Polka-Dot Cheesecake Brownies

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good recipe is at the beginning of this video and I also show you a failed attempt when I followed the recipe in the cookbook.
Found this one in a Betty Crocker publication that was currently on shelves near cash register of my grocery store. It is called “cake pops, brownies and more”.

Brownie layer
One 16oz package of brownie mix, batter prepared according to package directions

Cheesecake layer:
4 -8 oz packages of cream cheese at room temperature
1 cup sugar
1 tsp vanilla
1/4 cup flour
1 oz semisweet baking chocolate melted and cooled slightly
Food colour

Line a 9×13″ pan with foil, letting foil overhang the pan slightly (to be able to lift the cheesecake out afterwards) Grease the foil well.
Pour brownie batter into the bottom of the pan, spread evenly and bake at 350F until brownies are done. Let cool about 15 minutes.

Blend cream cheese with sugar and vanilla until light and fluffy. Blend in one at a time and then blend in flour.
Remove 1/4 to 1/2 cup of batter for each colour you want to make.
Tint portion of batter with food colour, for brown you can add melted chocolate. I used 1 oz of melted semi sweet chocolate chips for 1/2 cup batter.

Pour white cream cheese batter over brownie layer and spread out evenly. Place coloured cream cheese batter in piping or zip lock bags and pipe on dots on the surface of the white batter.

Bake at 325 F for 30-40 minutes until cheesecake is set. Do not bake until brown, just until when you touch center is isn’t liquid or jiggly any more.
Let cool 1 hour at room temperature and then at least 2 hours in fridge until completely chilled. Remove from pan and cut into squares. Keep refrigerated. This may be frozen.

Someone tried these in a blog! Go check her out!

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99 Comments for Polka-Dot Cheesecake Brownies

  1. Mariel Espinosa on April 18, 2013: (Reply)

    I don’t use water baths and my cheesecakes have never cracked. I read that
    once the cheesecake is baked and done, to just leave it in the oven until
    the oven is cool to prevent cracking. I’ve done this every time and it
    seems to have worked for me. 🙂

  2. raisednvirginia on April 18, 2013: (Reply)

    “I took the cheesecake batter off; we ate the cheesecake.” LOL Glad
    everything didn’t go to waste!

  3. Jess on April 18, 2013: (Reply)

    i think she meant why did you put so much of the pam baking spray on the
    tin foil 🙂

  4. MaxVlekkie on April 18, 2013: (Reply)

    ‘About a teaspoon of vanilla… Or a little more…’

  5. Sofia Schmid on April 18, 2013: (Reply)

    i really like how you show the fail to us as well this keeps you human …
    and not like omg i can do everything im so perfect like it <3

  6. Victoria van Rooij on April 18, 2013: (Reply)

    What does that Cream Cheese tasts like? Cause I don’t know if we have it in
    Denmark, and I for the love of god, really wanna make this.. It just looks
    way too great, hehe. We have something called Philadelphia. You can get it
    in many variations, but original, is just plane with no really flavoring.
    It’s a very soft consistency, tho I’m not sure it’s the same. You can
    spread it on a bread and just eat it like that. I’d really like a feedback!
    Thanks! 🙂

  7. yoyomax12 - the diet free zone on April 18, 2013: (Reply)

    Our cream cheese is often called Philadelphia cream cheese, so I think you
    have the same product. Very soft and spreadable and a very mild flavour

  8. Jesse FIM on April 18, 2013: (Reply)

    Hi yoyomax12 luv u vids

  9. Turwen9 on April 18, 2013: (Reply)

    Your co-workers must love you to bits!!!

  10. Kathleen Backhus on April 18, 2013: (Reply)

    yoyo, I am knew at this computer thing. I love to cook and I have made
    several of your recipes. They are delish. Is there any way I could
    transform your recipes GLUTEN FREE? I have done some. but I was wondering

  11. yoyomax12 - the diet free zone on April 18, 2013: (Reply)

    I’ve never used a gluten free flour as a substitute before, so I don’t have
    any experience with them sorry.

  12. DearAlessa on April 19, 2013: (Reply)

    I always wondered why I’ve loved your videos so much, and I realised it
    today. You remind me so much of my mother. Since I’m in college I guess I
    cope by watching you every other day. So I want to thank you, for these
    unique and fun videos. n_n

  13. yoyomax12 - the diet free zone on April 19, 2013: (Reply)

    Aww! Glad I can make you feel better 🙂

  14. Gabrielle Kaye on April 19, 2013: (Reply)

    i absolutely love your videos.

  15. Emily sheep on April 19, 2013: (Reply)

    Where do you work?

  16. KellyJelly9976 on April 19, 2013: (Reply)

    This looks amazing! Thanks for the video!

  17. KellyJelly9976 on April 19, 2013: (Reply)

    I like that you included footage of the ‘fail’. I know you don’t always
    fail, but I like the inclusion of this.

  18. Riley Black on April 20, 2013: (Reply)

    omg, this recipe looks really good to make. I think I will make it, but I
    want to change the dot top layer into a rainbow dot theme layer. I just
    really like your Rainbow list :-). Thanks for this recipe.

  19. caoimhe carrie on April 20, 2013: (Reply)

    You dont bake cheese cake you add gelatine and put it in the fridge

  20. kiwilimew on April 20, 2013: (Reply)

    Wait 4 8oz packages or 4 to one 8oz package?

  21. kiwilimew on April 20, 2013: (Reply)

    That’s the lazy mans cheesecake lol. Real cheesecake you have to bake.

  22. MessWithCouture96 on April 22, 2013: (Reply)

    Just made this but with a round spring form pan, it’s still baking in the
    oven lol (:

  23. Hatsune Miku on April 27, 2013: (Reply)

    how much is 1 oz? o 3 o

  24. Kathleen Tra on April 27, 2013: (Reply)

    Did you tell Betty Crocker when you found the flaw?

  25. Amy MacPherson on April 29, 2013: (Reply)

    I would have eaten it all aswell!!!

  26. TryingToMakeIt1024 on May 12, 2013: (Reply)

    I made this today for my mom on Mother’s Day. I made the dots lime green
    and teal though, since she doesn’t like pink. We haven’t cut into them yet
    but the cheesecake part didn’t crack. Hope they taste as good as they look.

  27. Brittany Skaggs on May 22, 2013: (Reply)

    Next time when baking a cheesecake, supply a water bath in the oven to keep
    it moist. It will also prevent the cracking you are having problems with.

  28. Al Paris on May 24, 2013: (Reply)

    Do more videos cooking with max he is too adorable

  29. hp brown sauce on May 24, 2013: (Reply)

    I thought the polka fits were gonna be melting wafers XD

  30. Holly Diggs on May 25, 2013: (Reply)

    would you mind making some special gluten-free desserts? I have celiac so
    that would make me really happy 🙂

  31. kikiii101 on May 29, 2013: (Reply)

    Yes gluten free desserts please!!!

  32. jamipisces on June 2, 2013: (Reply)

    To not have your cheesecake cracking, you need to put it in a “water bath”.
    I learned that watching “Cake Boss”. Just put a cookie sheet with water in
    it under the cheesecake pan before baking…or put another pan of a water
    on the rack underneath the cheesecake pan while baking. The water vapor
    will keep the cheesecake from cracking. If, while baking, all the water
    evaporates, just add more and continue. 😀

  33. jamipisces on June 2, 2013: (Reply)

    By the way, I absolutely love that you put video of the failed first
    attempt into this one. Thank-you for that. “Live and learn!” 😉

  34. gdb2015 on June 7, 2013: (Reply)

    I tried this and it wa amazing could u try to make a rainbow cheesecake
    with like chocolate hips in it

  35. Karla Zamora on June 9, 2013: (Reply)

    Thats a mess

  36. Kitty Cat on June 15, 2013: (Reply)

    No happy cream cheese?

  37. Anna Bloom on June 15, 2013: (Reply)

    Turned out delicious! But I over cooked mine

  38. thalia torres on June 17, 2013: (Reply)

    where is the happy cream cheese at i guess its just reagular cream cheese

  39. Michele Culp-alston on June 18, 2013: (Reply)

    Those look good

  40. *FIFI*blue_8) on June 26, 2013: (Reply)


  41. Shirley Shim on July 1, 2013: (Reply)


  42. Edith Yao on July 15, 2013: (Reply)

    That’s not happy cream cheese…..:(

  43. Shani Sj on July 22, 2013: (Reply)

    Happy cream cheese is only in her newer videos.

  44. Lydia Choi on July 22, 2013: (Reply)

    Yummy gonna give it a try

  45. Rita Landa on August 1, 2013: (Reply)


  46. Anna Bloom on August 1, 2013: (Reply)

    When I made this it turned out delicious

  47. TJay Art on August 12, 2013: (Reply)

    i don’t know if you know this now or someone told you but i saw this
    technique in a baking book and it’s also about cheesecake. they put a pan
    with water just below the rack where you’ll put the pan with cheesecake
    pie/cupcake/batter in 2 or 3 racks oven. to avoid cracking.

  48. minini 19 on August 28, 2013: (Reply)


  49. KawaiiMeCake on August 30, 2013: (Reply)

    That looks yummy

  50. Jiselle Arcio on September 9, 2013: (Reply)

    What abou happy cheese?!

  51. Jiselle Arcio on September 9, 2013: (Reply)

    What abou happy cheese?!

  52. Mc KebabrullN on September 15, 2013: (Reply)

    Yoyo I love all of ur recipes and I´d make em all if I could. But I dont
    know how much one cup equals in mg/ml/dl/tbs/ts or anything. I´d love you
    if you could write the recipe ingridients in ml and such?

  53. PhantomAct on September 19, 2013: (Reply)

    Thanks. If I want to make a 3-layer brownie, what would you advise? Brownie
    layer at the bottom, chocolate cheesecake in the middle and ?? layer at the
    top. I want the slice that i cut out to be tall, 3 inches.

  54. imanberry1 on September 21, 2013: (Reply)

    Whatnot happy cream cheese

  55. Allie Taylor on September 22, 2013: (Reply)

    how did you come up with your username?

  56. lyssandra vera on September 29, 2013: (Reply)

    can u be my mom?

  57. RAZZLEFRATZZOO on October 6, 2013: (Reply)

    These are nice. I’m watching your videos for ideas for my 14 birthday party.

  58. Shahd Eweis on October 17, 2013: (Reply)

    It’s not happy cream cheese 🙁

  59. litlaznprincess on October 21, 2013: (Reply)

    my brownies portion turned soggy even though when i took out the brownies
    the edges were brownish(browning?)

  60. Lillie Knoth on November 17, 2013: (Reply)

    NO HAPPY CREAM CHEESE! Now I’m sad cream cheese! :(

  61. ClothingCandy Advertise on November 24, 2013: (Reply)

    thanks for sharing the failure part too.. that’s so nice of you!

  62. Caryn Morris on December 15, 2013: (Reply)

    I head that egg whites cause cracking in most dessert… so maybe use 3
    whole eggs and one egg yolk? It’s cause for experiment 🙂 

  63. Bmw Singh on December 24, 2013: (Reply)

    yoyomax u r awesome:)

  64. Emily Teabo on December 24, 2013: (Reply)

    You need to cook them in a water bath and then let it cool completely in
    the oven with the oven off

  65. Sky_of_Silver 101 on December 25, 2013: (Reply)


  66. Ummm on December 26, 2013: (Reply)

    It helps when u put it in a water bath when u bake in :)

  67. Ummm on December 26, 2013: (Reply)

    Love ur show

  68. Baneet Saini on January 2, 2014: (Reply)

    These look so cool! Great job :)

  69. maddymca on January 4, 2014: (Reply)

    I would definitely love to work at your work :0 

  70. shabre44 on January 24, 2014: (Reply)

    You said it live and learn. That’s why I like your recipes I never have a
    problem w them. I have learned to tweak recipes as well. Love your stuff.
    Also looks like max is very coordinated : )

  71. Sophie Pull on February 6, 2014: (Reply)

    Is happy cream cheese seriously a real thing? (because honestly I can’t
    tell if your being sarcastic, sorry)

  72. NiViduyQuy Tran on February 16, 2014: (Reply)

    Doing this for my food challenge in home ec. Looks awesome

  73. Emily Nunez on February 16, 2014: (Reply)

    So cool

  74. Tyler Rose on February 26, 2014: (Reply)

    Your cheesecakes become cracked because you have to put a bowl of water
    under the cheesecake while the cake is baking so the cake doesn’t become

  75. BBoricua429 on February 26, 2014: (Reply)

    I like how you showed your flaws for the next person they know what not to

  76. Madelyn M on March 6, 2014: (Reply)

    For my polka dots I used candy melts and it worked great!

  77. debmart59 on March 8, 2014: (Reply)

    Delicious Polka Dot Cheesecake Br.,,,

  78. Mocha Chip on March 22, 2014: (Reply)

    These look so GOOD!!! I have to make that

  79. chickapey on March 29, 2014: (Reply)

    so happy looking!

  80. NiViduyQuy Tran on April 6, 2014: (Reply)

    How many servings did you get out of this?

  81. autumnsurvived7 on April 19, 2014: (Reply)

    Augh, seeing your first attempt and watching you scrape that cheesecake off
    of the brownie batter just broke my heart, I’m so sorry 🙁 But thanks for
    the correct recipe and steps! I’ll be trying this soon :)

  82. Katie G on April 19, 2014: (Reply)


    You know what else goes well together? Brown and Light Blue (or Sky Blue)

  83. soleil23B on June 28, 2014: (Reply)

    Another tip to avoid cracking on the cheesecake is to not overmix the eggs;
    add them one at a time and mix just enough so that they’re incorporated to
    the batter. Hope that helps 😉 

  84. gir46765 on August 10, 2014: (Reply)

    Made this yesterday! c: it was delicious thanks for the tips yoyomax12. 

  85. puppies3330 on August 14, 2014: (Reply)

    When this video came out, I literally kept replaying it I don’t even know
    why (: now I’m using your recipe and I was watching some tips for knowing
    when your cheesecake is done and it said if you jiggle the pan and the
    middle jiggles slightly, it’s done. Hope that helps (:

  86. 못난이 on September 4, 2014: (Reply)


  87. Chloe Dale on September 7, 2014: (Reply)

    A great substitute for vegetable oil is raw coconut oil! It make the
    brownies more tender, enhances the smooth chocolaty flavor, and you can’t
    even taste the coconut. Is absolutely delicious and free of dangerous fats,
    making it healthier. 🙂 

  88. Courtney Colwell on September 7, 2014: (Reply)

    I just made these!! With blue and pink dots, they came out lovely:) they
    have to chill in the fridge for about an hour and a half longer then I’m
    going to eat them! I’m so excited they look AMAZING, great recipe yoyomax,
    love it and you!! Keep posting !

  89. CosplayCuisine on September 18, 2014: (Reply)

    sometimes cheesecake can crack because you may have mixed too much air into
    the batter , that happens with me too! hope that helps

  90. Oh Xuan ting on September 19, 2014: (Reply)

    I love cheese cakes 

  91. Oh Xuan ting on September 19, 2014: (Reply)

    And I do not have food coloring what can I use

  92. Adrie Anne on October 7, 2014: (Reply)

    I made these, they turned out well I was happy with the result soon after I
    had many requests to make these for parties and made a few bucks! Thanks
    for the idea, love your videos….I wish I could attach a pic so you could
    see my results! :(

  93. whitelily5445 on October 19, 2014: (Reply)

    Oh it looks so yummy, and it seems so easy too! Next time I get my hands on
    some money, I’m taking over my dad’s kitchen to try this! (:

  94. kaitlynbyi on October 28, 2014: (Reply)

    When baking cheesecake you always want to cook in a water bath, it prevents
    browning and cracking. Happy cooking!

  95. Sassy B on January 21, 2015: (Reply)

    Hey Tammy, if you ever made this again you could try flavouring the pink
    with strawberry

  96. Elizabethig on January 23, 2015: (Reply)

    I made this and I accidentally put 1/4 cup of extra flour now it is like
    cake :(

  97. Anna Bloom on January 27, 2015: (Reply)

    Taste Sooo good!

  98. Birta66 on February 6, 2015: (Reply)

    I’m pretty sure you know this now but if you bake the cheesecake in a
    waterbath it won’t crack.

  99. Sophia Sword on February 7, 2015: (Reply)

    The cheesecake colours pink green and brown remind me of a frozen yogurt
    place called Menchies

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