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    Home » Desserts Recipes

    Cheesecake Brownies from Brownie Mix

    Published: Apr 2, 2022 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 8 Comments

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    Jump to Recipe Print Recipe

    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!

    Six slices of cheesecake brownie bars on parchment paper.

    Upgrade your boxed brownies in 7 other ways:

    • Brookie Bars from Brownie Mix
    • Oreo Brownies from Brownie Mix
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    • Nutty Brownies from Brownie Mix
    • S'mores Brownies from Brownie Mix
    • Salted Caramel Pretzel Brownies from Brownie Mix
    • Birthday Brownies from Brownie Mix

    You may also like Mango Cheesecake Bars, Cheesecake Bars with Raspberry Swirl, or Carrot Sheet Cake.

    Jump to:
    • Ingredients you'll need
    • Tips for best brownies
    • How to make this recipe
    • Recipe FAQs
    • More about brownies
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    For the brownie base

    Individual ingredients for the brownie base

    For the cheesecake

    Extra ingredients for the cream cheese batter

    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

    Step 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.

    Step 2: Add an egg and mix until combined. Set it aside.

    Mixing the cream cheese mixture with a hand mixer. Mixing the cream cheese mixture with an egg using a hand mixer.

    Step 3: Make the brownie batter as directed in the package and spread it on a 9x9-inch pan.

    Step 4: Add dollops of cheesecake batter to the brownie batter. Create swirls using a knife or a chopstick.

    Adding dollops of cream cheese mixture on the brownie batter. Swirling the cheesecake brownie batter with a chopstick.

    Step 5: Bake the brownies according to the 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.

    Baked cheesecake brownies in the pan.

    Let the brownies set for at least an hour in the fridge before cutting. Refrigerate leftovers and consume them within 5 to 7 days.

    Slices of cheesecake brownies on parchment paper.

    Recipe FAQs

    Can I use cold eggs for brownies?

    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.

    What is the best oil for baking?

    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.

    Do cheesecake brownies need to be refrigerated?

    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.

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    📖 Recipe

    Cheesecake brownies

    Cheesecake Brownies from Brownie Mix

    A delicious combination of fudgy brownies and creamy cheesecake in one bite!
    5 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Bake Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 16
    Calories: 104kcal
    Author: Nora Rey
    Cost: $5-$6

    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
    US Customary - Metric

    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 the brownies according to the 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.

    Notes

    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.

    Nutrition

    Calories: 104kcalCarbohydrates: 4gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 67mgPotassium: 32mgSugar: 4gVitamin A: 235IUCalcium: 19mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Rochelle

      April 08, 2024 at 12:05 am

      5 stars
      I made these and they turned out great! Both my husband and I really liked the coffee addition. Thank you for the idea.

      Reply
      • Mark Reyes

        April 08, 2024 at 10:01 am

        Hi Rochelle! Wow, that's so great to hear! Thank you for making it and really glad you liked it. 🙂

        Reply
    2. Beatrice

      January 26, 2024 at 4:03 pm

      I've tried your recipe, almost to a T. Except for the pan used. I used an 8x8 in pan, lined it with parchment. Mine came out with a brown-ish top (of the cheesecake part). Like, I'm not sure what went wrong. It didn't taste burnt or anything, but how did you have yours come out with the cream cheese part not burnt looking? Thanks.

      Reply
      • Nora Reyes

        February 04, 2024 at 12:53 am

        Hello Beatrice,
        Thanks for sharing your experience! Using an 8x8 pan instead of a 9x9 should be fine, generally speaking, though it can lead to slightly thicker layers that may require a bit longer in the oven, which might contribute to the brown-ish top you've mentioned.

        The browning on top could be due to a few factors, including the oven's temperature accuracy or its position within the oven. Sometimes, ovens can run hotter than they indicate, causing the top to brown more quickly. If your oven has hot spots or the upper element is more aggressive, it might also lead to browning. To prevent this, you could try placing the pan on a lower rack or covering the top with foil once you've noticed it's reached the desired color, without changing the overall cooking time much.

        It's great to hear it didn't taste burnt! That means you were very close to the intended result. You might consider checking the cake a bit earlier and covering the top with aluminum foil if you notice it's browning too much. I hope this helps. Thank you!

        Reply
    3. Maria

      July 16, 2023 at 2:18 am

      5 stars
      Yum!!!

      Reply
      • Nora Rey

        July 20, 2023 at 1:00 pm

        Totally yum! 🤤

        Reply
    4. Cher

      January 22, 2023 at 6:01 pm

      5 stars
      What do you set your oven at?

      Reply
      • Nora Rey

        April 10, 2023 at 10:53 am

        Hi Cher,
        Typically, there can be variations in instructions for temperature and baking time among different brands. However, 350°F is usually the most commonly recommended temperature.

        Reply
    5 from 13 votes (10 ratings without comment)

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