Brownie Cheesecake

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5 from 98 votes
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This brownie cheesecake recipe features a fudgy brownie bottom and a creamy cheesecake, all covered in a thick layer of ganache. If you’re looking for a truly decadent dessert, this is it!

Love elegant cheesecake recipes? Try my biscoff cheesecake, coconut cheesecake, raspberry cheesecake, and baklava cheesecake next.

slice of brownie cheesecake with whipped cream on top.

I’m not going to lie; I came up with this recipe after a rather heated debate on whether we should make brownies or cheesecake. I figured, what could be better than combining the two into the ultimate dessert pairing? 

Well, the results speak for themselves. The balance of chocolate flavor and cream cheese is addictive, and the glistening ganache on top ties the whole dessert together. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make a brownie cheesecake
  4. Arman’s recipe tips
  5. Storage instructions
  6. More elegant desserts to try
  7. Brownie Cheesecake (Recipe Card)

Why I love this recipe

  • The best texture. The flourless brownies are dense and rich, while the cheesecake is light and tangy, creating a unique balance of textures everyone will love. 
  • Two recipes in one. I give you the base recipe for our flourless brownies AND how to take them up a notch with this addictive duo. 
  • Surprisingly easy. This cheesecake is deceptively simple for how decadent it’ll look on your dining room table. 
brownie cheesecake.

Ingredients needed

The ingredient list for this recipe may look lengthy, but that’s just because we’re baking the brownies from scratch.

Here’s what you will need for the flourless brownies:

  • Coconut oil. Use refined coconut oil for no coconut flavor, or swap it for unsalted butter.
  • Chocolate. I’d recommend using a good quality chocolate bar or baker’s chocolate, as I find they melt better than chocolate chips. 
  • Sugar. I used white sugar, but brown sugar or coconut sugar can also be used. 
  • Eggs. Room-temperature eggs are best. 
  • Cocoa powder. I used Dutch-processed unsweetened cocoa powder which has a more mellow flavor, but any good-quality cocoa powder will work. 
  • Cornstarch. To give stability to the brownie since there’s no baking powder or baking soda. Feel free to swap it for arrowroot powder or tapioca starch. 

For the cheesecake:

  • Heavy cream. Either standard heavy cream or heavy whipping cream will work. 
  • Cream cheese. I used softened, full-fat cream cheese. 
  • Sugar. Preferably white granulated sugar. 
  • Powdered sugar. To add sweetness without changing the texture. 
  • Sour cream. To thin out the cream cheese and give it a fluffier texture. 
  • Lemon juice. For subtle acidity. 
  • Vanilla extract. A must for any good cheesecake recipe! 
  • Ganache topping. A mix of semi-sweet chocolate chips and room-temperature cream.

How to make a brownie cheesecake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the brownie layer. In a microwave-safe bowl or stovetop, melt the chopped chocolate with coconut oil. Once melted, remove from the heat and whisk in the sugar. Then, add the eggs one at a time, whisking to combine. Add the cocoa powder and cornstarch, whisking until the batter is completely smooth. 

Step 2- Bake. Transfer the brownie batter to a prepared pan and bake for 20-25 minutes. Remove them from the oven and let them cool in the pan completely.  

Step 3- Make the cheesecake. While the brownies cool, make the cheesecake batter. In a large bowl, beat the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese and sugar until creamy. Add the remaining ingredients to the cream cheese mixture and beat until no lumps remain. Slowly and carefully beat the whipped cream into the cream cheese mixture until combined. 

Step 4- Chill. Transfer the cheesecake mixture onto the cooled brownie base and refrigerate overnight. 

Step 5- Add ganache. In a small saucepan, melt the chocolate with cream until combined. Pour the ganache over the cheesecake and let it sit at room temperature until set. 

how to make a brownie cheesecake.

Arman’s recipe tips

  • Use a box mix. Depending on how much time I have, I’ll sometimes swap the homemade brownies for a boxed brownie mix. 
  • Don’t skip the chill. I know it seems unnecessary, but trust me, chilling the cheesecake layer is essential to prevent it from separating. 
  • Make a chewy (or soft) brownie crust. If you prefer chewy brownies, bake them for 32-35 minutes. If you like your brownies softer and gooey, check them at the 25-minute mark, and if the edges are done, remove them from the oven. 
  • Use room-temperature ingredients. Trust me, it makes all the difference when it comes to building a smooth, cohesive batter.

Storage instructions

To store: Any leftover cheesecake should be stored in the refrigerator in an airtight container for up to 1 week. 

To freeze: Freeze any leftover cheesecake in a freezer-safe container for up to 3 months and let it thaw overnight in the fridge before enjoying.

brownie bottom cheesecake on a cake stand.

More elegant desserts to try

brownie cheesecake recipe.

Brownie Cheesecake

5 from 98 votes
This brownie cheesecake recipe features a fudgy brownie bottom and a creamy cheesecake, all covered in a thick layer of ganache. If you’re looking for a truly decadent dessert, this is it!
Servings: 16 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients  

Brownie bottom

Cheesecake layer

For the ganache topping

Instructions 

  • Preheat the oven to 180C/350F.
  • Make the brownie base. In a microwave-safe bowl, add the coconut oil and chocolate and microwave in 20-second spurts until melted. You can also do this stovetop.
  • Add the sugar and mix until combined. Whisk in the eggs, one at a time, then the cocoa powder and cornstarch and whisk until as smooth as possible.
  • Transfer the brownie batter to a 9-inch cake pan and bake for 20-25 minutes or until a toothpick comes out mostly clean.
  • In a mixing bowl, beat the heavy cream until stiff peaks form, then set aside. In a separate bowl, beat together the cream cheese and sugar until creamy. Add the rest of the ingredients and beat together until no lumps remain. Gently and slowly beat the whipped cream into the cream cheese mixture until combined.
  • Transfer the cheesecake mixture onto the cooled brownie base. Cover completely, and refrigerate overnight.
  • In a small saucepan, melt the chocolate over low heat, until almost melted. Once almost melted, stir in the heavy cream. Stir until smooth and silky. Pour the ganache over the cheesecake and let it sit at room temperature until it has set.

Notes

TO STORE. Any leftover cheesecake should be stored in the refrigerator in an airtight container for up to 1 week. 
TO FREEZE. Freeze any leftover cheesecake in a freezer-safe container for up to 3 months and let it thaw overnight in the fridge before enjoying.

Nutrition

Serving: 1servingCalories: 353kcalCarbohydrates: 33gProtein: 6gFat: 20gSodium: 23mgPotassium: 143mgFiber: 1gSugar: 29gVitamin A: 520IUVitamin C: 1mgCalcium: 40mgIron: 1mgNET CARBS: 32g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. I would make this but without sugar. I really like only healthy recipes haha dont need sugar actually.

  2. 5 stars
    This looked soooo good so I decided to make it!
    It turned out very well. I followed the directions for the most part. I eyeballed the sour cream and it was a little tangier than it probably should be. I’ll measure next time. I also halved the ganache and doubled the cream so it was thinner. I was afraid everything would collapse when I released the spring form but it held up well! Very cool recipe. I think I might try a few flavor extracts in the future. Thanks for the great recipe. Wish I could attach pictures!

  3. 5 stars
    I didn’t see what size the piece should be. I know it says how many net cabs, but that all depends how big of a piece you eat. It’s kind of ambiguous. I did make the cake. I’m not sure the topping is the best. The ganache should be thinner. When you cut the cake it kinda collapse, because the ganache is to hard. I tried putting a little more cream but that didn’t work. How would you make a thinner ganache? Otherwise the filling and brownie was good. I’ll be wait to hear about a thinner topping.

  4. I just made this brownie cheesecake. I haven’t tried it yet. I need to know how many carbs are in one piece if the 9”cake was cut in twelve pieces. It would really help me so I don’t pig out. Assuming I like it, which I believe I will.

  5. 5 stars
    Delicious! However, I prefer using more cream in the ganache. I think it’s best to heat the cream 1st, once heated add the chips, remove from heat, cover, and let it sit around 5 minutes. At this point gently whisk together,…I simply like it creamier. But otherwise, this is a delightful recipe. Thank you for sharing it!

  6. Hi, I’m questioning the net carbs for this. The brownie recipe is 3 net carbs and this is noted as 2 net carbs, are we supposed to be adding the carbs together for a total of 5 net carbs per serving?