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Cheesecake Brownies have equal layers of fudgy brownie and creamy cheesecake. So delicious!

Cheesecake Brownies have delicious layers of fudgy brownie and creamy cheesecake. Add some fresh berries, and you’ve got one epic springtime dessert.

This post is sponsored by Challenge Dairy. Thank you for supporting the brands that make My Baking Addiction possible.

It’s no secret I love cheesecake. It’s our family go-to dessert for just about every occasion, from birthdays to Tuesdays. We are 100% of the time a cheesecake-loving family.

I’ve combined it with cookie dough for these Cookie Dough Cheesecake Bars, and even pretzels for this Salted Caramel Cheesecake, and now brownies!

Cheesecake Brownies are super easy. These are the ingredients you need to make them happen!

The original version of this recipe from Challenge Dairy had just a slim layer of cheesecake coupled with a thick layer of brownies, but friends, that’s not going to cut it around here. So we’ve got a thinner layer of deeply delicious fudgy brownies, and extra creamy and tart cheesecake goodness. I’ve topped the whole shebang with whipped cream and gorgeous springtime strawberries that have been tossed in a bit of sugar to make them extra sweet.

There’s so much to love about this recipe. The brownie base is my favorite kind of brownie – fudgy and dense, with just the right amount of crusty edges that make you go for a corner piece every time.

And the cheesecake layer couldn’t be simpler. Only four ingredients needed to make the most luscious layer added to a brownie I’ve ever had. Delicious cream cheese, sugar, vanilla and eggs are all you need to make a delectable layer of cheesecake to top those equally delectable brownies.

Cheesecake Brownies have two delicious layers. They're easy to make and devour! Top them with fresh berries and whipped cream to make them even more amazing.

I made these Cheesecake Brownies using Challenge Dairy butter and cream cheese. I love working with their products! Challenge butter is made the old fashioned way, from the freshest milk and cream from happy cows at local dairies. They’re the only dairy product company that controls the whole process from milking the cows, to transporting milk, to making the butter, to packaging.

After I made these the first time, I started thinking that really, what needs to happen, is Strawberry Cheesecake Brownies. I’ll be using Challenge’s Cream Cheese for that too, because Challenge prides itself on its fresh products and continues that tradition by only using real ingredients in its products like real, naturally sweet strawberries in its strawberry cream cheese. I just love that and think strawberry cream cheese will take this recipe to the next level!

Cheesecake Brownies have two delicious layers - fudgy brownies and creamy cheesecake it's a match made in heaven!
Since we’re talking strawberries, let’s talk springtime berries in general. We just love them around here – going through entire packages of berries in a day is no strange happening in this house. You can use any berries you want, going for a mix or just one kind, like I did here.

Spoon the berries onto the cheesecake layer or whipped cream, if you’re feeling extra fancy. The only thing left to do is DEVOUR. And devour you will, trust me. This is one dessert that’s straight up perfect for birthday parties, spring picnics, potlucks, and church suppers. I can guarantee pretty much everyone will be raving about what a wonderful baker you are. Boom.

For more delicious recipes using Challenge Dairy, be sure to check out these No-Bake Strawberry Lemonade Cheesecakes and this lovely Peach Crisp.

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Cheesecake Brownies

By: Jamie
4.42 from 24 ratings
Prep: 20 minutes
Cook: 1 hour 7 minutes
Total: 1 hour 27 minutes
Servings: 12 servings
Cheesecake Brownies have delicious layers of fudgy brownie and creamy cheesecake. Add some fresh berries, and you’ve got one epic springtime dessert.


For the Brownie Base:

  • 6 tablespoons Challenge Unsalted Butter room temperature
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup all-purpose flour
  • ¼ cup + 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt

For the Cheesecake Layer:

  • 3 8-ounce packages Challenge Cream Cheese, room temperature
  • ¾ cup granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract


For the Brownie Base:

  • Preheat oven to 350°F. Spray an 9x9-inch baking pan with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream butter and sugars until light and fluffy, about 2 minutes.
  • Beat in eggs and vanilla and mix until combined.
  • In a medium bowl, whisk together the flour, cocoa, and salt. Fold dry ingredients into creamed mixture by hand and mix until well blended.
  • Spread mixture into prepared pan. Bake 15 to 17 minutes or until the center of the brownies are mostly set. Allow brownies to cool on a cooling rack while preparing the cheesecake layer.

For the Cheesecake Layer:

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, beat the cream cheese and sugar until combined. Beat in eggs and vanilla and mix until fully incorporated.
  • Pour cheesecake batter evenly over the brownie base.
  • Bake in preheated oven for 45-50 minutes or until the cheesecake is almost set. They edges should appear to be completely set, but the center should have a slight jiggle to it.
  • Cool to room temperature then refrigerate for 4-5 hours. Cut into bars and serve with fresh berries.


Serving: 1bar, Calories: 240kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Cheesecake Brownies are everything you love about cheesecake, but with a fudgy brownie bottom. Serve them with fresh berries for a truly beautiful and delicious dessert.

4.42 from 24 votes (24 ratings without comment)

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  1. Nicole Farone says:

    Looks real good and seems easy to make to so hopefully they will taste just as good as grandma use to make

    1. Jamie says:

      Thanks so much for stopping by, Nicole! I appreciate you taking the time to comment. Happy Baking!

  2. Maheen Ahmed says:

    Thank so much for sharing this recipe. Quick question though. Can I make these with 2 8oz packs of cream cheese and bake for 30-35 mins or so?

    1. Jamie says:

      Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how they turned out. Thanks so much for stopping by.

  3. Mihirkiran says:


    1. Jamie says:

      Thanks so much!

  4. Courtney says:

    Are these best served same-day or the next day? Thanks!

    1. Jamie says:

      Hello! I personally prefer them served chilled the following day. However, they can be served the same day as long as they have enough time to chill. I hope this helps!
      Happy Baking!

  5. Becky says:

    These are amazing! I made them for my cake hating son’s birthday. I don’t have a 9×9 pan so I used my springform like someone else suggested. This made a great presentation for the birthday with some whipped cream and raspberries to top it off. The brownie layer is dense and rich so the creamy cheesecake compliments it well. A definite keeper!

    1. Jamie says:

      So happy to hear you enjoyed the recipe Becky! Thanks for stopping back to leave your feedback! Happy baking!