These Cream Cheese Brownies start with a box mix and a simple 4 ingredient cream cheese layer. They are ready in about 45 minutes and cost less than $4 to make the whole batch.
With 8 kids to bake for I am always looking for desserts that look like you spent hours on them when the whole thing comes together in under an hour — and these cream cheese brownies are proof of that every single time. I love that I can skip the measuring sifting and melted chocolate of a from-scratch recipe and still get rich fudgy brownies with a gorgeous cheesecake swirl that makes everyone think I ordered them from a bakery.
Why You’ll Love This Recipe!
- Shortcut That Works: Starts with a box mix, so there’s no double boiler, no measuring cocoa powder and flour — just doctor it up with a simple cream cheese layer.
- Rich Flavor: The combination of chocolate and cream cheese creates a decadent, irresistible taste.
- Moist Texture: Cream cheese keeps the brownies soft and fudgy.
- Budget-Friendly: About $0.32 per brownie — see the full cost breakdown at the bottom of the page.
- Versatile: Perfect for parties, gifts, or a cozy dessert at home.
After 14 years of baking for my family, I know the best desserts taste indulgent without requiring hours of work. These Cream Cheese Brownies do exactly that for just $0.32 each.
You may also like to try Cream Cheese Chocolate Chip Cookies, Cream Cheese Cookies Recipe and Cream Cheese Pound Cake Recipe.
Ingredients
One quick note: the ingredients below are for the cream cheese swirl only. You’ll still need whatever your brownie box calls for to make the batter itself — usually eggs, oil, and water — so check the back of your box before you start.
- Brownie mix (family-size box, about 18-20 oz): Any brand works here — you don’t need anything fancy, which keeps this recipe budget-friendly.
- Cream cheese (8 oz block): Set it out for about 30 minutes before you start so it beats up smooth with no lumps.
- Egg: Helps the cream cheese layer set into a swirl instead of staying runny.
- Vanilla: Rounds out the tang from the cream cheese.
- Sugar: Sweetens the cream cheese layer just enough to balance that tang.
Get the complete ingredient list at the bottom of the page.
Step By Step Instructions
Step 1. Preheat oven to 350 and prepare the pan. Set the oven to 350 degrees and allow to warm up. Line your 13×9 pan with parchment paper (or grease it well) so the brownies lift out cleanly once they’ve cooled.
Step 2. Next, make the brownie batter. Stir the brownie mix in a bowl as directed on the package for a 9X13 baking pan. I used an electric mixer to whisk the ingredients.
Step 3. Pour the batter into prepared pan. Spread the batter evenly into the 9×13 baking dish.
Step 4. Combine the cheesecake batter. Use an electric mixer to beat the cream cheese and sugar until smooth and creamy. Then add the egg and vanilla. Drop the cream cheese mixture by the spoonful all over the brownie batter. Use a knife to swirl the mixture back and forth to create a marbled look.
Step 5. Add the cream cheese to the brownie layer. Bake for 35 to 40 minutes, until the cream cheese swirl looks set and just barely golden at the edges, and a toothpick inserted into the brownie portion comes out with a few moist crumbs.
- Step 6. Cool. Cool completely, at least 1 hour, before cutting.
Pro Tips
- Use room temperature cream cheese and egg. Cold cream cheese won’t beat up smooth, so you’ll end up with lumps in your swirl instead of a creamy marble. Set it out for about 30 minutes before you start.
- Don’t Overmix: Gently fold the cream cheese mixture into the brownie batter to avoid deflating it.
- Prepare Your Pan: Line your baking pan with parchment paper or lightly grease it to make removing the brownies easier.
- Why a 9×13 pan works here: Some cream cheese brownie recipes warn against a 9×13 pan because a from-scratch batch doesn’t make enough batter to fill it properly. A box mix makes more batter than most scratch recipes, so it fills a 9×13 pan just right — no need to size down.
- Check for Doneness: Insert a toothpick in the center; it should come out with a few moist crumbs, not wet batter.
- Cool Completely: Let the brownies cool fully before cutting to help maintain clean, defined slices.
- Optional Toppings: Sprinkle chocolate chips, nuts, or drizzle melted chocolate on top before baking for extra flavor and texture.
- Storage Tip: Store in an airtight container at room temperature for 3–4 days or in the fridge for up to a week.
Variations
- Chocolate Chip Brownies: Fold mini chocolate chips into the cream cheese layer for extra chocolatey bites.
- Nutty Brownies: Add chopped walnuts, pecans, or almonds to the cream cheese layer or brownie batter for crunch.
- Caramel Brownies: Drizzle caramel sauce over the cream cheese layer before baking for a rich, gooey treat.
- Fruity Brownies: Add fresh or frozen raspberries, cherries, or strawberries into the cream cheese layer for a fruity twist.
- Mocha Brownies: Mix a teaspoon of instant coffee or espresso powder into the brownie batter to enhance the chocolate flavor.
- Peanut Butter Swirl: Swirl peanut butter into the cream cheese layer for a chocolate-peanut butter version.
Serving Suggestions
- Serve with No Churn Vanilla Ice Cream.
- Top with Homemade Whipped Cream Recipe.
- Drizzle The BEST Homemade Hot Fudge Sauce on top.
- Make a brownie sundae with nuts, ice cream, chocolate sauce, and more. This is delicious served warm. Just heat up the brownie in the microwave for a few seconds before topping it with ice cream.
FAQs
-First, make sure the brownies have completely cooled. Cutting brownies that are still warm will result in a mess. It is important to give them proper time to cool.
-The best way to cut brownies is with a plastic knife. They are nonstick and help to ensure clean cuts.
-As you see brownie start to build up on the knife, wipe with a napkin. Keeping your knife clean will help to cut the brownies better. I actually just wipe the knife after each cut. Each square will look nice and clean.
-Another tip is to run the knife under hot water. Just make sure to wipe it off so that it is completely cool before cutting.
-If you do not want to use a plastic knife, you can use a regular knife. However, I suggest spraying it with cooking spray.
Nope — that’s the best part. Instead of buying chocolate, cocoa powder, flour, and butter separately the way a from-scratch recipe calls for, you just need one box of brownie mix plus 4 pantry staples for the cream cheese swirl. It’s a budget-friendly way to get bakery-style brownies without a long shopping list or a sink full of dishes.
The brownies can be kept for 3-4 days at room temperature. Any longer and they need to be refrigerated.
Place the brownies inside an airtight container. It should have a good lid. They will last in the fridge up to a week.
Yes, just make sure to use a good freezer container or freezer bag. I also would place a layer of wax paper between the brownies to help keep them from sticking to each other. You can also freeze them individually using aluminum foil or plastic wrap and place them in a freezer container.
They can be frozen for up to 6 months. Just make sure to let them thaw at room temperature a few hours before you are ready to serve. We often make these in advance for holidays, events, and more.
If the brownie batter is warm or thin when you add the cream cheese mixture, the swirl can sink instead of staying marbled on top. Let the brownie batter cool for a few minutes after mixing, drop the cream cheese mixture on in even tablespoon dollops, and swirl gently with a knife — just a few passes, so the two batters marble together instead of fully blending.
More Easy Brownie Recipes
It’s your turn to try this cheesecake brownies recipe. Please don’t forget to leave a comment once you do!
Cream Cheese Brownies
Ingredients
- 1 pkg brownie mix
- 1 pkg Cream cheese
- 1 egg
- ½ tsp vanilla
- 1 cup sugar
See how we calculate recipe costs.
Instructions
- Preheat oven to 350.
- Prepare brownie batter as directed on package for a 9X13 pan. Spread the batter into a greased 13×9 inch pan.
- Beat Cream Cheese with mixer until creamy. Add Sugar, egg and vanilla. Mix well. Drop by tablespoonfuls over brownie batter.
- Swirl with knife.
- Bake 35 to 40 minutes, until the cream cheese swirl looks set and just barely golden at the edges, and a toothpick inserted into the brownie portion comes out with a few moist crumbs. Cool completely before cutting.
I made this recipe and it turned out great!! Will definitely keep this in my recipe files!!
Peggy – Wahoo! So glad! Thanks for sharing.