Name: Cheesecake Swirl Peanut Butter Brownies
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 1/2 cup peanut butter (natural or regular); 1/4 cup applesauce or yogurt; 1 tsp pure vanilla extract; 1/2 cup cocoa powder; 1/4 tsp salt; 1/4 tsp baking soda; 1/3 cup pure maple syrup or honey; 1/4 cup oat flour (or almond flour); 1/3 cup mini chocolate chips (optional); 6 oz cream cheese, softened; 3 tbsp plain Greek yogurt or sour cream; 3 tbsp maple syrup or sugar; 1/2 tsp vanilla extract; 1 tsp cornstarch

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Cheesecake Swirl Peanut Butter Brownies a rich, fudgy peanut butter brownies meet creamy vanilla cheesecake in these decadent swirled bars—a dessert that gives me the best of both worlds. Each bite combines deep chocolate flavor with creamy, tangy cheesecake for a truly irresistible treat. Made with wholesome ingredients like oat flour, maple syrup, and Greek yogurt, this recipe satisfies my sweet tooth without going overboard.

Cheesecake Swirl Peanut Butter Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer

½ cup peanut butter (natural or regular)

¼ cup applesauce or yogurt

1 teaspoon pure vanilla extract

½ cup cocoa powder

¼ teaspoon salt

¼ teaspoon baking soda

⅓ cup pure maple syrup or honey

¼ cup oat flour (or almond flour)

⅓ cup mini chocolate chips (optional)

For the Cheesecake Swirl

6 oz cream cheese, softened

3 tablespoon plain Greek yogurt or sour cream

3 tablespoon maple syrup or sugar

½ teaspoon vanilla extract

1 teaspoon cornstarch

Directions

I start by preheating my oven to 350°F (175°C) and lining an 8x8-inch baking pan with parchment paper.

In a mixing bowl, I stir together the peanut butter, applesauce, vanilla, cocoa powder, salt, baking soda, maple syrup, and oat flour until everything is smooth and combined. I fold in the mini chocolate chips if I’m using them.

In a separate bowl, I beat together the cream cheese, yogurt, maple syrup, vanilla, and cornstarch until the mixture is completely smooth.

I spread about ¾ of the brownie batter evenly into the prepared pan.

Next, I gently spoon the cheesecake mixture over the brownie base and dollop the remaining brownie batter on top.

Using a knife or skewer, I swirl the layers together to create a marbled look.

I bake the brownies for 25 to 28 minutes, or until the center is just set and a toothpick inserted comes out mostly clean.

I let them cool completely, then refrigerate them for at least 2 hours before slicing. This helps get those clean, defined layers.

Servings and timing

Servings: 12 brownies

Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Calories per serving: 210 kcal

Variations

I sometimes swap almond flour for oat flour to switch up the texture and flavor.

If I want extra chocolate flavor, I add a handful of dark chocolate chunks on top before baking.

For a more indulgent twist, I’ve used a chocolate cheesecake swirl instead of vanilla.

When I’m feeling festive, I mix a bit of espresso powder into the brownie batter for a mocha kick.

Storage/Reheating

I store these brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in a single layer and then transfer to a freezer-safe bag. When I want to enjoy one, I either let it thaw in the fridge overnight or microwave it for 15–20 seconds for a warm treat.

FAQs

How do I get clean layers in the swirl?

I make sure to cool the brownies completely and refrigerate them for at least 2 hours before slicing. This firms up the cheesecake and helps get neat slices.

Can I make these brownies dairy-free?

Yes, I’ve made them using dairy-free cream cheese and coconut yogurt. The texture stays creamy, though the flavor shifts slightly.

What kind of peanut butter works best?

I’ve used both natural and regular peanut butter. Natural gives a slightly earthier flavor, while regular peanut butter makes the brownies a bit richer and smoother.

Can I use a different sweetener?

Absolutely. I’ve swapped maple syrup with honey, agave, or even coconut sugar. Just be mindful of consistency—liquid sweeteners work best here.

Do I have to include the chocolate chips?

Not at all. I often leave them out when I want a slightly lighter treat, but they do add a great texture and extra richness.

Conclusion

These cheesecake swirl peanut butter brownies are my go-to when I want something decadent yet easy. They deliver the best of creamy and fudgy, sweet and tangy—all in one bite. Whether I serve them at a gathering or save a stash for myself, they’re always a crowd-pleaser and a personal favorite.

Recipe:

Cheesecake Swirl Peanut Butter Brownies

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Author: Cheryl
Total Time: 38 minutes
Yield: 12 brownies
Diet: Gluten Free

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Description

Rich, fudgy peanut butter brownies swirled with creamy vanilla cheesecake. These gluten-free treats are naturally sweetened and made with wholesome ingredients like oat flour, maple syrup, and Greek yogurt—perfect for a feel-good indulgence.

Instructions

Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a mixing bowl, combine peanut butter, applesauce, vanilla extract, cocoa powder, salt, baking soda, maple syrup, and oat flour. Stir until smooth. Fold in chocolate chips if using.
In a separate bowl, beat together cream cheese, Greek yogurt, maple syrup, vanilla, and cornstarch until smooth.
Spread ¾ of the brownie batter evenly into the prepared pan.
Spoon the cheesecake mixture over the brownie base. Dollop remaining brownie batter on top.
Use a knife or skewer to swirl the batters together for a marbled effect.
Bake for 25–28 minutes, or until center is just set and a toothpick inserted comes out mostly clean.
Let cool completely, then refrigerate for at least 2 hours before slicing for clean layers.