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Cheesecake Brownies

The best cheesecake brownies you’ll ever make! With a thick layer of mascarpone cheesecake baked atop a rich dark chocolate brownie base, these are guaranteed to be a hit.

Stack of 3 cheesecake brownies on white plate

I love nutty brownies and small batch brownies, but when I want brownies and cheesecake together, these cheesecake brownies are my go-to. The mascarpone makes them just a bit different than the usual recipe. While the brownie layer is delicious on its own, topping it off with that rich mascarpone cheesecake layer is very nearly perfect!

Why You’ll Love This Cheesecake Brownie Recipe

  • Maximum cheesecake in every bite. These brownies don’t have swirls of cheesecake, the whole top is cheesecake! There’s almost an equal amount of cheesecake and brownies, making these the perfect dessert for those who can’t choose.
  • Easy to make. Skipping the swirl makes these brownies even easier to make, plus most of the ingredients here are pantry staples.
  • Rich and indulgent. With bittersweet chocolate, mascarpone, butter, and 5 eggs, these cheesecake brownies are supremely decadent. This is a brownie you’ll relish as a dessert, not munch on mindlessly as a snack!
Overhead view of ingredients for cheesecake brownies

What You’ll Need

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

What Is Mascarpone Cheese?

Mascarpone cheese is a soft Italian cheese that’s very similar to American cream cheese, but not quite the same. Mascarpone is made with whole cream, while cream cheese is made with milk. It’s sweeter and less tangy than cream cheese.

How to Make Cheesecake Brownies 

  • Prepare. Preheat your oven to 350°F. Grease a 9″ x 13″ x 2″ baking pan, then line it with parchment paper.
  • Mix the dry ingredients. Whisk together the flour, baking powder, and salt in a mixing bowl.
  • Combine the chocolate and butter. Melt the chocolate and butter in a barely simmering double boiler or in the microwave at half-power in 30-second increments. Cool slightly.
  • Mix the wet ingredients. Use the whisk attachment of an electric mixer to beat 3 eggs and 1 cup sugar on high speed for about 5 minutes, or until the mixture is thick and fluffy. Reduce the speed to low, then mix in the chocolate mixture and 1 teaspoon of vanilla.
  • Finish the brownie batter. Stir the flour mixture into the wet ingredients. Spread into the prepared pan.
  • Make the cheesecake topping. Use an electric mixer on medium speed to beat the mascarpone cheese with 2 eggs, the egg yolks, the remaining sugar, and 1/2 teaspoon vanilla. Mix until smooth.
  • Bake. Spread the mascarpone mixture over the brownie batter, then bake the brownies for about 35 minutes, or until the top is golden and set.
  • Cool and serve. Set the pan on a wire rack and let the cheesecake brownies cool completely before cutting into bars and serving.
Overhead view of cut cheesecake brownies

Tips for Success

  • Spoon and sweep the flour. If you scoop the flour with a measuring cup, you’re likely to use more than you actually need. Learn more: How to Measure Flour.
  • Use a high-quality chocolate. A good chocolate is important here! If it wouldn’t taste good to eat on its own, it’s not going to be good in your cheesecake brownies either.
  • Let the mascarpone come to room temperature. Room temperature mascarpone (or cream cheese, if that’s what you’re using) will mix more smoothly and won’t get stuck on the beaters.
  • Use a light touch when adding the cheesecake layer. Don’t dump the mascarpone mixture in the pan. Gently pour it evenly over the brownie layer so the two layers don’t mix together.
  • Make sure you know the basics. Read over my Baking Tips for Beginners and Tips for Baking Brownies from Scratch.
Overhead view of cheesecake brownies on parchment paper, with 2 brownies on their side to show layers


  • Swirl it. If you’d like, you can take a butter knife and swirl the two layers together. 
  • Make it extra chocolatey. Add mini chocolate chips to the cheesecake layer for a little more decadence in these cheesecake brownies.
  • Try peppermint cheesecake brownies. If you’re making these brownies for the holidays, add a few drops of peppermint extract to the cheesecake topping. (Be conservative, though—it’s quite strong!)

How to Store

Refrigerate these cheesecake brownies in an airtight container for up to 5 days. You can let them sit at room temperature for a few minutes before serving.

Can I Freeze This Recipe?

Freeze these cheesecake brownies for up to 3 months in an airtight container or freezer bag. Let them thaw in the refrigerator before serving.

2 cheesecake brownies stacked on parchment paper, one with bite taken out

More Brownie Recipes

Cheesecake Brownies

Yield 10-12 brownies
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

This easy brownie recipe has the perfect balance between rich brownies and creamy cheesecake topping.

3 stacked cheesecake brownies on parchment lined cutting board


  • 1/4 cup (57g) unsalted butter
  • 3/4 cup (90g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces (170g) bittersweet chocolate, chopped
  • 5 large eggs, divided
  • 2 large egg yolks
  • 1 & 1/3 cups granulated sugar, divided into 1 cup (200g) and 1/3 cup (67g)
  • 1 & 1/2 teaspoons vanilla extract, divided
  • 1 pound (454g) mascarpone cheese (or cream cheese), at room temperature


  1. Preheat oven to 350°f. Grease a 9″ x 13″ x 2" baking pan and line with parchment paper.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Melt the chocolate and butter together in the top of a barely simmering double boiler or in the microwave at half-power in 30-second increments. Remove from heat and allow to cool slightly.
  4. Using the whisk attachment of an electric mixer, beat 3 eggs and 1 cup sugar on high speed for about 5 minutes, or until thick and fluffy. Reduce the mixer's speed to low, and add the chocolate mixture and 1 teaspoon vanilla, mixing well.
  5. Add the flour mixture, stirring until just combined.
  6. Spread the mixture evenly in the prepared pan and set aside.
  7. Using an electric mixer on medium speed, beat mascarpone cheese, 2 eggs, the egg yolks, the remaining 1/3 cup sugar, and 1/2 teaspoon vanilla. Mix until smooth, and then pour over the chocolate mixture.
  8. Bake the brownies about 35 minutes, or until the top is golden and set.
  9. Completely cool the brownies in the pan on a wire rack before cutting into bars.


Recipe adapted from Martha Stewart.

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    46 Comments on “Cheesecake Brownies”

  1. Yum! Two of my favorite things rolled into one.. cheesecake and brownies!

    They look really moist and fudgy! Yum. I’m definitely printing this recipe out… but I think I’ll try it with the cream cheese.

  2. They look good enough to eat! I love cheesecake and chocolate!

  3. if they offered something like this at my local mall, i’d never leave. perfection.

  4. These look yummy! Not too many things make chcolate better but cream cheese comes close! Should you ever need a taster please remember me!! 🙂

  5. So, do you ship? I sure could use some chocolate right about now. 🙂

  6. These do look so good and better yet it has chocolate and cream cheese in it.YUM!

  7. This is the kind of square that would have caught my attention in a flash too. The only problem is that when you eat it, it’s gone and then you want more.

  8. Every time your blog pops up in my Google Reader, I get homesick. Your photos are hunger pang inducing and the recipes are right there with them!

  9. Brownies and cheesecake…mmm…

  10. Amy, let me know how the cream cheese version works.

    gingela5, so do I!

    grace, me and you both. 😉

    Cindy, you’re on the list! 🙂

    Elle, I wish I could send you some of these. Yum!

    Thanks, Nicole!

    giz, luckily it makes a great big pan full. 😉

    Thanks, Kat! How very sweet!

    Kevin, that “mmm” sums it all up. That could have been my entire post. 🙂

  11. Those look like Heaven in a pan…

  12. Way better than the “mall cookie!” This would be your grown-up, sophisticated brownie. Thanks for making these for us!!

  13. Too bad you didn’t work yesterday, those look WONDERFUL! I think I might just try to make some myself this weekend 🙂

  14. You’re my hero for baking in the summer. How can you bear turning on the oven in July? My flour and sugar containers collect dust from June to August and I can only be persuaded to bake if it’s a special occasion or birthday.

  15. Mascarpone must really put these over the top! They look absolutely wonderful!

  16. I’ve only once had a cheesecake brownie and loved it. I’ve never got around to making them although I really should! Perhaps a peanut butter cheesecake brownie…

    The mascarpone cheese gives it a very different look, almost like more of a custard on top. I would probably try it with cream cheese, I’ll let you know if I do!

  17. Save one..or two…for me!

  18. Whoaaa these look great! Maybe make them a little more Italian (because there’s mascarpone in them 🙂 and stir in a little bit of espresso into the brownie batter. I might try this if I make them….

  19. Oooh these look interesting! I’ve only ever made chocolate cheesecake brownies with cream-cheese before, so this certainly looks like something I’d try – is the top layer just cheese or is there somehting mixed in with it? The brownie layer underneath looks heavenly, I’m really craving a piece!!!

  20. Thanks, SarahHub

    Glad y’all liked them, Nan.

    Courtney, hope you like them!

    Constance, I am a big fan of air conditioning. That’s how things get baked in my house.

    Thanks, Helen!

    Nick, how did I know you’d want some peanut butter in these? 😉

    JEP, I’m sorry to say that they’re all gone!

    Patti, I’m not a huge coffee flavor fan but I think you’re on to something. Let me know how that works if you try it.

    Emily, click the recipe link. There’s sugar, eggs, and vanilla mixed with the mascarpone. Yum!

  21. I will always go for the cheesecake brownies when given a choice. It’s like the best of both worlds, isn’t it? Fudgy brownie plus cheesecake–you can’t go wrong!

  22. I love cheesecake brownies – this sounds like a perfect recipe!

  23. kimberleyblue, you should give them a try!

    Sara, I couldn’t have said it better myself. So very good.

  24. Martha rocks! These brownies look amazing.

  25. I’m a fan of cheesecake layers on top of anything. Yet another brownie recipe I must try!

  26. Dragon, Martha does indeed rock! 😉

    RecipeGirl, let me know what you think if you try them.

  27. these look yummy. I m a chocoholic so anything with chocolate is great 🙂 great photos too.

  28. Ohhhhhhhhhhhh….

    *nothing else to say*

  29. Thanks, snooky doodle!

    Indigo, I get your message! 😉

  30. YUM! These look great! I tend to get bored with brownies, but this is a great way to make them exciting!

  31. Brownies are always good.
    This recepie makes them move up a few notches

  32. Those look scrumptious! I’d make some, but boy, would I be in so much trouble. I think I’ll wait till September, and then make them and bring them in to school first thing in the morning so the other teachers can pack it on too!

    You’re photos are so beautiful, by the way.

  33. Oh my goodness. I’m salivating just looking at these pics! I especially love how the mascarpone turned a little golden on top…beautiful!

    thanks for a great post, as usual!

  34. Haley, I tend to gravitate toward dressed-up brownies. These definitely qualify.

    papouz12, I agree.

    Thanks, Meryl! These are certainly good for sharing.

    Thanks, City Sage! That browning is inevitable, I suppose, but it adds some character. 😉

  35. oh my! This recipe combines the two most delicious things on earth! Looks amazing….so hungry…..

  36. Thanks, caked crusader!

  37. Looks great, great combination .Mascarpone is a wonderful cheese for baking and also savory dishes, but I prefer in desserts. ha..never mind is my sweet tooth talking

  38. Sylvia, I think all my teeth have turned into sweet ones. 😉

  39. Uh oh… When I saw these puppies I knew I was in trouble… now having read your recipe and printed it off, I cannot escape making them! wow


  40. Sam, let me know how you like them!

  41. I just stumbled upon your site. My hips dislike you greatly. But my eyes and soon to be my belly are in love with you!
    My very first job was at THAT cookie store in the mall! Those were good days! (17 or so years ago). The cheesecake brownie- YUMMIE!

  42. oh wow that looks so good… the diet wants to go down the toilet!!!

  43. How do you try a recipe if there aren’t any listed? Thanks.

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