brownies on board with knife to side

Cheesecake Brownie

A quick and easy brownie recipe
Course Baking
Skill Level Easy
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 18 pieces
Calories 229kcal
Author Jacqueline Bellefontaine



  • 225 g butter, softened
  • 300 g caster sugar
  • 125 g plain flour (all-purpose)
  • 1 tsp baking powder
  • 75 g cocoa powder
  • 5 large eggs
  • 4 tbsp milk

cheesecake mixture

  • 150 g full fat cream cheese
  • 1 egg
  • 25 g caster sugar
  • 2 tsp cornflour
  • ½ tsp vanilla extract


  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Grease and line a 25 x20 cm (10x8in) shallow baking tin or roasting tin with baking parchment.
  • Make the brownie mixture by beating together all the ingredients with an electric whisk to produce a smooth batter. Pour into the prepared tin and level the top.
  • Beat together all the ingredients for the cheesecake mixture until combined, Pour over the brownie mixture in the tin.
  • Using the blade of a dinner knife, swirl the cream cheese mixture into the brownie mixture to give a marbled effect.
  • Bake for 35 minutes or until the brownie is springy to the touch. Cool and serve cut into squares.


  • The cheesecake brownies will keep for up to 5 days if stored in an airtight tin in cool place.
  • Freeze for up to 3 months

Nutrition information is approximate and is meant as a guideline only.


Serving: 1piece | Calories: 229kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 173mg | Potassium: 152mg | Fiber: 1g | Sugar: 18g | Vitamin A: 8.2% | Calcium: 6.4% | Iron: 6.8%