These cherry cheesecake brownies are rich, indulgent, and unforgettable. A fudgy brownie base is layered with creamy cheesecake dollops and a bright cherry swirl, creating a dessert that’s as attractive as it is delicious.
Cherry Cheesecake Brownie Ingredients
This recipe marries deep chocolate flavor with tangy cream cheese and sweet cherry filling for a layered dessert that’s both familiar and elegant.
Ingredients you’ll need:
- 1 (18.3-ounce) family-size boxed brownie mix
- 3 eggs
- ½ cup vegetable oil
- ¼ cup room-temperature water
PRO TIP:
Prepare the boxed mix according to the instructions for “cake-like” brownies; exact liquid amounts can vary by brand.
- 8 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup cold heavy cream
- 1 tablespoon all-purpose flour
- 1½ cups cherry pie filling (about ¾ of a 21-ounce can)
PRO TIP:
A standard commercial cherry pie filling works well, but all-natural or homemade fillings are delicious too — they may be darker in color, though the flavor is just as good.
Substitutions And Additions
Brownie mix: A boxed mix keeps this quick and easy, but use your favorite homemade brownie recipe if you prefer.
Pie filling: Swap cherries for blueberry, blackberry, or another pie filling for a different fruity twist.
Chocolate chips: Add ½ cup of chocolate chips to the brownie batter for pockets of extra chocolate in each bite.
Extracts: Try a small amount of almond or orange extract in the cream cheese mixture to add a subtle complementary flavor.
Nuts: Fold chopped walnuts or pecans into the brownie batter for a pleasant crunch that pairs well with cherries and cream cheese.
How To Make This Cherry Cheesecake Brownie Recipe
Start by preparing the brownie layer, then add the cheesecake dollops and cherry filling and swirl gently before baking.
STEP ONE: Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, allowing the edges to hang over for easy removal, and spray lightly with cooking spray. Set aside.
OUR RECIPE DEVELOPER SAYS
Let the parchment hang over the sides so you can lift the whole slab out of the pan after chilling.
STEP TWO: In a large bowl, stir the boxed brownie mix with the eggs, oil, and water until smooth and just combined. Do not overmix. Spread the batter evenly in the prepared pan.
STEP THREE: In a medium bowl, use a handheld mixer on low to beat the cream cheese and powdered sugar until smooth, about 1–2 minutes.
STEP FOUR: Add vanilla, cold heavy cream, and flour to the cream cheese. Continue mixing until fully incorporated and silky, another 1–2 minutes.
STEP FIVE: Drop heaping spoonfuls of the cheesecake mixture randomly over the brownie batter, leaving gaps for the cherry filling.
STEP SIX: Dollop the cherry pie filling between the cream cheese spoonfuls so you can still see some brownie batter beneath.
STEP SEVEN: Use a butter knife to gently swirl the cream cheese and cherry filling. Avoid plunging the knife into the brownie layer; keep the swirls mainly on the surface to preserve the layered look.
STEP EIGHT: Bake for 45–55 minutes, or until the center is set and not jiggly. A toothpick inserted into the brownie portion should come out almost clean; it’s okay if a few moist crumbs cling. Avoid overbaking.
STEP NINE: Let the brownies cool in the pan on the counter, then chill in the refrigerator for at least three hours or overnight so the cheesecake topping can fully set.
PRO TIP:
Chilling is essential—don’t skip it. The cream cheese layer needs time to firm up for clean slices.
How To Serve This Easy Cheesecake Brownie Recipe
Once completely chilled, lift the slab from the pan using the parchment overhang and slice into squares. Serve at room temperature or slightly chilled.
These brownies are wonderful on their own or with a scoop of vanilla ice cream and a dollop of whipped cream for a more decadent dessert.
MORE BROWNIE RECIPES
Peanut Butter Brownies
Coconut Brownies
Storage
Store the cooled brownies in an airtight container in the refrigerator for up to three days because of the cream cheese topping. To freeze, wrap tightly and keep in the freezer for up to two months. Thaw overnight in the refrigerator before serving.
Why We Love This Recipe
Irresistible flavor combo: The chocolate brownie base paired with tangy cheesecake and sweet cherries creates a balanced, crave-worthy dessert.
Texture harmony: Dense, fudgy brownies contrast beautifully with silky cream cheese swirls for a pleasing mouthfeel in every bite.
Stunning presentation: The marbled cherry and cheesecake topping makes these brownies eye-catching and perfect for gatherings.
The cream cheese adds a bright tang that elevates the classic brownie, and the cherry topping gives both flavor and color that make each square special.
Frequently Asked Questions
Yes. Store tightly wrapped in an airtight container in the freezer for up to two months.
Yes. Because of the cream cheese topping, keep the brownies refrigerated.
Absolutely. Try blueberry, strawberry, raspberry, or lemon pie filling for different flavor profiles.
More Recipes You’ll Love
- Heaven on Earth Cake
- Chocolate Cherry Pie
- Blueberry Lemon Blondies
- Cherry Pie Bars
- Blondies
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Cherry Cheesecake Brownie
Ingredients
- 18.3 ounces brownie mix (family-size)
- 3 eggs
- ½ cup vegetable oil
- ¼ cup water, room temperature
- 8 ounces cream cheese, room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup cold heavy cream
- 1 tablespoon all-purpose flour
- 1½ cups cherry pie filling (about ¾ of a 21-ounce can)
Instructions
- Preheat oven to 350°F. Line a 9×13 pan with parchment, allowing the sides to hang over. Set aside.
- Mix the brownie mix, eggs, oil, and water until smooth. Spread evenly in the pan.
- Beat cream cheese and powdered sugar until smooth, 1–2 minutes.
- Add vanilla, heavy cream, and flour; mix until combined.
- Dollop spoonfuls of the cream cheese mixture over the brownie batter, leaving spaces for the cherry filling.
- Dollop cherry pie filling between the cream cheese dollops so some brownie batter remains visible.
- Gently swirl the cream cheese and cherries with a butter knife, keeping the swirls near the surface.
- Bake 45–55 minutes, until the center is set. Allow to cool, then chill at least 3 hours or overnight before slicing.
Notes
- Prepare the boxed mix according to directions for cake-like brownies; ingredient amounts can vary by brand.
- You can use all-natural or homemade cherry filling, though color may be less vibrant.
- Allowing parchment to overhang makes removal and slicing much easier.
- Chill the brownies so the cheesecake layer sets properly.
Nutrition
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