Chocolate Cheesecake Brownies

Chocolate. Cheesecake. Brownies.  Yes, you read that right.  They are 3 treats that I love on their own, so when I saw this recipe over at my friend Lizzy’s That Skinny Chick Can Bake! I knew these brownies would taste amazing.  How awesome is it to combine three scrumptious desserts into one??  What you get is hard to describe, it has to be tasted.  It is like an explosion of chocolate in your palate and the textures are so complex that your brain gets a bit confused (though I think that happens because they are so good that the brain stops working all together): the cheesecake layer is smooth and creamy and the brownie layer is moist and cakey.  And it all tastes of… chocolate.  Need I say more??  Yum!  Thank you so much Lizzy for yet another fantastic recipe, you will always be the Queen of chocolate desserts to me! :-)  Enjoy!

Chocolate Cheesecake Brownies

Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: makes one 20x20 cm – 8 inch square pan
Brownie Layer
  • 115 gms – ½ cup butter
  • 55 gms – 2 oz. dark chocolate, chopped
  • 2 tbsp cocoa powder
  • 200 gms – 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 85 gms – ⅔ cup flour
  • ¼ tsp salt
Cheesecake Layer
  • 225 gms – 8 oz. cream cheese, at room temperature
  • 65 gms - ⅓ cup sugar
  • 2 tbsp cocoa powder
  • 1 egg
  • ½ tsp vanilla extract
Brownie Layer
  1. Line a 20x20 cm (8 inch) square pan with baking paper and keep it aside.
  2. Melt the chocolate and butter in the microwave (or in a double boiler). Mix until smooth and add the cocoa powder. Mix and keep it aside to cool down.
  3. In a bowl whisk the sugar, eggs and vanilla. Add the chocolate mixture and keep whisking.
  4. Sift the flour and salt into the bowl and stir until just combined.
  5. Pour the mixture into the pan and keep it aside.
Cheesecake Layer
  1. Beat the cream cheese, sugar, cocoa powder, egg and vanilla until smooth.
  2. Pour over the brownie batter and smooth the top.
  3. Bake in a preheated oven at 175ºC – 350ºF for 35-40 minutes, or until the brownies are set.
  4. Let it cool down completely before cutting and serving.
It can be stored in the fridge, covered.

Chocolate Cheesecake Brownies

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  1. Ritu gupta says

    Hi Manuela,

    I tried making this today but the cheesecake part was still wobbly and soft. Was there something wrong or should i have added some flour to the cheesecake as well?
    P.s i used homemade cream cheese with hing curd.

    • says

      Hi Ritu. Was it really wobbly? And did you use the egg? Maybe the hung curd was not as “dry” as the store bought cream cheese. Instead of adding flour, just increase the cocoa powder amount (depending on how wobbly it was), hopefully that will be enough to set it.

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