I’ve been making these chocolate cheesecake brownie bites for years when I want something that feels indulgent but is easy to portion and share. They’re fudgy brownie, tangy cream-cheese swirl, and a glossy chocolate top — perfect for potlucks, after-dinner treats, or a weekend bake when you want something showy with minimal fuss. If you’re a fan of dense chocolate desserts, you might also enjoy a larger cheesecake brownie like this best chocolate cheesecake ever for a centerpiece dessert.

Why you’ll love this dish

This recipe gives you two desserts in one: a rich, fudgy brownie base and a soft cheesecake ribbon on top. It’s crowd-pleasing (kids and adults both reach for seconds), budget-friendly because it uses pantry staples, and simple enough for a weeknight bake yet elegant enough for holidays. The swirling step looks impressive but is forgiving — the pattern doesn’t have to be perfect to taste incredible.

“The balance of dense chocolate and tangy cream cheese is perfect — looks fancy, but I made it in under an hour.” — happy home baker

If you want a boozy riff or inspiration for single-serve cheesecake treats, try the flavor ideas in the Baileys chocolate cheesecake cups post.

Step-by-step overview

This is the fast roadmap so you know what’s ahead:

Melt butter and chocolate, stir in sugar.
Add eggs and vanilla, fold in flour and salt for the brownie batter.
Spread half the batter, add a sweetened cream-cheese layer, top with remaining batter and swirl.
Bake 30–35 minutes; cool, slice, and serve.

This short preview helps you prep tools and ingredients before starting.

Gather these items

You’ll need:

1 cup unsalted butter
2 cups granulated sugar
2 cups semi-sweet chocolate chips
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
8 oz cream cheese (room temperature)
1/2 cup powdered sugar
1 teaspoon vanilla extract (for the cheesecake layer)
2 tablespoons cocoa powder (optional, for decoration)

Notes and substitutions:

Butter: can use salted butter; reduce added salt slightly if using salted.
Chocolate chips: use chopped bittersweet chocolate for a deeper flavor.
Flour: for gluten-free, substitute a 1:1 GF flour blend (texture may vary).
Cream cheese: full-fat yields the best texture; light versions can be wetter and slightly softer.

How to prepare it

Preheat the oven to 350°F (175°C). Grease an 8×8 or 9×9-inch baking pan and line the bottom with parchment for easy removal.
In a small saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and stir in the granulated sugar until combined. Let cool 2–3 minutes.
Add eggs one at a time to the chocolate mixture, whisking or beating well after each egg so the batter becomes glossy. Stir in 1 teaspoon vanilla.
Fold in the flour and salt gradually until just combined; don’t overmix. Pour half the batter into the prepared pan and spread evenly.
In a medium bowl, beat the room-temperature cream cheese with powdered sugar and 1 teaspoon vanilla until smooth and free of lumps. Spread this cheesecake mixture over the first brownie layer.
Drop spoonfuls of the remaining brownie batter over the cheesecake layer. Use a knife to gently swirl the batter into the cream cheese to create a marbled effect.
Bake 30–35 minutes. A toothpick inserted near the center should come out mostly clean with a few moist crumbs — a fully wet batter means it needs more time.
Cool completely on a wire rack, then refrigerate at least 1 hour for cleaner slices. Cut into squares and serve.

For another pan-baked cheesecake-brownie approach, see this tray-bake method at chocolate cheesecake brownies.

How to serve

Serve slightly chilled or at room temperature. Chilling firms the cheesecake for tidy squares.
Plate with a dusting of sifted cocoa powder, a drizzle of warm chocolate ganache, or a dollop of whipped cream.
Pair with coffee, espresso, or a glass of cold milk. For an adult pairing, a port or a coffee liqueur complements the chocolate-cream-cheese flavors.

Storage and reheating tips

Refrigerate: Store leftover squares in an airtight container in the fridge for up to 4–5 days because of the cream cheese layer.
Freeze: Wrap individual squares in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.
Reheat: If you prefer warm bites, heat gently in the microwave for 8–12 seconds or warm in a preheated 300°F (150°C) oven for 5–7 minutes to avoid melting the cream cheese layer.
Food safety: Refrigerate within 2 hours of baking to avoid dairy temperature danger zone.

Pro chef tips

Bring eggs and cream cheese to room temperature so they incorporate smoothly and the texture is even.
Don’t overbake — brownies continue to set as they cool. Slight jiggle in the center is fine.
Use a hot, thin knife (dip in hot water and wipe dry between cuts) for clean slices.
If your swirl sinks, it’s often because the brownie batter was too fluid or the cheesecake layer was too heavy; spoon dollops rather than pouring to keep the layers balanced.

Creative twists

Peanut butter swirl: Drop small spoonfuls of creamy peanut butter on the cream cheese and swirl.
Salted caramel: Drizzle salted caramel across the top after baking for a sweet-salty lift.
Mint chocolate: Add 1/2 teaspoon peppermint extract to the brownie batter and use dark chocolate chips.
Dairy-free: Use coconut oil instead of butter and a vegan cream-cheese alternative; texture will differ.
Mini versions: Bake in a lined mini muffin tin for bite-sized treats; reduce baking time to 15–18 minutes.

Helpful answers

Q: Can I make this ahead for a party?
A: Yes — bake, cool, and refrigerate overnight. Chill thoroughly before slicing; the flavors often meld and improve a bit after resting.

Q: What if my cheesecake layer cracks or is lumpy?
A: Cracks usually happen from overmixing or too much air in the cream cheese. Beat just until smooth and avoid high-speed whipping. If lumps remain, press the mixture through a fine sieve or continue beating at low speed.

Q: Can I reduce sugar?
A: You can trim 1/4–1/2 cup from the granulated sugar in the brownie batter if you prefer less sweet, but sweetness balances the chocolate and cream cheese — reduce gradually and taste the batter if possible.

Q: How do I know when they’re done?
A: The edges should be set and the center slightly soft. A toothpick should come out with moist crumbs, not wet batter. They firm up while cooling.

Conclusion

If you want another perspective on the cheesecake-brownie combo for inspiration, this Chocolate Chip Cheesecake-Swirl Brownie Bites recipe offers a similar swirl technique and flavor profile. For a collection of tested cheesecake-brownie ideas and plating suggestions, check the roundup at Cheesecake Brownie Bites from Just a Taste.

Enjoy baking — and don’t be afraid to experiment with swirls and toppings to make these bites your own.

Chocolate Cheesecake Brownie Bites

Indulge in these fudgy brownie bites swirled with tangy cream cheese, perfect for sharing at potlucks or as after-dinner treats.

Prep Time 15

Cook Time 35

Total Time 50

Serving Size pieces

Ingredients

Brownie Batter

1 cup unsalted butter Can use salted butter; reduce added salt slightly.
2 cups granulated sugar Can reduce by 1/4-1/2 cup for less sweetness.
2 cups semi-sweet chocolate chips Chopped bittersweet chocolate can be used for deeper flavor.
4 large eggs Bring to room temperature for smoother incorporation.
1 teaspoon vanilla extract For brownie layer.
1 cup all-purpose flour For gluten-free, substitute with 1:1 GF flour blend.
1/2 teaspoon salt Adjust if using salted butter.

Cheesecake Layer

8 oz cream cheese Full-fat yields the best texture.
1/2 cup powdered sugar
1 teaspoon vanilla extract For cheesecake layer.
2 tablespoons cocoa powder Optional, for decoration.

Instructions

Preparation

Preheat oven to 350°F (175°C). Grease an 8x8 or 9x9-inch baking pan and line the bottom with parchment.
In a saucepan over low heat, melt butter and chocolate chips together until smooth. Stir in granulated sugar and let cool for 2-3 minutes.
Add eggs one at a time, whisking well after each addition. Stir in vanilla.
Fold in flour and salt until just combined; do not overmix.

Baking

Pour half of the brownie batter into the prepared pan and spread evenly.
In a bowl, beat cream cheese with powdered sugar and vanilla until smooth. Spread over the brownie layer.
Drop spoonfuls of the remaining brownie batter over the cheesecake layer and use a knife to swirl.
Bake for 30-35 minutes until a toothpick comes out mostly clean with a few moist crumbs.
Cool completely on a wire rack, then refrigerate for at least 1 hour before slicing.

Notes

Serve slightly chilled or at room temperature. Store leftovers in an airtight container for up to 4-5 days. For best texture, use full-fat cream cheese.