Ghost Cheesecake Brownies

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Ghost Cheesecake Brownies

Serves: 12
Prep time: 15 minutes
Bake time: 35-40 minutes

These adorable Ghost Cheesecake Brownies are a spooky-sweet Halloween treat!

Fudgy brownies with a cheesecake swirl get topped with adorable marshmallow ghosts.

These are fun to make and even more fun to eat and perfect for any Halloween get together.

Two marble brownies stacked on a plate, topped with a white chocolate ghost-shaped decoration with black eyes and a mouth. A glass of milk is in the background.

How To Make Ghost Cheesecake Brownies

Ingredients for baking laid out on a white surface, including white chocolate, eggs, oil, sugar, cocoa powder mix, marshmallows, vanilla extract, and packaged cream cheese.

Ingredients

  • (18.2 ounce) box fudge brownie mix (9×13 size)
  • The eggs, oil and water the mix calls for
  • 1⁄3 cup sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1⁄2 teaspoon vanilla
  • 12 marshmallows
  • 1 pound white almond bark
  • Black edible marker
Two brownies topped with a white chocolate ghost decoration on a white plate, with a glass of milk and a pitcher in the background.

Step-by-Step Guide

1. Preheat your oven to 350 degrees.

2. Prepare a 9×13 baking dish with parchment paper or non-stick spray.

3. Prepare your brownie batter according to the box directions.

A glass mixing bowl filled with chocolate batter, resting on a white marble surface.

4. Pour the brownie batter into the prepared pan.

5. In a medium bowl using an electric mixer whip together the cream cheese, sugar, 1 egg and vanilla extract.

A glass baking dish filled with chocolate batter sits beside a measuring cup containing yellow batter on a marble countertop.

6. Place spoonfuls of the cream cheese mixture onto the brownies and use a knife to swirl the cheesecake mixture into the brownie mixture.

A glass baking dish filled with marbled cheesecake batter, swirled with chocolate, on a white marble surface.

7. Bake for 35-40 minutes until cooked through.

A glass baking dish filled with a baked casserole featuring swirled patterns of chocolate and cream-colored layers on top.

8. Let the brownies cool completely.

Close-up of a baked cheesecake with a chocolate swirl pattern on the surface.

9. Slice the brownies into 12 squares.

10. In a microwave safe bowl in 30 second increments melt your white almond bark.

11. Place the melted chocolate into a piping bag or ziploc bag with the end snipped off.

12. Place a little melted chocolate (almond bark) onto each brownie.

13. Place a marshmallow on top of the chocolate.

Four chocolate and cream cheese swirl brownie squares on a baking sheet, each topped with a single large marshmallow.

14. Starting at the top of the marshmallow pipe white chocolate all the way down and around the marshmallow until covered.

15. Let set until the chocolate has hardened.

Four square brownie bars topped with a melted marshmallow and white chocolate coating, arranged on a baking tray.

16. Use your edible marker to draw a ghost face.

17. Serve!

Two brownies with a marbled top are stacked on a white plate, topped with a ghost-shaped white candy and surrounded by Halloween-themed sprinkles. A glass of milk is in the background.

Tips and Tricks

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can add food coloring to your cream cheese mixture to make it even more spooky, try orange, green or purple.
  • You can also melt semi-sweet chocolate chips and pipe on a ghost face.  Or paint the face on using black food coloring.
A plate with two marbled brownies topped with whipped cream shaped like a ghost, next to a glass of milk and measuring spoons on a black lace cloth.

Ghost Cheesecake Brownies

Print Recipe
Two marbled brownies stacked on a plate, topped with a white chocolate ghost decoration and surrounded by festive sprinkles.
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes

Ingredients

  • 18.2 ounce box fudge brownie mix (9×13 size)
  • The eggs oil and water the mix calls for
  • 1/3 cup sugar
  • 1 8 ounce package cream cheese, softened
  • 1 egg
  • 1/2 teaspoon vanilla
  • 12 marshmallows
  • 1 pound white almond bark
  • Black edible marker

Instructions

  • Preheat your oven to 350 degrees.
  • Prepare a 9×13 baking dish with parchment paper or non-stick spray.
  • Prepare your brownie batter according to the box directions.
  • Pour the brownie batter into the prepared pan.
  • In a medium bowl using an electric mixer whip together the cream cheese, sugar, 1 egg and vanilla extract.
  • Place spoonfuls of the cream cheese mixture onto the brownies and use a knife to swirl the cheesecake mixture into the brownie mixture.
  • Bake for 35-40 minutes until cooked through.
  • Let the brownies cool completely.
  • Slice the brownies into 12 squares.
  • In a microwave safe bowl in 30 second increments melt your white almond bark.
  • Place the melted chocolate into a piping bag or ziploc bag with the end snipped off.
  • Place a little melted chocolate (almond bark) onto each brownie.
  • Place a marshmallow on top of the chocolate.
  • Starting at the top of the marshmallow pipe white chocolate all the way down and around the marshmallow until covered.
  • Let set until the chocolate has hardened.
  • Use your edible marker to draw a ghost face.
  • Serve!

Notes

  • Store leftovers in an airtight container in refrigerator for up to 3 days.
  • You can add food coloring to your cream cheese mixture to make it even more spooky, try orange, green or purple.
  • You can also melt semi-sweet chocolate chips and pipe on a ghost face. Or paint the face on using black food coloring.
Servings: 12 servings
A plate with two marbled brownies topped with a ghost-shaped dollop of frosting, next to a glass of milk and measuring spoons, on a black lace cloth.

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