Go Back
+ servings
cheesecake swirled brownies | these super chocolatey fudge brownies are mixed with an easy, homemade cheesecake blend! cheesecake swirled brownies | a flavor journal food blog

cheesecake swirled brownies

sara a.
cheesecake swirled brownies | these super chocolatey fudge brownies are mixed with an easy, homemade cheesecake blend!
5 from 5 votes
Prep Time 10 mins
Cook Time 40 mins
resting time 15 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 16 small brownies
Calories 216 kcal


for the brownie batter:

  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder Dutch processed
  • 1 tsp. finely ground espresso powder or instant coffee
  • 1 cup sugar
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. salt (I use Diamond Kosher, so I use 1 tsp.)
  • 2 eggs
  • 1 tsp. baking powder
  • 1/2 cup all-purpose flour
  • 1/2 cup mini chocolate chips
  • flaky sea salt for topping

for the cheesecake mix:

  • 4 ounces room temperature cream cheese
  • 1/4 cup sour cream
  • 1 egg yolk
  • 1/4 cup sugar
  • 1/4 tsp. pure vanilla extract


  • Preheat oven to 350 F. Line an 8x8 baking pan with foil, then lightly spray the foil with baking spray. Set aside.
  • In a medium saucepan, melt the butter over very low heat. Whisk in the cocoa and espresso powder, then remove from heat.
  • Stir in sugar, 1/4 cup at a time, until fully blended. Check that the batter has cooled to at least room temperature, then whisk in eggs one at a time.
  • Stir in salt and vanilla until completely blended.
  • Add flour and baking powder, and mix until fully combined. Stir in chocolate chips, and set aside.
  • In a large bowl, combine cream cheese, sour cream, egg yolk, sugar, and vanilla until completely smooth and blended.
  • Pour half of the brownie mixture into the pan with greased foil. Spread it to coat the entire bottom surface of the pan. Pour in half of the cheesecake mixture, and use a knife to gently blend the cheesecake into the brownie batter.
  • Repeat with remaining brownie batter, followed by remaining cheesecake mixture. Use the knife again to blend the cheesecake into the brownie batter, creating a swirled pattern on the top of the batter.
  • Bake at 350 F for 40-45 minutes, or until the center is no longer "jiggly" when gently shaken. Remove from the oven, top with flaky sea salt, and allow to cool in the pan for 10 minutes.
  • Transfer the brownies to a rack, and allow to cool for another 5 minutes. Cut into sixteen squares, and serve warm!


Brownies will keep in an airtight container for about 3-4 days at room temperature.  Alternatively, wrap the brownies in foil and store at room temperature for the same timeframe.  The foil or container prevent the brownies from drying out!


Calories: 216kcal
Keyword cheesecake brownies, chewy brownie recipe, different brownies recipe, easy brownies, easy homemade brownies, fudge brownies recipe
Tried this recipe?Let us know how it was!