Decadent brownies swirled with a creamy peanut butter cheesecake topping — this dessert is the best of both worlds. Rich chocolate meets nutty cheesecake in a show-stopping bar that’s perfect for sharing (or not!).

Why You Will Love This Recipe

If you’re a fan of peanut butter and chocolate together, this recipe is going to become a staple in your kitchen. It’s indulgent without being overly complicated, and the swirled layers make it look bakery-worthy. The fudgy brownie base contrasts beautifully with the light, tangy cheesecake topping for a balanced bite every time.

Peanut Butter Cheesecake Brownies

Brownies are already a crowd-pleaser, but when you layer them with cheesecake, they become something truly unforgettable. Add peanut butter into the mix, and suddenly you have a dessert that feels rich, nostalgic, and a little playful.

This Peanut Butter Cheesecake Brownies recipe is designed for home bakers who love to impress but don’t want to spend hours fussing in the kitchen. It’s straightforward yet delivers that “wow” factor when you cut into it and see the marbled swirl of chocolate and peanut cheesecake.

The base brownie layer is everything a brownie should be: moist, dense, and intensely chocolatey. This comes from using melted butter combined with cocoa powder, giving a deep, rich flavor without requiring fancy chocolate.

The cheesecake layer is a mixture of cream cheese, eggs, sugar, and peanut butter powder, which adds that nutty richness without overwhelming the texture. Folding it gently ensures it stays airy and creamy rather than dense.

The real magic comes when the two batters meet. By swirling them together with a knife before baking, you create ribbons of cheesecake running through the brownies, ensuring every square has a beautiful balance of flavors.

This dessert is also forgiving — the layers don’t need to be perfect, and in fact, the more rustic the swirls, the better they look once baked.

Perfect for potlucks, bake sales, or holiday trays, these brownies transport easily and keep well. They’re rich enough that a small square is satisfying, but don’t be surprised if people go back for seconds.

The recipe makes a generous 9×9-inch pan, but you can easily double it for a larger crowd. If you’re baking ahead, they store beautifully in the fridge and even freeze well, making them a smart make-ahead option.

Another reason this recipe shines is its versatility. You can play with the flavors — add a swirl of Nutella, sprinkle chopped peanuts on top, or even fold in chocolate chips for extra indulgence.

But at its heart, it’s that classic combination of chocolate and peanut butter that makes people fall in love. It’s a nostalgic flavor pairing that never goes out of style, elevated here by the tang of cheesecake and the richness of brownie.

The technique is simple enough for beginner bakers yet satisfying enough for experienced ones who want a reliable go-to dessert.

There’s also something comforting about bars — unlike fancy cakes or layered desserts, brownies are approachable and casual, perfect for serving on a weeknight or packing into lunchboxes.

And when it comes time to slice them, you’ll find each square has its own unique swirl pattern, making every piece a little work of edible art.

So if you’re looking for a dessert that delivers flavor, texture, and visual appeal all in one, these Peanut Butter Cheesecake Brownies are exactly what you need.

Servings

Makes 16 bars

Time

• Prep Time: 25 minutes

• Cook Time: 50–55 minutes

• Total Time: 1 hour 20 minutes

Ingredients

For the Brownie Base

• 1 cup unsalted butter, melted

• 2 cups granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• ¾ cup unsweetened cocoa powder

• 1 ¼ cups all-purpose flour

• ½ teaspoon baking powder

• Pinch of salt

For the Cheesecake Layer

• 16 oz (2 packages) cream cheese, softened

• ½ cup sugar

• 2 large eggs, room temperature

• 2 tablespoons heavy cream

• ⅔ cup peanut butter powder

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. In a large mixing bowl, whisk together the melted butter and sugar until glossy. Beat in the eggs one at a time, then add the vanilla extract.

3. Sift in the cocoa powder, flour, baking powder, and salt. Fold gently with a spatula until just combined. Do not overmix.

4. In a separate bowl, beat the cream cheese, sugar, and heavy cream until smooth. Add eggs one at a time, beating well after each addition. Fold in the peanut butter powder until incorporated.

5. Spread about two-thirds of the brownie batter evenly into the prepared pan.

6. Pour the cheesecake mixture over the brownie base, spreading evenly.

7. Dollop the remaining brownie batter on top, then use a butter knife to gently swirl the layers together for a marbled effect.

8. Bake for 50–55 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.

9. Cool completely in the pan before slicing into bars.

Tips

• Cream Cheese: Make sure it’s softened at room temperature to avoid lumps in the cheesecake batter.

• Swirls: Don’t over-swirl; less is more to create distinct ribbons of cheesecake.

• Make Ahead: These brownies taste even better the next day after chilling overnight.

• Storage: Store in the refrigerator for up to 5 days or freeze for up to 2 months.