Frozen Cheesecake Brownies

Frozen Cheesecake Brownies have a layer of frozen cheesecake in the middle of an easy brownie recipe. The brownies make a great summer dessert!

When it’s hot out, there’s nothing like a cold dessert!

These Frozen Cheesecake Brownies make the perfect summer dessert. They have two layers of frozen brownie and a layer of frozen cheesecake sandwiched in the middle.

These brownies are also a great make-ahead dessert because you can make them and then freeze them until you’re ready to serve them.

Just make sure that you set the brownies out 10-15 minutes before you plan to serve them so that they’re easier to cut.

Ingredients

• Butter: I use salted butter.
• Bittersweet chocolate chips: Feel free to use semisweet chocolate chips if you can’t find bittersweet (dark) chocolate chips. The brownies will just be a tad sweeter.
• Granulated sugar
• Brown sugar: Light or dark brown sugar will work. I use light brown sugar.
• Eggs
• Vanilla extract
• All-purpose flour: Be sure to properly measure the flour by either weighing it (find the measurements by clicking on “metric”) or by sifting/stirring it to break it up. Lightly spoon into a measuring cup and level.
• Salt
• Cream cheese: I use full-fat cream cheese.

How to make frozen cheesecake brownies

Step 1: Preheat oven to 350 F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.

Step 2: Melt butter and chocolate chips in a heavy saucepan over low heat, stirring frequently, until melted. Remove from heat, and set aside.

Step 3: In a separate bowl, beat cream cheese and ½ cup sugar together until smooth.

Step 4: Mix in 1 egg, 2 tablespoons flour, vanilla extract, and a pinch of salt. Set aside.

Step 5: In a separate large bowl, mix the remaining 1 cup granulated sugar, brown sugar, and 3 eggs together until smooth and well-combined.

Step 6: Add vanilla and chocolate mixture, and mix until well-combined.

Step 7: Stir in remaining 1 cup flour and salt until combined.

Step 8: Spread ¾ of brownie mixture into prepared pan.

Step 9: Pour the cream cheese mixture over brownie layer, and spread evenly.

Step 10: Top with remaining brownie batter, and gently spread to cover cream cheese mixture.

Step 11: Bake for 40-50 minutes, or until a wooden toothpick comes out with just fudgy crumbs.

Step 12: Cool on a wire rack for until the brownies are at room temperature.

Step 13: Freeze for at least 45 minutes. Let the brownies sit for 10-15 minutes before cutting and serving.

Tips

• Be careful to overmix the brownies. Overmixing the batter will give you cakier brownies.
• It’s important that the cream cheese is at room temperature. Otherwise, it won’t mix up smoothly.
• The toothpick should come out with fudgy crumbs. If there’s batter, it needs more time. If there are no crumbs, it’s overbaked.
• The brownies will be difficult to cut straight out of the freezer. I recommend taking them out of the freezer about 10-15 minutes before serving to let them come up a bit in temperature.
• To dress the brownies up a bit, drizzle a little melted chocolate over the brownies before serving.

Storage

Store any leftover brownies in an airtight container in the freezer. The brownies will keep for about 1 month when properly stored.

More brownie recipes!

If you’ve tried this frozen cheesecake brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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