Cheesecake Brownies Recipe

If you’ve ever found yourself torn between a rich, fudgy brownie and a creamy slice of cheesecake, here’s the perfect solution—cheesecake brownies. This indulgent dessert combines the best of both worlds into one luscious bite. Even better? This recipe is fully customizable for non-dairy and plant-based diets. Whether you’re baking for yourself, family, or friends, this cheesecake brownies recipe will have everyone asking for seconds.

Let’s dive into this delicious creation, broken down step-by-step so you can enjoy the process just as much as the outcome.

What Makes Cheesecake Brownies So Special?

Cheesecake brownies are exactly what they sound like—a layered dessert with a base of gooey chocolate brownie topped with a creamy cheesecake swirl. The textures are incredibly satisfying, with the dense brownie pairing beautifully with the smooth tang of cheesecake. The contrast in flavor and consistency makes each bite unforgettable.

This recipe features a non-dairy twist that doesn’t compromise on taste. Whether you’re vegan or lactose-intolerant, these brownies are designed to cater to your needs without sacrificing any of the deliciousness.

Ingredients You’ll Need

Let’s start by gathering everything you need. This recipe is divided into two main parts: the cheesecake layer and the brownie base.

Cheesecake Layer Ingredients

• 226g (8 oz) Cream Cheese, soft (non-dairy cream cheese works perfectly)

• 90g (1/3 cup) Plain vegan yogurt or vegan sour cream

• 30ml (2 tablespoons) Whipping cream (non-dairy, unsweetened)

• 50g (1/4 cup) Granulated sugar

• 8g (1 tablespoon) Cornstarch

• 8g (1 tablespoon) All-purpose flour

• 2 tsp Vanilla extract

Brownie Base Ingredients

• 120g (3/4 cup) Dark chocolate

• 80g (1/3 cup) Butter (non-dairy or any butter of choice)

• 100g (1/2 cup) Cane sugar or castor sugar

• 80g (1/3 cup) Light brown sugar

• 120ml (1/2 cup) Milk (room temperature, unsweetened almond milk or any plain milk)

• 40g (1/8 cup) Plain yogurt (unsweetened almond yogurt recommended)

• 150g (1¼ cup) All-purpose flour

• 30g (1/4 cup) Cocoa powder

• 10g (1 tablespoon) Cornstarch

• 1/4 tsp Salt

Step-by-Step Method

Step 1: Prepare the Cheesecake Layer

In a mixing bowl, combine the softened cream cheese and yogurt. Stir until the mixture becomes smooth and creamy. This step is key to achieving that silky cheesecake texture.

Add in the whipping cream, granulated sugar, vanilla extract, cornstarch, and all-purpose flour. Use an electric whisk to blend everything together until you have a lump-free, smooth consistency. Set this mixture aside while you prepare the brownie batter.

Step 2: Preheat the Oven and Prepare the Pan

Preheat your oven to 330°F (165°C). Lightly grease an 8×8-inch square baking tin with oil and line it with parchment paper, allowing a bit of overhang. This overhang will help you lift the brownies out easily once they’ve cooled.

Step 3: Melt the Chocolate and Butter

Place your dark chocolate and butter in a heatproof bowl. You can melt this mixture over a double boiler or in the microwave in 20-second bursts, stirring between each interval. Once smooth, set aside to cool slightly.

Step 4: Mix the Wet Ingredients

In a separate bowl, combine the cane sugar, light brown sugar, milk, and yogurt. Stir well until the sugars dissolve. This step ensures that your brownie will have that signature shiny crust and fudgy interior.

Add the melted chocolate mixture to the wet ingredients and whisk until fully combined. The batter should look smooth and glossy.

Step 5: Add the Dry Ingredients

Sift in the all-purpose flour, cocoa powder, cornstarch, and salt. Mix gently with a whisk or spatula until the ingredients are just combined. Be careful not to overmix—doing so could make your brownies cakey rather than fudgy.

Step 6: Assemble the Layers

Pour about a 1/4-inch thick layer of brownie batter into your prepared baking tin. Now add dollops of the cheesecake batter over this base layer. Use a spoon to create random patterns, leaving space between each scoop.

Pour the remaining brownie batter over and around the cheesecake dollops, filling in the gaps. Use a skewer or knife to gently swirl the batters together. This not only creates a beautiful marbled effect but also ensures each bite is packed with both flavors.

Step 7: Bake to Perfection

Place the baking tin in the preheated oven and bake for about 30 minutes. The top should look set, the edges slightly puffed, and the center just firm enough.

Remove the brownies from the oven and let them cool completely in the pan. For best results, refrigerate the brownies for a few hours or overnight before cutting. This gives the cheesecake layer time to set properly and makes slicing much easier.

Pro Tips for Perfect Cheesecake Brownies

• Use room-temperature ingredients: Cold ingredients can result in lumpy batter, especially in the cheesecake layer.

• Don’t overbake: It’s okay if the center is slightly soft. The brownies will firm up as they cool.

• Refrigerate before slicing: Letting the brownies chill will help the flavors meld and make them easier to cut.

• Customize the flavor: Add a touch of espresso powder to the brownie batter for an extra depth of flavor, or swirl in some fruit puree with the cheesecake layer for a fruity twist.

Serving and Storing Suggestions

Cheesecake brownies are best enjoyed chilled. Store them in an airtight container in the refrigerator for up to 5 days. You can also freeze individual squares for up to a month—just wrap them in cling film and place in a freezer-safe bag.

To serve, let them sit at room temperature for 5–10 minutes to bring out their rich flavor and texture.

Final Thoughts

This cheesecake brownies recipe is pure indulgence, combining the dense chocolate satisfaction of a brownie with the creamy, dreamy allure of cheesecake. It’s a crowd-pleaser that works for gatherings, celebrations, or cozy nights in.

The best part? This version proves that non-dairy alternatives can be just as delicious as their traditional counterparts. Whether you’re vegan, dairy-free, or just in the mood for something extraordinary, these cheesecake brownies are a must-try. Happy baking!

Also Try Castella Cake Recipe

Cheesecake Brownies Recipe

Rich, fudgy cheesecake brownies made with vegan ingredients. Easy, dairy-free recipe that blends creamy cheesecake with brownie bliss.

Type: Dessert

Cuisine: American (with a vegan twist)

Keywords: cheesecake brownies, vegan brownies, dairy-free dessert, brownie cheesecake bars, non-dairy cheesecake

Recipe Yield: 16 squares (in an 8x8 inch pan)

Calories: Approximately 180–220 per square (varies by ingredients used)

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes (plus cooling time)

Recipe Ingredients:

• 226g (8 oz) cream cheese (non-dairy used here)
• 90g (1/3 cup) plain vegan yogurt or vegan sour cream
• 30ml (2 tablespoons) non-dairy unsweetened whipping cream
• 50g (1/4 cup) granulated sugar
• 8g (1 tablespoon) cornstarch
• 8g (1 tablespoon) all-purpose flour
• 2 tsp vanilla extract
• 120g (3/4 cup) dark chocolate
• 80g (1/3 cup) butter (non-dairy or any preferred type)
• 100g (1/2 cup) cane or caster sugar
• 80g (1/3 cup) light brown sugar
• 120ml (1/2 cup) milk (unsweetened almond milk or any milk of choice)
• 40g (1/8 cup) plain yogurt (non-dairy almond yogurt used here)
• 150g (1¼ cups) all-purpose flour
• 30g (1/4 cup) cocoa powder
• 10g (1 tablespoon) cornstarch
• 1/4 tsp salt

Recipe Instructions:

Prepare the Cheesecake Layer:

In a mixing bowl, combine the softened cream cheese and yogurt. Stir until the mixture becomes smooth and creamy. This step is key to achieving that silky cheesecake texture. Add in the whipping cream, granulated sugar, vanilla extract, cornstarch, and all-purpose flour. Use an electric whisk to blend everything together until you have a lump-free, smooth consistency. Set this mixture aside while you prepare the brownie batter.

Preheat the Oven and Prepare the Pan:

Preheat your oven to 330°F (165°C). Lightly grease an 8x8-inch square baking tin with oil and line it with parchment paper, allowing a bit of overhang. This overhang will help you lift the brownies out easily once they’ve cooled.

Melt the Chocolate and Butter:

Place your dark chocolate and butter in a heatproof bowl. You can melt this mixture over a double boiler or in the microwave in 20-second bursts, stirring between each interval. Once smooth, set aside to cool slightly.

Mix the Wet Ingredients:

In a separate bowl, combine the cane sugar, light brown sugar, milk, and yogurt. Stir well until the sugars dissolve. This step ensures that your brownie will have that signature shiny crust and fudgy interior. Add the melted chocolate mixture to the wet ingredients and whisk until fully combined. The batter should look smooth and glossy.

Add the Dry Ingredients:

Sift in the all-purpose flour, cocoa powder, cornstarch, and salt. Mix gently with a whisk or spatula until the ingredients are just combined. Be careful not to overmix—doing so could make your brownies cakey rather than fudgy.

Assemble the Layers:

Pour about a 1/4-inch thick layer of brownie batter into your prepared baking tin. Now add dollops of the cheesecake batter over this base layer. Use a spoon to create random patterns, leaving space between each scoop. Pour the remaining brownie batter over and around the cheesecake dollops, filling in the gaps. Use a skewer or knife to gently swirl the batters together. This not only creates a beautiful marbled effect but also ensures each bite is packed with both flavors.

Bake to Perfection:

Place the baking tin in the preheated oven and bake for about 30 minutes. The top should look set, the edges slightly puffed, and the center just firm enough. Remove the brownies from the oven and let them cool completely in the pan. For best results, refrigerate the brownies for a few hours or overnight before cutting. This gives the cheesecake layer time to set properly and makes slicing much easier.