Cheesecake Brownies

5 from 2 votes
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This Cheesecake Brownies recipe features rich and fudgy brownies with a ripple of sweet and tangy cheesecake filling. Surprisingly easy, these brownies are a simple recipe that’s right in between classic and classy (and gluten free too).

Three cheesecake brownies on top of each other on a small white plate on a red napkin.

Why You’ll Love This Cheesecake Brownies Recipe

  • Perfect balance of sweet and tangy. While both batters are rich, the slightly tangy and creamy ricotta cheesecake is a perfect complement to the rich and fudgy brownies.
  • Easy to make. Though these cheesecake brownies look fancy thanks to the cheesecake swirl, they’re no harder to make than any other brownies.
  • Rich chocolate flavor. What’s a brownie without a rich chocolatey flavor and fudgy texture? This recipe offers both!
  • Cuisine Inspiration: American
  • Primary Cooking Method: Oven
  • Dietary Info: Gluten-free
  • Skill Level: Moderate

Looking for more brownie recipes? Try my gluten free brownies, gluten free brookies, Baileys fudge brownies, Rocky Road brownies, and peanut butter cup brownies.

A spatula adding a brownie to the top of a stack on a plate with the whole pan in the background.


Most of the ingredients in this cheesecake brownies recipe are pantry staples. Scroll down to the recipe card below for measurements.

  • Semisweet chocolate chips – Using semisweet chocolate gives these brownies a rich chocolate flavor.
  • Butter – I used unsalted to control the salt level.
  • Eggs
  • Sugar
  • Cocoa powder – Adds more chocolate flavor to the brownies.
  • Almond meal – Used in place of flour in these cheesecake brownies.
  • Salt – Helps to balance out the other flavors.
  • Vanilla extract
  • Whole milk ricotta cheese – The base of the cheesecake filling.
  • Cream cheese – Be sure it’s at room temperature.
  • Cornstarch
  • Milk – A splash of milk helps to thin the cheesecake swirl.
  • Lemon juice – Adds a slight tang to the filling.

How to Make Cheesecake Brownies

Here’s a quick overview of how to make these brownies. Scroll down to the recipe card below for more detailed instructions.

  • Melt the chocolate. Melt the butter in a double boiler then add the chocolate chips and stir until melted.
  • Make the batter. In a bowl, whisk together the eggs and sugar. Slowly add the melted chocolate then whisk in the remaining dry ingredients.
  • Make the cheesecake filling. Combine the ricotta cheesecake ingredients and beat until smooth.
  • Assemble. Pour 2/3 of the batter into a baking dish. Drizzle with the cheesecake mixture, then dollop of the rest of the brownie batter on top. Swirl with a butter knife.
  • Bake. Bake at 350F for 25-30 minutes, until just set in the middle.
A spatula holding a cheesecake-swirled brownie over the pan of brownies.

Tips for the Best Cheesecake Brownies

Here are a few things to keep in mind when making these swirled brownies:

  • Line or grease the pan well. These will ensure that you can easily remove the brownies from the pan without them sticking to the bottom.
  • Avoid overbaking. Bake your cheesecake brownies just until the center is set. Overbaking will make them less fudgy and more dry.
  • Cool before slicing. Give your brownies time to cool before you slice them so that you can get clean cuts and the cheesecake filling doesn’t fall all over.
  • Use quality chocolate. These brownies will taste as good as the chocolate you use so be sure to use a quality chocolate in the recipe.

Powdered-sugar dusted brownies on a plate with the rest of the pan of brownies behind it.

Proper Storage for Brownies

  • Fridge. Once they’ve cooled completely, store your cheesecake brownies in an airtight container in the fridge. They’ll last for up to 4 days.
  • Freezer. You can also freeze these brownies. I find it easier to wrap them individually in plastic wrap. Freeze for up to 3 months and thaw in the fridge.
Three stacked cheesecake brownies on a plate with a bottle of milk in the background.
5 from 2 votes

Flourless Cheesecake Brownies

This Cheesecake Brownies recipe features rich and fudgy brownies with a ripple of sweet and tangy cheesecake filling. Surprisingly easy, these brownies are a simple recipe that's right in between classic and classy (and gluten free too).
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes


For the brownies:

Ricotta cheesecake batter:

  • ½ cup whole milk ricotta cheese
  • 3 ounces cream cheese at room temperature
  • 1 teaspoon cornstarch
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 Tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon lemon juice
  • 1 pinch salt


  • Preheat your oven to 350°F and line a 13×9 inch pan with parchment paper.
  • In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
  • In a large bowl, whisk together the eggs and sugar for a minute or two.
  • Add melted chocolate mixture a little at a time, whisking well after each addition.
  • Whisk in the cocoa powder, almond meal, salt, and vanilla. Set the batter aside.
  • Combine the Ricotta cheesecake ingredients in a bowl and beat until smooth.
  • Pour about two thirds of the batter into the prepared pan and spread evenly.
  • Drizzle the cheesecake mixture over the batter, then dollop the rest of the brownie batter on top, and swirl with a butter knife.
  • Bake at 350°F for 25-30 minutes, or until just set in the middle.
  • Cool completely in the pan before cutting.
Nutrition Facts
Flourless Cheesecake Brownies
Amount Per Serving (1 brownie)
Calories 164 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 52mg17%
Sodium 96mg4%
Potassium 99mg3%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 200IU4%
Vitamin C 0.2mg0%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.


  1. Shannon Stovsky

    I am looking forward to making these during Passover and cannot us cornstarch (and hate the flavor or potato starch in baked goods), is cornstarch essential?

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