If you've ever struggled to pick between brownies or cheesecake, let me make life easier for you-cherry cheesecake brownies give you both in one pan. Rich, fudgy chocolate meets creamy cheesecake and a sweet swirl of cherries. Honestly? It's the kind of dessert that makes you glad you didn't have to choose.
Jump to:
I first made these for a small family get-together, and my daughter Emily immediately asked, "Why haven't you made these before?" That was my sign they needed to become a regular treat around here.
If you love decadent desserts that still come together without fuss, these brownies will be right up your alley. And if you're in the mood for more fruity desserts, you should also try strawberry shortcake bars for another easy crowd-pleaser.
Why cherry cheesecake brownies are worth making
Brownies are good. Cheesecake is good. But put them together with cherries, and you've got something extra special:
- Best of both worlds - fudgy chocolate with a creamy cheesecake layer
- Sweet and tangy - cherries cut through the richness just enough
- Looks impressive - the cherry swirl makes them look bakery-worthy
- Easy cleanup - baked in one pan and lined with foil for less mess
Ingredients you'll need
For the brownies
- 1 cup butter, melted and slightly cooled
- 2 ½ cups granulated sugar (500g)
- 1 tablespoon vanilla
- 4 eggs
- 1 ½ cups whole wheat flour (or all-purpose) (190g)
- 1 cup cocoa (95g)
- ½ teaspoon salt
For the cheesecake filling
- 1 (8 oz) package cream cheese
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup granulated sugar
- ½ can cherry pie filling
Step-by-step instructions
Prepare the pan
Line a 9×13" pan with foil and spray with non-stick spray. This makes cleanup easy and helps you lift the brownies out neatly. Preheat oven to 350°F.
Make the brownie batter
In a large bowl, whisk melted butter and sugar until smooth. Add vanilla and eggs, mixing until combined. Stir in flour, cocoa, and salt. The batter will be thick. Spread half (or just over half) into the bottom of the pan.
Make the cheesecake layer
With an electric mixer, beat cream cheese, egg, vanilla, and sugar until smooth. Spread this over the brownie batter.
Add the cherry swirl
Drop spoonfuls of cherry pie filling over the cream cheese layer and spread slightly.
Finish the topping
Spoon the remaining brownie batter over the top. Don't worry if it doesn't spread perfectly-it'll bake up just fine. Smooth out as best as you can.
Bake and cool
Bake for 30-35 minutes, until the center looks set. The middle may jiggle a little because of the cheesecake filling, but that's normal. Let brownies cool to room temp before cutting. For neater slices, chill in the fridge a few hours before cutting.
Tips for success
- Use foil or parchment - makes lifting and slicing so much easier
- Don't overbake - a little jiggle is fine; they'll firm up as they cool
- Refrigerate before slicing - not required, but makes clean cuts
- flavor twist - swap cherries for raspberries or blueberries if you like
Storage and make-ahead
These brownies keep well in the fridge for up to 4 days. Store them in an airtight container so the cheesecake layer stays fresh. You can also freeze slices for up to 2 months-just thaw overnight in the fridge.
FAQ
They're fudgy brownies layered with cheesecake filling and swirled with cherry pie topping.
Yes! In fact, chilling them makes slicing cleaner, so they're great to make the day before serving.
Keep them refrigerated in an airtight container. They'll last about 4 days.
Absolutely. Raspberries, blueberries, or even strawberry pie filling work really well.
Conclusion
cherry cheesecake brownies are the perfect combo of creamy, fudgy, and fruity. They're simple enough for a weekday bake but impressive enough to serve at a party. Whether you're making them for family, friends, or just yourself after a long day, this is one recipe you'll want to keep on repeat.
Recipes you may like
📖 Recipe
Cherry Cheesecake Brownies
Cherry cheesecake brownies give you the best of both worlds—rich, fudgy chocolate combined with creamy cheesecake and sweet cherry swirls. Easy to make, visually impressive, and absolutely delicious.
Ingredients
- 1 cup butter, melted and slightly cooled
- 2 ½ cups granulated sugar (500g)
- 1 tablespoon vanilla
- 4 eggs
- 1 ½ cups whole wheat flour or all-purpose (190g)
- 1 cup cocoa (95g)
- ½ teaspoon salt
- 1 (8 oz) package cream cheese
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup granulated sugar
- ½ can cherry pie filling
Instructions
- Preheat oven to 350°F. Line a 9×13" pan with foil and spray with non-stick spray.
- In a large bowl, whisk melted butter and sugar until smooth. Add vanilla and eggs; mix until combined.
- Stir in flour, cocoa, and salt. Spread half (or slightly more) of the batter into the bottom of the prepared pan.
- In another bowl, beat cream cheese, egg, vanilla, and sugar with an electric mixer until smooth.
- Spread the cheesecake mixture over the brownie batter.
- Drop spoonfuls of cherry pie filling over the cheesecake layer and gently swirl.
- Spoon the remaining brownie batter over the top and smooth as best as you can.
- Bake for 30–35 minutes until the center looks set. A little jiggle is normal.
- Cool completely at room temperature. For clean slices, chill in the fridge before cutting.
Notes
Refrigerate brownies in an airtight container for up to 4 days. They can also be frozen for up to 2 months. Try with raspberries or blueberries for a fun twist.
Nutrition Information:
Serving Size:
1 brownieAmount Per Serving: Calories: 270Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 105mgCarbohydrates: 35gFiber: 2gSugar: 22gProtein: 3g
Comments
No Comments