Cherry Cheesecake Brownies

Why You’ll Love This Recipe

Cherry Cheesecake Brownies combine the rich, fudgy texture of chocolate brownies with a creamy cheesecake swirl and sweet cherry pie filling for a decadent, layered dessert. Perfect for parties, holidays, or indulgent treats, these bars offer a beautiful presentation and irresistible flavor in every bite.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

unsalted butter (melted)
granulated sugar
eggs
vanilla extract
all-purpose flour
unsweetened cocoa powder
salt
optional: chocolate chips for extra richness

For the cheesecake layer:

cream cheese (softened)
granulated sugar
egg
vanilla extract

For the topping:

cherry pie filling (canned or homemade)

directions

Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.

In a mixing bowl, whisk together melted butter and sugar until smooth.

Add eggs and vanilla extract, mixing well.

Stir in flour, cocoa powder, and salt until just combined. Fold in chocolate chips if using.

Pour the brownie batter into the prepared pan, spreading evenly.

In a separate bowl, beat cream cheese with sugar, egg, and vanilla until smooth and creamy.

Dollop the cheesecake mixture over the brownie batter and gently swirl with a knife or skewer.

Spoon cherry pie filling over the top in small dollops and lightly swirl for a marbled effect.

Bake for 35–40 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.

Cool completely in the pan before slicing into bars.

Servings and timing

This recipe yields approximately 12–16 brownies.
Preparation time: 20 minutes
Baking time: 35–40 minutes
Cooling time: 1 hour
Total time: 1 hour 40 minutes

Variations

Use raspberry or strawberry pie filling instead of cherry.

Add almond extract to the cheesecake layer for a cherry-almond twist.

Top with chocolate ganache for extra indulgence.

Use boxed brownie mix to save time.

Add crushed cookies or graham crackers to the base for texture.

storage/reheating

Store Cherry Cheesecake Brownies in an airtight container in the refrigerator for up to 5 days.
Let sit at room temperature for 15 minutes before serving, or enjoy chilled.
Freeze for up to 2 months—wrap individual squares tightly and thaw in the fridge before eating.

FAQs

Can I use boxed brownie mix?

Yes, prepare as directed and follow the rest of the recipe for layering.

Can I make this in advance?

Yes, they taste great after chilling and can be made a day ahead.

Do I have to swirl the layers?

Swirling is optional but gives a nice marbled effect and flavor blend.

Can I use fresh cherries?

For best texture, use pie filling or cook fresh cherries with sugar and cornstarch to make your own.

What cream cheese should I use?

Full-fat cream cheese gives the richest, smoothest cheesecake layer.

Can I double the recipe?

Yes, bake in a 9×13-inch pan and increase baking time slightly.

Why are my brownies underbaked in the center?

Check oven temp and avoid over-swiring, which can mix the layers too much.

Can I skip the cheesecake layer?

Yes, but you’ll lose the creamy contrast—adjust bake time if doing so.

Are these very sweet?

They’re rich and sweet, balanced by the tart cherry topping.

Do they need to be refrigerated?

Yes, due to the cheesecake layer.

Conclusion

Cherry Cheesecake Brownies are the perfect fusion of three favorite desserts—fudgy brownies, creamy cheesecake, and fruity cherry pie—in one indulgent bite. Easy to make and guaranteed to impress, these layered treats are a must-try for dessert lovers everywhere.

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