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Cookie Butter Cheesecake Brownies

Chocolate, cream cheese, and cookie butter come together to make these fantastic Cookie Butter Cheesecake Brownies!

overhead view of Cookie Butter Cheesecake Brownies on a white and brown speckled plate

I’m not sure how I had never combined three of my favorite things into a brownie, but we will go with the reliable “better late than never” sentiment. These soft, fudgy brownies are swirled with cookie butter cheesecake for a flavor-packed brownie that is nothing short of irresistible.

There’s not an overwhelming cookie butter flavor here, but there’s rather just enough to give you that little bit of spice alongside all that chocolate and cream cheese. The end result is a wonderfully rich brownie that feels decadent without hitting you over the head.

Cookie Butter Cheesecake Brownies stacked on a white and brown speckled plate

This is a fairly straightforward recipe, but I will make a couple of suggestions. As with any recipe where chocolate is the star, be sure to use a good quality chocolate for the best results. For melting chocolate, I prefer chocolate discs or a chopped chocolate bar versus chocolate chips. I find that I get an easier melting experience and a smooth mixture.

I also like to line the pan with a parchment paper “sling” for a couple of reasons. The obvious reason is to make it easy to remove the brownies from the pan. That lets you transfer the brownies to a cutting board so you can cut them more easily and save your pan from knife scratches. If you want more tips for baking brownies, be sure to see my Tips for Baking Brownies.

Cookie Butter Cheesecake Brownies served on a white and brown speckled plate

I’ll also offer a note about swirling. I’m the first to admit that getting a pretty swirl in baked goods often eludes me. But I find that using something very thin like a small offset spatula works well. Just dollop the cream cheese mixture over the top of the brownie batter and swirl just enough to get the two mixtures intertwined a bit. You can use whatever swirling motion you like. I often use small circular motions to start and then finish by making some straight lines with the spatula through the top.

If you are a brownie fan who also enjoys cheesecake and the spice of cookie butter, then I think you’re going to adore these Cookie Butter Cheesecake Brownies!

Find more brownie recipes in the Recipe Index.

More Cheesecake Brownie Recipes

Cookie Butter Cheesecake Brownies

Yield 16 2-inch brownies
Prep Time 25 minutes
Cook Time 45 minutes
Additional Time 4 hours
Total Time 5 hours 10 minutes

These soft, rich, spiced brownies feature an irresistible flavor combination!

overhead view of Cookie Butter Cheesecake Brownies on a white and brown speckled plate


For the brownies:

  • 4 ounces (113g) bittersweet chocolate (about 70% cacao) discs or bar (roughly chopped)
3/4 cup (170g) unsalted butter
1 & 1/4 cups (250g) granulated sugar
1/2 cup (50g) firmly packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (120g) all-purpose flour

For the cheesecake swirl:

  • 4 ounces (113g) cream cheese, at room temperature
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon vanilla extract
  • 1/2 large egg*
  • 3 tablespoons cookie butter**


To make the brownies:

  1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper so that the paper overhangs by about 2 inches on opposite sides. Spray the paper with nonstick baking spray.
  2. Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
  3. Combine the sugar, brown sugar, eggs, vanilla, and salt in a large bowl. Add the cooled chocolate, and mix until combined.
  4. Add the flour, and mix just until combined.
  5. Transfer the batter to the prepared pan, and spread evenly. Set aside.

To make the cheesecake swirl:

  1. Using an electric mixer on medium speed, beat the cream cheese, sugar, vanilla, and egg until thoroughly combined and smooth. Add the cookie butter and mix until combined.
  2. Drop the cheesecake mixture by small amounts over the top of the brownie batter. Use an offset spatula or thin knife to swirl into the brownie batter.
  3. Bake 40 to 45 minutes, or until a pick inserted into the center comes out clean.
  4. Cool the brownies completely in the pan on a wire rack. Then cover and refrigerate at least 4 hours before cutting into bars.
  5. To cut into bars, use the overhanging parchment paper to transfer the brownies to a cutting board. Use a sharp knife to cut into bars.


*Lightly beat the egg, and measure half of that volume to use in the recipe. That's usually about 1 & 1/2 tablespoons.

**Look for cookie butter alongside other spreads like peanut butter and Nutella.

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Cookie Butter Cheesecake Brownies

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    11 Comments on “Cookie Butter Cheesecake Brownies”

  1. Can I use dutch chocolate cocoa powder instead of the chocolate bar? If so, how much do I use?

    • Replacing Bittersweet Chocolate With Cocoa Powder
      To create a good substitute for bittersweet chocolate, add one tablespoon of cocoa powder, one tablespoon of sugar and two teaspoons of butter to your recipe for each ounce of bittersweet chocolate that you’re replacing

    • Hi, Elanie. You can substitute, but keep in mind that solid chocolate has other ingredients that you’ll need to take into account. For every ounce of dark chocolate, try substituting 3 tablespoons unsweetened cocoa powder, 1/2 tablespoon sugar, and 1/2 tablespoon butter or oil. You may need to tweak the sugar content to get it just right, depending on your usual dark chocolate preferences.

  2. Cookie butter???? Can i just use butter?

    • Hi, Mary. No, that wouldn’t work. Cookie butter is a thick spread like peanut butter or Nutella. If you can’t find cookie butter (it should be alongside the other spreads I mentioned), then you could likely use peanut butter or Nutella instead.

  3. Do these need to be kept in the fridge?

  4. Cookie butter cheesecake brownie is weakness of mine. I ate yesterday night also.

  5. IIf doubling, would all ingredients be doubled or are there some that need to be altered? Thanks!

    • Hi, Aileen. I would just double everything if you’re using two 9-inch square pans. Keep in mind pan volumes when doubling, as a 9×13 pan won’t be large enough to get the same result.

  6. Wow! These brownies are amazing. I’m such a huge fan of cookie butter and these are just perfection!

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