Name: Quick Air Fryer Cheesecake Brownies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package brownie mix (e.g., Ghirardelli Ultimate Chocolate); 1/3 cup oil; water (as required by brownie mix package); eggs (as required by brownie mix package); 8 oz full-fat brick-style cream cheese, room temperature (about 70°F); 1 egg; 1.5 tbsp all-purpose flour (e.g., King Arthur); 1/2 cup granulated sugar; 1 tsp vanilla extract or essence; pinch of salt

Ingredients

1 package brownie mix (I use Ghirardelli Ultimate Chocolate for best flavor)

1/3 cup oil

Water (as called for by brownie mix package)

Eggs (as called for by brownie mix package)

8 oz cream cheese, room temperature (about 70°F)

1 egg (for cheesecake layer)

1.5 tbsp all-purpose flour

1/2 cup sugar

1 tsp vanilla

Pinch of salt

Instructions

Step 1: In a bowl, combine the room temperature cream cheese, sugar, flour, vanilla, salt, and 1 egg. Mix until smooth and well combined, about 1-2 minutes. Ensure there are no lumps for a creamy cheesecake layer. Set aside.

Step 2: In a separate bowl, mix the brownie mix, oil, water, and eggs according to the package directions. Stir just until combined and smooth, avoiding overmixing to keep brownies tender.

Step 3: Preheat your air fryer to 320°F (160°C) for 3-5 minutes. Grease a baking pan that fits inside your air fryer basket (a 7-8 inch round or 6×8 inch rectangular pan works well). Pour half the brownie batter into the pan and spread it evenly.

Step 4: Spoon dollops of the cheesecake mixture over the brownie batter layer, spacing them evenly. Using a knife or skewer, gently swirl the cheesecake through the brownie batter to create a marbled effect. Avoid over-swizzling to keep distinct layers.

Step 5: Spread the remaining brownie batter evenly over the cheesecake layer. Place the pan in the air fryer basket and cook at 320°F for 20-25 minutes. Check doneness by inserting a toothpick into the brownie part; it should come out with a few moist crumbs, not wet batter.

Step 6: Remove from the air fryer and let cool completely on a wire rack for at least 30 minutes. For cleaner slices, refrigerate for 1-2 hours before cutting. Wipe your knife between cuts for neat brownies.

Tips & Variations

Use full-fat brick-style cream cheese for the best cheesecake texture; soften it fully before mixing to avoid lumps.

Swirl gently to preserve the marbled cheesecake effect—less is more when swirling.

Try almond extract instead of vanilla for a different flavor, but use only half the amount as it’s stronger.

You can use gluten-free or different types of brownie mixes—just follow their directions for wet ingredients.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese fresh. They also freeze well for up to 3 months—cut into squares, wrap individually, and place in a freezer bag. Thaw in the fridge overnight or at room temperature for about 30 minutes before serving. The cheesecake layer will firm up in the fridge, making them easier to slice and enjoy.

FAQs

What cream cheese should I use for best results?

Use full-fat brick-style cream cheese, not the spreadable kind in tubs. The brick style has the right consistency for a smooth cheesecake swirl. Soften it to room temperature before mixing for the best texture.

Can I bake these brownies in a regular oven instead of an air fryer?

Yes, you can bake these brownies in a preheated oven at 320°F (160°C) for about 30-35 minutes. Keep an eye on them and test with a toothpick in the brownie layer to avoid overbaking.