Creamy cheesecake and fudgy brownie together in one bite — why choose when you can have both? These Cheesecake Brownies from Brownie Mix are delicious and so easy to make!
Upgrade your boxed brownies in 7 other ways:
- Brookie Bars from Brownie Mix
- Oreo Brownies from Brownie Mix
- Peanut Butter Brownies from Brownie Mix
- Nutty Brownies from Brownie Mix
- S'mores Brownies from Brownie Mix
- Salted Caramel Pretzel Brownies from Brownie Mix
- Birthday Brownies from Brownie Mix
Jump to:
Ingredients you'll need
For the brownie base
For the cheesecake
Notes and substitutions
- Brownie mix: Use a regular-size (about 18 ounces) boxed brownie.
- Water: Replace with milk, buttermilk, or brewed coffee to add richness and flavor.
- Instant coffee: An optional ingredient that enhances the chocolate flavor and tames the sweetness of the brownies.
Tips for best brownies
- Bring eggs to room temperature and lightly beat them to incorporate them well without overmixing.
- Grease and line the pan with parchment paper to prevent the brownies from sticking.
- To avoid overbaking, check the brownies with a toothpick 2 minutes before they are done. Look for several separate crumbs for fudgy brownies and less for cakey brownies.
- Cool the brownies before slicing. Refrigerating them improves their texture.
How to make this recipe
(1)Using a hand mixer, beat 8 ounces of cream cheese, ¼ cup sugar, a pinch of salt, and ½ teaspoon vanilla extract at medium-low speed until smooth. (2)Add an egg and mix until combined. Set it aside.
(3)Make the brownie batter as directed in the package and spread it on a 9x9-inch pan. (4)Add dollops of cheesecake batter to the brownie batter. Create swirls using a knife or a chopstick.
(5)Bake according to package instructions, plus a few minutes longer if needed. The cheesecake is done when the center is set and no longer wet. Insert a toothpick into the brownies to check.
Let the cheesecake brownies set for at least an hour in the fridge before cutting. Refrigerate leftovers and consume them within 5 to 7 days.
Frequently asked questions
If you use cold eggs, be careful not to overmix them. Cold eggs won't ruin your brownies, but using room temperature eggs will ensure even mixing.
It is best to use a neutral-flavored oil for baking, such as canola or other vegetable oils. You can also use mild-tasting oils such as avocado, olive, and coconut oil.
Yes, cheesecake brownies must be refrigerated and eaten within 3 to 4 days. The cream cheese and egg make them perishable.
More about brownies
If you'd like to know more, here are frequently asked questions on box brownies, including extra tips, troubleshooting, and more.
Other dessert recipes you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Cheesecake Brownies from Brownie Mix
Equipment
- Hand mixer
- 9x9-inch pan
Ingredients
For the brownie base (see package)
- brownie mix about 18 ounces
- eggs room temp & lightly beaten
- water sub:milk, buttermilk, or coffee
- oil (canola, olive, or other vegetable oils)
- ½ teaspoon instant coffee or ¼ teaspoon espresso powder optional
Extra ingredients
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- a pinch of salt
- ½ teaspoon vanilla extract
- 1 egg at room temperature
Instructions
- Using a hand mixer, beat the cream cheese, sugar, a pinch of salt, and vanilla extract at medium-low speed until smooth.
- Add the egg and mix until combined. Set it aside.
- Make the brownie batter as directed in the package and spread it on a 9x9-inch pan.
- Add dollops of cheesecake batter to the brownie batter. Create swirls using a knife or a chopstick.
- Bake according to package instructions, plus a few minutes longer if needed. The cheesecake is done when the center is set and no longer wet. Insert a toothpick into the brownies to check.
- Let it set for at least an hour in the fridge before cutting.
Video
Notes
- Bring eggs to room temperature and lightly beat them to incorporate them well without overmixing.
- Grease and line the pan with parchment paper to prevent the brownies from sticking.
- To avoid overbaking, check the brownies with a toothpick 2 minutes before they are done. Look for several separate crumbs for fudgy brownies and less for cakey brownies.
- Cool the brownies before slicing. Refrigerating them improves their texture.
Cher
What do you set your oven at?