My brownie cheesecake recipe features a fudgy brownie base, a tangy cheesecake center, and a thick coating of chocolate ganache. The balance of textures and rich flavors is pure decadence. 

I’ve become quite comfortable with making cheesecake ever since my brief stint of studying in New York. As I mastered the more classic cheesecake flavors (like cherry cheesecake), I set my sights on more extravagant flavors. 

Que, my brownie cheesecake. Is it too much? My partner says yes, but I beg to differ. I tested a few different brownie bottoms, as some were too soft to support the cheesecake filling. Surprisingly, my flourless brownies did the job perfectly. 

Believe it or not, this recipe isn’t difficult to make. Baking the brownie bottom only adds a little extra time, but you can easily do this the night before and leave it to chill in the fridge. Then, when you’re ready, the filling comes together quickly.

Table of Contents

1. Key Ingredients
2. How to make a cheesecake with a brownie crust
3. Arman’s recipe tips
4. Storage instructions
5. More elegant cheesecake recipes
6. Brownie Cheesecake (Recipe Card)

Recipe highlights

• 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, yet it’ll look decadent on your dining room table. 

Key Ingredients

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

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 stabilize 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 for the creamiest texture, but I imagine a low-fat alternative could also be used if desired.
• 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 cheesecake with a brownie crust

Step 1- Make the brownie layer. In a microwave-safe bowl or on the 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.

Step 4- Chill. 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. 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. 

Arman’s recipe tips

• Use a box mix. I’m not going to lie, I have used boxed brownie mix quite often when making this recipe. It’s just more convenient, and the results are equally as delicious. 
• 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 gooier, check them at the 25-minute mark and remove them from the oven if the edges are done. 
• 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 refrigerated 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, then thaw overnight in the fridge before enjoying.

More elegant cheesecake recipes

• Biscoff cheesecake
• Coconut cheesecake
• Raspberry cheesecake
• Baklava cheesecake