Cherry cheesecake brownies combine the best of two worlds: fudgy chocolate brownies and creamy, tangy cheesecake swirled with sweet cherry topping. This decadent dessert is perfect for any occasion and will impress anyone lucky enough to try it!
Why You’ll Love This Recipe
- A rich combination of chocolate and creamy cheesecake in every bite.
- The tart cherry topping adds a beautiful flavor contrast to the sweet brownie base.
- Visually stunning with swirled layers, making it perfect for parties and gatherings.
- Easy to prepare with simple ingredients and step-by-step directions.
- A versatile recipe—swap the cherries for other fruit toppings or leave them out for a classic cheesecake brownie.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownie Layer:
- Unsalted butter
- Semi-sweet chocolate chips
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
For the Cheesecake Layer:
- Cream cheese (softened)
- Granulated sugar
- Egg
- Vanilla extract
For the Cherry Topping:
- Canned cherry pie filling or fresh cherries (pitted and cooked with a touch of sugar and cornstarch)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Make the Brownie Batter:
- Melt butter and chocolate chips together in a heatproof bowl (microwave or double boiler).
- Stir in sugar until dissolved. Add eggs and vanilla extract, mixing well.
- Fold in flour, cocoa powder, and salt until just combined.
- Make the Cheesecake Layer:
- Beat softened cream cheese and sugar until smooth.
- Mix in the egg and vanilla extract until fully incorporated.
- Assemble the Layers:
- Pour the brownie batter into the prepared pan, spreading it evenly.
- Spoon the cheesecake mixture over the brownie batter, spreading gently to cover.
- Add dollops of cherry pie filling on top of the cheesecake layer. Use a knife or skewer to swirl the cherry and cheesecake layers for a marbled effect.
- Bake: Bake for 35-40 minutes or until the center is set and a toothpick inserted into the brownie comes out with a few moist crumbs.
- Cool and Chill: Allow the brownies to cool completely, then refrigerate for at least 2 hours before cutting into squares.
Servings and Timing
- Servings: Makes about 12 brownies.
- Prep Time: 15 minutes.
- Cook Time: 35-40 minutes.
- Chill Time: 2 hours.
- Total Time: Approximately 3 hours.
Variations
- Fruit Swap: Replace cherry pie filling with raspberry, strawberry, or blueberry topping for a new flavor twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend in the brownie layer.
- Nutty Crunch: Add chopped walnuts or pecans to the brownie batter for texture.
- Dark Chocolate: Use dark chocolate instead of semi-sweet for a more intense chocolate flavor.
- Low-Sugar: Opt for sugar-free cherry filling and a sugar substitute in the batter to reduce the sugar content.
Storage/Reheating
- Storage: Store the brownies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual squares wrapped in plastic wrap and stored in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
- Reheating: These brownies are best served chilled or at room temperature. Avoid reheating to maintain their texture.
FAQs
Can I use fresh cherries instead of canned filling?
Yes! Cook fresh cherries with a bit of sugar and cornstarch until thickened, then use as a topping.
How do I know when the brownies are done?
The edges should be set, and a toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
Can I make these brownies ahead of time?
Absolutely! They’re even better after chilling for a few hours, making them perfect for advance preparation.
Can I skip the cherry topping?
Yes, the brownies are delicious with just the cheesecake and brownie layers.
What type of cream cheese works best?
Use full-fat block-style cream cheese for the creamiest texture. Avoid whipped or low-fat varieties, as they can affect the consistency.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Adjust the baking time slightly as needed.
Why is my cheesecake layer cracking?
Overbaking or mixing the cheesecake layer too vigorously can cause cracks. Mix gently and remove from the oven when just set.
Can I use a boxed brownie mix?
Yes, you can save time by using a boxed mix for the brownie layer. Prepare it as directed and proceed with the cheesecake and cherry layers.
How do I achieve perfect swirls?
Use a knife or skewer and gently drag it through the layers to create a marbled effect. Avoid overmixing for distinct swirls.
Can I use white chocolate instead of semi-sweet?
Certainly! White chocolate brownies with cherry cheesecake would be a delicious variation.
Conclusion
Cherry cheesecake brownies are the ultimate dessert mashup that’s both decadent and visually stunning. Whether you’re serving these at a dinner party or enjoying them as a special treat, they’re guaranteed to impress. Give this recipe a try and experience the perfect harmony of chocolate, cheesecake, and cherry in every bite!
Print
Cherry Cheesecake Brownies
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These brownies feature a luscious layer of cheesecake swirled with cherry pie filling atop a rich chocolate base, creating a harmonious blend of flavors and textures
Ingredients
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 ounces (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cherry Topping:
- 1 can (21 ounces) cherry pie filling, strained to remove excess liquid
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan or line it with parchment paper.
- Prepare the Brownie Layer:
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined; avoid over-mixing.
- Spread the brownie batter evenly into the prepared baking pan.
- Prepare the Cheesecake Layer:
- In a separate bowl, beat the softened cream cheese until creamy.
- Add the granulated sugar, egg, and vanilla extract, beating until smooth and well combined.
- Carefully spread the cheesecake mixture over the brownie layer in the pan.
- Add the Cherry Topping:
- Evenly distribute the strained cherry pie filling over the cheesecake layer.
- Use a knife or toothpick to gently swirl the cherry filling into the cheesecake layer for a marbled effect.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the center is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours before cutting into squares. Store leftovers in the refrigerator.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: These brownies can be frozen for up to 3 months. Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
- Variations: Feel free to experiment with different pie fillings, such as blueberry or strawberry, for a unique twist on this classic dessert.