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Philadelphia Cream Cheese Brownies

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These Philadelphia cream cheese brownies might become your favorite brownies: soft and squishy with a cheesecake filling.

Cheese Cake Brownies

And if you love these, you will love the Brownies with Strawberries, the Sweet Potato Brownies, or the Chocolate Cherry Brownies.

These Philadelphia cream cheese brownies are another recipe that will add a few centimeters to your waistline just by reading the ingredient list.

But I just have to tell you that these brownies are so good, your brain will just take a break from reality and not care about the calories anymore, you will just want to continue putting yet another piece of brownie in your mouth, tasting that chocolatey-cheesy deliciousness and feeling that incredible moist, sticky, squishy texture.

Cheese Cake Brownies

How to make?

  • I got this recipe from an old issue of Good Food, a copied down recipe from the time I used to live in London, and old issues of the magazine used to lie on the table in the coffee room. I scribbled out one recipe or another every chance I got and this is one of those recipes, scribbled down over 10 years ago and only baked recently. What a waste of time! I should have done that earlier!!!
  • It might take a few extra minutes to put together than a regular brownie recipe would take, but it is all worth it.
  • Otherwise, it is pretty straightforward: melt some chocolate, make two mixtures instead of one, and put everything in the tin. Swirl the batter and bake.
  • And the result is heavenly, I can barely imagine anyone not liking them.
  • I slightly under baked the cake and liked that very much. It was just firm around the edges and quite gooey in the middle, so good!

Cheese Cake Brownies


  • Let the Philadelphia cream cheese brownies cool completely in the tin, it will be easier to get them out and to cut them.
  • It also helps if you let the parchment paper longer than the sides of the pan, once the brownie is cool, you can just lift it out the tin.

How to serve?

  • Brownies are always amazing on their own, but if you want to push the excess further, try serve them with strawberries and whipped cream or with vanilla ice cream. Amaaaaazing!

How to store?

  • Keep refrigerated in airtight containers for up to 5 days.
  • You can also freeze the cream cheese brownies. Place the squares into airtight containers with pieces of parchment paper in between, so that they don’t stick to each other. You can freeze them for up to 3 months.

Cheese Cake Brownies

More cheesecakes with cream cheese:

Chocolate Cheesecake

No-Bake Lemon Curd Cheesecake

Apricot Cheesecake – No-Bake

No-Bake Pumpkin Cheesecake with Gingersnap Crust

Philadelphia Cream Cheese Brownies

These Philadelphia cream cheese brownies might become your favorite brownies: soft and squishy with a cheesecake filling.
4.67 from 6 votes
Print Pin Rate
Course: Cakes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 16
Calories: 307kcal
Author: Adina


  • Cream cheese mixture:
  • 400 g Philadelphia cream cheese 14 oz/ 1 ¾ cup
  • 125 g granulated sugar 4.4 oz/ 2/3 cup
  • 1 teaspoon vanilla extract
  • 2 eggs
  • Brownie:
  • 200 g plain chocolate 7 oz
  • 200 g unsalted butter 7 oz/ ¾ cup + 2 tablespoons
  • 225 g granulated sugar 8 oz/ 1cup + 2 tablespoons
  • 3 eggs
  • 125 g all-purpose flour 4.4 oz/ 1 cup


Cream cheese mixture:

  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and line a 20×30 cm/ 8×12 inch tin with parchment paper, leaving the paper slightly overhanging.
  • Cheese mixture: Beat together the cream cheese, sugar, and vanilla extract until well mixed. Add 2 eggs, one at a time, and beat until smooth and creamy. Set aside.

Brownie mix:

  • Melt the chocolate: Chop the chocolate finely. Place it in a small metal bowl together with the butter, place the bowl over a pan with water. Make sure the water doesn't touch the bowl with the chocolate. Heat the water, but don't let it come to a boil. Melt the chocolate and the butter while stirring very frequently. Set aside.
  • Batter: In another bowl, whisk together the sugar with the remaining 3 eggs until creamy. Slowly add the melted chocolate mixture and whisk well. Sieve the flour over the mixture and fold it in carefully.
  • Assemble: Pour about ¾ of this mixture in the prepared pan and level. Spoon the cream cheese over the brownie mixture carefully. Add the remaining brownie mix in dollops all over the place, level, and marble the cake with the help of a skewer.
  • Bake for about 35 to 40 minutes until just set in the middle. Leave to cool completely in the tin and lift out with the help of the overhanging parchment paper. Cut into small squares.


Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).


Serving: 1brownie | Calories: 307kcal | Carbohydrates: 37g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 112mg | Fiber: 1g | Sugar: 30g
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Recipe Rating


Tuesday 23rd of June 2020

Oh YUM! Brownies stuffed with cream cheese - how can this not be an out of the world bite of goodness.


Tuesday 2nd of August 2016

your ratio of brownies to cream cheese looks ideal! great balance. :)

Dawn @ Girl Heart Food

Tuesday 2nd of August 2016

Brownie plus cheesecake? How awesome! Even though there may have been quite a long time from when you originally discovered the recipe to when you made it, it looks like it was certainly worth the wait :) Yum!

Cheyanne @ No Spoon Necessary

Monday 1st of August 2016

Cheesecake PLUS Brownies?! Totally worth every calorie and the extra effort if you ask me! These look dangerously delicious, girlfriend! Cheers!


Saturday 30th of July 2016

Sounds like the best brownies I've ever seen. I love both chocolate and cheesecake, so I'm sure I'd like this cake too much for my waistline ;-)