Cherry Cheesecake Brownies

Decadent cherry cheesecake brownies are delicious yet simple to make with layers of fudgy brownie, creamy cheesecake, and sweet cherry pie filling.

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Cherry cheesecake brownies are a decadent dessert that combines a chocolate brownie crust topped with a velvety cheesecake swirled with cherry pie filling. Fudgy, rich, and creamy, these decadent cherry cheesecake brownies are surprisingly simple to make with just 5 minutes of prep time. 

If you love delectable brownie recipes you’ll want to make chocolate-covered strawberry brownies, lemon brownies, and strawberry brownies. 

Cherry Cheesecake Brownies Ingredients

Substitutions and Additions

BROWNIE MIX: We used a boxed brownie mix for this recipe, but if you have a favorite homemade recipe, you can feel free to use that for your brownie base. 

PIE FILLING: If you are not a fan of cherry pie filling, you can substitute another flavor pie filling such as blueberry or blackberry, and your brownies will still be delicious. 

CHOCOLATE CHIPS: Add ½ cup chocolate chips into your brownie batter for a little bit of crunch in your chewy brownie recipe.

How to Make This Cherry Cheesecake Brownies

STEP ONE: Preheat oven to 350°F.  Line a 9×13 baking pan with a piece of parchment paper and spray with cooking spray. Set aside.

PRO TIP: Allow the sides of the parchment paper to hang over to easily remove the brownies once baked and cooled.

STEP TWO: In a large mixing bowl, stir together the brownie mix, eggs, oil, and water until smooth and completely combined. Do not overmix. Pour the batter into the prepared baking pan into an even layer.

STEP THREE: In a medium-sized mixing bowl, using a handheld mixer on low, cream together the cream cheese and powdered sugar for 1 to 2 minutes or until smooth.

STEP FOUR: Add the vanilla extract, heavy cream, and all-purpose flour to the cream cheese mixture and continue to cream together for another 1 to 2 minutes.

STEP FIVE: Evenly dollop heaping spoonfuls of the cream cheese mixture randomly onto the brownie batter. Make sure to leave space between cream cheese dollops for the cherry pie filling.

STEP SIX: Using the cherry pie filling, repeat step 5 and evenly dollop onto the brownie batter in between the cream cheese. You should still see some of the brownie batter also.

STEP SEVEN: Using a butter knife, gently make swirls of the cream cheese mixture and the cherry pie filling. Make sure not to dip too deeply into the brownie batter layer.  You want your cream cheese and cherry pie filling to remain as a top layer to these cherry cheesecake brownies.

STEP EIGHT: Bake for 45 to 55 minutes or until the center is set and not jiggly. A toothpick inserted into the brownie portion should come out almost clean (you should not see raw batter). Do not overbake.

STEP NINE: Cool your cherry cheesecake brownies in the pan, on the counter, then chill it in the refrigerator for at least 3 hours or up to overnight.

PRO TIP: Don’t skip the chilling step as the cheesecake needs time to set.

How to Serve

If you’re a fan of chocolate cherry cheesecake, you’ll definitely want a bite of this irresistible dessert. Slice and serve your cherry cheesecake brownies once they are completely cooled. For an extra rich treat, serve with a scoop of vanilla ice cream on the side or a dollop of whipped cream on top. Enjoy your brownies with a cup of coffee or frozen hot chocolate. 

Storage

IN THE FRIDGE: Since they have cheesecake, store brownies in an airtight container, in the refrigerator for up to 3 days. 

IN THE FREEZER: The brownies can be stored in the freezer for up to 2 months.

Cherry cheesecake brownies are a delicious dessert that has all the best elements of a cherry cheesecake combined with a rich chocolate brownie. Layers of fudgy brownie, cheesecake, and cherry pie filling make a pretty dessert that tastes divine. Impressive enough to serve for a special occasion, these brownies are so easy to make that you could make them any time. 

Frequently Asked Questions

Can I freeze these brownies? 

You can keep the brownies in the freezer in an airtight container for up to two months.

Do I have to keep the brownies in the fridge after baking? 

Because they have cream cheese in the topping, they need to be stored in the fridge.

Can I use a different flavor of pie filling? 

Any flavor of pie filling would be delicious in these brownies. Try blueberry, strawberry, lemon, or raspberry for great options.

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Cherry Cheesecake Brownies

Decadent cherry cheesecake brownies are delicious yet simple to make with layers of fudgy brownie, creamy cheesecake, and sweet cherry pie filling.

5 from 1 vote

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Prep Time 4 minutes mins

Cook Time 45 minutes mins

Chill Time 3 hours hrs

Total Time 3 hours hrs 49 minutes mins

Course Dessert

Cuisine American

Servings 12 Pieces

Ingredients

  

• 18.3 ounces family-size brownie mix, (I used Duncan Hines Chewy Fudge)
• 3 eggs
• ½ cup vegetable oil
• ¼ cup water, room temperature
• 1½ cups cherry pie filling, (about ¾ of a 21-ounce can) (Comstock Original Cherry)
• 8 ounce cream cheese, room temperature
• ¾ cup powdered sugar
• ½ teaspoon vanilla extract
• ¼ cup heavy cream, cold
• 1 tablespoon all-purpose flour

Instructions

 

• Preheat oven to 350°F. Line a 9×13 baking pan with a piece of parchment paper (allowing the sides to hang over to easily remove the brownies once baked and cooled). Set aside.
• In a large mixing bowl, stir together the brownie mix, eggs, oil, and water until smooth and completely combined. Do not overmix. Pour the batter into the prepared baking pan into an even layer.
• In a medium-sized mixing bowl, using a handheld mixer on low, cream together the cream cheese and powdered sugar for 1 to 2 minutes or until smooth.
• Add the vanilla extract, heavy cream, and all-purpose flour to the cream cheese mixture and continue to cream together for another 1 to 2 minutes.
• Evenly dollop heaping spoonfuls of the cream cheese mixture randomly onto the brownie batter. Make sure to leave space between cream cheese dollops for the cherry pie filling.
• Using the cherry pie filling, repeat step 5 and evenly dollop onto the brownie batter in between the cream cheese. You should still see some of the brownie batter also.
• Using a butter knife, gently make swirls of the cream cheese mixture and the cherry pie filling. Make sure not to dip too deeply into the brownie batter layer. You want your cream cheese and cherry pie filling to remain as a top layer to these cherry cheesecake brownies.
• Bake for 45 to 55 minutes or until the center is set and not jiggly. A toothpick inserted into the brownie portion should come out almost clean (you should not see raw batter). Do not overbake.
• Cool your cherry cheesecake brownies in the pan, on the counter, then chill it in the refrigerator for at least 3 hours or up to overnight.

Notes

• You are making the box brownie mix for “cake-like” brownies according to box directions. Ingredients may vary depending on the brand.
• Allow the sides of the parchment paper to hang over to easily remove the brownies once baked and cooled.
• Don’t skip the chilling step as the cheesecake needs time to set.