Cherry Cheesecake Brownie

This rich cherry cheesecake brownie recipe has all the best elements of a chocolate cherry cheesecake from cherries to cream cheese, and they taste divine.

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This cherry cheesecake brownie recipe is so decadent and indulgent that you’ll be dreaming about them long after they’ve been eaten. All the best elements of cherry cheesecake are combined on top of a rich brownie layer to make a delicious dessert that you don’t want to miss.

Cherry Cheesecake Brownie Ingredients

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You’ll need:

• 1 (18.3-ounce) family-size brownie box mix (I used Duncan Hines Chewy Fudge)
• 3 eggs
• ½ cup of vegetable oil
• ¼ cup of water, room temperature

PRO TIP:

You are making the box brownie mix for “cake-like” brownies according to box directions and the above ingredients may vary depending on the brand.

• 8 ounces of cream cheese, room temperature
• ¾ cup of powdered sugar
• ½ teaspoon of vanilla extract
• ¼ cup of heavy cream, cold
• 1 tablespoon of all-purpose flour
• 1½ cups (about ¾ of a 21-ounce can) of cherry pie filling

PRO TIP:

We used a standard commercial cherry pie filling, but you can also use an all-natural brand or even a homemade one. Remember that the more “natural” brands, and even homemade, tend to be a bit darker in color and not have that vibrant red color. They will still taste delicious, though.

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 of pie filling, such as blueberry or blackberry, and your brownies will still be delicious.

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

How To Make This Cherry Cheesecake Brownie Recipe

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.

STEP TWO: In a large bowl with a wooden spoon, 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 bowl, using a handheld electric mixer on low speed, 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 cheesecake batter randomly on top of the brownie batter. Make sure to leave space between the 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 layers of 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 cherry pie filling and cream cheese layer 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 them in the refrigerator for at least 3 hours or up to overnight.

How To Serve This Easy Cheesecake Brownie Recipe

Your brownie cheesecake treats should be sliced and served once completely cooled. You can easily remove them from the baking pan by lifting them out using the overhanging pieces of parchment paper. 

These chocolate cherry cheesecake brownies are so easy to make and taste amazing with a scoop of vanilla ice cream on top and a bit of whipped cream for a decadent dessert. Add a mug of whipped hot chocolate, and you are all set.

If these brownies are a hit, you’ll have to give our cheesecake brownies and Bailey’s brownies a try too.

MORE BROWNIE RECIPES

Dessert Bars

Peanut Butter Brownies

Dessert Bars

Coconut Brownies

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.

I love creamy cheesecake, and I love fudgy brownies. But more than anything, I LOVE this cherry cheesecake brownie recipe (try our no-bake cherry cheesecake recipe, too!).

The cream cheese swirls give each bite an extra tang that you don’t get with normal brownies alone. 

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Cherry Cheesecake Brownie

5 from 1 vote

This rich cherry cheesecake brownie recipe has all the best elements of a chocolate cherry cheesecake from cherries to cream cheese, and they taste divine.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 12

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Ingredients

  

1x2x3x

• 18.3 ounces brownie mix (I used Duncan Hines Chewy Fudge)
• 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 heavy cream, cold
• 1 tablespoon all-purpose flour
• 1½ cups cherry pie filling, about ¾ of a 21-ounce can (Comstock Original Cherry)

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 and the above ingredients may vary depending on the brand.
• We used a standard commercial cherry pie filling, but you can also use an all-natural brand or even a homemade one. Remember that the more “natural” brands, and even homemade, tend to be a bit darker in color and not have that vibrant red color. They will still taste delicious, though.
• 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.

Nutrition

Calories: 354kcal | Carbohydrates: 51g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 210mg | Potassium: 77mg | Fiber: 1g | Sugar: 29g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

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