Cheesecake Brownies

5 from 1 vote

These cheesecake brownies bring together the best of both worlds - a rich, fudgy chocolate base topped with a silky smooth cheesecake layer that sets in the fridge.

Prep Time30

Cook Time30

Chilling Time4

Total Time5

Course: Baking

Cuisine: Global

Servings: servings

Ingredients

For the brownie base:

180 g unsalted butter diced
180 g good-quality dark chocolate chopped
3 large eggs
200 g caster sugar
90 g plain flour
Pinch of salt
1 tsp instant coffee granules optional
1 tsp vanilla extract optional

For the cheesecake topping:

600 g full-fat cream cheese
100 g icing sugar
1 tsp vanilla extract or to taste
300 ml double cream
Cocoa powder to serve

Instructions

Preheat the oven to 180C/160C Fan. Grease and line a 20cm (8-inch) square tin with non-stick baking paper, lining the base and the edges with overhang. Set aside.
Put the diced butter and chopped dark chocolate into a heat-proof bowl. Set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat) and allow it to slowly melt, stirring often until smooth. Alternatively, pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each. This is the quickest method but you have to watch closely and ensure it doesn’t overheat or the chocolate will burn and you will have to start again. Once melted, set aside to cool slightly.
Stir in the sugar until dissolved, then add the eggs and give it a good mix.
Sift in the flour and a pinch of salt. Add the coffee and vanilla extract, if using, and gently fold together until just combined to form a smooth batter. You want to avoid too much stirring once you’ve added the flour as it can make the brownies tough.
Pour into the prepared tin.
Bake in the oven for 25-35 minutes. The exact length of time will depend a) on your oven and b) how you like your brownies. For a fudgy, gooey brownie, you will need a shorter time. Remember, it will continue to bake after you remove it from the oven. You are looking for a just ‘set’ crinkly top with a slight wobble in the centre (the more gooey you like your brownies, the more wobble you want). It can be a bit of trial and error on the first attempt – but it is hard to think of a more delicious experiment!
Leave to cool completely in the tin.
In a large bowl, beat the cream cheese until smooth.
Sift in the icing sugar, add the vanilla extract, and whisk until combined. Pour in the double cream and whisk until the mixture is thick and holds its shape (don’t over-whip).
Once the brownie layer is fully cooled, spread the cheesecake mixture evenly over the top. Smooth the surface with a spatula.
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. I like to dust with cocoa powder on top when ready to serve. Store in the fridge and enjoy within 3-4 days.
The video below will help with this recipe.

Video

Notes

Scroll up for a step by step guide on how to make cheesecake brownies.

To store: Keep cheesecake brownies in an airtight container in the fridge. They’ll stay fresh for 3–4 days. When ready to serve, remove from the fridge for just 20 mins before to remove the fridge chill but not so long that they warm up.

To freeze: 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.

Make ahead: Bake the brownies one day, then add the cheesecake topping the next once they’ve cooled completely. The assembled cheesecake brownies can also be chilled overnight, making them ideal for parties or gatherings.

Cool brownies fully before adding the cheesecake layer — this prevents melting or separation.

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