When decadent brownies and creamy cheesecake collide, magic happens in the kitchen. This recipe is a testament to the harmonious marriage of rich chocolate and velvety cheesecake, creating a dessert that's nothing short of divine. The dense, fudgy texture of the brownie layer complements the smooth, tangy cheesecake swirls, making each bite a symphony of flavors and textures.
If you are craving some chocolate cake then you want to keep reading! I have a creative way of combining chocolate cake with cheesecake so that you can enjoy the best of both worlds. This is a delicious recipe for Cheesecake Marble Brownies - I'm drooling just writing that. And it's not that complicated either, you just need to make brownies and marble cheesecake batter to it!
For me, brownies always need to have butter in it. I don’t like making it parve with oil because it turns to just regular chocolate cake and loses the fudgy texture. So I figure that if the brownies are already diary, I want to embrace it and why not add the cheesecake to it too? Win-Win! You make the brownies special for a holiday (Passover or Shavuot) with the addition of cheesecake.
This marble cheesecake brownie is not a big cake so it can also be your second dessert for the kids if they like only chocolate desserts or if you have many guests for the holiday and need more than one dessert. I used a 20x20cm (8x8 inch) pan but any square pan will fit, note that if you use a very big pan the outcome will be very low, thin brownies.
To create the marble look of these yummy brownies, you need to mix the 2 batters in 2 separate bowls, then pour the brownie batter to the pan, and pour over it the cheesecake batter. With a spatula or a tablespoon, mix gently to create the nice marble look.
For the cheesecake batter, I used gvina Levana 5%, and if you live outside of Israel then you can use cream cheese.
These brownies are fudgy and full of rich flavor. The center is gooey and you can't resist having brownie after brownie. The combination of the creamy cheesecake with the yummy brownies is just so good, makes me wonder why don’t we always have brownies this way?
The recipe happens to be gluten free and can fit Passover too if you use potato starch instead of cornstarch for the cheesecake batter.
While dark chocolate is recommended for its rich flavor, you can experiment with semi-sweet or milk chocolate. Just be mindful of adjusting the sugar content accordingly to maintain the desired sweetness.
If you have allergies or prefer a different texture, you can swap the ground almonds for an equal amount of cornstarch (or potato starch). Another option is nut flour of your choice, such as hazelnut or walnut.
Cream cheese is a suitable substitute for gvina Levana 5%. Look for a variety with a similar fat content to ensure the right texture and flavor in your cheesecake swirls.
While sour cream provides a tangy flavor and creamy texture, Greek yogurt can be used as a substitute if needed. Opt for full-fat Greek yogurt for the best results.
The brownies are ready when the edges are set. A toothpick inserted into the center should come out with a few moist crumbs attached. Avoid overbaking to keep the brownies fudgy and moist.
Yes, these brownies freeze well. Once cooled completely, wrap them tightly in plastic wrap or aluminum foil. Then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. Thaw at room temperature before serving.
Store leftover brownies in an airtight container in the refrigerator for up to 3-4 days. Allow them to come to room temperature before serving, or microwave them briefly to warm them up if desired.
Absolutely! Feel free to customize your cheesecake marble brownies by adding chopped nuts, chocolate chips, or swirls of caramel sauce before baking. Get creative and make them your own!
Other recipes to try:
For more Holiday recipes, be sure to check out my holiday recipe index.
Bake these cheesecake marble brownies today!
Gather your ingredients and embark on a culinary adventure that will tantalize your taste buds and impress your guests. With simple steps and readily available ingredients, you'll soon be savoring every mouthful of these irresistible cheesecake marble brownies.
Cheesecake Marble Brownies
For the brownies batter:
- 3.5 oz. (100 grams) dark chocolate
- 1 stick (100 grams) butter
- ¼ cup sugar
- 2 eggs
- Pinch of salt
- ¼ cup ground almond (almond meal)
- Set the oven to 170°C / 350°F with the fan.
- Line a 20x20cm (8x8 inch) cake pan with a baking paper.
- In a bowl, place the chocolate and butter.
- In the microwave, in 30 second rounds, melt the chocolate with the butter until completely smooth.
- Add sugar and salt to the bowl.
- Mix well.
- Add the eggs one at a time and mix well.
- Add the ground almonds and mix until the batter is unified.
- Pour the batter to the lined pan.
- In another bowl mix all the cheesecake batter ingredients well.
- Pour the cheesecake batter on top of the brownie batter in the pan.
- With a spatula or a tablespoon, mix gently to create the marble look.
- Bake for 40 minutes.
- Cool the brownies completely before cutting it.
- Serve and enjoy!