Mocha Cheesecake Brownies

The best of all desserts.

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on

Why, hello beautiful.

I’m talking to the brownies. But you’re beautiful too!

Today I’m sharing recipe #4 in my annual cookie palooza. And even though brownies are not technically cookies, they can still sneak onto a holiday cookie tray. So I’m including them in the cookie bonanza. Speaking of– have you made any of the new cookie recipes so far this week?!


Back to today’s brownies. Look at these. They’re 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 freakin’ love dessert- you have to try these mocha cheesecake brownies. Like, right now. (Is it 8am when you’re reading this? WHO CARES. Do it. I mean, they are flavored like coffee. Soooo yeah.)

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on

Let’s talk about the amazing ridiculousness that is this recipe. 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. And they don’t have any artificial flavors or weird ingredients.

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- I use about 2 teaspoons total in the brownie batter. Cheers to that!

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.

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on

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.

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on

The cheesecake layer! Super simple here: just cream cheese, sugar, 1 Eggland’s Best 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.

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on

Mocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on

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

  • 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.

Nutella Swirl Cheesecake BarsMocha cheesecake brownies with a homemade mocha brownie layer, cheesecake, white chocolate chips, and more chocolate on top! Recipe on


  1. Sally, 

    I made these the same day you posted the recipe. I adore (all of ) your recipes, and was looking for something to make for girl’s night, then BAM! These were fan-freaking-tastic. Incredible combination of my favorite flavors. Thanks for sharing this with your readers! 

    1. I love these brownies too but I love that you used the phrase “fan-freaking-tastic” even more.

  2. Hi Sally,

    I am big fan of your Baking 🙂
    In this recipe I wanted to know if its ok to whisk the cream cheese and eggs with a hand whisker than a mechanical one?

    The thing is i need to make this for my mum’s b’day and i don’t have time to buy the mechanical one at the moment. Let me know what are your suggestions.

    1. It will take quite a bit of arm muscle, but it’s possible. Cream cheese is very tricky to beat by hand! Make sure it is super, super soft.

  3. I made these yesterday but tinkered with the recipe a bit to make them peppermint mocha cheesecake brownies (I couldn’t decide between these or the peppermint mocha cookies so I decided to combine the recipes). Sadly, I over baked them a bit but they’re still delicious. The texture is just not as fudgey as I’d like. Oh well, I guess I’ll just have to bake another batch when this one is eaten….shucks. Haha.

    I just wanted to say thank you for sharing your baking giftedness with the world. Finding your website has gotten me back into my baking grove and my family and friends are thrilled. May God bless you and yours this Christmas.

    1. Peppermint mocha brownies?! You’re a genius. Thanks so much Shauna, merry christmas!

  4. Marla Meridith says:

    Oh these brownies…decadent!!

  5. These are the best brownies!!! Made them for an early Christmas lunch get together today. Served with homemade vanilla bean ice cream. My husband and his buddies stopped talking once they started eating. Always a good sign…they were too busy enjoying the decadent dessert. Thanks Sally for the amazing recipe!!! 

    1. Hahaha they just stopped talking. I love it!

  6. I just made this recipe. It’s in the oven now. I went a little bit overboard and subd chocolate chips with lindt truffles (white, dark and milk chocolate accordingly). I also used honey vanilla yogurt instead of vanilla extract because I am completely insane. I can’t wait to try them tomorrow!!!! Your recipes are always awesome and I’ve never been disappointed in any of the ones I made.

  7. Oh Sally, your blog has restored my inner avid baker! I am obsessed and so thankful for ALL THE INSPIRATION. 


  8. Hi Sally,
    I made your red velvet cheesecake brownies for valentine’s day and they were amazing. I want to now make these. Just curious, is there any reason the red velvet recipe uses only the yolk in the cream cheese layer? Those turned out so well and I’m hoping these do too. Thanks!

    1. No rhyme or reason besides the egg white just adds extra volume to the cheesecake swirl. That’s about it. You can leave it out if you’d like. (Though they both taste the same!)

  9. Where is that 8 inch baking pan from? Also can you recommend some good piping tips/bags? 

    1. Pictured is this Calphalon pan. I love it.

      I actually have this Amazon store with my favorite cake/cupcake decorating tools if you’d like to browse.

  10. For the life of me, I cannot find a 9×9 glass baking dish, so I have two questions:
    1) Do you have any idea where I could find a 9×9 glass baking dish?
    2) If not, can you tell me how I would adjust the baking time to a glass 8×8?  

    Okay, actually three questions, if I doubled this then and baked it in a 9×13 what would that baking time be?

    Love everything I make from your site, by the way, and recommend to everyone I know! 

  11. Hi Sally! I am planning on making this for my moms birthday but I only have 8 inch round pan, will the baking time change? Also would it turn out just like when you use the square pan? Thanks! 

    1. Hi Aaron, your round pan is just fine– is it deep dish style at least 2 inches? The brownies will be super thick so make sure the pan is deep enough.

  12. I’ve made these twice, and it’s AMAZING!! Pretty easy to make and so good with the brownie layer and the sweet (but not too sweet) cheesecake filling. The first time around I chilled them overnight before cutting, but I had only about twenty minutes the second time. The pieces at the edge fell apart a little when I cut them. So I’ll make sure I allow enough chilling time next time I make it. There will be a next time for sure!!

    Also, reheating a piece in the microwave for a few seconds: best thing ever!!

  13. Hi Sally, may i substitute the espresso powder with mocha paste?

    1. I don’t see why not!

  14. I didn’t have the chocolate and esspresso ingredients on hand, but after reading the recipie I was so excited to make these brownies that I decided to splurge.  They are great!!!!  I was so amazed at how easy it was to put them together and the smelled so goo in the oven that I didn’t wait 2 1/2 hours to try them.  They are delicious.  I omitted the chocolate chips (s little too much for me).  Next time I would like to try the brownies without the cheesecake and add nuts.  Do you have a variation for that or should I just use the recipie as is and omit and add as I like?

    Also, thanks for the spooning flour tip.  After reading it, I decided to use my diet scale to measure out the flour.

    1. I’m glad you measured out the flour because it really does make a difference in the final product. You can certainly just leave out the cheesecake layer and then add nuts directly to the brownie batter. Hope you enjoy!

  15. Wow – I’m usually a savoury person, but these look really luxurious and decadent, can imagine eating them warmed and gooey!! Yum!

  16. Made. Forgot to add in white chocolate chips. No one cared. Still delicious. 🙂 Used a 9×9 metal pan with aluminum foil, sprayed with oil, and it took about 40 minutes.

  17. Hi Sally,
    I am unfortunately an extremely lazy and inexperienced baker but would love to try these brownies! Could I substitute a brownie box mix for your brownie recipe but keep the espresso powder and cheesecake batter? Would any measurements or cooking times change at all? Thank you!

    1. Absolutely! Whatever’s easiest for you. 🙂 The bake time should be about the same.

  18. My husband absolutely loved these! I wanted to ask you though about an issue I had: the brownie crumbled as I cut the slices. I notice in your pictures that your top layer is very thin; mine was as thick as the bottom layer. I chilled them overnight before cutting so am not sure what went wrong. Thanks for your advice!

  19. Hi Sally,  how many days can we keep this brownie 

  20. Hi Sally,

    First of all I’d like to say that I love your blog!

    Made these last night and just had my first piece with my morning coffee. The tast is fantastic, but the cheese layer is quite ‘crumbly’. I fear I may have over baked them a bit, as I don’t have too much brownie experience (my go to brownie recipe is Nigella Lawson’s. They are so fudgy that I never bother with a needle, as they re still quite gooey when I take them out). At 30 mins there was still lots of liquid chocolate on the needle. 

    Think I will have to make a ‘plain’ batch of your brownies to get a better feel for them.  Sacrifice in the name of science! Life can be so tough. 

  21. Thank you for another awesome recipe! I baked these for work yesterday, minus the espresso, and they were a huge hit for the whole office. Your website is always my go to for flawless recipes. Thanks again! 

  22. Supriya Kutty says:

    This is simply awesome!!! what a great recipe this is. I am definitely going to try this.

  23. Can I make these without the white chocolate chips in the cheesecake batter?

    1. absolutely!

  24. Hi Sally, 
    I would’ve tried this recipe right now if it wasn’t in the middle of the night! It looks delicious .. just one doubt.. what exactly is brick style Cream cheese? I’m from India and we only get one kind of cream cheese . Will regular Philadelphia cream cheese work? I don’t want anything to go wrong with the cheesecake layer .. it’s the best part of the brownie . Thanks! 

    1. Yes you can definitely use the regular Philadelphia cream cheese as long as it’s not the spreadable type .

  25. Melissa shaffer says:

    So…I had to make a dessert because my kids are home from college and my daughter’s fiance was coming for dinner.  So I found this and thought it would be tasty.  BAD MOVE!  I am strictly dieting to fit into the mother-of-the-bride dress, and all I want to do is eat this entire pan of brownies!  Do you know how hard it is to only eat a teeny tiny square of this?  It is torture.  If anybody makes this recipe, and is in the same boat as I am, do yourself a favor and just buy the next dress size up and enjoy these like they are meant to be enjoyed.   I guarantee as soon as this wedding is over, I’m making them again and not sharing!  Thank you for such a decadent dessert recipe that the rest of the family enjoyed in full

    1. Thank you for the entertaining comment 🙂 LOVED reading it!! Thanks for reporting back and I’m so glad you love them!

  26. Hi Sally! I absolutely love your recipes! I wanted to make these brownies for family I have visiting, and was wondering if I could double the recipe to use in a 9×13 pan? Or should I make 2 batches and bake together in the oven? Thank you!

    1. Honestly, 1.5x the recipe would be plenty instead of doubling. But that may get a little tricky. Instead, I suggest making 2 batches of each layer and adding to the 9×13 pan.

  27. I made these with a heaping 1T instant coffee, and oh my goodness…AMAZING! I was worried I’d overbaked them, but after a few hours in the fridge, they were so moist and fudgy! Next time I might even use more coffee.
    (I also have to confess I used chocolate chips instead of “real” chocolate in the brownies, and it was still delicious…in case anyone out there is lazy like me!)

  28. Jennifer Shaw says:

    I’d like to bake this in a springform pan, any thought?

  29. Oh my goodness! I baked these yesterday without the cheesecake layer (I’m a brownie purist!) and they were fantastic (and dare I say better than my beloved Ghirardelli box mix?). This is the first recipe where I could actually TASTE the espresso, and next time I might even add an extra teaspoon. Most brownie recipes with espresso use it to enhance the chocolate flavor but you can’t taste it. So glad I found a brownie that’s the perfect balance of chewy and fudgy with the perfect hint of espresso.

    1. I’m so happy that you liked these so much, Hilary!

  30. Irene Collins says:

    Can I use espresso ground coffee instead of powder if I adjust how much I put in?

    1. Sure can! See my recipe note.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally