Brownie Cheesecake

Why you’ll love this Brownie Cheesecake recipe

Two Desserts in One
Fudgy brownie + creamy chocolate cheesecake = the ultimate indulgent treat in every bite.

Perfect Make-Ahead Dessert
Set it and forget it—this dessert chills overnight, making it ideal for entertaining or special occasions.

Rich, Creamy & Chocolaty
Loaded with melted chocolate, double cream, and cream cheese for a decadent, silky filling.

Show-Stopping Presentation
Piped cheesecake swirls and brownie chunks on top turn this into a centrepiece-worthy dessert.

No Gelatine Required
The whipped cream and cream cheese combo sets beautifully without any stabilisers.

Top tips when making Brownie Cheesecake

Cool the Brownie Base Completely
A warm base can melt the cheesecake filling—make sure it’s fully cooled before layering.

Whip the Cream Separately to Soft Peaks
This gives the filling a light and airy texture that holds its shape well.

Use Good Quality Chocolate
Since chocolate is the star, use a smooth, meltable milk chocolate for the best flavour.

Chill Overnight for Best Results
Though it sets in 6 hours, overnight chilling gives the best structure and clean slices.

Use a Warm Knife to Slice
Dip a knife in hot water and wipe between cuts for bakery-style presentation.

How to make it

Brownie Base

• 150 g Unsalted butter
• 250 g Sugar
• 100 g Plain Flour
• 30 g Cocoa Powder
• 3 Eggs medium
• 1/2 tsp Salt
• 1 tsp Vanilla Extract
• 100 g Milk Chocolate melted
• 100 g Milk Chocolate chunks

Cheesecake Filling

• 500 g Cream Cheese
• 250 ml Double Cream
• 200 g Chocolate melted
• 100 g Icing Sugar
• 1 tsp Vanilla Extract

Instructions

Brownie recipe

• Pre-heat the oven to 180/170 fan Celsius and line an 8 inch baking tin with parchment paper.
• Mix the butter and sugar with an electric hand whisk (you can use a normal whisk or wooden spoon) and then add in the eggs. Beat the mixture until thick and fluffy.
• Add in the melted chocolate and vanilla essence and mix in with the whisk.
• Sift in the flour, sugar and baking powder and mix in with a spatula or wooden spoon until combined.
• Mix in the chocolate chunks and then pour the mixture into the lined baking tin.
• Place into a pre-heated oven for 30 mins at 170°C and then reduce the heat to 160°C for another 10 minutes. Once baked, allow the brownies to cool in the tin before removing.

Cheesecake filling

• In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
• In a separate bowl, whip the double cream until it forms soft peaks.
• Gently fold the whipped cream into the cream cheese mixture.
• Add the melted chocolate (make sure it’s cooled slightly) and fold it in until fully combined.
• Spoon the filling over the chilled brownie base and smooth the top with a spatula.
• Refrigerate for at least 6 hours, or ideally overnight, until set.

Decorate

Garnish by piping some reserved cheesecake filling around the edges and top with brownie pieces.

Storage tips

Fridge: Store in an airtight container for up to 4–5 days.

Freezer: You can freeze the undecorated cheesecake for up to 1 month. Thaw overnight in the fridge.

Serving Tip: Best served chilled straight from the fridge or after 10 minutes at room temperature for a softer texture.

Other recipes you might like

Indulgent Chocolate Brownies – Indulgent Chocolate Brownies – My Simple Eats

Chocolate Cheesecake – Chocolate Cheesecake – My Simple Eats

No Bake Kinder and Hazelnut Cheesecake – No Bake Kinder and Hazelnut Cheesecake – My Simple Eats

Brownie Cheesecake

This indulgent brownie cheesecake combines a rich, fudgy brownie base with a creamy chocolate cheesecake topping, finished with filling and brownie chunks for the ultimate chocolate lover’s dessert

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Chilling time 6 hours hrs

Total Time 6 hours hrs 45 minutes mins

Servings: 12 servings

Course: Dessert

Ingredients Method

Ingredients

  

Brownie Base

• 150 g Unsalted butter
• 250 g Sugar
• 100 g Plain Flour
• 30 g Cocoa Powder
• 3 Eggs medium
• 1/2 tsp Salt
• 1 tsp Vanilla Extract
• 100 g Milk Chocolate melted
• 100 g Milk Chocolate chunks

Cheesecake Filling

• 500 g Cream Cheese
• 250 ml Double Cream
• 200 g Chocolate melted
• 100 g Icing Sugar
• 1 tsp Vanilla Extract

Method

 

Brownie recipe

1. Pre-heat the oven to 180/170 fan Celsius and line an 8 inch baking tin with parchment paper.
2. Mix the butter and sugar with an electric hand whisk (you can use a normal whisk or wooden spoon) and then add in the eggs. Beat the mixture until thick and fluffy.
3. Add in the melted chocolate and vanilla essence and mix in with the whisk.
4. Sift in the flour, sugar and baking powder and mix in with a spatula or wooden spoon until combined.
5. Mix in the chocolate chunks and then pour the mixture into the lined baking tin.
6. Place into a pre-heated oven for 30 mins at 170°C and then reduce the heat to 160°C for another 10 minutes. Once baked, allow the brownies to cool in the tin before removing.

Cheesecake filling

1. In a large bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth and creamy.
2. In a separate bowl, whip the double cream until it forms soft peaks.
3. Gently fold the whipped cream into the cream cheese mixture.
4. Add the melted chocolate (make sure it’s cooled slightly) and fold it in until fully combined.
5. Spoon the filling over the chilled brownie base and smooth the top with a spatula.
6. Refrigerate for at least 6 hours, or ideally overnight, until set.

Decorate

1. Garnish by piping some reserved cheesecake filling around the edges and top with brownie pieces.