Cherry Cheesecake Brownies are the perfect blend of rich, fudgy chocolate brownies and creamy, tangy cheesecake, all topped with sweet cherry swirls. Every bite delivers deep chocolate flavor balanced with smooth cream cheese and bursts of fruity brightness. These decadent dessert bars are ideal for holidays, potlucks, or whenever you want a bakery-style treat made right at home.
Why You’ll Love This Recipe
You get two classic desserts in one irresistible bar. The brownie layer is moist and fudgy with a rich cocoa flavor, while the cheesecake layer adds a creamy, slightly tangy contrast. The cherry topping brings a vibrant sweetness that ties everything together beautifully.
This recipe is easy to follow and uses simple pantry ingredients. It’s perfect for making ahead, slices cleanly for serving, and always impresses guests with its stunning marbled look.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brownie layer:
1 cup unsalted butter, melted
1 ½ cups granulated sugar
1 cup brown sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
For the cheesecake layer:
16 ounces cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the cherry topping:
1 ½ cups cherry pie filling
Directions
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and glossy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Sift in the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until fully combined and smooth. Do not overmix.
Spread about three-quarters of the brownie batter evenly into the prepared pan, reserving the remaining batter for swirling.
In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated.
Pour the cheesecake mixture evenly over the brownie layer.
Drop spoonfuls of the reserved brownie batter over the cheesecake layer. Add spoonfuls of cherry pie filling on top.
Use a knife or skewer to gently swirl the brownie batter and cherry filling into the cheesecake layer to create a marbled effect.
Bake for 45–50 minutes, or until the center is set and a toothpick inserted into the brownie portion comes out with moist crumbs.
Allow the brownies to cool completely in the pan. For cleaner slices, refrigerate for at least 2 hours before cutting.
Servings and timing
Servings: 16 large bars
Preparation time: 20 minutes
Baking time: 45–50 minutes
Cooling time: 2 hours
Total time: Approximately 3 hours 10 minutes
Variations
You can swap the cherry pie filling with blueberry, raspberry, or strawberry pie filling for a different fruity twist.
For extra texture, fold ½ cup chocolate chips into the brownie batter before baking.
Add ½ teaspoon almond extract to the cheesecake layer to enhance the cherry flavor.
For a richer chocolate base, replace ¼ cup of flour with an additional ¼ cup cocoa powder.
Storage/Reheating
Store Cherry Cheesecake Brownies in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese layer, refrigeration is recommended.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
These brownies are best enjoyed chilled or at room temperature. If you prefer them slightly warm, microwave a slice for 10–15 seconds.
FAQs
Can I use fresh cherries instead of pie filling?
Yes, but cook them first with a little sugar and cornstarch to create a thick, jam-like consistency.
How do I know when the brownies are done?
The edges should be set, and the center should no longer jiggle. A toothpick inserted into the brownie portion should come out with moist crumbs, not raw batter.
Can I make this recipe in a smaller pan?
Yes, you can use a 9×9-inch pan for thicker brownies. Increase the baking time slightly and monitor closely.
Why did my cheesecake layer crack?
Overbaking or sudden temperature changes can cause cracks. Avoid overmixing the cheesecake batter and allow the brownies to cool gradually.
Can I make these brownies ahead of time?
Yes, they actually taste better the next day after chilling, which allows the flavors to develop fully.
Do I need to refrigerate them?
Yes, because of the cream cheese layer, refrigeration is necessary for safe storage.
Can I reduce the sugar?
You can slightly reduce the granulated sugar by ¼ cup, but keep in mind it may affect texture and sweetness.
How do I get clean slices?
Chill the brownies thoroughly and use a sharp knife wiped clean between cuts.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the creamiest texture and best flavor.
What type of cocoa powder works best?
Unsweetened natural cocoa powder works well, but you can also use Dutch-processed cocoa for a deeper chocolate flavor.
Conclusion
Cherry Cheesecake Brownies are a decadent dessert that combines fudgy chocolate, creamy cheesecake, and sweet cherries in every bite. With their beautiful swirls and balanced flavors, they’re perfect for special occasions or simple family treats. Once you try this recipe, it’s sure to become a favorite in your dessert collection.
Cherry Cheesecake Brownies combine rich, fudgy chocolate brownie layers with creamy cheesecake and sweet cherry swirls for a decadent, bakery-style dessert bar perfect for any occasion.
Total Time:3 hours 10 minutes
Yield:16 bars
Ingredients
For the brownie layer:
1 cup unsalted butter, melted
1 ½ cups granulated sugar
1 cup brown sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1 cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
For the cheesecake layer:
16 ounces cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the cherry topping:
1 ½ cups cherry pie filling
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
Whisk melted butter, granulated sugar, and brown sugar until smooth.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Sift in cocoa powder, flour, salt, and baking powder. Fold gently until combined.
Spread three-quarters of the brownie batter into the prepared pan. Reserve remaining batter.
Beat cream cheese and sugar until smooth. Add egg and vanilla; mix until creamy.
Pour cheesecake mixture evenly over brownie layer.
Drop spoonfuls of reserved brownie batter and cherry pie filling over the cheesecake layer.
Use a knife or skewer to swirl for a marbled effect.
Bake 45–50 minutes until center is set and a toothpick in brownie portion comes out with moist crumbs.
Cool completely, then refrigerate at least 2 hours before slicing.
Notes
Refrigerate before slicing for clean, neat bars.
Do not overbake to prevent dryness or cheesecake cracks.
Full-fat cream cheese provides best texture.
Store in the refrigerator due to dairy content.
Frozen slices thaw well overnight in the refrigerator.
