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Funfetti Cheesecake Stuffed Brownies

These Funfetti Cheesecake Stuffed Brownies combine rich fudgy brownies with creamy cheesecake and colorful sprinkles for a joyful, crowd-pleasing dessert!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Brownies, Celebration, Cheesecake, Easy, Funfetti, Quick
Servings: 16 servings

Ingredients

Brownie Batter

  • 1 box brownie mix
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 2 large eggs

Cheesecake Filling

  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup sprinkles
  • 1/2 cup mini chocolate chips

Instructions

Preparation

  • Start by preheating your oven to 350°F (175°C). Lightly grease your 9x9 inch baking pan or line it with parchment paper to ensure the brownies come out cleanly.

Brownie Batter

  • In a mixing bowl, combine the brownie mix, water, vegetable oil, and eggs. Stir until just combined, being careful not to overmix. Set aside.

Cheesecake Filling

  • In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Fold in the sprinkles and mini chocolate chips gently with a rubber spatula.

Assembly and Baking

  • Pour half of the brownie batter into the prepared pan and spread evenly. Dollop the cheesecake filling over the brownie layer and gently spread it out, leaving a small border. Top with the remaining brownie batter, covering the cheesecake layer as much as possible without mixing the layers.
  • Bake in the preheated oven for 35-40 minutes, until a toothpick inserted in the brownie layer comes out with a few moist crumbs and the cheesecake layer is set but creamy.
  • Allow the brownies to cool completely on a cooling rack. Chill in the fridge for at least 2 hours before slicing for clean, beautiful squares. Cut into pieces and serve.

Equipment

  • 9x9-inch baking pan
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling Rack

Notes

  • Use reduced-fat cream cheese or substitute applesauce for oil to make a lighter version.
  • Ensure cream cheese is fully softened to avoid cracks in the cheesecake layer.
  • Chill brownies before slicing for clean, neat squares.
  • Store brownies in an airtight container in the refrigerator for up to 5 days.
  • Freeze leftovers wrapped tightly; thaw overnight in the fridge before serving.