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Home » Brownies & Bars » Cream Cheese Brownies

Cream Cheese Brownies

Published: Aug 26, 2021 · Modified: Feb 22, 2022 by Allison · 33 Comments

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These swirled cream cheese brownies taste like two desserts in one – chocolate brownies and cheesecake. Rich fudgy brownies with thick swirls of sweet and tangy cream cheese.

Stack of two cream cheese brownies on parchment paper.

Cream cheese brownies! Because sometimes I want cheesecake AND brownies but I don’t want to make two separate desserts. I’m satisfying both cravings with this one decadent treat. Join me!

Jump to:
  • Recipe overview
  • Why you’ll love this recipe
  • Recipe tips
  • Serving and storage
  • Related recipes
  • Recipe
Overhead shot of cream cheese swirled brownies on a piece of parchment paper.

Recipe overview

Brownie layer: I use a variation of my Homemade Brownies as the base for this recipe. They bake up moist and fudgy with melty bits of chocolate chips all throughout.

Cream cheese layer: A mixture of softened cream cheese, sugar, egg white, flour, and vanilla extract.

Assembly: Scoop about two thirds of the brownie batter into a prepared 8×8 pan and smooth into an even layer. Alternate dropping spoonful’s of the cream cheese mixture and remaining brownie mixture all over the top. Use the tip of a sharp knife to swirl the two batters together.

Bake: Bake the brownies for 30-35 minutes, until mostly set, but still fudgy.

Step by step collage of how to make brownies. Brownie batter in a white bowl.
Swirls of cream cheese and brownie batter in a foil-lined baking pan.

Why you’ll love this recipe

Flavor: Lots of rich chocolate flavor combined with thick swirls of sweetened cream cheese.

Texture: Chewy edges and fudgy centers with pockets of smooth cream cheese all throughout.

Two-for-one: The flavors of cheesecake and brownies all in one dessert.

Freezer friendly: Leftovers can be stored in the freezer for up to 2 months.

Perfectly sized: This recipe makes an 8×8 pan of brownies. You can serve anywhere from 9-12 depending on how large you cut them.

Recipe tips

  • Line the pan with foil or parchment for easy removal. Once the brownies have cooled, you can lift the whole batch right out of the pan using the foil. 
  • Adding chocolate chips into the brownie batter guarantees a fudgy texture.
  • Cream cheese should be softened to cool room temperature so that it combines easily.
  • When swirling the cream cheese into the brownie batter, less is more. Thicker, more noticeable swirls come from less swirling. Drag a sharp knife through in a figure-8 or s-shaped motion. 
  • Do not overbake. I can’t stress this enough! If you insert a toothpick into the center it should have moist fudgy crumbs on it, but no thin raw batter.
Stack of two cream cheese brownies on parchment paper.

Serving and storage

Serving: You can serve these brownies slightly warm, room temperature, or chilled. They are best served within 2 days of being made.

Storage: Leftovers can be stored in the refrigerator for up to 3 days. Leftovers can be frozen for up to 2 months.

Related recipes

  • Peanut Butter Brownies
  • Coffee Brownies
  • Brownie Cookies
  • Pecan Pie Brownies
  • Zucchini Brownies
  • Cheesecake Bars
  • Greek Yogurt Cheesecake

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Recipe

Stack of two cream cheese brownies on a piece of parchment.

Cream Cheese Brownies

These swirled cream cheese brownies taste like two desserts in one – chocolate brownies and cheesecake. Rich fudgy brownies with thick swirls of sweet and tangy cream cheese.
4.94 from 29 votes
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 53 minutes
Servings: 12
Calories: 251kcal
Author: Allison – Celebrating Sweets

Ingredients

Brownie batter:

  • ½ cup unsalted butter, melted, still warm/hot
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon water
  • 2 teaspoons pure vanilla extract
  • ⅔ cup unsweetened cocoa powder
  • 1 scant cup all purpose flour
  • ½ cup chocolate chips
  • ½ teaspoon kosher salt

Cream cheese mixture:

  • 8 oz block cream cheese, softened
  • ½ cup granulated sugar
  • 1 tablespoon all purpose flour
  • 1 large egg white
  • ½ teaspoon pure vanilla extract

Instructions

Brownie batter:

  • Preheat oven to 350°F with a rack in the center of the oven. Line an 8×8* pan with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Grease the foil/parchment.
  • Combine granulated sugar and hot butter in a large bowl. Stir it briefly then allow it to sit undisturbed for 5 minutes. The heat from the butter will begin to dissolve the sugar (this helps make a shiny/crackly crust), the sugar will not fully dissolve. After 5 minutes, whisk the butter and sugar vigorously for 30 seconds. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.
  • Sprinkle cocoa powder, flour, chocolate chips, and salt over the wet ingredients. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined.
  • Pour about two-thirds of the batter into the prepared pan and smooth it into an even layer. Set aside the remaining batter while you prepare the cream cheese mixture.

Cream cheese mixture:

  • Using a hand mixer or stand mixer with the paddle attachment, beat cream cheese until smooth. Beat in sugar, followed by flour, egg white, and vanilla. Beat until combined, scraping the sides and bottom of the bowl as necessary. Be careful not to overbeat.
  • Using two tablespoons, alternate dropping portions of cream cheese and portions of the reserved brownie batter all of the top of the batter that is in the pan. Use the tip of a sharp knife to swirl the batter together. Don’t swirl too deep; you are mostly just making visible swirls in the top layer of brownie and cream cheese. There will be some chocolate chips in the brownie batter, so if you get stuck swirling just lift your knife and drag it through another spot.
  • Bake for 30-35 minutes until it is mostly set but there is still a slight jiggle in the cheesecake areas. You can check doneness with a toothpick; moist fudgy crumbs and melted chocolate are OK, just no thin raw brownie batter. Be careful not to over bake. If you notice your cheesecake swirls darkening you can loosely cover the baking dish with foil for the last 5 minutes or so (I did not find this necessary). Remove from the oven and place on a cooling rack to cool completely (this will take several hours). 

Video

Notes

*The 8×8 square baking dish should have straight sides. An 8×8 baking dish with angled sides will take longer to bake.
 

Nutrition

Calories: 251kcal | Carbohydrates: 35g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 320mg | Potassium: 146mg | Fiber: 2g | Sugar: 31g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!
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Comments

  1. Diana

    August 30, 2021 at 12:31 pm

    5 stars
    These brownies were delightful! My kids are begging me to make them again, LOL!

    Reply
    • Allison

      August 30, 2021 at 2:20 pm

      I’m glad you enjoyed them!

      Reply
  2. Aimee Berrett

    August 30, 2021 at 1:14 pm

    5 stars
    These are definitely my new favorite brownies! Who can say no to cheesecake and brownie?!

    Reply
    • Allison

      August 30, 2021 at 2:20 pm

      Ha! Not me. 🙂 I love them, too!

      Reply
      • Karen C

        September 14, 2021 at 6:04 pm

        Could this be adjusted or doubled for a 9×13 pan?

      • Allison

        September 15, 2021 at 2:59 pm

        I haven’t tried it but I would guess that you could double it for a 9×13. Bake time should be similar. Enjoy!

  3. Rosa G Randolph

    September 03, 2021 at 4:47 pm

    5 stars
    Can you add nuts to this recipe?

    Reply
    • Allison

      September 04, 2021 at 7:02 am

      Sure! Use about 1/4 cup chopped nuts and stir them into the brownie batter that is going into the bottom of the pan (step 4 of the recipe), instead of the part reserved reserving for swirling into the cream cheese. Hopefully that makes sense. Enjoy!

      Reply
  4. Makayla

    October 31, 2021 at 12:01 pm

    5 stars
    I couldn’t have found a better cheesecake brownie recipe! These turned out absolutely perfect and I will be following this recipe from now on.

    Reply
    • Allison

      November 01, 2021 at 8:28 am

      I’m so glad! Thanks for taking the time to comment. 🙂

      Reply
  5. Juliet Collins

    December 22, 2021 at 6:25 pm

    5 stars
    Has to be the best brownies I’ve ever eaten

    Reply
    • Allison

      January 04, 2022 at 9:57 am

      I’m so happy to hear that! Thanks for taking the time to comment. 🙂

      Reply
  6. Evangeline

    January 22, 2022 at 1:06 pm

    Can you put these brownies in the freezer to serve at a later date?

    Reply
    • Allison

      January 24, 2022 at 12:45 pm

      Yes. You can freeze them for up to 2 months.

      Reply
  7. Joan Simpson

    February 12, 2022 at 9:42 am

    5 stars
    I made these,went right by recipe so easy and they were decadent ,fudgy and all I can say is make it if you want something pretty and good.So happy I tried these,I will be making them lots!Thank you,Joan

    Reply
    • Allison

      February 15, 2022 at 9:03 am

      You’re welcome! I’m glad you enjoyed them. 🙂

      Reply
  8. Sara

    March 24, 2022 at 6:57 am

    5 stars
    Hi! Excited to make these! If I wanted to add freeze-dried raspberries to the cream cheese filling, how much would you recommend? Maybe some lemon zest/juice also?

    Reply
    • Allison

      April 01, 2022 at 2:48 pm

      Maybe a tablespoon or two of freeze dried raspberry powder and one tablespoon of lemon juice. It would really be to taste. Best of luck playing around with it.

      Reply
  9. Elaine

    April 05, 2022 at 8:25 am

    could you mini tart pan to bake these in?

    Reply
    • Allison

      April 07, 2022 at 2:19 pm

      Not sure. Maybe a standard size muffin tin?

      Reply
  10. Janice

    April 18, 2022 at 6:53 pm

    5 stars
    Made this and it was a big hit with the family! I baked it for 25min and it was slightly gooey in the centre… we had it warm and chilled both super delicious and offering a different taste experience!

    Reply
    • Allison

      April 22, 2022 at 1:54 pm

      I’m glad you enjoyed them! Thanks for stopping by. 🙂

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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