Cheesecake brownies

Pairing two of our favourite desserts, rich and creamy cheesecake and decadent chocolate brownies, this dessert recipe is sure to please any sweet tooth. Make a batch to share with your loved ones this weekend.

  • 20 mins preparation
  • 25 mins cooking
  • 2 hrs marinating
  • Serves 10
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Cheesecake brownies
  • 100 gram butter, chopped
  • 150 gram dark chocolate, chopped
  • 1 egg
  • 2/3 cup (150g) caster sugar
  • 3/4 cup (110g) plain flour
  • 1/4 cup (35g) self-raising flour
Cheesecake topping
  • 250 gram cream cheese, softened, chopped
  • 1 teaspoon vanilla extract
  • 1/3 cup (75g) caster sugar
  • 1/2 cup (125ml) thickened cream
  • 1 egg
  • 2 tablespoon flaked almonds, toasted


Cheesecake brownies
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a 20cm-square cake pan, line the base side with baking paper.
  • 2
    Place the butter and chocolate in a heatproof bowl over a pan of simmering water; stir until melted.
  • 3
    Beat the egg and sugar in a small bowl with an electric mixer until thick and creamy. Gradually stir in the chocolate mixture and sifted flours.
  • 4
    Spread mixture into prepared pan; bake for about 10 minutes or until just firm to touch.
  • 5
    Meanwhile, make cheesecake topping: Beat cheese, vanilla extract and sugar in a small bowl with an electric mixer until smooth; add the cream, beat until thick. Add the egg and beat until just combined.
  • 6
    Pour the cheesecake topping over the brownie base, sprinkle with almonds. Bake for a further 15 minutes or until set; cool.
  • 7
    Refrigerate for 2 hours before serving.


Suitable to freeze. Not suitable to microwave.

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