A luscious, rich dessert that blends two favorites—fudgy brownies and creamy cheesecake—into one decadent bite. This brownie cheesecake is a dream for anyone who can’t decide between a brownie or a slice of cheesecake. With a base made from wholesome ingredients like oat flour, applesauce, and peanut butter, and topped with a silky cheesecake layer, it’s an indulgence I love making for holidays, gatherings, or cozy nights in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownie Base:
1/2 cup peanut butter (or almond butter)
1/4 cup applesauce
1/2 cup maple syrup or honey
1 tbsp vanilla extract
1/3 cup cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup oat flour
1/3 cup chocolate chips
For the Cheesecake Layer:
1 cup cream cheese (dairy-free or regular)
1/4 cup Greek yogurt (or thick non-dairy yogurt)
1/4 cup maple syrup
1 tbsp cornstarch or arrowroot
1 tsp vanilla extract
Pinch of salt
Directions
I start by preheating my oven to 350°F (175°C) and lining an 8-inch square baking pan with parchment paper.
In a bowl, I mix all the brownie base ingredients—except the chocolate chips—until smooth. Then I gently fold in the chocolate chips.
I spread the brownie mixture evenly into the prepared pan.
In another bowl, I blend all the cheesecake layer ingredients until completely smooth and creamy.
I spoon the cheesecake mixture over the brownie batter and spread it out evenly.
For a marbled look, I like to swirl the top lightly with a knife or skewer.
I bake it for 28–32 minutes, just until the center is set and the edges are firm.
After baking, I let it cool to room temperature, then refrigerate it for at least 4 hours or overnight before slicing.
Servings and timing
Servings: 9 squares
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes (plus chilling time)
Calories: 215 kcal per square
Variations
I sometimes swap peanut butter with almond or cashew butter for a different nutty flavor.
To make it completely vegan, I use non-dairy cream cheese and a thick plant-based yogurt.
For added texture, I add chopped nuts or swirl in some raspberry jam before baking.
If I want it sweeter, I use honey instead of maple syrup for a floral note.
Chocolate chunks can replace chocolate chips for a gooier center.
Storage/Reheating
I store leftover brownie cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, I freeze individual squares wrapped tightly in plastic wrap and place them in a sealed container for up to 2 months. When I want to enjoy one, I let it thaw in the fridge overnight. I don’t recommend reheating, as it’s best served chilled or at room temperature.
FAQs
How do I know when the cheesecake is set?
I check that the edges are firm and the center has a slight jiggle. After chilling, the texture firms up completely.
Can I make this gluten-free?
Yes, I use certified gluten-free oat flour to make this recipe completely gluten-free.
Can I use regular flour instead of oat flour?
I can, but oat flour gives a softer, chewier texture. If using all-purpose flour, I reduce the amount slightly.
How do I swirl the layers for a marbled effect?
I take a skewer or knife and gently drag it through the top cheesecake layer in figure-eight motions for a swirled pattern.
Can I skip the chilling step?
I wouldn’t skip it—the chilling helps the cheesecake set properly and makes it easier to slice cleanly.
Conclusion
This brownie cheesecake recipe is my go-to when I want something rich, satisfying, and a little bit different. It combines everything I love about brownies and cheesecake into one irresistible dessert. Whether I serve it at a holiday dinner or just keep a batch in the fridge for the week, it never lasts long.
Recipe:
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Brownie Cheesecake
- Total Time: 40 minutes (plus 4+ hours chilling)
- Yield: 9 squares
- Diet: Vegetarian
Description
A luscious fusion of fudgy brownie and creamy cheesecake layers, this dessert combines rich chocolate with tangy creaminess. Naturally sweetened, high in protein, and easily customizable to be gluten-free or dairy-free, it’s perfect for holidays, gatherings, or a cozy night in.
Ingredients
1/2 cup peanut butter (or almond butter)
1/4 cup applesauce
1/2 cup maple syrup or honey
1 tbsp vanilla extract
1/3 cup cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup oat flour
1/3 cup chocolate chips
1 cup cream cheese (dairy-free or regular)
1/4 cup Greek yogurt (or thick non-dairy yogurt)
1/4 cup maple syrup
1 tbsp cornstarch or arrowroot
1 tsp vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a bowl, mix all brownie base ingredients except chocolate chips until smooth.
- Fold in the chocolate chips and spread the mixture evenly into the prepared pan.
- In another bowl, blend all cheesecake layer ingredients until smooth and creamy.
- Spoon the cheesecake mixture over the brownie batter and spread evenly.
- For a marbled look, swirl the top with a knife or skewer.
- Bake for 28–32 minutes, until the center is set and the edges are firm.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Notes
Use almond or cashew butter for a flavor twist.
To make it vegan, use non-dairy cream cheese and plant-based yogurt.
Add chopped nuts or swirl in raspberry jam for extra texture and flavor.
Honey adds a floral sweetness; maple syrup keeps it refined sugar-free.
Chocolate chunks can replace chips for a gooier center.
Best served chilled; do not reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 215
- Sugar: 14g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
