July 27, 2026

Cheesecake Swirl Brownies

Serves:

Cooking Time:

< 45 min

Cheesecake

Dessert

Easter

Rich chocolate brownie and smooth cheesecake come together in these cheesecake swirl brownies. Made with LANCEWOOD® Medium Fat Plain Cream Cheese, each square delivers striking chocolate and cheesecake layers. Follow the recipe and bake a batch to share.

Expand Full Description

Cheesecake swirl brownies combine a rich chocolate brownie mixture with a smooth cheesecake layer. The cheesecake mixture is made with LANCEWOOD® Medium Fat Plain Cream Cheese and LANCEWOOD® Sour Cream, then layered with the brownie batter and gently swirled before baking.

The contrasting chocolate and cheesecake sections make these brownies an inviting choice for tea time, weekend baking or a generous dessert table. Save the recipe and bake a batch to share with family and friends.

Helpful Tips

Line a 20 x 20 cm square baking tin with parchment paper before adding the mixtures.
Use a knife to swirl the brownie and cheesecake mixtures gently without blending them completely.
Let the brownies cool in the tin for 30 minutes before transferring them to a wire rack.

Frequently Asked Questions

What are cheesecake swirl brownies?

Cheesecake swirl brownies combine chocolate brownie batter with a smooth cream cheese mixture. The two mixtures are layered in the same baking tin and gently swirled together, creating visible chocolate and cheesecake sections throughout each brownie square.

How do you create the cheesecake swirl?

Spread three-quarters of the brownie mixture into the lined baking tin, add the cheesecake mixture and spoon over the remaining brownie batter. Gently draw a knife through the layers to create the swirl without fully mixing them together.

What cream cheese is used in these cheesecake brownies?

This cheesecake brownie recipe uses 230 g LANCEWOOD® Medium Fat Plain Cream Cheese. It is combined with LANCEWOOD® Sour Cream, sugar and an egg to create the smooth cheesecake mixture that is swirled through the brownie batter.

What size baking tin should you use?

Use a 20 x 20 cm square baking tin for these cheesecake swirl brownies. Line the tin with parchment paper before adding the brownie and cheesecake mixtures to help with lifting and transferring the baked brownies.

How long do cheesecake swirl brownies bake?

Bake the cheesecake swirl brownies for approximately 45 minutes in an oven preheated to 180°C. Follow the stated cooking time in the recipe and allow the brownies to cool before transferring or cutting them.

Should cheesecake brownies cool before being cut?

Yes. Allow the cheesecake brownies to cool in the baking tin for 30 minutes before transferring them to a wire rack. Cooling gives the chocolate and cheesecake layers time to settle before the brownies are cut into squares.

Ingredients:

Chocolate brownie mixture

100 g dark chocolate, chopped
85 g butter
2 large eggs
200 g white sugar
125 g cake flour
50 g cocoa powder
5 ml vanilla essence

Cheesecake swirl

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
30 ml LANCEWOOD® Sour Cream
45 ml sugar
1 large egg

Method

Preheat the oven to 180°C. Line a 20 x 20 cm square baking tin with parchment paper.
Place the dark chocolate and butter in a large microwave-safe mixing bowl. Microwave until melted.
Add the eggs and whisk until combined. Add the white sugar and whisk for 1 minute.
Add the cake flour and cocoa powder, then whisk until combined. Stir in the vanilla essence and set the brownie mixture aside.
In a separate bowl, combine the LANCEWOOD® Medium Fat Plain Cream Cheese, LANCEWOOD® Sour Cream, sugar and egg. Whisk until well combined.
Spoon three-quarters of the brownie mixture into the lined baking tin and spread it evenly.
Spoon the cheesecake mixture over the brownie layer and spread it evenly.
Add the remaining brownie mixture. Gently swirl it through the cheesecake layer using a knife.
Bake for 45 minutes. Allow the brownies to cool in the baking tin for 30 minutes before transferring them to a wire rack.
Cut into 12 squares and serve.