Cheesecake Brownies from Brownie Mix
Easy cheesecake brownies from brownie mix with a creamy swirl on top.
Servings 16
Calories 104kcal
Cost $5-$6
Equipment
- Hand mixer
- 9x9-inch pan
Ingredients
Brownie layer
- 1 box brownie mix about 18 ounces
- eggs room temp & lightly beaten (see box for amount)
- water sub:milk, buttermilk, or coffee (see box for amount)
- oil (see box for amount)
- ½ teaspoon instant coffee or ¼ teaspoon espresso powder optional
Cheesecake layer
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- a pinch of salt
- ½ teaspoon vanilla extract
- 1 egg at room temperature
Instructions
- In a bowl, beat cream cheese, sugar, salt, and vanilla on medium-low speed until smooth. Add egg and mix just until combined. Set aside.
- Prepare brownie batter according to package directions. Spread evenly in a 9×9-inch pan.
- Spoon dollops of cheesecake mixture over brownie batter. Use a knife or chopstick to gently swirl.
- Bake according to package directions, adding a few extra minutes if needed. Cheesecake layer should look set and not wet in the center. A toothpick in the brownie part should have a few moist crumbs.
- Let cool, then chill in the fridge for at least 1 hour before cutting.
Notes
- Brownie mix: Any brand works. Follow package directions.
- Water: Swap with milk, buttermilk, or brewed coffee for richer brownies.
- Instant coffee: Optional, but brings out the chocolate flavor and keeps brownies from tasting too sweet.
- Cream cheese: Let it sit out about 30 minutes so it softens and mixes smoothly.
- Let cream cheese soften first so it mixes smoothly.
- Line pan with parchment so brownies don't stick.
- Don’t overbake — start checking a few minutes early.
- Chill before slicing for cleaner cuts.
Nutrition
Calories: 104kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 67mg | Potassium: 32mg | Sugar: 4g | Vitamin A: 235IU | Calcium: 19mg | Iron: 1mg