If you’re craving that perfect sweet treat with layers of flavor and texture, let me introduce you to your new favorite indulgence: Choco-Chip Cheesecake Brownies! Imagine rich, fudgy chocolate brownie layers swirled with creamy, tangy cheesecake and topped with gooey chocolate chips. These brownies have everything—chocolatey richness, creamy smoothness, and a hint of tangy sweetness that’s simply irresistible. They’re as easy to make as they are to devour!
Not only are these brownies perfect for parties and gatherings, but they’re also ideal for cozy nights in or even as an indulgent snack. They’re beginner-friendly, so you don’t need any special skills—just a few everyday ingredients and a little love for all things chocolate. Trust me, one bite and you’ll be hooked!
Perfect for the fans of Banana Mousse Brownie Bars or the luxurious layers in the Millionaire’s Shortbread, this dessert will be right up your alley.
Let’s gather the ingredients required:-
Following is a quick preview of the ingredients, for a detailed list please find the recipe card below:-
- Butter (Unsalted)
- Dutch-Processed Cocoa Powder: For that deep, intense chocolate flavor. Regular cocoa works in a pinch but will be a bit milder.
- Granulated and Brown Sugars
- Vanilla Extract
- Salt
- Eggs: Use room-temperature eggs for a smooth blend.
- Cream Cheese: Full-fat cream cheese for the creamiest texture.
- Chocolate Chips: Use milk or dark chocolate as you prefer.
How to make a choco-chip cheesecake brownies?
Following is a quick preview of the instructions, for detailed instructions please find the recipe card below:-
- Brownie Base: Melt butter, cocoa powder, and sugars in a double boiler. Add vanilla, salt, eggs, and flour.
- Cheesecake Mixture: Blend cream cheese, sugar, and egg until smooth.
- Swirl and Top: Layer the brownie batter in a lined pan, add dollops of the cheesecake mixture, swirl, and sprinkle chocolate chips.
- Bake: Bake, Cool, slice, and enjoy!
Tips for Perfect Cheesecake Brownies
- Room Temperature Ingredients: Using room-temperature eggs and cream cheese will give you a smoother batter and better swirl.
- Light Swirling: Swirl gently for a clean marbled look without mixing layers too much.
- Test for Doneness: The edges should set, and the centre may be a bit jiggly—it will firm up as it cools.
Storing Your Cheesecake Brownies
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to a week. Just cover them tightly to retain moisture.
- Freezer: Wrap individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
If you liked this recipe, try these!
Choco-Chip Cheesecake Brownies
Ingredients
Brownie Layer
- 150 g Butter unsalted – 2/3 cup
- 40 g Dutch-Processed Cocoa Powder ⅓ cup
- 75 g Granulated Sugar ⅓ cup
- 75 g Brown Sugar ⅓ cup
- 1/2 tsp Vanilla Extract
- A pinch of Salt
- 70 g All-purpose flour ¼ cup
- 2 Eggs room temperature
Cream Cheese Layer
- 226 g Cream Cheese full-fat 1 cup
- 1 egg
- 70 g Sugar ⅓ cup
- 1/4 tsp Vanilla Extract
Topping
- generous sprinkle Chocolate Chips
Instructions
Brownie Batter
- In a double boiler, butter, cocoa powder, granulated sugar, and brown sugar together until fully blended.
- Remove from heat, let cool slightly, then stir in 1/2 tsp vanilla extract, a pinch of salt, and 2 eggs. Whisk until smooth.
- Sift in all-purpose flour. Fold in with a spatula. Do not over-mix.
Cheesecake Mixture
- In a separate bowl, beat cream cheese, sugar, and egg until creamy. Scrape the bowl occasionally to ensure it’s smooth.
Layer and Swirl
- Line an 8×8-inch baking pan with parchment paper, leaving some overhang to make removing the brownies easier.
- Spread the brownie batter evenly in the pan. Drop dollops of the cheesecake mixture on top and use a butter knife to gently swirl for a marbled effect.
- Generously sprinkle chocolate chips over the top.
Bake and Cool
- Preheat the oven to 180°C (350°F).
- Bake for 30 minutes, then cool the brownies in the pan.
- Once cool, lift the brownies out, slice, and serve!