Cherry Cheesecake Brownies

These cherry cheesecake brownies combine rich chocolate brownies with a creamy cherry cheesecake swirl made from canned cherry pie filling. This easy recipe is great for baking from scratch, offering step-by-step instructions for fudgy brownies. Learn how to create the gluten-free option and whip up a crowd-pleasing dessert for any occasion.

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Why this is the best cherry cheesecake brownie recipe

This decadent dessert is delicious! Everyone loves cherries and cheesecake, and when you put them on top of a rich, fudgy brownie, it's like heaven on a plate.

This is an easy dessert. Mix the wet ingredients, mix the dry ingredients, combine them, then whip the cheesecake filling and spread the layers. That's all there is to it!

The ingredients for this easy recipe are very common. You probably have most of the simple ingredients already in your pantry, and the remaining couple are available in every grocery I've ever visited.

It's an irresistible flavor combination! The combination of sweet cherries, tangy no-bake cheesecake, and rich fudgy brownies is always a crowd-pleaser.

The contrasting textures are perfectly harmonious. Every bite contains sweet tender cherries, smooth, creamy cheesecake and rich, chewy brownie.

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What you'll need to make cherry cheesecake brownies

Equipment

• Electric mixer - You'll use this to whip the heavy cream and combine the cream cheese with the powdered sugar. If you had to, you could do that with a whisk, but it would take a lot longer than using a hand mixer.
• Springform pan - I like to make this in a round pan, and serve it in slices, like a regular cheesecake. You can also make it in a 9x13 pan, but you would need to double the ingredients.

Ingredients

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

• Melted butter - It doesn't matter whether you use salted or unsalted butter. Salted butter contains less than a teaspoon of salt per pound of butter, so there is very little difference between the two.
• White granulated sugar - This is plain old white sugar.
• Vanilla bean paste - I prefer vanilla bean paste over plain vanilla extract for two reasons. The paste has a much more potent and robust vanilla flavor, so I think that's important, but also, vanilla bean paste has actual vanilla beans crushed up in it. Vanilla extract is made by soaking vanilla beans in alcohol and then removing the beans. Vanilla bean paste is made from concentrated vanilla extract that has had crushed up vanilla beans added to it. If you don't want to get vanilla bean paste, you can use an equal amount of pure vanilla extract.
• Large eggs - These bind the other ingredients together to make the brownie batter.
• All-purpose flour - I created this recipe with wheat flour, but you could also use a cup-for-cup gluten-free baking mix like Pamela's.
• Unsweetened cocoa powder - This is what makes the brownies chocolate.
• Baking powder - These are fudgy brownies, but you still need a leavening agent to make the batter rise.

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• Salt - Salt is another leavening agent that makes the batter rise.
• Softened cream cheese - This is the foundation of the no-bake cheesecake filling. I recommend you choose the full-fat type and not a low-fat or low-calorie version, as those will not taste as good. It should be room temperature.
• Powdered sugar - This is how you will sweeten the creamy cheesecake filling that you'll use to top the brownies.
• Heavy whipping cream - You're going to whip this into stiff peaks with a mixer. You want it to be very cold when you start.
• Canned cherry pie filling - I usually drain most of the "juice" (is it juice?) from the can and use only the cherries and a tablespoon or two of the sauce, just enough to swirl into the cheesecake filling.

How to make cherry cheesecake brownies

1. Preheat the oven to 350ºF. Grease the bottom and sides of a 9-inch springform pan. I prefer to use butter to rub over the pan rather than use nonstick cooking spray, which eventually builds up and leaves a sticky residue on your pans.
2. Stir together melted butter, granulated sugar, and vanilla in a large mixing bowl.
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3. Add eggs, beat well using a spoon.
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4. Stir together flour, cocoa, baking powder, and salt.
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5. Gradually add to egg mixture, beating with spoon until well blended.
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6. Spread batter in prepared pan.
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7. Bake for 25 minutes or until brownies are set. Brownies are fudgy, so a toothpick should come out wet, but the center should be set and not jiggly.
8. Remove from oven; cool completely on wire rack.
9. Beat cream cheese and powdered sugar in a medium bowl.
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10. Beat whipping cream in a separate bowl until stiff peaks are formed.
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11. Gently and gradually fold whipped cream into cheesecake mixture, blending well.
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12. Spread over brownie layer.
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13. Top with cherry pie filling and use a knife to gently swirl the cheesecake layer with the pie filling layer.
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14. Cover and refrigerate for at least an hour.
15. To serve, use a scraper or butter knife to separate the brownies from the pan then gently open the latch.
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16. Keep refrigerated.

Variations and substitutions

Almond and cherry is a winning combination, so the addition of a ½ teaspoon of almond extract in the cheesecake filling makes the whole dessert taste even more amazing.

You can add a handful of chocolate chips or nuts (almonds, pecans, or walnuts) to the brownie layer.

Cherry is my favorite fruit in this recipe, but you could use any canned or homemade pie filling. Strawberry, blueberry, blackberry, mixed berry, or even peach would be good.

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Or, you could top your cheesecake center with fried apples.

If you need to shortcut the process, you can use a boxed brownie mix in place of making the brownie layer from scratch.

You can make these brownies in a springform pan, as I do, or you can make it in a muffin pan or mini muffin pan (use cupcake liners so they don't stick in the pan). They will cook more quickly in smaller portions. Or, you can double it and bake it in a 9x13 pan.

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Storage

Since there is a cheesecake layer, you will need to refrigerate these brownies. Store them in an airtight container in the fridge for up to 5 days.

Try these other delicious cheesecake & brownie recipes:

• Easy S'mores Cheesecake
• Chocolate Cherry Cheesecake
• Chocolate Peppermint Cheesecake
• Peanut Butter Cheesecake Brownies
• Candy Cane Kisses Cheesecake
• Chocolate Orange Cheesecake
• Gluten-Free Cheesecake with a Pecan Crust
• The Best Cocoa Powder Brownies
• Caramel Turtle Brownies
• Gluten-Free Fudge Brownies

Recipe

Cherry Cheesecake Brownies

These cherry cheesecake brownies combine rich chocolate brownies with a creamy cherry cheesecake swirl made from canned cherry pie filling. This easy recipe is great for baking from scratch, offering step-by-step instructions for fudgy brownies. Learn how to create the gluten-free option and whip up a crowd-pleasing dessert for any occasion.

5 from 3 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Chilling time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 8 people

Calories 542 kcal

Equipment

• Electric mixer
• Springform pan

Ingredients

  

1x2x3x

• ½ cups butter melted
• 1¼ cups granulated sugar
• 1 teaspoon vanilla bean paste
• 2 eggs
• ⅔ cups all-purpose flour
• ½ cups cocoa powder
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 8 ounces cream cheese softened
• 1 cups powdered sugar
• ½ cups heavy whipping cream very cold
• 1 can cherry pie filling drained, 21 ounces

Instructions

 

• Preheat oven to 350ºF. Grease the bottom and sides of a 9-inch springform pan.
• Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs, beat well using a spoon.
• Stir together flour, cocoa, baking powder, and salt. Gradually add to egg mixture, beating with spoon until well blended. Spread batter in prepared pan.
• Bake for 25 minutes or until brownies are set. Brownies are fudgy, so a toothpick should come out wet, but the center should be set and not jiggly.
• Remove from oven; cool completely on wire rack.
• Beat cream cheese and powdered sugar in a medium bowl. Beat whipping cream in a separate bowl until stiff peaks are formed; gently and gradually fold whipped cream into cream cheese mixture, blending well. Spread over brownie layer then top with cherry pie filling and use a knife to gently swirl the cheesecake layer with the pie filling layer.
• Cover and refrigerate for at least an hour.
• To serve, use a scraper or knife to separate the brownies from the pan then gently open the latch.
• Keep refrigerated.

Nutrition

Calories: 542kcal | Carbohydrates: 81g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 314mg | Potassium: 274mg | Fiber: 3g | Sugar: 48g | Vitamin A: 941IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg

Keyword brownies, cheesecake, cherry

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