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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).
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!
What You’ll Need
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.
- 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.
- 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.
Tips for Success
Here are a few things to keep in mind when making these cheesecake 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.
- 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.
More Brownie Recipes To Try
Flourless Ricotta Cheesecake Swirl Brownies
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.