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.
More brownie recipes!
- French Silk Brownies
- Frosted Fudge Brownies
- Brownie Cookie Recipe
- How to Make Perfect Chewy Fudge Brownies
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! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Frozen Cheesecake Brownies
Ingredients
Brownies
- ½ cup butter
- 12 ounces bittersweet chocolate chips
- 1 cup granulated sugar divided
- ¼ cup light brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
Cheesecake Filling
- 16 ounces cream cheese at room temperature
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350 F. Grease a 9x9-inch baking pan, and line with parchment paper. Set aside.
- Melt butter and chocolate chips in a heavy saucepan over low heat, stirring frequently, until melted. Remove from heat, and set aside.
- In a separate bowl, beat cream cheese and ½ cup sugar together until smooth.
- Mix in 1 egg, 2 tablespoons flour, vanilla extract, and a pinch of salt. Set aside.Â
- In a separate large bowl, mix the remaining 1 cup granulated sugar, brown sugar, and 3 eggs together until smooth and well-combined.
- Add vanilla and chocolate mixture, and mix until well-combined.
- Stir in remaining 1 cup flour and salt until combined.
- Spread ¾ of brownie mixture into prepared pan.
- Pour the cream cheese mixture over brownie layer, and spread evenly.
- Top with remaining brownie batter, and gently spread to cover cream cheese mixture.
- Bake for 40-50 minutes, or until a wooden toothpick comes out with just fudgy crumbs.
- Cool on a wire rack for until the brownies are at room temperature.
- Freeze for at least 45 minutes.
- Let the brownies sit for 10-15 minutes before cutting and serving.
Notes
Nutrition
Adapted from Fat Witch Brownies.
Whitney
They're fine, but not good enough to go through the hassle of making. They tasted kind of plain
Kate
I'm sorry that you found them to be plain. I hope you can find other recipes more to your liking.
Whitney
Yeah you can, but they taste very boring that way. They're meant to be eaten cold
Kate
Hi! Did you thaw them to try it out?
Auntie M
I'm going to make a chocolate ice cream cake. Would these brownies be chewy if frozen as a layer in the ice cream? Would the flavors work well together? Thanks.
Kate
They are chewy once they've had a chance to soften for about 10-15 minutes before cutting. Straight out of the freezer, they're pretty rock hard. Brownies and ice cream can be a great combo! Good luck! =)
Em
I've made alot of cheesecake brownie recipes but these were the BEST! The recipe was easy to follow and the brownies were SO GOOD!
Sarah
Fantastic! Never had frozen brownies before but they were great!
Kate
Thanks! I'm glad you enjoyed them! =)
Beth
Can you serve these not frozen? Will the consistency be ok?
Kate
I haven't tried to thaw them, so I'm not sure how they would work out.
Sandra
I'm hoping that where it says beat egg and 2 T flour into cream cheese mixture, it means 1 egg. And where it says beat remaining sugar and eggs, it means 3 eggs.
Kate
Yes, you'll mix 1 egg into the cream cheese mixture, and the remaining 3 eggs will be used in the brownie batter. If you have any other questions, please feel free to ask!
Amy
ingredient list calls for 1 1/2 cup sugar. when making cream cheese it says use 1/3 cup, then later " beat remaining sugar" so do i really subtract 1/3 from 1 1/2 to get the amount of the "remaining"?
Kate
Yes, that's correct. You'll use 1/3 cup out of the 1 1/2 cups in the cream cheese mixture, and the rest will be the remaining sugar.