I say this for sure that nothing delights me more than a slice of this Lemon Cheesecake Brownie Bars! Each slice comes with a two-colour toned layers of Fudgy Brownie and Tangy Lemon (Yogurt) Cheesecake. I can’t emphasise how much each bite comes with the perfect balance of textures and flavours.

For a start, the rich, chocolatey and fudgy brownie layer contrasts so beautifully with the tangy, creamy lemon cheesecake layer. There’s a really nice harmonious blend of sweet and tart. Additionally, both layers have a velvety and luxurious mouthfeel that are both sweet and indulgent.

The visual appeal of the two contrasting layers aside, I also like the addition of Greek yogurt for additional moisture with that slight tang. Of course, this is also versatile for customisation, such as swapping out for a red velvet brownie layer or to change the flavour of the cheesecake layer altogether!

Apart from some patience, here are some important steps that I’ve incorporated into the recipe to make these Lemon Cheesecake Brownies much easier to do!

  1. Pre-Baking the Brownie Layer
    It’s important to do a pre-bake to let the brownie layer set first. This is so that during the baking process, the two distinct layers can set individually without mixing together. Of course, if what you’re after is a swirl, go ahead and mix them together.Do note that this pre-baking is done at low heat so as to maintain full fudginess for the brownie layer!
  2. Tapping Out Excess Air at Each Stage
    For the distinct and clean layers, do tap out excess air before baking! This includes the first part on the brownies, so that you form a nice and clean top to layer the cheesecake layer. Similarly, you would want to tap the cheesecake layer too so that it sets nicely and evenly for the glaze!
  3. On a Whole, Easier Steps!
    I tried my best to simplify this recipe as much as possible, including just dumping and whisking within a single bowl for the cheesecake layer. I hope this will help motivate you to make these Lemon Cheesecake Brownies.

Without further ado, the recipe!

Lemon Cheesecake Brownies Recipe
by Javier Tan April-02-2025

Bringing the perfect harmony of textures and flavours, these Lemon Cheesecake Brownies are also as visually appealing as they’re tasty!

Ingredients

Fudgy Brownie Layer

  • 1/2 Cup or 120g of Butter
  • Approx 1/2 Cup or 120g of Dark Chocolate
  • 1/4 Cup or 60g of White Sugar
  • 2 Eggs
  • 1 Tsp or 5ml of Vanilla Essence
  • 1/3 Cup + 2 Tbspn or 50g of Plain / All-Purpose Flour, Sift if Needed
  • 3 Tbsp + 1 Tsp or 20g of Cocoa Powder, Sift if Needed

Lemon Cheesecake Layer

  • 3/4 Cup + 2 Tbspns or 200g of Cream Cheese, Softened
  • 1/2 Cup or 120g Greek Yogurt
  • 1 Egg
  • 1/4 Cup or 60g of White Sugar
  • Zest and lemon juice (30ml) from 1 Lemon
  • 1 Tbspn or 8g Cornstarch, Sift if Needed

Lemon Glaze

  • 1 and 1/3 Cup or 120g of Icing Sugar
  • 2 Tbsp or 30ml of Lemon Juice

Instructions

  1. Brownie Layer: Melt butter and dark chocolate at low heat until well-incorporated and set to cool for 10 mins. Then, whisk in sugar, 2 eggs and vanilla.
  2. Next, whisk in the flour and cocoa powder until smooth.
  3. Transfer the brownie layer to an 8 x 8 inch square baking tray lined with parchment paper and bake at 160C in a pre-heated oven for 15 mins to set.
  4. In the meanwhile, prepare Lemon Cheesecake Layer by whisking softened cream cheese, greek yogurt, 1 egg and sugar at high speed for 3 mins.
  5. Whisk in lemon zest, lemon juice and cornstarch.
  6. Once the brownie layer is done baking for 15 mins, let it cool for 3 mins before pouring the lemon cheesecake layer over. Continue at 160C for another 35 mins until set. Then, set aside to cool for at least 30 mins – hour before serving or decorating.
  7. Optional: Make the Lemon Glaze by whisking the lemon juice and icing sugar until smooth (no lumps). Pour lemon glaze over the cooled Lemon Cheese Cakr Brownies.
  8. Serve and enjoy!

Details

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Total time: 2 hours
  • Yield: 1 Impressive Tray of Lemon Cheesecake Brownies!

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Stores well in the refrigerator for up to 1.5 weeks, and stable at room temperature if taken out for 24 hours.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan