Chocolate Cheesecake Brownies

What better combination...Cheesecake and Brownie! We know you’ll love these rich, squidgy brownie with cheesecake swirled through.

12 servings

Easy 20 Minutes



For the recipe  Chocolate Cheesecake Brownies

For the Brownie:

125 g Unsalted butter
50 g Dr. Oetker 72% Extra Dark Chocolate
125 g Plain Flour
20 g Dr. Oetker Fine Dark Cocoa Powder
5 g Dr. Oetker Baking Powder (1 tsp)
125 g Caster Sugar
100 g Dr. Oetker Milk Chocolate Chunks
3 Medium Eggs (beaten)

For the Cheesecake:

150 g Full Fat Cream Cheese
60 g Soured Cream (4 tbsp)
15 g Caster Sugar (1 tbsp)
7.5 g Cornflour (1 1/2 tsp)

To Decorate:

100 g Dr. Oetker 72% Extra Dark Chocolate




For the Brownie

Heat the oven to 180°C/Gas Mark 4. Line a 20cm square cake tin with non-stick parchment. Melt the butter and Chocolate over a very low heat in a saucepan, then leave to cool for 10 mins. Stir in the beaten eggs.


Sift the flour, Cocoa Powder, Baking Powder and sugar into a bowl, add the chocolate chunks and pour into the butter mixture and mix well. 


For the Cheesecake

To make the cheesecake, mix all the ingredients together in a large bowl until well combined. 


Pour the brownie mix into the prepared tin a blob the cheesecake into the brownie mix, use a cocktail stick to swirl the cheesecake through the brownie. Bake in the oven for 25-30 minutes, until the brownie is baked – the centre of the brownie should be just set and not wobble when the brownie is baked. Remove from the oven and leave to cool. 


Once cooled, melt the Extra Dark Chocolate in the microwave. Cut the brownie into 12 squares and drizzle with the melted chocolate.

Nutritional Information for the recipe Chocolate Cheesecake Brownies

Per Serving Per 100 g / ml
Energy 1415 kJ
338 kcal
1629 kJ
389 kcal
Fat 21.76 g 25.01 g
Carbohydrate 30.04 g 34.53 g
Protein 5.59 g 6.42 g
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