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Chocolate Marble Black Bottom Cheesecake

Marble Brownie Cheesecake
One way to combine cheesecake and brownies is in a batch of cheesecake brownies. It’s a fantastic combination of rich cream cheese and decadent chocolate that is also very portable and easy to enjoy. But it’s not the only way to enjoy this combination of ingredients. I put them together in the form of a cheesecake with a brownie base, delivering more brownie and more cheesecake in each bite – and giving you a dessert with a real wow factor on top o it.

This dessert is put together in two parts. First, the brownie base is baked in a springform pan, then a no-baked cheesecake batter is poured on top of it. I like the no-bake cheesecake for this recipe because it has a slightly lighter texture than some cheesecakes, which really highlights the difference between the creamy cheesecake and the dense brownies. The cheesecake still has that luscious, smooth texture to it that you would expect from a cheesecake, it just has a hint of airiness that helps it melt on the tongue and contrast with the chewy brownies.

You can prepare this whole dessert in advance, as it needs time to chill and allow the cheesecake to set up before serving. The cheesecake only needs a couple of hours in the fridge to set up, but you can easily prepare this the night before you want to serve it so you don’t have to do any last minute preparation. For a unique twist, if you want something a little different that just a classic vanilla and chocolate combination, add in a teaspoon of mint extract along with the melted chocolate in the cheesecake batter for a mint chocolate marble dessert!

Chocolate Marble Brownie Cheesecake

Chocolate Marble Black Bottom Cheesecake
Brownie Base
1/2 cup butter, softened
2-oz unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
3 tbsp cocoa powder
1/4 tsp salt

Preheat oven to 350F. Line the base of a 9-inch round springform pan with aluminum foil or parchment paper. Lightly grease the sides of the pan.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, cocoa powder and salt into the bowl and stir until just combined, then pour batter into prepared pan.
Bake for 30 minutes, until brownies are set and a toothpick inserted into the middle of the pan comes out with only a few moist crumbs, not liquid batter, attached. Cool completely in the pan before adding cheesecake topping.

No Bake Marble Cheesecake
16-oz cream cheese, softened
3/4 cup sugar
3/4 cup half and half, or milk
2 tsp vanilla extract
2 tbsp water
1/4-oz unflavored powdered gelatin (2 1/2 tsp or 1 packet)
2-oz dark chocolate, melted

In the food processor, whiz together softened cream cheese, sugar until combined, scraping the sides of the mixing bowl with a spatula to ensure even consistency. Add in milk and vanilla and continue to process until smooth, scraping down the sides of the bowl as needed.
In a small microwave-safe bowl, combine water and gelatin. Microwave for 15-20 seconds and whisk thoroughly to dissolve gelatin.
Turn on the food processor and with the motor running, slowly pour the gelatin mixture into the cream cheese mixture until filling is smooth. Pour about 2 cups of vanilla batter into springform pan with cooled brownie base.
Turn on the food processor and with the motor running, slowly pour the melted chocolate into remaining batter until smooth and well combined. Pour chocolate batter over vanilla batter, swirling it over the surface. Gently drag a butter knife through the batter to create swirls.
Refrigerate cheesecake for 2-3 hours, or until completely set.
Undo springform pan and use a sharp, damp knife to cut the cheesecake before serving.

Serves 10-12.

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  • x3baking
    October 6, 2010

    Yum, the best of both worlds. What should I do if my food processor isn’t big enough, can I just use a mixer to make this? Thank you.

  • The College Baker
    October 6, 2010

    Wow, the marbling looks beautiful! Ironically, I just made cream cheese brownies, but am tempted to make these, too, because they look so delicious!

  • Linda
    October 6, 2010

    Funny, I was talking today at the office about how long it has been since I made a cheesecake. Guess someone heard and made sure I have a recipe to try. Looks great!!

  • cheryl
    October 6, 2010

    I have never been able to make a good cheesecake, this one looks so light and I love the idea of the brownie crust.

    Not good to look at food blogs late at night with a tummy growling!

  • Kitchen Corner
    October 6, 2010

    Very nice cheesecake indeed! Love the marble effect!

  • Paper and Food
    October 6, 2010

    This looks like something I should never even attempt to make. I’d just get addicted to it! :p

  • abbey
    October 6, 2010

    yum yum! cheesecake and brownies are one of the best combinations!

  • Family Cooking
    October 6, 2010

    This just looks so good – almost too good to eat. Almost.

  • the blissful baker
    October 6, 2010

    yummm brownies and cheesecake 🙂 two of my favorite things combined into one fantastic dessert!

  • Frances
    October 7, 2010

    Oh! This is such a wonderful idea! I used to make a baked cheesecake that had a brownie crust but sometimes it was hit or miss… My grandma just gave me a few pounds of cream cheese- I will be making this!

  • Nadia
    October 7, 2010

    This will be perfect for my best friend’s birthday! In your photo it looks slightly like the cheesecake isn’t quite melded to the crust… do you think it be possible to add the cheesecake layer on top of the brownies before they’re completely cooled?

  • Lauren at KeepItSweet
    October 7, 2010

    i love any spin on the combo of brownies and cheesecake and this version is gorgeous

  • Becca@Baking Monster
    October 8, 2010

    this looks sooo good and lusicous!

  • Abby Approved
    October 9, 2010

    Wow! That looks fantastic!

  • adeline
    October 12, 2010

    what is 3/4 cup and half or milk? What type of milk do you use?

  • Lisa Leong
    December 19, 2010


    Wow your cheesecake looks very delicious! It looks like a creation of professional baker… I am going to make the cake next weekend. Your cake looks quite big. I have to scale down the recipe to
    7 inches tin

    Can anyone let me know how much ingredient should put into the 7 inches tin? Can I replace milk with sour cream?

    Merry Xmas.



  • Marta
    March 4, 2012

    Made this last week for my friend’s birthday party and everybody loved it! I was a bit worried about the gelatin because I’ve always had problems with it but everything turned out even better than I expected. I also added a zest of orange, that was a nice touch.

  • […] Chocolate Marble Black Bottom Cheesecake (Baking Bites) I’m close to having no words. This is gorgeous, it’s a cheesecake, it’s part chocolate. Heavenly. […]

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