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!
You can also upgrade your boxed brownies in seven 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 the eggs to room temperature and lightly beat them to ensure they get incorporated well without overmixing.
- Grease and line the pan with parchment paper so the brownies will not stick and come out easily.
- Check the brownies two minutes before they should be done. Test with a toothpick — it should come out with several separate crumbs for fudgy brownies and less for cakey.
- Cool the brownies before slicing. Refrigerating them improves their texture.
How to make this recipe
(1)Using a hand mixer, beat the cream cheese, sugar, and vanilla extract at medium-low speed until smooth. (2)Add the egg and mix until incorporated.
(3)Make the brownie batter as directed in the package and spread it on a 9x9-inch pan. (4)Add dollops of the cheesecake to the batter. Create swirls using a knife or a chopstick.
(5)Bake for a few minutes longer, as needed. The cheesecake is done when the center is set and no longer wet. Do the toothpick test for the brownie.
How to serve and store
Let the cheesecake brownies set for at least an hour in the fridge before cutting. Refrigerate leftovers and consume within five to seven days.
You can freeze them for up to three months if wrapped properly. Let them thaw in the fridge or at room temperature.
Frequently asked questions
You can use cold eggs, but be careful not to overmix. Cold eggs won't ruin your brownies or cheesecake, but eggs at room temperature will blend evenly with other ingredients.
A neutral-flavored oil is best for baking, such as canola or other vegetable oils. Mild-tasting oils like avocado oil, olive oil, and coconut oil can also be used.
Yes, cheesecake brownies need to be refrigerated. The cream cheese and egg make them perishable. They should be refrigerated in an airtight container and eaten within 3 to 4 days.
More about brownies
If you'd like to know more, here are frequently asked questions on brownies including extra tips, troubleshooting, and more.
Watch how I make it here
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 instructions)
- 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 (226 grams) softened to room temperature
- ¼ cup granulated sugar (50 grams)
- a pinch of salt
- ½ teaspoon vanilla extract
- 1 egg at room temperature
Instructions
- Using a hand mixer, beat the cream cheese, sugar, and vanilla extract at medium-low speed until smooth.
- Add the egg and mix until incorporated.
- Make the brownie batter as directed in the package and spread it on a 9x9-inch pan.
- Add dollops of the cheesecake and create swirls using a knife or a chopstick.
- Bake for a few minutes longer, as needed. The cheesecake is done when the center is set and no longer wet. Do the toothpick test for the brownie.
- Refrigerate for at least an hour before cutting.
Video
Notes
- Bring the eggs to room temperature and lightly beat them to ensure they get incorporated well without overmixing.
- Grease and line the pan with parchment paper so the brownies will not stick and come out easily.
- Check the brownies two minutes before they should be done. Test with a toothpick — it should come out with several separate crumbs for fudgy brownies and less for cakey.
- Cool the brownies before slicing. Refrigerating them improves their texture.
Thanks for coming! Let me know what you think: