Fudgy brownie muffins swirled with a creamy cheesecake that taste incredible! You won’t get enough of it!
If you have yet to try the combination of chocolate and cream cheese then trust me, you are missing out on something real good. Especially if it we’re talking about cheesecake + brownies.
I’ve always been so addicted to my cream cheese brownies that every time I was left with leftover cream cheese, that’s the first thing I’d make. Recently I started making them in muffin form and it’s even better, probably because all muffins are baked evenly meaning they are all perfectly fudgy in the center.
These pretty looking muffins not only have an amazing combination of flavors but also textures—fudgy and creamy, cakey and tender—all in every single heavenly bite.
There are 2 batters to make, but both of them are simple and quick to prepare. The cheesecake batter literally takes two minutes to mix.
Use muffin liners
I always do, except for this last time, and because the muffins are fudgy and the cheesecake is soft it was hard to release them neatly from the pan. Using liners is the safe way to go.
While the cheesecake layer is usually more delicious when chilled, the brownies can get too firm. If they do, make sure to serve the brownies at room temperature so that they are super fudgy!
- 8 oz (227 g) full fat cream cheese, at room temperature
- ¼ cup (50 g/1.7 oz) granulated sugar
- 1 large egg , at room temperature
- ½ teaspoon pure vanilla extract
- 4 oz/113 g dark chocolate , coarsely chopped
- ½ cup (113 g/4 oz) unsalted butter, cut into small pieces
- ¾ cup (150 g/5.3 oz) granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup (70 g/2.5 oz) all-purpose flour
- ¼ teaspoon salt
Preheat oven to 325F/160C. Line 12 muffin cups with liner papers, so it will be easy to release the muffins from the pan after baking (or use a silicone pan).
Make the cream cheese filling: In a medium bowl, mix together cream cheese and sugar, then stir in the egg and vanilla extract until completely smooth. If the batter isn’t smooth enough, use an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Don’t overmix or the cheesecake will crack during baking. Set aside while making the brownies.
Make the brownies: In a large heat-proof bowl, place chocolate and butter, and heat in the microwave in 20-second intervals, stirring in between each interval until melted (or set over a saucepan of simmering water, stirring occasionally). Add sugar and whisk until combined. Add eggs, one at a time, and whisk just until combined. Stir in vanilla extract. Sift flour and salt over chocolate mixture and fold, using a rubber spatula, just until combined. Do not over mix.
Set aside 1/4 cup of brownie batter and divide the rest between muffin cups, filling them about half way full. Divide cheesecake mixture between muffin cups, on top of the brownie mixture. Take the reserved brownie batter and drop about a teaspoon of batter on top of the cheesecake batter. Gently swirl with a toothpick for a marble effect. Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs and not completely clean. Transfer to a wire rack and allow to cool for 10 minutes before removing muffins from pan.
Store muffins in the fridge in an airtight container for up to 5 days. Serve at room temperature.
Muffins can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.
NeoJuly 19, 2016 at 1:38 am
Just made these delectable muffins! My family loved them. One thing I added, I put a Oreo crust on the bottom, made the muffins even more delicious.Make sure to watch your brownies because I left mine in the oven, waited for 20 minutes and came back. Most of them had been almost fully cooked (still super delicious) but I wanted to keep it fudgy. Thanks for the delicious recipe 🙂
ShiranJuly 19, 2016 at 3:43 am
Oreo crust sounds amazing! I’m so glad your family loves them! Thank you for your comment 🙂
JuditaJanuary 17, 2017 at 3:09 am
Thanks for the recipe! These muffins are amazing!!!
SandraJuly 1, 2017 at 4:20 am
These are sooo yummy! Thanks for the recipe 🙂
Lisa DApril 29, 2018 at 1:27 pm
These are delicious!!! I followed the recipe perfectly but my batches (made 2 of them) only made 9 standard sized muffins. Regardless, this is a KEEPER! Thanks
DondiJune 9, 2019 at 12:13 am
I made mini versions of these and they are gorgeous!! I wish I could attach a picture. My oven may be a little off but it took about 23-24 minutes for these to fully bake. I also added some salted caramel sauce (Sally’s Baking Addiction recipe; I had some leftover) to the cheesecake; that may have had something to do with it. Fabulous recipe, super easy and spectacular results! Absolutely delicious!! I love these! Thank you so much!!
MelindaSeptember 30, 2019 at 10:35 am
These were delicious!! I’m so sad I only had enough cream cheese to make one batch!
NeginMarch 6, 2021 at 8:56 am
these look super
do you think tgey can be made in a cake?
ShiranMarch 30, 2021 at 6:46 am
Here’s the recipe for the cake 🙂
jacksonNovember 19, 2019 at 2:26 pm
I am always looking for brownie-muffins recipes to try. These are sure to be a hit with my family. I will have to make some this weekend.
KristineJanuary 10, 2020 at 11:43 pm
I was wondering if I can use a square pan for this instead of making them into muffins? Will they hold when I slice them? Sorry for the newbie question!
ShiranJanuary 29, 2020 at 2:36 am
You can use this recipe 🙂
WendieSeptember 25, 2020 at 6:04 am
Definitely use 2 cupcake liners they are heavy and hard to get out of the pan without tearing them when using one paper liner. Foil liners may even be better. I used the full 8oz block Of cream cheese and a tablespoon of sour cream & these cupcakes are so stinkin GOOD! THeyre absolutely delicious! I set the timer for 40min but took them out at 27m and they were perfect! Nice & gooey fudgey in the center like a molten! Your friends and family will be begging for more!! Amazing recipe- thanks!❤️