Chocolate Orange Cheesecake Brownies | DFM

Chocolate Orange Cheesecake Swirl Brownies


30 min.


40 min.

Serving Size

24 squares

How do you make an all-time-favourite brownies better? Mix in a cream cheese swirl, flavoured with fresh orange and you have moist, fudgy chocolate brownies and cheesecake all in one!



  • 8 oz (250 g) brick-style Canadian cream cheese, softened
  • 1/2 cup (125 mL) granulated sugar
  • 2 Tbsp (30 mL) all-purpose flour
  • 1 egg
  • 2 Tbsp (30 mL) grated orange zest (from 2-3 oranges)
  • 1/3 cup (75 mL) orange juice
  • 1 tsp (5 mL) vanilla extract



  • 1 cup (250 mL) milk
  • 3/4 cup (175 mL) butter, cut into cubes
  • 1-2/3 cup (400 mL) granulated sugar
  • 1 cup (250 mL) unsweetened cocoa powder
  • 2 eggs
  • 1/4 cup (60 mL) orange juice
  • 2 tsp (10 mL) vanilla extract
  • 1-3/4 all-purpose flour
  • 1/2 tsp (2 mL) salt



1. In a large bowl, using an electric mixer beat cream cheese and sugar until smooth. Beat in flour until blended, and then beat in egg, orange zest, orange juice, and vanilla extract. Set aside.


Brownie Batter:

1. In a large saucepan, combine milk and butter; heat over medium heat, stirring often, for about 3 minutes until the milk is warm and the butter is melted. Alternatively, heat in a glass measuring cup in a microwave on medium (50 %) power in the microwave for 3-4 minutes. Remove from heat.
2. In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture until blended. Whisk in eggs, orange juice, and vanilla extract. Sprinkle flour and salt overtop; whisk until blended.
3. Spread about two-thirds of the brownie batter into the prepared pan; smooth top. Pour cheesecake batter evenly over top. Drop remaining brownie batter in dollops over top and swirl with the tip of a knife.
4. Bake for about 35 minutes or until edges are set, and a few moist crumbs cling to the tester inserted in center. Let cool completely in pan on rack. Using foil overhang as handles, transfer to a cutting board and cut into squares.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


  • Lining the pan with foil makes for easy cutting and neat, tidy brownies.
  • Extra brownies can be refrigerated in an airtight container for up 3 days, wrapped in plastic, then frozen in an airtight container for up to 3 months.
  • Malted Milk Cheesecake Swirl Brownies: omit orange zest and juice in cheesecake and brownie batters.
  • Increase milk in brownie batter to 1-1/4 cups (310 mL); add 1/2 cup (125 mL) milk and 1/2 cup (125 mL) malted milk powder (Ovaltine) to the cream cheese mixture.