Cheesecake Brownies

when brownies meet cheesecake...

Cheesecake Brownies
Cheesecake Brownies

One of my girls loves cheesecake, and I have a recipe for an amazing brownie bottom cheesecake. But, that's another recipe for another day. Today, we're going for fast, easy, and delicious. This recipe is perfect for when you want cheesecake, but have limited time.

Ingredients for Brownies

18 ounce box brownie mix
6 Tablespoons melted butter
1/4 cup buttermilk
2 teaspoons vanilla extract
1 large egg
3/4 cup mini chocolate chips

Ingredients for Cheesecake Filling

8 ounce package cream cheese , softened
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract


Preheat the oven to 325°F. Line a 10x6 or 8x8 brownie pan with foil or spray with nonstick cooking spray. Set aside.

In a large bowl, add the brownie mix, butter, buttermilk, vanilla, egg, and ½ cup chocolate chips. Stir until smooth. Add a Tablespoon or two more of buttermilk if needed to thin the batter.

In a medium bowl, add the cream cheese, sugar, egg and vanilla. Mix with an electric mixer until smooth and creamy. Refrigerate for 10 minutes if it gets too thin.

Place half of the brownie batter in the pan. Then, spread the cream cheese mixture evenly on top. Add the remaining brownie batter on top of the cream cheese filling. Swirl with a knife to create a marble effect. Top with
The remaining ¼ cup of chocolate chips.

Bake cheesecake brownies for 35-45 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool for at least 30 minutes before cutting.


I have a square muffin pan. It makes the perfect batch of 12 mini cheesecake brownies.

Recipe credit:

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