Name: Eggless Cheesecake Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup dark chocolate, chopped; 3/4 cup granulated sugar; 1/2 cup yogurt; 1 tsp vanilla extract; 3/4 cup all-purpose flour; 1/4 cup cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 8 oz cream cheese, softened; 1/4 cup powdered sugar; 2 tbsp milk; 1 tsp vanilla extract

Why You’ll Love Eggless Cheesecake Brownies Recipe

These brownies are made without eggs but still turn out moist, dense, and indulgent. The brownie base is deeply chocolatey, while the cheesecake topping adds a creamy contrast. They are perfect for parties, dessert trays, or anytime you want a bakery-style treat at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownie batter:

Dark or bittersweet chocolate
Unsalted butter
Caster sugar
Brown sugar
Vanilla paste or vanilla extract
Instant coffee powder
Cream cheese or plain yogurt
All-purpose flour
Unsweetened cocoa powder
Salt
Baking powder

For the cheesecake batter:

Cream cheese
Caster sugar
Vanilla paste or vanilla extract
Lukewarm milk
Cornstarch

Directions

Prepare the brownie batter by melting the chopped chocolate with butter until smooth. Stir in the sugars, salt, coffee powder, and vanilla.

Mix in the cream cheese or yogurt until combined. Add the sifted flour, cocoa powder, and baking powder, then fold gently until the batter is smooth and thick.

Set aside a small amount of brownie batter and loosen it with a little milk or water. Spread the remaining brownie batter into a lined 8-inch square baking pan.

For the cheesecake layer, beat the cream cheese with sugar and vanilla until creamy. Dissolve the cornstarch in lukewarm milk, then mix it into the cream cheese mixture.

Spread the cheesecake batter over the brownie layer. Drop small spoonfuls of the reserved brownie batter on top, then swirl with a skewer or knife to create a marble effect.

Bake at 320°F / 160°C for about 40 minutes, until the edges are set and the center is still slightly jiggly. Cool in the pan, then chill for about 90 minutes before slicing.

Servings and timing

Servings: 9 large squares or 16 smaller squares
Prep time: 20 minutes
Bake time: 40 minutes
Chilling time: 1 hour 30 minutes
Total time: 2 hours 30 minutes

Variations

Use plain yogurt in the brownie batter for a slightly lighter texture.

Add chocolate chips to the brownie layer for extra richness.

Skip the coffee powder if preferred, though it helps enhance the chocolate flavor.

Serve with vanilla ice cream for a more indulgent dessert.

Cut into smaller squares for party trays or lunchbox treats.

Storage/Reheating

Store the brownies in an airtight container in the refrigerator for up to 1 week.

For the best texture, let them sit at room temperature for about 15 minutes before serving.

These brownies do not need reheating, but you can warm a piece very briefly in the microwave if you prefer a softer texture.

FAQs

Can I make these cheesecake brownies without eggs?

Yes, this recipe is fully eggless and uses cream cheese, yogurt, cornstarch, and baking powder to help create structure and texture.

Can I use yogurt instead of cream cheese in the brownie batter?

Yes, plain yogurt can be used in the brownie batter instead of cream cheese.

Why is coffee powder added?

Coffee powder enhances the chocolate flavor without making the brownies taste strongly like coffee.

Can I skip the coffee powder?

Yes, you can leave it out if you prefer.

How do I know when the brownies are done?

The edges should look set, the cheesecake layer should be firm around the sides, and the center should still have a slight jiggle.

Should the toothpick come out clean?

No, it should come out slightly moist. A completely clean toothpick can mean the brownies are overbaked.

Can I use chocolate chips instead of chocolate bars?

Chocolate bars are preferred for the best flavor and texture, but chocolate chips can work in a pinch.

Do I have to chill the brownies before slicing?

Yes, chilling helps the cheesecake layer set and makes the brownies easier to cut neatly.

Can I freeze eggless cheesecake brownies?

Yes, wrap them well and freeze for up to 2 months. Thaw in the refrigerator before serving.

Can I make these brownies ahead of time?

Yes, they are a great make-ahead dessert because they need chilling and taste even better once fully set.

Conclusion

Eggless cheesecake brownies are the perfect combination of fudgy chocolate brownie and creamy cheesecake. With their rich flavor, beautiful swirl, and melt-in-your-mouth texture, they make an impressive dessert for any occasion.

Eggless Cheesecake Brownies