Mocha Cheesecake Brownies
So you’re craving something chocolatey, creamy, and caffeinated, all at once… but without a trip to the fancy café?
Same. Enter Mocha Cheesecake Brownies—basically a brownie and cheesecake had a lovechild, then threw in coffee for an extra wink.
These babies are rich, fudgy, and totally worth licking the spatula. Don’t worry—I won’t tell.
Mocha Cheesecake Brownies
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp instant coffee granules optional, but highly recommended
- For the Cheesecake Layer:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Optional Toppings:
- Chocolate shavings espresso drizzle, or cocoa powder for that fancy flair
Instructions
- Prep your pan & oven. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- Make the brownie batter. Whisk melted butter and sugar together until smooth. Add eggs and vanilla, then mix in cocoa, flour, salt, and coffee granules. Stir gently—don’t overmix or you’ll fight chewy brownies instead of fudgy ones.
- Cheesecake layer. In a separate bowl, beat cream cheese until creamy. Mix in sugar, egg, and vanilla until smooth.
- Layer it up. Pour brownie batter into your pan, smoothing it evenly. Dollop cheesecake mixture on top in spoonfuls. Use a knife to gently swirl—it doesn’t need to be perfect; swirls = character.
- Bake. Pop it in the oven for 25–30 minutes, or until cheesecake layer looks set and a toothpick in the brownie portion comes out mostly clean (a few crumbs are perfect—overbaking is a tragedy).
- Cool & slice. Let it cool completely (or at least an hour) before cutting. Tip: Refrigerate for firmer slices and cleaner edges.
- Optional: Garnish. Sprinkle chocolate shavings, cocoa, or a light espresso drizzle for the “wow” factor.
Why This Recipe is Awesome
Let’s be honest: brownies are already life-changing. Cheesecake is basically a hug in dessert form. Now, combine them and add coffee? Game. Changer.
- Fudgy, not cakey—nobody wants dry brownies.
- Coffee kick—without tasting like you need a coffee IV.
- Cheesecake swirls—makes it fancy, like you actually tried.
- Rookie-proof—even if you’ve never baked anything beyond toast, you’ve got this.
Ingredients You’ll Need
For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp instant coffee granules (optional, but highly recommended)
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Optional Toppings:
- Chocolate shavings, espresso drizzle, or cocoa powder for that fancy flair
Step-by-Step Instructions
- Prep your pan & oven. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- Make the brownie batter. Whisk melted butter and sugar together until smooth. Add eggs and vanilla, then mix in cocoa, flour, salt, and coffee granules. Stir gently—don’t overmix or you’ll fight chewy brownies instead of fudgy ones.
- Cheesecake layer. In a separate bowl, beat cream cheese until creamy. Mix in sugar, egg, and vanilla until smooth.
- Layer it up. Pour brownie batter into your pan, smoothing it evenly. Dollop cheesecake mixture on top in spoonfuls. Use a knife to gently swirl—it doesn’t need to be perfect; swirls = character.
- Bake. Pop it in the oven for 25–30 minutes, or until cheesecake layer looks set and a toothpick in the brownie portion comes out mostly clean (a few crumbs are perfect—overbaking is a tragedy).
- Cool & slice. Let it cool completely (or at least an hour) before cutting. Tip: Refrigerate for firmer slices and cleaner edges.
- Optional: Garnish. Sprinkle chocolate shavings, cocoa, or a light espresso drizzle for the “wow” factor.
Common Mistakes to Avoid
- Overmixing the brownie batter—hello, tough brownies.
- Ignoring softened cream cheese—lumps are the enemy.
- Skipping the swirl—you might as well just make plain brownies.
- Overbaking—cheesecake and brownies are delicate; keep an eye on that oven timer.
Alternatives & Substitutions
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Dairy-free? Swap cream cheese for vegan cream cheese and butter for coconut oil.
- Extra mocha punch? Add a tsp of espresso powder or a splash of coffee liqueur.
- Nut lovers: Fold in chocolate-covered espresso beans or chopped hazelnuts.
FAQ (Frequently Asked Questions)
Q: Can I make these ahead of time?
Absolutely! Store in the fridge for up to 5 days or freeze for 2 months.
Q: Can I skip the coffee?
Sure, but coffee makes the chocolate taste more alive. Trust me.
Q: Can I use dark chocolate instead of cocoa powder?
Yep, melt 2–3 oz of dark chocolate and reduce butter slightly to balance moisture.
Q: Can I double the recipe?
Yes, just use a 9×13 pan and add a few extra minutes to baking.
Q: Can I make mini brownie bites instead?
Totally—reduce baking time to 15–18 minutes, depending on your pan size.
Q: What if my cheesecake layer cracks?
No biggie! Cracks are chic, not mistakes. Swirl them in or cover with drizzle.
Final Thoughts
Now, grab a fork (or don’t, and just use your fingers—no judgment).
These Mocha Cheesecake Brownies are guaranteed to impress your taste buds and possibly your friends. Rich, creamy, chocolatey, and a little caffeinated—basically dessert heaven.
You’ve earned this indulgence. Bake, swirl, savor, repeat.
