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stack of three eggless cheesecake brownies over parchment paper

Eggless Cheesecake Brownies

These Eggless Cheesecake Brownies are incredibly fudgy, rich, decadent, and super easy to make! With a thick layer of delicious cheesecake and plenty of chocolatey goodness, these will become your new favorite.  Step-by-step photo tutorial included.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 squares
Calories 446kcal


Brownie Layer:

  • 6 tablespoons (85 g) unsalted butter
  • 1 1/4 cup (250 g) granulated sugar
  • 1 tablespoon (15 ml) vegetable or canola oil
  • 1/2 cup (120 g) plain regular yogurt
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 cup (140 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened natural cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Cheesecake Layer:

  • 1 tablespoon (10 g) cornstarch
  • 1 tablespoon (15 ml) water
  • 8 oz (226 g) full-fat cream cheese, softened to room temperature
  • 3 tablespoons (36 g) granulated sugar
  • 1/4 cup (60 g) sour cream
  • 1/2 cup + 1 tablespoon (135 g) sweetened condensed milk
  • 1 teaspoon (5 ml) fresh lemon juice
  • 1 teaspoon (5 ml) pure vanilla extract
  • 3 tablespoons (45 ml) heavy cream


  • Preheat oven to 350º F (180º C). Line a square baking pan (8 x 8 inches | 20 x 20 cm) with parchment paper and lightly spray with baking spray. Set aside.

Make the Brownie Layer:

  • Place butter, sugar, and oil in a large microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2-3 more times until the mixture looks glossy and the butter is completely melted.
  • Add yogurt and vanilla extract; mix until well incorporated.
  • Add in flour, cocoa powder, baking powder, baking soda, and salt; continue to mix until just combined. Please DO NOT overmix the batter.
  • Reserve 1/4 cup of the brownie batter in a separate bowl. Set aside.
  • Spread the batter in the prepared baking pan. Set aside.

Make the Cheesecake Layer:

  • Mix cornstarch and water in a small bowl until smooth. Set aside.
  • Place the cream cheese in the bowl of an electric mixer, beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sugar and sour cream and continue mixing until incorporated. Gradually add sweetened condensed milk and beat, scraping down the bowl as necessary, until creamy, for 2 minutes.
  • Add lemon juice, vanilla extract, heavy cream, and cornstarch mixture; beat on high speed until well incorporated, about 2 minutes.


  • Pour cheesecake over prepared brownie batter.
  • Take your reserved 1/4 cup brownie and dollop the batter over the cheesecake batter. NOTE: if it has become too stiff, just stir in 1 teaspoon of milk and mix it with a spoon. Use a skewer or knife to swirl the two batters together.
  • Bake for 35 – 40 minutes, or until the brownies begin to pull away from the edges of the pan. IMPORTANT: Unlike other recipes, these will not have a springy center, and a skewer inserted into the center will NOT come out clean. Your brownies are done when the center looks set, with a little wiggle, and you see the edges puff up, and it just begins to brown and crack.
  • Allow the brownies to cool in the pan set on a wire rack for 1-2 hours. Then cover and refrigerate for at least 2 hours and up to 1 day. Allow to cool COMPLETELY before cutting and serving; the cheesecake layer must be cold before cutting into squares.
  • Use the parchment overhang to lift the brownies out of the pan. Cut into squares, then serve. NOTE: For neat squares, I use a very sharp knife and wipe it clean with a paper towel after each cut.


Store: These brownies can be stored in the refrigerator for up to 7 days.
Freeze: Simply wrap the bars individually with plastic wrap, then place them in a resealable bag in the freezer for up to 2 months. Thaw your brownies at room temperature when you’re ready to eat them.
Recipe Tips:
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
  • Don’t overmix either of the batters. Mix them just until you’ve evenly distributed the ingredients throughout the batter.
  • Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will all affect baking time, so keep an eye on things.
  • When lining the baking pan, the parchment paper should extend above the walls of the baking pan to allow easy removal at the end. 
  • Allow the brownies to cool completely before attempting to cut.  For a very clean cut, refrigerate the brownies for several hours, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting), and wipe the knife clean between cuts.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 446kcal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 272mg | Fiber: 2g | Sugar: 45g