Skip to content
Christmas tree cheesecake brownies recipe

Christmas tree cheesecake brownies recipe

26 ratings

Put a smile on everyone's faces with these delicious Christmas tree cheesecake brownie bakes. Everyone can get involved and help decorate using dark chocolate and festive rainbow sprinkles, too. See method

  • Makes 20
  • 30 mins to prepare and 65 mins to cook, plus chilling.
  • 391 calories / serving
  • Freezable
  • Vegetarian


For the brownie

  • 200g unsalted butter, cubed
  • 200g dark chocolate (54% cocoa solids), broken into pieces
  • 3 large eggs
  • 250g caster sugar
  • ½ tbsp vanilla extract
  • 125g plain flour
  • ½ tsp salt

For the topping

  • 400g cream cheese, at room temperature
  • 300g caster sugar
  • ¼ teaspoon salt
  • 1 orange, zested
  • 6 large eggs
  • 1½ teaspoons vanilla extract
  • 80g dark chocolate, melted
  • 2 tbsp rainbow sprinkles

Each serving contains

  • Energy

  • Fat

    23g 33%
  • Saturates

    14g 70%
  • Sugars

    37g 41%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 43.6g Protein 3.4g Fibre 0.9g


  1. Heat the oven to gas 4, 180°C, fan 160°C. Line a rectangular baking tin (33 x 23cm) with baking paper. Melt the butter and chocolate in a heavy based saucepan over a low heat, stirring occasionally, until smooth and glossy. Remove from the heat and leave to cool for 5 mins.

  2. In a large mixing bowl, beat together the eggs, sugar and vanilla with an electric whisk until well combined. In a separate bowl, sift together the flour and salt.

  3. Pour the cooled chocolate mixture into the egg mix and whisk until combined. Fold in the flour until just combined, then pour into the prepared tin. Set aside.

  4. Clean the electric whisk, then use to beat the cream cheese, sugar, salt and orange zest until light and fluffy (about 5 mins). Add the eggs, 2 at a time, mixing well after each addition. Stir in the vanilla.

  5. Gently pour the cheesecake mixture over the brownie layer, then transfer to the middle shelf of the oven and bake for 1 hr or until lightly golden. Leave to cool completely on a wire rack, then chill for 4 hours (or overnight if you have time.)

  6. Using a large, sharp knife, cut the cheesecake brownies in half along the length of the tray. Cut each long rectangle into 10 alternating triangles to make 20 triangles in total.

  7. Spoon the melted chocolate into a small piping bag or sandwich bag and cut a small hole at the end. Starting at the top of the triangle, drizzle in a zigzag pattern, overlapping the edges slightly to look like a Christmas light string. Scatter each brownie with sprinkles before the chocolate sets to look like lights/baubles. Store the brownies in the fridge in a single layer, in an airtight container for up to 5 days.

Freezing and defrosting guide lines

Freeze in a single layer in an airtight container. Can be frozen for up to one month. For more tips on freezing and defrosting food, read our article Love Your Freezer

See more Edible Christmas gifts

You may also like

Be the first to comment

Before you comment please read our community guidelines.