St. Patrick’s Day Cheesecake Brownies



  • 12 ounces (1 1/2 blocks) Dutch Farms cream cheese
  • 2 large Dutch Farms eggs
  • 1/3 cup sugar
  • 1/3 cup all purpose flour
  • 8-10 drops of green food coloring


  • 1/4 cup (½ stick) Dutch Farms unsalted butter
  • 2/3 cup milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup sugar
  • 2 large Dutch Farms eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • ¼ cup cocoa powder


  • Preheat the oven to 350°.
  • Add the cream cheese to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5 to 7 minutes.
  • Next, add in 1 egg at a time until combined and then add in the sugar, flour and food coloring on low speed until mixed in. Set aside.
  • In a medium pot, combine the butter, milk and chocolate chips and cook over low heat until the chocolate is completely melted and smooth.
  • Transfer the mixture to a bowl and whisk in the sugar, eggs, vanilla, flour and cocoa powder.
  • Grease a 9×9 baking pan and pour in 2/3 of the brownie filling and even out with a spatula to completely cover the pan.
  • Next, pour the cheesecake filling over top and smooth out completely covering the brownies.
  • Drizzle the remaining brownie batter over the top of the cheesecake filling and use a toothpick to swirl the brownie batter around.
  • Bake in the oven for 25 minutes or until just firm in the center.