Peanut Butter Cheesecake Brownies

If you’re a fan of peanut butter and chocolate (who isn’t?), you’re in for a real treat with these Peanut Butter Cheesecake Brownies. This recipe brings together the best of both worlds—fudgy, rich brownies and a creamy peanut butter cheesecake topping that’s downright irresistible. It’s the kind of dessert that makes people stop mid-bite and say, “Okay, I need this recipe.”

I first made these on a whim when I had a leftover pack of Reese’s peanut butter chips in the pantry and a serious craving for brownies. Let’s just say they didn’t last long in my house. The swirl design on top makes them look fancy, but they’re super easy to put together. If you’ve ever wanted to impress guests—or just treat yourself on a random Tuesday—these brownies are it.

Whether you’re baking for a party, a potluck, or simply because you’re in the mood for something indulgent, this recipe is one you’ll return to again and again. Trust me, one bite and you’ll see what I mean.

Why You’ll Love This Recipe

• Two desserts in one: Can’t decide between brownies or cheesecake? Now you don’t have to! These bars give you the rich, fudgy texture of a brownie with the creamy, tangy swirl of peanut butter cheesecake on top.
• Easy but impressive: They look bakery-worthy with that marbled top, but the steps are simple and beginner-friendly.
• Perfect for sharing (or not!): Bring them to a party or keep them all to yourself—no judgment here. They’re just as good the next day, if not better.
• Chocolate + peanut butter = magic: It’s a classic combo for a reason, and these brownies hit all the right notes: sweet, salty, rich, and satisfying.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Semi-sweet chocolate chips: These give the brownies their rich, chocolatey base. You can use dark chocolate chips if you prefer a deeper flavor.
• Salted butter: If you only have unsalted, just toss in a pinch of salt to balance things out.
• Milk: Helps thin out the chocolate mixture for easier mixing. Whole milk works best, but any milk will do in a pinch.
• Eggs: Make sure they’re at room temperature so they blend in smoothly.
• Vanilla extract: A splash of vanilla enhances both the chocolate and peanut butter flavors.
• Granulated sugar: Regular white sugar is perfect here.
• All-purpose flour: Make sure to spoon and level it—no packing it in!
• Cocoa powder: Use unsweetened cocoa powder.
• Reese’s Peanut Butter Chips: Melting them gives that dreamy peanut butter swirl.
• Cream cheese: Go for full-fat, softened cream cheese for the creamiest texture in the topping.

How to Make Peanut Butter Cheesecake Brownies

• Step One: Preheat oven to 350°F. Spray a 9-inch square baking pan with cooking spray.
• Step Two: Melt semi-sweet chocolate chips and butter in the microwave for one minute. Stir. Pour into a bowl. 

• Step Three: Add milk and stir until well combined. Beat in eggs and vanilla until smooth.

• Step Four: In another bowl, stir sugar, flour, and cocoa powder. 

•  Step Five: Add the dry mixture to the chocolate mixture and stir until well combined. Measure out ¼ cup of mixture and set aside for later.

• Step Six: Beat cream cheese, sugar, flour, egg, and milk with an electric mixer on medium speed until smooth.
• Step Seven: Melt Reese’s Peanut Butter Chips in the microwave for one minute. Stir together until completely melted. Pour into a mixing bowl and beat on medium speed until smooth.

• Step Eight: Spread the remaining chocolate mixture evenly into the prepared baking pan.
• Step Nine: Pour the peanut butter mixture on top of the chocolate mixture in the prepared pan.

• Step Ten: Add dollops of the reserved chocolate mixture on top of the peanut butter mixture in the pan and swirl with a knife.
• Step Eleven: Bake for 38 to 40 minutes or until set. Cool completely before serving.

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What to Serve With Them

• A cold glass of milk: Classic and comforting. The creamy milk perfectly balances the richness of the brownies.
• Vanilla ice cream: Warm brownie + cold ice cream = dessert bliss. It’s an easy way to turn a square into something extra special.
• Coffee or espresso: The bitterness of coffee pairs beautifully with the sweet, chocolatey base and peanut butter swirl.
• Fresh berries: Strawberries or raspberries add a pop of freshness and a little tartness that cuts through the sweetness.
• Whipped cream: A dollop of lightly sweetened whipped cream adds a soft, airy contrast to the dense, fudgy brownie.

Variations and Substitutions

• Add mix-ins. Add a bit of crunch with a handful of chopped peanuts or mix in your favorite M&Ms, toffee bits, peanut butter chips, etc.
• Make them mocha. Add a small amount of espresso powder to the brownie batter. It will give a subtle hint of coffee and make the chocolate even more chocolatey.
• Add caramel. Swirl a small amount of caramel sauce into the brownie batter.
• Use dark chocolate chips: For a richer, less sweet brownie layer, swap the semi-sweet chips for dark chocolate.
• Try unsweetened natural peanut butter: If you prefer less sweetness, replace the Reese’s chips with melted natural peanut butter. You may want to add a bit of sugar to taste.
• Add a chocolate ganache drizzle: For even more indulgence, drizzle melted chocolate over the top once the brownies have cooled.
• Swirl in jam: Before baking, drop small spoonfuls of raspberry or strawberry jam into the peanut butter layer for a PB&J twist.
• Use a brownie mix base: In a pinch, you can use your favorite boxed brownie mix and make the peanut butter cheesecake layer from scratch. Easy shortcut, same delicious results.

Storage Instructions

Once the brownies have cooled completely, cover them tightly or transfer them to an airtight container.

• Refrigerator: For longer freshness, store them in the fridge for up to three days. The cheesecake layer holds up better when chilled, allowing the flavor to deepen.
• Freezer: These brownies freeze beautifully! Wrap individual squares in plastic wrap and place them in a freezer-safe container or zip-top bag. They’ll last up to 2 months. Thaw in the fridge overnight or at room temperature for an hour or two.

Pro tip: If you like them a little gooey, warm a refrigerated brownie in the microwave for about 10–15 seconds before digging in.

Recipe Tips and Tricks

• Line your pan with parchment paper: Optional, but makes it super easy to lift the brownies out and slice them neatly.
• Soften the cream cheese: Let it sit at room temperature for 30–60 minutes before mixing. It blends much more smoothly and gives your creamy cheesecake layer.
• Don’t overmix the brownie batter: Stir just until combined to keep the brownies fudgy instead of cakey.
• Use a toothpick to swirl: A knife works fine, but a toothpick or skewer gives you more control for those pretty marbled swirls on top.
• Check doneness carefully: The center should look set and not jiggly. A toothpick inserted in the middle might not come out totally clean (thanks to the cheesecake layer), but it shouldn’t be wet.
• Cool completely before cutting: This helps the layers firm up and gives you cleaner slices. If you’re in a hurry, pop the pan in the fridge to speed things up.

Chocolate and Peanut Butter Desserts

• Reese’s Stuffed Brownies
• Peanut Butter Brownie Cupcakes
• Mini Peanut Butter Cheesecakes with Chocolate Peanut Butter Sauce
• No-Bake Chocolate Peanut Butter Balls
• Peanut Butter Bars

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Rate this Recipe

4.36 from 28 votes

Peanut Butter Cheesecake Brownies

Created by Stacie Vaughan

Servings 16

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Rich, fudgy Peanut Butter Cheesecake Brownies with a creamy peanut butter swirl and chocolatey base. An easy, crowd-pleasing dessert you’ll crave again and again!

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup semi-sweet chocolate chips
• ▢ ½ cup salted butter
• ▢ ¼ cup milk
• ▢ 2 large eggs
• ▢ ½ tsp vanilla extract
• ▢ ¾ cup granulated sugar
• ▢ ½ cup all-purpose flour
• ▢ 2 tbsp cocoa powder

Topping

• ▢ 1 package Reese's Peanut Butter Chips
• ▢ 1 package cream cheese 8oz/250g package, softened
• ▢ ¼ cup granulated sugar
• ▢ ¼ cup all-purpose flour
• ▢ 1 large egg
• ▢ ¾ cup milk

Instructions

• Preheat oven to 350F. Spray a 9-inch square baking pan with cooking spray.
• Melt semi-sweet chocolate chips and butter in the microwave for one minute. Stir. Pour into a bowl. Add milk and stir to combine. Beat in eggs and vanilla until smooth.
• In another bowl, stir sugar, flour and cocoa powder. Add to chocolate mixture and stir to combine. Measure out ¼ cup of mixture and set aside for later. Spread the rest of the chocolate mixture into the prepared baking pan.

Topping

• Beat cream cheese, sugar, flour, egg and milk with a mixer on medium speed until smooth.
• Melt Reese's Peanut Butter Chips in the microwave for one minute. Stir together until completely melted. Pour into mixing bowl and beat on medium speed until smooth.
• Pour peanut butter mixture on top of chocolate mixture in the prepared pan.
• Add dollops of the reserved chocolate mixture on top of the peanut butter mixture in the pan and swirl with a knife.
• Bake for 38 to 40 minutes or until set. Cool completely before serving.

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Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 87mg | Fiber: 1g | Sugar: 21g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course Desserts

Cuisine American

Keyword brownies, cheesecake

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