Chocolate Cheesecake Brownies Recipe

April 2, 2014

Ready for a delicious recipes for brownies? Why not, right? Hi everyone, it’s Jillian here with this month’s Delicious Bites post. With Easter just around the corner, my initial thought was to do something chocolately, then my thoughts turned to cheesecake, as they often do. I try to keep my chocolate consumption down to a bare minimum but sometimes nothing else but chocolate will do. Do you feel the same way? With both chocolate and cheesecake on my mind I decided to put the two together and came up with this, a recipe for chocolate cheesecake brownies. These little squares are an absolute favourite with my workmates and when I take them into work for morning tea they disappear in a flash.

Chocolate Cheesecake Brownies Recipe

There’s something about the combination of cheesecake with just set chocolate brownie that’s irresistible. The secret ingredient is the potato flour (starch) which helps keep the brownie mixture moist and squidgy while the cheesecake part is cooking. The swirl is important but you do need to do it gently to keep the 2 mixtures separate. I used the closest thing I had at hand to do this, which in this case was a chop stick.

Chocolate Cheesecake Brownies Recipe

The brownies are very rich so I normally cut them into squares but if you’re brave, then cut them into bars.

Here’s the recipe for you and trust me, you’ll be glad you made them.

Brownie Ingredients:
125g (4 oz) unsalted butter, cut into pieces
185g (6 oz) dark chocolate, chopped
2/3 cup caster sugar
2 large eggs, at room temperature
1/4 cup plain flour
1/4 cup potato flour (starch)
1 1/2 (20 ml) tbs cocoa

Cheesecake Ingredients:
250g (8 oz) cream cheese, at room temperature
1 large egg
1/4 cup caster sugar
1/2 teaspoon vanilla extract

Grease and line the base and sides of a 8 inch (20cm) square pan with baking paper or aluminum foil, making sure the paper goes up all four sides. Preheat oven to 180°C/350°F (conventional). Sift the flours together with the cocoa into a small bowl. Melt the butter and chocolate in a bowl placed over a medium saucepan filled with simmering water, stirring until smooth. You could also do this in the microwave. Remove the bowl from heat and mix in the 2/3 cup sugar, then the eggs. Mix in the flour and cocoa mixture and beat vigorously with a wooden spoon until the batter becomes smooth and glossy. Spread half the brownie mixture evenly in the prepared pan. In a separate bowl, beat together the cream cheese, the egg, 1/4 cup of sugar and vanilla extract until smooth. You could also do this step in a food processor. Dollop the cream cheese alternately with the remaining brownie mixture over the batter in the pan, then take a knife or spatula (or even a chopstick) and gently swirl the cream cheese mixture with the chocolate batter.

Chocolate Cheesecake Brownies Recipe

Bake in the preheated 180°C/350°F oven for 35 to 45 minutes, or until the batter in the centre of the pan is just set. Leave the brownie in the switched off oven with the door slightly ajar for a further 15 minutes. Cool on a wire rack, then lift the brownie out of the tin and peel away the foil. Cut the brownies into squares or bars. These will keep in an airtight container for a couple of days. They also freeze well.


Chocolate Cheesecake Brownies Recipe


Chocolate Cheesecake Brownies Recipe


Chocolate Cheesecake Brownies Recipe

Wishing all of you a vert Happy Easter and Passover! I’ll see you all again next month with some more Delicious Bites for you, Bye for now – Jillian

(images/text: jillian lieboff)


  • Reply SATUSH April 2, 2014 at 9:11 am

    ıt seems very delicious. I have a question.
    1/4 potato flour (starch) cup or tbs?
    Thanks in advance..Best regards

  • Reply Kalyani April 2, 2014 at 10:21 am

    YUMMM!! The photos make me want to leave my desk and rush to the kitchen to try them.
    I don’t use eggs in my cooking though, would you be able to confirm which form of egg substitute works best with the recipe?
    Thanks a lot!

  • Reply Valerie April 2, 2014 at 12:28 pm

    Wow, these look amazing! Definitely giving them a go!

  • Reply Caroline April 2, 2014 at 12:44 pm

    Oooh I made something really similar just the other week, and they were SO tasty! Mine don’t look quite as pretty as yours tho…


  • Reply Lucy Chen April 2, 2014 at 12:55 pm

    I’ll substitute butter with magarine, and cream cheese with the soy sheese. And let’s see how it turns out. Something to make this weekend! Thanks for the delicious recipe, Jillian.

  • Reply Polly Rowan April 2, 2014 at 1:59 pm

    WOW these look amazing! Would these work with gluten free flour do you reckon? (I’m coeliac)

  • Reply Lisa April 2, 2014 at 5:03 pm

    These look amazing
    L x

  • Reply Jillian Leiboff April 2, 2014 at 8:51 pm


    Hi Satush,

    a gremlin got into the recipe I’m afraid. It should read 1/4 cup potato flour/starch.


  • Reply Jillian Leiboff April 2, 2014 at 8:52 pm

    Polly Rowan,

    Hi Polly,

    I think GF flour would work fine. If you’re not allergic to nuts, I think 1/4 cup almond or hazelnut meal instead of flour would be pretty tasty.


  • Reply Jillian Leiboff April 2, 2014 at 8:53 pm


    Hi Kalyani,

    I’m no expert here I’m afraid. Maybe another of Holly’s readers could help you out?


  • Reply Mona Kramer April 2, 2014 at 9:45 pm

    Looks yummy!! Will try a bake off this weekend!!!

  • Reply Polly Rowan April 3, 2014 at 3:35 pm

    Jillian Leiboff,
    That sounds delicious! I’ll give it a go :)

  • Reply Clever Girl Reviews April 3, 2014 at 7:38 pm

    These look positively addicting!

  • Reply Jillian Leiboff April 3, 2014 at 8:50 pm

    Mona Kramer,

    I hope you enjoy them Mona

  • Reply Faiz Alam April 4, 2014 at 12:01 pm

    Favorite of my wife. f@iz@…she love to much all of chocolates flavor cake..

  • Reply Jillian Leiboff April 4, 2014 at 10:15 pm

    Hi Kalyani,

    have you seen this site?

    I think apple sauce would work fine in the brownies. For the cheesecake part, I think it would set fine without the egg but a teaspoon of cornstarch would probably help.

    Caroline – how funny. They’re delicious aren’t they?


  • Reply Maria April 8, 2014 at 3:12 pm

    Made them and loved them! Thanks! :)

  • Reply Jillian Leiboff April 8, 2014 at 9:49 pm


    So glad you liked them,


  • Reply Rebecca April 9, 2014 at 3:38 pm

    Hi Jillian. These look fabulous! Just wondering, not sure if you’re in the USA or UK, but I’m in the UK am not familiar with potato flour. Is there something else that could be substituted? Cornflour perhaps? Not sure if they do potato flour here? Thanks for any help.

  • Reply Jillian Leiboff April 15, 2014 at 7:22 pm


    Hi Rebecca,

    I live in Sydney and potato flour (starch) is sold in the specialty flour section in the supermarket and also at chinese grocery stores. If you can’t find it, then just leave it out and use 1/2 cup plain flour instead. It will work fine, just not quite as squidgy.

    Hope that helps

  • Reply Chococircle August 31, 2015 at 7:46 pm

    What is the alternate to potato starch

  • Reply Nik July 11, 2016 at 7:41 pm

    I’m not the hugest fan of dark chocolate do you think substituting the dark chocolate in the brownies for milk chocolate? Thanks

  • Reply Nik July 11, 2016 at 7:43 pm

    Will taste good? Thanks***

  • Reply Farzi November 1, 2016 at 4:09 pm

    I just made this <3 tanxxx for the recipe ^_^ I just wish the brownie part would come out more dence 'n chocolatey :P

  • Reply Ana November 5, 2016 at 6:30 pm


    I’m from Germany and I tasted your recipe. The taste of the brownies is very good. :)
    But my pan is 38*37cm and the brownies are very flat. Maybe I’ve done some errors by calculating.
    Also I’ve take glutenfree flour…
    If you like you can see our results here:
    We would also be very glad about a Like or comment ;)


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