I bite into these Mango Cheesecake Brownies and the sweet smell hits me first. It feels soft and creamy in my mouth. And I just want another piece right away.

I made these on a warm day and, oh wow, the mango made everything taste sunny and bright. My family kept asking for more. So I knew I had to share this with you.

You get rich brownie and smooth cheesecake in one bite. And that little swirl of mango makes it even better. It’s simple and so fun to make.

So yeah, if you want a sweet treat today, this is the one I reach for. Let me show you how I put it together. You can make it too.

Why You’ll Love This Recipe

Unique Flavor Combination: The combination of chocolate brownie and creamy mango cheesecake is both surprising and delicious.
Fudgy and Creamy: The brownie base is rich and fudgy, while the cheesecake layer is creamy, smooth, and tangy with a hint of tropical sweetness from the mango.
Quick to Make: While it looks sophisticated, this recipe is simple to prepare and doesn’t require any complicated techniques.
Make-Ahead Friendly: The brownies can be made a day or two in advance, making them perfect for meal prepping or special occasions.
Perfect for Any Occasion: Whether it’s for a summer party, a family dinner, or just a treat for yourself, Mango Cheesecake Brownies hit the spot every time.

Required Kitchen Tools

Here’s what you’ll need to make these irresistible Mango Cheesecake Brownies:

Mixing Bowls: You’ll need a few bowls for mixing both the brownie and cheesecake layers.
Electric Mixer: A hand or stand mixer will help you blend the cream cheese mixture smoothly.
Saucepan: To melt the chocolate and butter for the brownie base.
Whisk: For mixing the dry ingredients and the cheesecake filling.
Spatula: For folding and spreading the layers.
8×8-inch Baking Pan: To bake the brownies in.
Parchment Paper: To line the baking pan for easy removal of the brownies once baked.

Ingredients

Here’s a breakdown of the ingredients you’ll need to make these decadent Mango Cheesecake Brownies. Don’t worry, they are simple, yet flavorful!

For the Brownie Layer:

Unsalted Butter: 140 g (about 1/2 cup). Use unsalted butter to control the level of salt in the brownies.
Dark Chocolate: 85 g, chopped. This brings the rich chocolate flavor to the base. You can also use semi-sweet chocolate if you prefer a slightly sweeter taste.
Eggs: 3 large eggs. Eggs help to give the brownies their chewy texture.
Granulated Sugar: 120 g. This will give the brownies just the right amount of sweetness.
Light Brown Sugar: 120 g. The brown sugar adds moisture and a slight caramel flavor to the brownies.
Plain Flour: 60 g. All-purpose flour works perfectly for creating the brownie structure.
Cocoa Powder: 30 g. Unsweetened cocoa powder enhances the chocolate flavor and contributes to the deep, fudgy texture.
Salt: 1/4 teaspoon. A small amount of salt balances out the sweetness of the sugar and chocolate.

For the Cheesecake Layer:

Cream Cheese: 300 g (softened). The cream cheese forms the base of the cheesecake layer and gives it its creamy, tangy texture.
Granulated Sugar: 80 g. This adds sweetness to the cheesecake layer.
Corn Flour: 20 g. Cornstarch helps stabilize the cheesecake layer and gives it a smooth texture.
Vanilla Extract: 2 teaspoons. Vanilla enhances the flavor of the cheesecake layer and balances the sweetness.
Double Cream: 120 ml (warmed). Warm cream helps create a smooth, creamy consistency when mixed with the other ingredients.
White Chocolate: 60 g (melted). White chocolate adds a hint of sweetness and richness to the cheesecake layer.

Extras:

Mango Pulp: 50-80 g (depending on how much mango flavor you desire). Mango pulp gives the cheesecake layer a tropical twist, adding a refreshing fruity flavor.

Step-by-Step Instructions for Mango Cheesecake Brownies

Step 1: Prepare the Brownie Base

Melt the Butter and Chocolate:

In a medium saucepan, melt the unsalted butter and dark chocolate together. You can do this over low heat, stirring continuously until the chocolate and butter are completely melted and combined. Once melted, remove from heat and set aside to cool slightly.

Whisk the Wet Ingredients: 2. In a large bowl, whisk together the eggs, granulated sugar, and light brown sugar until smooth and well combined. This should take about 1-2 minutes of vigorous whisking.

Add the Melted Chocolate Mixture: 3. Pour the melted butter and chocolate mixture into the egg and sugar mixture. Stir gently to combine until smooth.

Mix the Dry Ingredients: 4. In a separate bowl, whisk together the plain flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.

Transfer to Baking Pan: 5. Line an 8×8-inch baking pan with parchment paper. Pour the brownie batter into the pan and spread it out evenly with a spatula. Set aside while you prepare the cheesecake layer.

Step 2: Prepare the Cheesecake Layer

Mix the Cream Cheese Filling:

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.

Add the Sugar and Corn Flour: 2. Add the granulated sugar and cornstarch to the cream cheese, mixing until smooth.

Add the Vanilla and Warm Cream: 3. Add the vanilla extract and warm double cream to the mixture. Beat until fully combined and smooth.

Melt the White Chocolate: 4. Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring in between until completely melted and smooth. Let it cool slightly before adding it to the cream cheese mixture.

Incorporate the Mango Pulp: 5. Finally, fold in the mango pulp until the cheesecake mixture is fully blended and smooth. The mango pulp will give the cheesecake a beautiful tropical flavor and vibrant color.

Step 3: Assemble the Mango Cheesecake Brownies

Pour the mango cheesecake mixture over the prepared brownie base, spreading it evenly with a spatula. Be gentle, so the layers don’t mix.
Use a knife or a skewer to swirl the cheesecake mixture into the brownie layer, creating a marbled effect. Be sure to only swirl lightly to maintain distinct layers.

Step 4: Bake the Mango Cheesecake Brownies

Preheat your oven to 180°C (350°F) and bake the brownies for 30-35 minutes. The edges should be set, and the center should be slightly soft but not liquid. You can test the brownies by inserting a toothpick into the center—it should come out with a few moist crumbs.
Once baked, allow the brownies to cool in the pan for about 15 minutes before transferring to the refrigerator to chill for at least 2-3 hours. This will help the cheesecake layer set properly.

Step 5: Serve and Enjoy

Once chilled, slice the Mango Cheesecake Brownies into squares and serve! These brownies are the perfect dessert for any occasion, whether you’re enjoying them with friends, family, or simply indulging in a little treat on your own.

How to Store Mango Cheesecake Brownies

If you have leftovers (which I highly doubt you will), these Mango Cheesecake Brownies can be stored in the refrigerator for up to 4 days. Just place them in an airtight container to keep them fresh. You can also freeze them for longer storage. Just wrap each brownie individually in plastic wrap, then place them in a freezer bag. They will stay fresh for up to 2-3 months.

Nutrition Information

Nutrient	Amount
Calories	285
Total Fat	15 g
Saturated Fat	8 g
Trans Fat	0 g
Cholesterol	70 mg
Sodium	115 mg
Total Carbohydrates	34 g
Dietary Fiber	1 g
Total Sugars	24 g
Added Sugars	20 g
Protein	4 g
Vitamin D	0.7 mcg
Calcium	55 mg
Iron	1.3 mg
Potassium	110 mg

Conclusion

Mango Cheesecake Brownies are a deliciously decadent treat that brings together the best of both worlds: the rich chocolate brownie base and the creamy, tropical mango cheesecake layer. These brownies are sure to become a go-to dessert for any occasion, and their unique flavor combination will have everyone asking for the recipe. So go ahead, treat yourself and your loved ones to these irresistible Mango Cheesecake Brownies today!