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A slice of chocolate chip brownie cheesecake.

Chocolate Chip Brownie Cheesecake

  • Author: Shannon Emery
  • Prep Time: 20 mins
  • Cook Time: 1 hour 35 mins
  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


This Chocolate Chip Brownie Cheesecake boasts a rich brownie crust with a silky, cream cheese filling speckled throughout with mini chocolate chips. Top it with fresh berries for a truly out of this world, decadent, and delicious cheesecake! 



Brownie Crust

Cheesecake Filling

  • 3 (8 oz) packages cream cheese, softened to room temperature
  • 1 (14oz.) can sweetened condensed milk (important: do not use evaporated milk!!)
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (plus extra for sprinkling on top of the finished cheesecake)
  • strawberries for topping (optional)


Brownie Crust

  1. Preheat oven to 350°F degrees.
  2. Grease bottom of 9-inch springform pan. (I used coconut oil)
  3. In a mixing bowl mix together brownie mix, eggs, and coconut oil.
  4. Spread evenly in prepared pan.
  5. Bake 35 minutes or until set. (**PLEASE see notes below for extra tips on baking a cheesecake prior to baking the brownie crust**)

Cheesecake Filling

  1. While the brownie crust is cooking, use a stand mixer or electric beaters to beat cream cheese in a large mixing bowl until fluffy.
  2. Gradually beat in sweetened condensed milk.
  3. Add eggs and vanilla; mix well.
  4. Stir in mini chocolate chips.
  5. Pour into prepared pan (the one with the brownie).
  6. Reduce oven temperature to 300°F degrees.
  7. Bake 50-60 minutes or until center is set (see Notes before baking). DO NOT open the oven door while the cheesecake is baking inside. This could cause your cheesecake to collapse or could cause big cracks to form on top of the cheesecake due to the sudden change in temperature.
  8. Once the cheesecake has finished cooking, turn off the oven and allow cheesecake to gradually cool in the oven for about an hour, with the oven door slightly cracked open.
  9. Once cooled, sprinkle top of cheesecake with additional mini chocolate chips and chill thoroughly in the refrigerator for 4-8 hours or preferably overnight.
  10. Remove side of springform.
  11. Serve with fresh strawberries or another berry of choice.


One method to help avoid your cheesecake from forming cracks on top is to bake it in a water bath. You do not have to do this if you don't mind having a possible crack in your cheesecake. It will still taste amazing! And you could always cover the crack up with berries! If you do decide to bake it in a water bath, wrap the outside of the springform pan with aluminum foil before baking the brownie crust. Then when it is time to cook the entire cheesecake, simply place the springform pan with the cheesecake into a larger pan (I used a roasting pan). Place it in the oven and then fill the roasting pan with about 1 inch of hot water. The steam from the hot water will help to create an environment for even baking thereby reducing the likelihood that the cheesecake will crack.

I have conveniently decided to ignore posting the nutritional information for this recipe. Sometimes we just have to enjoy an awesome dessert without thinking about the calories.

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: cheesecake, dessert, gluten free dessert, chocolate, holiday dessert

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