 -
  • Two desserts in one—the fudgy richness of brownie meets the tangy sophistication of cheesecake, and they actually want to be together.
  • It looks like you spent hours on it, but comes together faster than you'd expect, with minimal fussing.
  • Serves a crowd without needing a full cake, and tastes just as good on day three as it does fresh from the oven.
02 -
  • Don't overbake—I learned this the hard way by pulling them out when they looked too jiggly in the middle, only to end up with dry, crumbly brownies instead of fudgy ones.
  • Softening the cream cheese matters more than you think; cold cream cheese will stay lumpy no matter how much you beat it, and those lumps don't soften during baking.
  • The cheesecake layer is thinner than you might expect, and that's exactly right—you want chocolate to dominate, with cheesecake as the surprise.
03 -
  • Use a hot knife dipped in water and wiped clean between cuts—it creates those clean edges that make the dessert look bakery-quality.
  • If you want extra fudginess, slightly underbake by a minute or two; these continue cooking as they cool, so you have a small window to catch them at peak texture.
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