Cheesecake Swirl Brownies

Cheesecake Swirl Brownies on a wooden board.

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This easy recipe for cheesecake swirl brownies adds a creamy cheesecake center for a soft and luscious chocolate brownie that will melt in your mouth!


  • 1 18.3 ounce box Brownie mix (we used Duncan Hines Chewy Fudge)
  • 4 ounces cream cheese, room temperature
  • ½ cup sour cream
  • ¼ cup sugar
  • 1 tablespoon flour


  1. Preheat oven to 350.
  2. Line an 8 inch square baking pan with nonstick foil, with foil overlapping over the sides. Spray with cooking spray.
  3. Prepare brownie mix according to package directions and set aside (leave it in the mixing bowl – don’t bake it yet!).
  4. Put cream cheese, sour cream, sugar and flour in a mixing bowl until smooth.  Set aside.
  5. Now to assemble!  Pour about ¾ of the the brownie mixture into the prepared pan (more or less – this doesn’t have to be exact).
  6. Drop the cream cheese mixture by spoonfuls on top of the brownie batter and spread it as best you can – it doesn’t have to completely cover it.
  7. Drop the remaining brownie batter by spoonfuls over the top of the cream cheese mixture.
  8. Now for the fun part!  Take a knife and swirl it through the cream cheese and top brownie batter layer – you want a nice swirly pattern, leaving some room at the edges so you get that nice brownie crust all the way around.
  9. Pop it in the oven and bake for 50 minutes – a toothpick should come out mostly clean.
  10. Cool your brownies in the pan for about 30 minutes, and then lift them out with the foil “handles” and let them cool completely before cutting them into 16 squares.