Name: Cheesecake Swirl Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup peanut butter; 1/4 cup cocoa powder; 1/4 cup milk of choice; 1/2 cup pure maple syrup or honey; 2 tsp pure vanilla extract; 1/2 cup oat flour; 1/4 tsp salt; 1/4 tsp baking soda; 1/2 cup chocolate chips (optional); 8 oz cream cheese, softened; 3 tbsp plain yogurt or sour cream; 3 tbsp sugar or sweetener of choice; 1/2 tsp vanilla extract; 1 tbsp cornstarch

Fudgy, chocolate-rich brownies with luscious swirls of creamy cheesecake—these Cheesecake Swirl Brownies bring the best of both worlds into one irresistible dessert. Each bite is perfectly balanced between gooey chocolate and tangy, smooth cheesecake, making them a dreamy treat for any occasion.

Why You’ll Love This Recipe

I love how this recipe takes two beloved desserts and merges them into one beautiful creation. The brownie layer is rich and fudgy thanks to peanut butter and cocoa, while the cheesecake swirl adds that creamy, tangy contrast I crave in a decadent dessert. This recipe is also gluten-free, made with oat flour, and can be naturally sweetened with maple syrup or honey. Whether I’m baking for a special gathering or just treating myself, these brownies always deliver.

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

1/4 cup cocoa powder

1/4 cup milk of choice

1/2 cup pure maple syrup or honey

2 tsp pure vanilla extract

1/2 cup oat flour

1/4 tsp salt

1/4 tsp baking soda

1/2 cup chocolate chips (optional)

For the Cheesecake Swirl:

8 oz cream cheese, softened

3 tbsp plain yogurt or sour cream

3 tbsp sugar or sweetener of choice

1/2 tsp vanilla extract

1 tbsp cornstarch

Directions

I preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.

In a mixing bowl, I whisk together the peanut butter, cocoa powder, milk, maple syrup, and vanilla until smooth.

Then I stir in the oat flour, salt, baking soda, and chocolate chips (if I’m using them) to form a thick brownie batter.

In a separate bowl, I beat the cream cheese, yogurt, sugar, vanilla, and cornstarch until smooth and creamy.

I spread about two-thirds of the brownie batter evenly into the prepared pan.

I dollop spoonfuls of the cheesecake mixture on top, then add the remaining brownie batter.

Using a knife, I gently swirl the two layers together to create a beautiful marbled effect.

I bake the brownies for 28 to 32 minutes, until the center is just set and a toothpick inserted comes out mostly clean.

Once cooled, I refrigerate them for at least 2 hours before slicing to get those clean, beautiful cuts.

Servings and timing

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Servings: 9 brownies

Calories per serving: 210 kcal

Variations

I sometimes swap the peanut butter with almond butter for a milder nutty flavor.

For a mocha twist, I add a teaspoon of instant espresso to the brownie batter.

If I want a richer chocolate flavor, I use dark chocolate chips and a tablespoon of melted chocolate in the batter.

For a fruity spin, I fold in fresh raspberries or swirl in a spoonful of raspberry jam with the cheesecake layer.

When I want them vegan, I use dairy-free cream cheese and yogurt, plus plant-based milk.

Storage/Reheating

I store these brownies in an airtight container in the fridge for up to 5 days. They taste amazing chilled but can be brought to room temperature if I prefer a softer texture. For longer storage, I freeze them (cut into individual squares) for up to 2 months. When I’m ready to eat, I let them thaw in the fridge or at room temperature—no reheating needed unless I want that warm brownie center.

Related Recipes:

Fudgy Peanut Butter Swirl Brownies

FAQs

How do I know when the brownies are fully baked?

I check by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter. The center should also look just set and not jiggly.

Can I make these cheesecake brownies ahead of time?

Yes, I love making them a day in advance. After chilling overnight, the flavors set beautifully and the texture becomes even better.

Can I use regular flour instead of oat flour?

I prefer oat flour for its gluten-free benefits and soft texture, but all-purpose flour works too in the same quantity.

What’s the best way to get clean brownie slices?

I chill the brownies completely and use a sharp knife wiped clean between each cut. This helps avoid smudging the cheesecake swirl.

Can I double the recipe?

Yes, I double everything and bake it in a 9×13-inch pan. The baking time may increase slightly, so I watch closely after the 35-minute mark.

Conclusion

These Cheesecake Swirl Brownies are the ultimate dessert for when I want to impress with minimal effort. With their rich chocolate base and silky cheesecake swirls, they strike the perfect balance between indulgent and comforting. Whether I’m sharing them or saving them all for myself, they never last long.

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