Mocha Cheesecake Brownies

The best of all desserts.

mocha cheesecake brownies

These mocha cheesecake brownies are every bit as decadent and rich as they appear. They’re incredibly dense with a thick layer of sweet cheesecake and plenty of mocha flavor. If you love coffee, if you love chocolate, if you love brownies, if you love cheesecake, and heck! if you love dessert- you must whip up a batch.

mocha cheesecake brownies

We’ll begin with the brownie layer. Now, I’m not going to try to convince you that my homemade brownies are better than box brownies (they are.) but I AM going to tell you that my homemade brownie recipe is one of the most popular recipes on my blog. And homemade brownies really aren’t that difficult to make.

To make homemade brownies, you have to start with really quality ingredients. My brownie recipe has butter, pure chocolate (key to the best flavor!), sugar, eggs, vanilla, flour, cocoa powder, espresso powder, and a little salt. About the chocolate? I’m talking about pure chocolate, not chocolate chips. Pure chocolate sold in bar form in the baking aisle. For the sugar? Sometimes I use brown and white granulated sugar, but since this brownie recipe has a sweet cheesecake layer, I only use white granulated sugar and I slightly reduced the amount.

I don’t like to use too much flour in my homemade brownies because I like to keep them as dense and fudgy as possible. More flour equals a cakey brownie. A little bit of cocoa powder intensifies the chocolate flavor. Don’t leave it out. You can use natural unsweetened or dutched cocoa. Espresso powder gives the brownies their mocha flavor. You can find espresso powder in most major grocery stores in the coffee aisle or purchase it online. If you pick up a new jar, know that you’ll use it often your baking. It’s fantastic in recipes like chocolate cake, mocha blondies, and Guinness chocolate cupcakes. Here are all of my recipes using espresso powder if you need ideas.

Notice how there is no leavening agent in these brownies? I do not add baking powder or soda to my brownies because I prefer them as dense (not airy!) as possible.

melted butter and chocolate in a copper saucepan with a wood spoon

And, finally. The eggs. Eggs are crucial to making the very best brownies. I’ve told you once, I’ve told you a million times… eggs do hundreds of things in baking. From binding, to adding richness, to tenderizing, to providing structure and lift. My homemade brownie recipes uses 3 large high quality Eggland’s Best eggs, which give the brownies a tight crumb, rich flavor, and the ultimate fudge-like texture.

Think a chocolate truffle meets chocolate fudge.

That’s the texture of the homemade brownie layer.

Not all eggs are created the same– and my preferred choice has always been Eggland’s Best because I find they create the richest baked goods.

brownie batter in a glass bowl

mocha cheesecake brownies in a baking pan before baking with empty glass bowls

The cheesecake layer! Super simple here: just cream cheese, sugar, 1 egg, and vanilla extract. I also add a fun secret ingredient: white chocolate chips. The white chocolate chips melt in the cheesecake layer as the brownies bake. And it tastes absolutely divine. They give the layer that little something extra. I added them at the last minute and, as it turns out, it was the best brownie decision ever.

The cheesecake layer is spread between two layers of brownies. So, you’ll spread half of the brownie batter into the pan, followed by the cheesecake, then the remaining brownie batter. Halving the brownie batter for the layers doesn’t have to be exact. It’s ok if there isn’t enough batter for the top layer– do your best spreading it around on top of the cheesecake layer. It’ll taste good no matter how you layer it.

stack of mocha cheesecake brownies

mocha cheesecake brownies on a gold plate with a fork

A sprinkle of mini chocolate chips on top of everything seals the deal: the amount of chocolate in these brownies is OUT OF CONTROL.

Moist, rich, and fudgy with coffee flavor and an absurd amount of chocolate– these mocha cheesecake brownies are the QUEEN of dessert.

Warning: may ruin your diet.

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mocha cheesecake brownies

Mocha Cheesecake Brownies

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours
  • Yield: 16 brownies
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


Indulgently rich and fudgy homemade mocha brownies are layered with white chocolate chip-studded cheesecake. They’re moist, rich, and fudgy with coffee flavor and lots of chocolate!


  • 1/2 cup (115g) unsalted butter
  • 8 ounces (228g) coarsely chopped quality semi-sweet chocolate
  • 3/4 cup (150g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 2 Tablespoons (80gall-purpose flour (spoon & leveled)
  • 2 Tablespoons (11g) natural unsweetened or dutch-process cocoa powder
  • 2 teaspoons espresso powder*
  • 1/4 teaspoon salt
  • optional: 1/2 cup (90g) mini or regular size semi-sweet chocolate chips (for topping)

Cheesecake Layer

  • 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (180g) white chocolate chips


  1. Make the brownie batter: Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the brownies out of the pan when cool. Set aside.
  3. Whisk the granulated sugar into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, espresso powder, and salt. Set aside.
  4. Make the cheesecake batter: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Reduce to medium-high speed and beat in the sugar until combined. Beat in the egg and vanilla extract until combined. Finally, fold in the white chocolate chips with a rubber spatula or wooden spoon. Set aside.
  5. Spread about half of the brownie batter into the prepared baking pan. The batter is thick, so do your best to spread it to every corner making 1 even layer. Top with all of the cheesecake batter. Spread this in a thick, even layer. Layer on the rest of the thick brownie batter, spreading as best you can. If some cheesecake swirls out on top or if you can’t quite cover the corners with brownie batter, that’s OK! Sprinkle the optional chocolate chips on top.
  6. Bake for 35-38 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. All ovens are different, so keep an eye on them after 30 minutes and use the toothpick test to see when yours are finished.
  7. Allow the brownies to cool in the pan set on a wire rack for 45 minutes. Then cover and refrigerate for at least 2 hours and up to 1 day. The cheesecake layer must be cold before cutting into squares.
  8. Once chilled, lift the foil out of the pan using the overhang on the sides and cut into squares. For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.


  1. Make Ahead & Freezing Instructions: Store brownies in an airtight container at room temperature for 1 day or in the refrigerator for up to 1 week. For longer storage, freeze the brownies for up to 2-3 months. Thaw overnight in the refrigerator before serving.
  2. Espresso Powder: You can leave the espresso powder out to make regular cheesecake brownies. If you can’t find espresso powder, use 1 heaping Tablespoon of instant coffee (not ground coffee).
  3. Adapted from chewy fudgy homemade brownies.

Keywords: mocha cheesecake brownies, cheesecake brownies, mocha brownies

Try my Nutella Swirl Cheesecake Bars next. You are welcome.


  1. Sheila Calnan says:

    Using Sally’s recipe and me, just doing what she told me, I have been told….the brownies are amazing from one person and from another….best thing I have had in my mouth. What more could a baker want to hear? After the birthday party (with Sally’s Favorite Carrot Cake, as the centerpiece), I took the leftovers into the staff, where we were at. A couple of the customers (friends of mine) started talking among themselves…..did you try the brownies? Alas, they were all gone. There’s a peanut butter freak in there and he took a bite of the fudge (again a Sally’s recipe). Let’s just say, the look on his face was everything!
    Sally, thank you for 3 unbelievable recipes!!

    1. So nice to read this tonight! Thank you so much for sharing!

      1. Sheila Calnan says:

        Just speaking the truth!

  2. Hi Sally,
    Happy Thanksgiving to you & yours. I just read & printed your #MochaCheesecakeBrownies and am planning to make for Thanksgiving this week! I used to make a box version, Dunkin Hines, I believe & it was always a hit. I’m thrilled to find your #Scratch version! First, you can’t find those larger box mixes anymore; they keep shrinking them (23 oz. to 15, maybe up to 18 oz.) – totally messes it up; you need to tweak everything. Then there’s the who knows what ingredients in the convenient boxes. I have made some tasty scratch brownies (adding nuts, chocolate chips & marshmallows) using #BakersUnsweetedChocolate (100% Cacao). I presume I should go with your recommendation & get semi-sweet. Do you have a preference of melting chocolate & butter in micro vs. stove? I sense the micro lowers the risk of burning the chocolate if you’re not used to making candy, etc. and have a candy thermometer. Thanks so much! Patty

    1. Hi Patty! I always go for homemade too 🙂 Microwave works if you melt the two in short increments, such as 15-20 seconds. Stop and stir, then repeat. Stove is also fantastic, just stir constantly as the two melt together.

  3. Hi Sally, sounds amazing and I am sure it’ll be delicious as usual! I want to make it in 9*13 inches pan, should I double the recipe or make it 1 1/2? Thank you for all your great recipes.

    1. Hi Rania! I suggest making the batter and other layers TWICE (not doubling) and combining them for each layer. I’m unsure of the exact bake time for a 9×13 pan.

  4. The make ahead tip says: Store brownies in an airtight container at room temperature for 1 day.
    Do you think the brownies will hold if I ship it overnight locally? (California to Virginia) I want to send this to a friend as Christmas treat.

    1. If you package them carefully they should be fine overnight – I wouldn’t send them a longer method though because you don’t want them sitting in a heated mail facility for long!

  5. I love this recipe so much! Can you double it! My only complaint is it doesn’t make enough!

  6. A few questions, online one baking site recommended whipping the eggs first before adding to the mix, I never have nor does your recipe say to do this? Did your test trials on this recipe include trying it that way, if so, how would affect this particular recipe? Also, I am wanting to double this recipe and bake in a 9 x 13. Baking time?

    1. Generally whipping eggs whites and folding them into batter separately is done when you wish to create a light and airy texture in something like a cake. Here we are going for a dense and fudgy texture!
      For a larger batch I suggest making 2 batches of each layer and adding to the 9×13 pan. I’m unsure of the exact bake time.

  7. These brownies are incredible, what a fantastic recipe!! Don’t know why I waited so long to try them! Perfectly rich, chocolatey, and cheesecake-y!! Can’t wait to make them again, maybe with peppermint flavouring next time!

  8. They’re baking now, can’t wait to try them!! I think I’ll top with your chocolate ganache and then the mini chocolate chips. If I wanted to make a chocolate cheesecake layer next time, how would I go about that? What can I say, I’m a chocoholic. And positively ADDICTED to Sally’s Baking Addiction!

  9. Hi Sally
    Can the white chocolate chips be omitted in the cheesecake layer?
    I don’t want the cheesecake layer too sweet.
    Did advise 🙂

    1. Absolutely! You can leave out the white chocolate chips.

  10. This recipe bcame out perfect! And very easy to make. Just one question, instead of granulated sugar can we use caster. Many thanks for taking the effort and sharing this recipe. It brought in early Christmas for us:)

  11. Shona-Lee Thompson says:

    Hi Sally,
    If I can’t get white chocolate chips could I used chopped white chocolate?

    1. Yes, chopped white chocolate would be just fine instead of the white chocolate chips/morsels.

  12. I was never a fan of cooked cheesecake, but I can say this recipe…made my day. Is LUSH!

  13. Just wanted to let you know, brownies ARE technically cookies. They are classified as bar cookies. Don’t let anyone stop you from bringing brownies to a cookie trade 🙂

  14. Made these for a neighborhood happy hour and they were delicious!! Thanks so much for sharing the recipe, Sally! ❤️

  15. Hi Sally!! These brownies are so rich and delicious but I was hoping for a little bit more cheesecake flavor to come through. Do you think this recipe would work if I doubled the cheesecake filling?

    1. I don’t see why not! You may need to adjust your bake time.

  16. I bought a square pan just to try this recipe, and oh boy! It’s the best brownies I’ve ever tasted! I’m making for my kids so I leave out the espresso, wondering how’d it taste with espresso. Im a coffee lover so might try this recipe soon. The key os to have a high quality ingredients. I wasn’t able to make it layer by layer like yours , so it’s kinda swirl up. Doesn’t matter, still delicious!

  17. Hi sally! Can I use salted butter for this recipe?

    1. Hi Abby, Yes you can use salted butter.

      1. Thank you! I love you recipes ❤️

  18. this is the best. I added chopped pecans and served it warm with vanilla ice cream. Thank you for the recipe.

  19. A chocolate lovers dream! My husband (who isn’t the biggest chocolate fan but loves cheesecake) requested cheesecake brownies and my chocoholic self jumped at the chance to make these. They were delicious! My husband had 3 m. Can’t wait to share with the rest of my family. Thank you!

  20. The family LOVE these!
    I add extra dark chocolate chunks and raspberry to mine. They only last a few minutes after served (warmed up of course). Would love any sugar free recipes you might have for my newly diagnosed diabetic son!

  21. Hi sally, i dont have a 9×9 pan, but i do have 8×8 pan. How much time do i need to adjust? Thank you!☺️

    1. I was in the same situation and ended up baking the brownies for nearly 60 minutes. I followed Sally’s toothpick test to know when the brownies were done.

  22. Which cocoa powder do you prefer in this recipe?

    1. Hi Diane, I typically use Hershey’s brand unsweetened natural cocoa powder.

  23. I tried this today and my cheesecake batter was so runny! The Brownie batter was node and thick! But layering it was of course a nightmare a hahhahahha as it swirled away with the runny cheesecake batter!! Bake time also took forever! Am wondering where I went wrong cause I followed the recipe to the T!! Is the cheesecake batter meant to be runny or where did I go wrong!! It’s cooking right now but am scared to even go check on it please lemme know if anyone else had the same issue!!
    I need to try it again and perfect it

    1. Stephanie @ Sally's Baking Addiction says:

      Hi GP, The cheesecake layer should be pretty thick! Make sure you used full-fat brick style cream cheese and that it’s softened to room temperature, but not at all melted.

  24. OMG these are out of this world. I just can’t stop eating them. I never thought I’d love one of your recipes more than your red velvet cupcakes & cake, but this might take the #1 spot.

    I didn’t add the white chocolate chips & I baked it in 9-inch round spring form pan & the bake time was the same.

    I was wondering if I can double the cheesecake layer, or maybe do one and a half of it, or will it be too much?
    And how about doubling the recipe & baking in bigger pan, what size of pan maybe I should use & the bake time, what do you think? Just approximate size & time would be great if you think it might come out great in bigger pan would be wonderful.

    Thank you so much!!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Aleksandra, We suggest making the batter and other layers TWICE (not doubling) and combining them for each layer. You can use a 9×13 inch pan for extra thick bars. I’m unsure of the exact bake time you will need.

  25. Absolutely love these! The combination of cheesecake and the brownie is amazing. I omitted the mocha and they still tasted great.

  26. Hi,
    Tried this recipe and it was a hit. Thank you for the recipe!

    Just one thing though. My baked brownie didn’t have distinct layers. I got sort of zebra texture. The consistency of the brownie was thick but the cream cheese layer was somewhat watery. Thats why I believe the top layer may have sunk in (not completely though).
    Any guess what I might be doing wrong. I weighed the ingredients to make sure I get it right.

    1. Trina @ Sally's Baking Addiction says:

      Hi Sanam! What kind of cream cheese did you use? You need block style for this recipe for a thick and creamy cheesecake layer.

    2. i got cocky with my loose-bottomed tray and decided not to use parchment, lol… you’ve been warned, do not be like me. use parchment when you’re told to.

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