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These coffee cheesecake brownies are made up of a layer of creamy coffee cheesecake on top of a fudgy dark chocolate brownie. They feel more special than your average brownie, yet they don’t take much more effort to put together. Plus, they’re truly the perfect way to satisfy both a cheesecake and a brownie craving because these bars have a 1 to 1 cheesecake to brownie ratio. They’re also a bit thinner than other bars, so their richness doesn’t feel overwhelming.
Why you’ll love these brownies
- Simple and easy to make.
- Slices into thin elegant bars.
- It’s your coffee and chocolate fix all in one!
Ingredients
- Unsalted butter: Butter adds richness to the brownies.
- Granulated sugar: Sugar sweetens the brownies and gives them their signature texture.
- Egg: The egg binds the ingredients together and adds richness.
- Vanilla extract: Vanilla extract adds depth of flavour to the brownies.
- Unsweetened chocolate: Unsweetened chocolate gives the brownies an intense chocolate flavour and contributes to their fudgy texture.
- All-purpose flour: A small amount of flour is added to the brownies for structure.
- Natural cocoa powder: Cocoa powder adds even more chocolate flavour.
- Table salt: Salt enhances the flavour of the chocolate.
- Cream cheese: Cream cheese forms the base of the cheesecake batter. Make sure to use cream cheese blocks, not cream cheese spreads.
- Espresso powder: Espresso powder adds the coffee flavour to the cheesecake batter.
Variations
Since these bars are pretty thin, I don’t recommend adding any mix-ins. However, top them generously with whatever toppings you’d like!
- Salted caramel sauce: Fill a piping bag with salted caramel sauce and pipe diagonal lines across the bars after they’re cooled. Then slice the bars as usual.
- Ice cream: Serve individual bars with ice cream once they’re cool.
- Whipped cream: Fill a piping bag with whipped cream and pipe any design of whipped cream on top of the bars then slice. You could also add the whipped cream after slicing.
Equipment
If you’re using a metal pan, the bars will be more prone to browning than if using a glass pan. Just keep a close eye on the bars and they’ll turn out fine no matter what type of pan you use.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons and cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
Store these bars in an airtight container in the fridge for a couple days. If storing for longer, store in an airtight container in the freezer and defrost before enjoying.
FAQ
Make sure the cream cheese is fully at room temperature before using so it blends with the other ingredients easily. The recipe includes blending the cream cheese on its own to make sure it’s smooth and soft. If at this point it’s not smooth, leave at room temperature or microwave on low in short intervals until you can whisk it into a smooth mixture. If you’ve added the other ingredients and it’s clumpy, you can blend the mixture in a food processor, blender or with an immersion blender.
Let’s bake!
These coffee cheesecake brownies never fail to satisfy chocolate cravings. I hope you enjoy them!
When you make them, tag me on Instagram @bakewhenitrains so I can admire your beautiful brownies. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
Coffee Cheesecake Brownies
Ingredients
Brownie
- 70 grams unsalted butter melted
- 103 grams granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 58 grams unsweetened chocolate melted
- 50 grams all-purpose flour
- 12 grams natural cocoa powder
- 1/4 tsp table salt
Cheesecake
- 225 grams cream cheese (8 oz)
- 60 grams granulated sugar
- 1 large egg
- 1 tbsp espresso powder
Instructions
- Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper.
Brownie
- In a large bowl, whisk butter and sugar together until smooth.
- Add the egg and vanilla, then whisk until smooth.
- Add melted chocolate and whisk.
- Use a rubber spatula to fold in flour, cocoa powder and salt until just combined.
Cheesecake
- Whisk cream cheese on its own until smooth. If it's too cold and won't smooth out, leave at room temperature or microwave on low in short intervals until you can whisk it into a smooth mixture. This will prevent lumps of cream cheese in the batter.
- Whisk in the sugar, egg and espresso powder until the mixture is smooth.
Assembly
- Transfer the brownie batter into the baking pan and smooth out with an offset spatula.
- Pour the cheesecake layer on top, jiggling the pan to smooth it out.
- Bake for 25 minutes or until the cheesecake layer jiggles slightly when gently shaken. It will set as it cools.
- Cool at room temperature.
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