Eggless Cheesecake Brownies

If you can never decide between chocolate brownies and creamy cheesecake, this treat gives you both at the same time.

It has a rich, fudgy chocolate base topped with a smooth cheesecake swirl that looks as good as it tastes.

The best part is that this is a completely eggless recipe. It is a great option if someone in your home has an egg allergy or you simply do not eat eggs.

You will not even miss the eggs because the texture turns out soft, rich, and creamy every single time.

Let me show you how simple it is to bake these delicious eggless cheesecake brownies at home.

Why You’ll Love It

Ultra Fudgy Texture – Sweetened condensed milk creates a deeply rich, chewy brownie base that stays wonderfully moist without any eggs.

Silky Cream Cheese Layer – Sour cream keeps the cheesecake swirl exceptionally creamy, soft, and easy to slice once chilled.

Flawless Flavor Contrast – Tangy cheesecake perfectly balances the sweet chocolate brownie, giving you two classic desserts in every bite.

Double Chocolate Goodness – Combining cocoa powder with melted chocolate chips guarantees an intense, bakery-style chocolate taste throughout.

Ingredient List

For the Brownies

• 1/2 cup Unsalted Butter
• 1/2 cup Unsweetened Cocoa Powder
• 1 can (14 oz) Sweetened Condensed Milk
• 1 tsp Vanilla Extract
• 3/4 cup All Purpose Flour
• 1/4 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Semisweet Chocolate Chips

For the Cheesecake Layer

• 8 oz Cream Cheese, Softened
• 1/4 cup Granulated Sugar
• 2 tbsp Sour Cream
• 1 tbsp All Purpose Flour
• 1/2 tsp Vanilla Extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.

Step 2

Melt the butter in a large microwave-safe bowl, then whisk in the cocoa powder until smooth. Add the sweetened condensed milk and vanilla and whisk until thick and glossy.

Step 3

Sprinkle the flour, baking powder and salt over the mixture and fold until no dry spots remain, then fold in the chocolate chips. Set aside 1/2 cup of the batter and spread the rest evenly into the prepared pan.

Step 4

In a medium bowl, beat the cream cheese and sugar with a hand mixer for about 2 minutes, until completely smooth with no lumps. Beat in the sour cream, flour and vanilla just until combined.

Step 5

Spread the cheesecake mixture over the brownie batter in an even layer. Drop small spoonfuls of the reserved brownie batter on top, then drag a toothpick through to create a marbled pattern.

Step 6

Bake for 30 to 35 minutes, until the edges are set and the cheesecake layer looks set with only a slight wobble in the very center. The cheesecake should stay mostly pale.

Step 7

Cool in the pan for 1 hour, then refrigerate for at least 3 hours or overnight.

Chilling is what gives the cheesecake layer its creamy, sliceable texture. Cut into 16 squares, wiping clean between cuts for neat layers.

Tips

Soften the Cream Cheese Completely

Make sure your cream cheese sits on the counter until it reaches true room temperature before you start mixing.

If it is even slightly cold, you will end up with tiny white lumps in your cheesecake layer that are impossible to smooth out.

Trying to beat cold cream cheese will only whip extra air into the batter, which makes the eggless cheesecake puff up and crack in the oven.

Spread the Thick Brownie Batter with Ease

Because this is an eggless recipe made with sweetened condensed milk, the brownie batter will be very dense and sticky.

I’ve found that lightly spraying the back of a metal spoon or an offset spatula with non-stick spray makes it much easier to spread.

This keeps the batter from clinging to your spoon and pulling the parchment paper away from the pan corners.

Keep the Swirl on the Surface

When you drag the toothpick through the reserved brownie dollops, keep your motion light and close to the top.

If you push the toothpick all the way to the bottom of the pan, the two batters will mix together completely instead of creating a neat marble pattern.

My favorite trick here is to draw gentle figure-eight shapes right across the surface to get sharp, distinct ribbons of chocolate.

Try These Next

• Eggless Brown Butter Blondies
• Eggless Classic NY Style Cheesecake
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless Molten Chocolate Lava Cakes
• Eggless No Churn Vanilla Ice Cream

Questions You Might Have

Why does this eggless cheesecake layer call for flour?

In an eggless cheesecake, a little flour acts as a binder to help the layer set firmly. Without eggs to provide structure, the flour ensures the topping stays rich and sliceable instead of runny.