Chocolate Cheesecake Brownies Recipe
With Easter just around the corner, it’s the time of year when chocolate finds its way into just about everything we bake.
And truly, we wouldn’t have it any other way.
If you’re looking for something a little special to make this Easter - whether to share with family, bring to a gathering, or simply enjoy at home with a cup of tea - these Chocolate Cheesecake Brownies are a beautiful place to start.
Rich, fudgy brownie meets a soft swirl of tangy cheesecake, creating that perfect balance of indulgence and lightness. It’s the kind of bake that feels a little bit celebratory, without being complicated.
Why we love this Easter brownie recipe
- A lovely twist on a classic chocolate brownie
- Perfect for Easter entertaining or long weekend baking
- Rich, indulgent, and made for sharing
- Keeps well for a few days (if they last that long)
Ingredients
170g full fat cream cheese, at room temperature
50g (1/4 cup) sugar (1st measure)
1 egg yolk
1/2 tsp vanilla essence (1st measure)
115g unsalted butter (roughly chopped)
55g (1/3 cup firmly packed) chopped 70% dark chocolate
200g (1 cup) sugar
2 eggs (lightly beaten)
1/2 tsp vanilla essence (2nd measure)
95g (2/3 cup) flour
Pinch salt
Raspberries to serve (optional)
Method
Preheat oven to 180°C. Line bases of 12 regular-sized muffin forms with baking paper rounds and lightly grease sides with baking spray.
To make Cheesecake: Into the bowl of an electric mixer fitted with a paddle place cream cheese with first measure sugar. Beat until creamy and smooth. Add egg yolk and first measure vanilla essence. Beat to combine.
To make Dark Chocolate Brownie: Place butter into a small pot set over a low heat. Heat until butter is just melted (do not allow it to boil). Add chocolate and stir until three-quarters melted, then remove from heat. Stir until completely melted and amalgamated. Add second measure sugar with eggs and second measure of vanilla, then mix until combined. Sift in flour and salt and gently mix by hand just to combine.Pour brownie mixture into a jug, then pour into prepared muffin forms to just over half-full. Place two teaspoons Cheesecake Filling into centre of each brownie, push gently into chocolate mixture but retain 7mm-8mm rim of brownie around the edge.
Place into preheated oven and bake for 12-14 minutes or until edges come away from tin and centres are set. Leave in muffin forms until completely cold, then run a thin, small metal spatula carefully around the outside of each brownie and lift out. Remove paper bases.
Enjoy immediately or store covered in refrigerator for up to 4 days.
Serve with fresh raspberries, if you fancy.
A little something for Easter
These brownies are lovely served just as they are, or dressed up slightly with a dusting of cocoa or a few Easter eggs scattered on top.
They also make a thoughtful homemade gift - wrapped up and delivered to someone who might need a little extra care this season.
Because sometimes, a simple homemade gift can say so much.
Looking for an Easter gift instead?
If you’d rather send something ready-made, you can explore our Easter Gift Boxes, filled with handcrafted baking, seasonal treats, and fresh flowers - thoughtfully prepared and delivered nationwide across New Zealand.