Cheesecake Swirl Brownies - The Sweet Rebellion
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Cheesecake Swirl Brownies

Can you believe that chocolate brownies have been made, and eaten, since 1906? The fact that brownies have remained popular for more than 100 years is surely a testament to their deliciousness. Over the years, many variants have been invented. Of all of these, Cheesecake Swirl Brownies are probably my favourite (oh, and these Choc Chip Cookie Oreo Brownies of course!).

Not only does the white cheesecake swirl liven up the appearance of plain old brown brownies, it also balances out the dark and rich chocolate flavour. As artistic as they look, you need only a skewer to create this beautiful effect!


Brownie mixture:
170g salted butter, softened (¾cup)
300g brown sugar (1½ cups)
10ml vanilla extract (2 tsp)
3 large eggs
55g cocoa (7 tbsp)
150g flour (270ml)

Cheesecake mixture:
250g full fat cream cheese, softened (1 cup)
70g white sugar (6tbsp)
1 large egg
5ml vanilla extract (1 tsp)
30ml flour (2 tbsp)


  • Preheat your oven to 180°C. Grease and line a 20cm square baking tin with greaseproof paper, leaving the edges long so that the paper sticks out the top.
  • Start with the brownie mixture. Cream together butter and brown sugar for 3-4 minutes. Add the vanilla and beat well. Beat in the eggs one at a time and mix together very well.
  • Sift together the remaining ingredients and gradually beat into the creamed mixture until well combined. Set aside while you make the cheesecake mixture.
  • Beat together the cream cheese and sugar for 1 minute. Add the egg and vanilla and beat until smooth.
  • Lastly, beat in the flour and mix until smooth.
  • Spread about two thirds of the brownie batter into the prepared tin. Pour the cheesecake mixture evenly on top. Now dollop spoonfuls of the remaining brownie batter over the top of the cheesecake mixture. Use a skewer to swirl the mixtures together and create a marbled effect.
  • Bake the brownies for about 30 minutes. Allow to cool in the tin for 10 minutes, then lift out using the greaseproof paper edges. Slice into squares and enjoy!

  • Linda Scarborough
    Posted at 09:39h, 08 May Reply

    Looking forward to making these! Love the idea of the tangy cheesecake swirls cutting the chocolate.

    • Astrid
      Posted at 12:20h, 17 May Reply

      Fab! Let me know how they turn out 🙂

  • Razia
    Posted at 14:26h, 19 July Reply

    This looks delicious! Going to make them soon.

    Just wanted to confirm, for the cheesecake mix, recipe states “30 ml flour (1 tbsp)” – so should it be 2 tbsp or is it actually 30g flour?

    • Astrid
      Posted at 20:42h, 23 July Reply

      Well-spotted, thank you! It should read 30ml flour (2 Tbsp).

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