The Best Cheesecake Brownies

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These cheesecake brownies combine a rich, fudgy chocolate base with a silky, no-bake cheesecake topping. You get the best of both worlds in every bite. I love making it this way with a no-bake cheesecake topping, rather than baked cheesecake as you really get a creamy bite with the fudgy brownie.

Every recipe I came across for cheesecake brownies swirls cream cheese through brownie batter and bakes everything together. And I thought, actually, it would be delicious to have a layer of rich brownie, with a soft and creamy cheesecake topping, kind of like an icing. And trust me, it was unbelievably good. For more bakes, you might want to try my chocolate marshmallow s’mores cake or upside-down pear fudge cake.

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make cheesecake brownies:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Cheesecake Brownies Recipe

Why you will love this recipe:

It looks so pretty with two neat layers that slice beautifully.
They taste amazing with the contrast of the sweet, rich brownie and the tangy cheesecake topping.
You can make-ahead. Prepare the brownies one day, add cheesecake topping the next.
They’re perfect for entertaining, special occasions, or just treating yourself.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Dark chocolate – Opt for the best quality you can find, ideally 70%, for the most delicious results.

Caster sugar – also known as superfine sugar in the US.

Cream cheese – always opt for a full-fat version and drain off any excess liquid before using. Low-fat varieties won’t set properly. I like to use Philadelphia.

Double cream – also known as ‘heavy’ cream. You want it to be cold from the fridge as this will help it whip up properly. Don’t be tempted to swap for single cream as it won’t whip up or set properly.

Substitutions and Variations:

Caster sugar: you can swap for granulated or golden caster sugar if that is what you have.

Chopped nuts: you could add a little crunch to the brownies with a handful of chopped pecans, hazelnuts, almonds, or macadamias.

Berry topping: Add a fresh raspberry layer or drizzle over a fruit compote.

Here’s how to make cheesecake brownies:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 180C/160C Fan. Grease and line a 20cm (8-inch) square tin with non-stick baking paper with overhang and set aside. Put the diced butter and chopped dark chocolate into a heat-proof bowl. Pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each. Once melted, set aside to cool slightly.

TWO: Stir in the sugar until dissolved, then add the eggs and give it a good mix.

THREE: Sift in the flour and a pinch of salt. Add the coffee and vanilla extract, if using.

FOUR: Fold together then pour into the prepared tin. Bake in the oven for 25-35 minutes.

adding icing sugar to cheesecake mixture.

FIVE: In a large bowl, beat the cream cheese until smooth. Sift in the icing sugar, add the vanilla extract, and whisk until combined.

adding double cream to cheesecake mixture.

SIX: Pour in the double cream and whisk until the mixture is thick and holds its shape (don’t over-whip).

smoothing cheesecake topping onto the brownie.

SEVEN: Once the brownie layer is fully cooled, spread the cheesecake mixture evenly over the top. Smooth the surface with a spatula.

EIGHT: Chill in the fridge for at least 4 hours (overnight is best) until firm. Lift from the tin using the paper and cut into neat squares with a sharp knife.

Cooking Tips:

Chocolate chunks should be chopped fairly small, as the cheesecake brownie will be chilled, so if the chunks of chocolate are too big, they become really crunchy and hard, which ruins the brownie texture. Otherwise, use chocolate chips or skip adding chocolate.

Cool the brownies fully before adding the topping. Otherwise the cheesecake will melt.

Don’t over-whip the cheesecake mixture; stop once it’s thick and creamy. If you overwhip, you risk it splitting and weeping liquid.

For clean slices, chill well, then use a hot knife wiped clean between cuts.

fork cutting through cheesecake brownie.

Frequently Asked Questions

How do I get neat, clean cheesecake brownie slices?

Chill the brownies overnight, use a long, sharp knife dipped in hot water, and wipe between each cut. This stops the cheesecake layer from smearing.

How do I prevent the cheesecake topping from weeping or separating on chilled brownies?

Start with room-temperature cream cheese. Cold cream cheese can stay lumpy and resist blending, which leads to uneven texture and moisture separation.
Whip carefully – add the double cream last and whisk just until the mixture is thick and holds soft peaks. Over-whipping can cause the cream to split and release liquid.
Chill thoroughly – allow at least 4 hours (ideally overnight) in the fridge so the topping sets properly before slicing.

Can I use a no-bake cheesecake topping on brownies (instead of baking the cheesecake swirl)?

Yes, this post provides a clear recipe on how to make a cheesecake topping with brownie base. It just has to be chilled to set the topping. Once chilled, it slices beautifully and means you almost get a cheesecake icing. I found that baking in the cheesecake to the brownies doesn’t give you the best texture, so I like it this way.

Can you freeze cheesecake brownies?

I would only freeze the brownies, not with the cheesecake topping. Wrap the whole brownie tray tightly in cling film and a layer of foil. Freeze for up to 2 months. Thaw overnight, then top with cheesecake topping.