These Cheesecake Brownies have a gooey chocolate brownie base that’s finished off with a marbled creamy cheesecake topping. They are easy to put together in under an hour, and the unique combination of two classic dessert flavors is always a hit!
The BEST Cheesecake Brownies
Anyone who knows me knows how much I love cheesecake. But, I’m a chocolate gal, which means I’m totally a sucker for brownies. This is why these Cheesecake Brownies are pretty much a dream come true for me as far as desserts go.
Creamy cheesecake and gooey brownies are combined to make these delicious Cheesecake Brownies, and they are simply irresistible.
To start, the brownie base is baked, then topped off by the easy cheesecake layer. Finally, more brownie batter is added on top to create a beautiful marbled cheesecake brownie finish!
Why We Love This Recipe
- Great way to change up a boring brownie recipe
- Quick and easy to prepare
- Use of box brownie mix means fast preparation
- Chewy brownie recipe
- Delicious combination of cheesecake and brownie flavors
- Perfect for a bake sale or cookie exchange
- Great dessert for gatherings or potlucks
- Easy ingredients list includes many pantry staples
- Can be stored in the freezer for a couple months
Ingredients/Shopping List
- 1 box brownie box mix (+ ingredients on the box)
- 1 package cream cheese softened
- ½ cup vanilla Greek yogurt
- ⅓ cup granulated white sugar
- 1 egg
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
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How to Make Cheesecake Brownies
The use of a box brownie mix, makes the prep of these brownies so easy. Cheesecake Brownies will come together quickly. They typically take about 15 minutes total to prep and just about 30 minutes to bake.
- Prepare brownie batter, following the instructions (and ingredients) on the box.
- Set aside ½ of the brownie batter, and pour the rest into your baking sheet.
- Bake for 28-33 minutes.
PRO-TIP: A tester should have a couple of crumbs attached to it, but you shouldn’t see raw batter. - Beat cream cheese until smooth.
- Add in Greek yogurt, sugars, egg vanilla and salt.
- Pour cream cheese mixture over cooked brownies.
PRO-TIP: Be sure to create an even layer. You do not need to wait for the brownies to cool. - Drop dollops of remaining brownie batter throughout the baking dish.
- Use a knife to create swirls with batter.
- Bake for 25-30 minutes.
PRO-TIP: Bake until the cream cheese layer is set and no longer loose and jiggly (a little wobble is okay).
Variations / Options / Add-ins
- BROWNIE BOX MIX: Choose your favorite brownie mix, but remember you will also need the ingredients for the box mix. I used water, eggs, and vegetable oil for mine.
- VANILLA GREEK YOGURT: You can also use plain Greek yogurt as a healthier option, but it’s not as flavorful.
- GRANULATED SUGAR: Switch this out for brown sugar if you want, though the color of the cream cheese will turn out slightly darker.
Frequently Asked Questions
Unlike normal brownies, cheesecake brownies should be stored in the refrigerator for around a week because of the cream cheese. Just make sure they are stored in an airtight container for the best results. You can also individually wrap these and freeze them for a couple of months. When ready to eat, let the brownies warm up at room temperature until ready to eat.
For the best texture and to ensure success every time and not overcook the cheesecake layer, the brownies need to be baked first until they are cooked through before adding the cream cheese layer. If you would like to use a 9×13 inch pan, you do not have to pre-bake the brownie base, but you will have a thinner brownie.
Brownies don’t bake well when there is a lot of stuff on top of or in it. So these brownies need to be done in a large pan so that they are thin. If you use the size suggested on the brownie box, you will likely end up with raw batter. Also, dropping dollops on top to make swirls can be tricky to do, so if something goes wrong, don’t despair. They don’t have to look perfect to still be delicious!
More Delicious Brownie Recipes
Peanut Butter Cup Brownies | Brookies (Brownie and Chocolate Chip Cookie Bars) | Salted Caramel Brownies | S’mOreos – S’mores Brownie with Oreos! | The Best Brownie Batter Dip | Peanut Butter Swirl Brownies | Coconut Brownies | Slutty Brownies | Cookie Dough Brownies | How to Make Better Boxed Brownie
Cheesecake Brownies
Ingredients
- 1 18-ounce Box brownie mix + ingredients on the box
- 1 8-ounce package cream cheese softened
- ½ cup vanilla Greek yogurt
- ⅓ cup granulated white sugar
- 1 egg
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350 degrees F. Prep an 8×8 inch baking dish by spraying it with cooking spray or lining it with parchment paper.
- Prepare brownie batter following instructions from the box mix.
- Measure ½ cup of brownie batter and set it aside. Pour the rest of the brownie batter into the prepared baking dish.
- Bake brownies in oven for 28-33 minutes or until just cooked. A tester should have a couple of crumbs attached to it, but you shouldn’t see raw batter.
- While the brownies are cooking, make the cream cheese layer. Use a mixer to beat the cream cheese until smooth.
- Slowly beat in the vanilla Greek yogurt, granulated, white sugar, egg, powdered sugar, vanilla extract, and salt until combined.
- Pour cream cheese mixture over cooked brownies in baking dish. Be sure to create an even layer. You do not need to wait for the brownies to cool.
- With remaining brownie batter, drop dollops of batter throughout the baking dish and then use a fork or knife to create swirls throughout.
- Bake in the oven for 25-30 minutes or until the cream cheese layer is set and no longer loose and jiggly (a little wobble is okay).
- Cool completely before cooking and servings.
I love them
The brownie portion is extra gooey and the cheesecake layer is soft like foam maybe. Not sure if I should bake longer but I put it back in to see if it gets more solid without burning/better. Cheesecake layer has a funny taste.
Hello I am just wondering what the Greek yogurt is for. I really don’t like it so I was wondering if I could substitute it or leave the yogurt completely out.
The greek yogurt is a really good tool in baking. Its acidity helps to activate the baking soda, which helps make the brownies fluffy and light. I don’t love to eat plain greek yogurt… in fact I hate it. You are using such a small amount for the recipe, you won’t taste it at all!
Can I use sour cresm in place if yogurt?
Do you have to use the yogurt
I haven’t made them this way without the yogurt – see comment below.
Could you use peppermint extract instead of vanilla? Would you decrease the amount if you switched to peppermint?
I mean, you can, just be careful because peppermint can be over powering. I would maybe mix the two?
Good recipi i like it