These are hands down my favorite brownies of all time, and quite possibly my favorite dessert of all time. They require a little patience, as they’re really best the next day. But I promise it is totally worth it! The mud bean brownie recipe is here. Here is a video of the brownie swirling in fast motion! It usually takes me about 2 minutes, not 13 seconds… gotta savor the moment.

Cheesecake Brownies

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 1 8×8″ pan


Brownie part:

  • 1 recipe mud bean brownies!

Cheesecake part:

  • 4 oz cream cheese
  • ¾ cup Greek yogurt
  • 1 egg
  • 100 grams granulated sugar
  • Dash vanilla
  • (optional) food coloring


  • Take the 4 eggs, butter, cream cheese, and yogurt out of the fridge at least 15 minutes before you start so they can warm up a bit. Preheat oven to 350˚F. Butter a 8×8″ brownie pan.

Brownie part:

  • Make the mud bean brownie batter and pour half of it into the pan.

Cheesecake part:

  • Beat together all the ingredients. Optional to add food coloring for some spunk!
  • Spread on top of the brownie batter in pan.


  • Add the remaining brownie batter on top of the cheesecake layer in blobs. Use an offset spatula or knife to make patterns on the surface.
  • Bake at 350˚F for 35-40 minutes, until top is cracked and slightly browned. Let cool completely before cutting–this is super important! Also really good with a dollop of whipped cream on top.


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