Chocolate Chip Cheesecake Brownies

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DECEMBER 1! It's here. The start of a month where calories don't count and cookie swaps are acceptable every day of the week! I figured we should kick things off with a bang and have some Chocolate Chip Cheesecake Brownies. These are an easy and equally indulgent version of my cheesecake cookie bars that we all love and know and so perfect for the holidays!!

Chocolate Chip Cheesecake Brownies from (@whatsgabycookin)


First - a few announcements! I'm hosting actual REAL LIFE cookie swaps on the 7th in Seattle and the 12th in New York City!! Stay tuned for Seattle details but the NYC deets are in the link! There will be cookies and champagne and it's gonna be awesome! Come hang, eat some food, bring some cookies if you feel up for it, and let's do this! Okay - not to these Chocolate Chip Cheesecake Brownies.

Chocolate Chip Cheesecake Brownies from (@whatsgabycookin)

I used to make cheesecake brownies all the time in college - but for some reason I haven't made them as obsessively recently. Never fear, this is no longer the issue! What I love most about cheesecake brownies is that the swirled cheesecake layer perfectly evens out the rich decadent brownies on the bottom making it a perfectly balanced bite. Add a few sprinkles of chocolate chips  and your friends will be begging you to make more!

Chocolate Chip Cheesecake Brownies from (@whatsgabycookin)

Chocolate Chip Cheesecake Brownies

Author: Gaby Dalkin
4.8 from 11 votes
These layered brownies will have your friends begging for more.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16 brownies


  • 4 ounces unsalted butter 8 tablespoons
  • 3 ounces bittersweet chocolate chopped
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • cup all purpose flour
  • 8 ounces cream cheese at room temperature
  • cup white sugar
  • 1 large egg yolk
  • ½ teaspoon pure vanilla extract
  • ½ cup semi-sweet chocolate chips


  • Preheat oven to 350 degrees. Line a 9x9 baking pan with parchment paper and then spray with baking spray. Set aside.

For the Brownies:

  • Melt the butter and chocolate in a small saucepan over medium low heat, constantly stirring until completely melted. Remove from the heat and whisk in the sugar, eggs and vanilla. Add the flour and carefully combine. Transfer to the parchment lined baking pan and set aside.

For the Cheesecake:

  • In a food processor, combine the cream cheese, sugar, egg yolk, and vanilla and whip together until there are no lumps.
  • Using a spoon, drop pieces of the cheesecake batter on top of the brownie batter. Then using a knife, swirl the two batters together until you have a marbled effect.
  • Sprinkle with the chocolate chips.
  • Transfer baking dish to the oven and bake for 30-33 minutes.
  • Once baked, remove from oven and let cool for at least 2 hours. (Refrigerate to speed this process up if needed.)


Line your pan with parchment, leaving an overhang. This will help you pull the entire pan out for easy slicing. Make sure to chill completely first!

Nutrition Information

Calories: 259kcal | Carbohydrates: 27g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 55mg | Potassium: 98mg | Fiber: 1g | Sugar: 21g | Vitamin A: 419IU | Calcium: 28mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. So so good! Doubled the recipe and used a 9x13 pan. Because more is more!
    Rich and decadent. The tangy cheesecake layer def balances the fudgy brownie. Cooling down and refrigerating does really help you make clean cuts. Would make again.

    1. the weight of that will be much lighter - I'd go for the regular stuff if you can get your hands on it!

    1. you could do the knife test to make sure the brownie batter is done - but really what you're looking for is for it to NOT be super jiggly. A little jiggly is ok, because it will continue to cook for a few minutes once you take it out of the oven.

  2. 5 stars
    These were AMAZING. I'm addicted. I made one small changed and added a 1/4 teaspoon of salt to the brownie mix part

  3. Hi Gaby! Bittersweet chocolate isn't as common in local Ontario grocery stores. If I use Unsweetened would that mean I just need to add more sugar to the recipe and if so, what's a good guesstimate? Thanks 🙂

  4. Made these last night for a dinner party and they were amazinggggg. And pretty darn easy to make as well. Definitely a keeper!

  5. Hi Gabby! My mom used to make something similar, but as individual cupcakes/muffins. I’m wondering if I cook your recipe in that type of pan, would it change the baking time?

    1. yes it would totally change the baking time! So if you make it in the muffin tin, keep your eyes on it since it won't need to bake for so long

  6. Hi Gaby - I don't have a food processor. I have a Kitchenaid stand mixer with a whisk attachment. Will that work for the cheesecake part of this recipe?

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