Let me just say this—these Rhubarb Cheesecake Swirl Brownies are magic.
You get fudgy, rich chocolate brownies swirled with creamy cheesecake, all laced with a tangy rhubarb swirl that’s bright and fruity.
It’s one of those bakes that looks fancy but is super doable. I first made these when I had a bunch of rhubarb from the farmers market and a serious craving for chocolate. Total win.
🍰 Why I Love This Recipe
There’s something so fun about layering chocolate, cream cheese, and rhubarb all in one pan. These brownies are indulgent but still feel a little fresh because of that tart rhubarb.
- That swirl makes them look bakery-worthy
- Rhubarb adds just the right zing to cut through the richness
- Keeps really well in the fridge—honestly better the next day!
- You don’t need a mixer, just a whisk and some bowls
- People always ask for the recipe
👥 Servings: 12
⏱️ Total Time: About 1 hour (20 minutes prep, 40 minutes bake)
🛒 What You’ll Need
For the Rhubarb Swirl:
- 1 cup diced rhubarb (fresh or frozen, thawed)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
For the Brownie Base:
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
🧠 Why This Recipe Works (Quick Science)
Brownie batter is dense and rich, while cheesecake is creamy and a little tangy. Rhubarb brings acidity that balances out the sweetness. Swirling them together gives you bites of each flavor and texture in every slice. Baking them together lets the layers blend but still hold their identity.
🚫 Common Mistakes
- Undercooking: Make sure the center isn’t jiggly when you take it out. The cheesecake needs to be set.
- Overmixing the brownie batter: That can make the brownies cakey instead of fudgy.
- Not softening cream cheese: If it’s too cold, your cheesecake layer will be lumpy.
- Skipping the swirl: Don’t over-swirl either—you want ribbons, not full blending.
🍴 What to Serve With
- A hot cup of coffee or espresso
- Vanilla ice cream
- A small glass of milk or almond milk
- Whipped cream with a touch of lemon zest
🔧 Tools You’ll Need
- 8×8 inch baking pan
- Mixing bowls (medium and small)
- Whisk
- Rubber spatula or spoon
- Small saucepan
- Parchment paper
🔁 Substitutions and Variations
- No rhubarb? Use raspberry or strawberry instead.
- Gluten-free? Sub in 1:1 gluten-free flour blend.
- Want it less sweet? Use dark chocolate chunks in the brownie mix.
- No cream cheese? Mascarpone can work but will be milder.
🧊 Make Ahead Tips
- The rhubarb compote can be made up to 5 days ahead and stored in the fridge.
- Fully baked brownies keep well in the fridge for up to 5 days.
🥣 Instructions
Step 1: Make the Rhubarb Swirl
In a small saucepan, combine 1 cup diced rhubarb, 2 tbsp sugar, and 1 tsp lemon juice. Simmer on low heat for 10 minutes until soft and jammy. Let it cool.
Step 2: Make the Cheesecake Mixture
In a small bowl, mix 8 oz softened cream cheese, 1/4 cup sugar, 1 egg yolk, and 1/2 tsp vanilla until smooth.
Step 3: Make the Brownie Batter
In a medium bowl, melt 1/2 cup butter. Whisk in 1 cup sugar, 2 eggs, and 1 tsp vanilla. Then mix in 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 tsp salt. Stir until just combined.
Step 4: Assemble the Layers
Pour brownie batter into a parchment-lined 8×8 pan. Dollop spoonfuls of cheesecake mix and rhubarb compote over the top. Swirl gently with a knife.
Step 5: Bake
Bake at 350°F for 35–40 minutes until the center is just set and a toothpick comes out with moist crumbs.
🧊 Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days.
- You can freeze them! Wrap individual squares in plastic and freeze for up to 2 months. Thaw in the fridge overnight.
❓FAQ
Can I use frozen rhubarb?
Yes! Just thaw and drain off any extra liquid before using.
Can I double this for a 9×13 pan?
Absolutely, just extend the bake time to 45–50 minutes.
Can I make it dairy-free?
Try using plant-based cream cheese and a dairy-free butter substitute.
❤️ Final Thoughts
These Rhubarb Cheesecake Swirl Brownies are a little unexpected and totally worth it. They’ve got that rich chocolate base, dreamy cheesecake, and tangy fruit all wrapped into one bar. Bake them once, and I promise—they’ll become a repeat recipe.
If you try these, I’d love to hear how they turned out! Drop a comment with your thoughts or questions—I’m always here to help.
