Cherry Cheesecake Brownies have a chewy, fudgy cake-like chocolate base with dollops of cheesecake and cherry pie filling swirled and baked on top of the batter. A delicious date night dessert when you can’t decide between a bar or a slice but still want the cherry on top!
Cherry Cheesecake Brownies Recipe
Our easy Cherry Cheesecake Brownies recipe is a quick and convenient way to create a two-in-one treat. Baking box-mix brownies with the cheesecake batter on top is so much faster than its conventional springform pan cake counterpart.
It only takes 5 minutes to prepare the crust, cover it with piles of the cream cheese mixture and cherry pie filling, and form pretty swirls of chocolate, cheesecake, and fruit.
Cherry Cheesecake Brownies Ingredients
- Brownie mix: I used a box of family-size Duncan Hines Chewy Fudge brownies. Keep in mind that you are making the box brownie mix for “cake-like” brownies according to box directions. Ingredients may vary depending on the brand.
- Eggs: The binding agent in the brownie mix. They hold the ingredients together and provide structure to the brownie layer.
- Vegetable oil: Vegetable oil makes these brownies super moist with a rich, fudgy texture.
- Water: Use room temperature water for best results.
- Cherry pie filling: I used a standard commercial cherry pie filling, Comstock Original Cherry, 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 may not have that vibrant red color. They will still taste delicious, though!
- Cream cheese: Make sure your cream cheese has softened to room temperature to ensure a smooth, lump-free cheesecake mixture. The creamy texture and tangy flavor perfectly complement the chocolate and cherry flavors.
- Powdered sugar: This will sweeten the tang of the cream cheese and help to thicken the cheesecake filling.
- Vanilla extract: I love how the vanilla enhances the flavor of both the brownie and cheesecake layers, adding depth and complexity to the dessert.
- Heavy cream: It helps create a smooth and creamy texture for the cheesecake mixture.
- All purpose flour: Feel free to use all purpose gluten free flour instead.
See the recipe card for full information on ingredients and quantities.
How to Make Cherry Cheesecake Brownies
- Prepare the Brownie Batter: Stir together the brownie mix, eggs, oil and water until smooth and completely combined. Pour the batter into the prepared baking pan.
- Make The Cheesecake Mixture: Cream together the cream cheese and powdered sugar until smooth. Add the vanilla extract, heavy cream, and flour and continue to cream together for another 1-2 minutes.
- Spoon and Swirl: Add spoonfuls of the cream cheese mixture onto the brownie batter and then add dollops of cherry pie filling in between. Make a pretty swirled pattern of the cream cheese mixture and the cherry pie filling.
- Bake The Brownies: Bake at 350 degrees Fahrenheit for 45-55 minutes or until the center is set and not jiggly.
- Chill: Cool on the counter, then chill it in the refrigerator for at least 3 hours or up to overnight.
- Slice and Serve: Cut into squares, serve, and enjoy!
How To make the swirls on top?
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.
How will I know when my brownies are done baking?
Your brownies are done baking when 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.
Serving Suggestions
Customize the color of the cheesecake mixture for holidays, special occasions, and celebrations. Add green food coloring for Christmas, romantic-red or pink for Valentine’s Day, or blue for the Forth of July.
Why not top your treats with homemade whipped cream and a chocolate covered cherry for an extra decadent dessert?
Tips & Variations
- Bake Your Brownie Base: I used a boxed brownie mix for this recipe, but if you have a favorite homemade recipe, feel free to use that as your brownie base. Some of my favorite from scratch recipes include Rolo Brownies, Coconut Brownies, Salted Caramel Brownies, Peanut Butter Cup Brownies, and so many more!
- Fill With Another Flavor: If you are not a fan of cherry pie filling, you can substitute another flavor pie filling such as blueberry, blackberry, strawberry, or mixed berry.
- Prepare The Pan: Allow the sides of the parchment paper to hang over the baking pan to easily remove the brownies once baked and cooled. Simply lift them out using the overhanging pieces of parchment paper.
- Don’t Skip the Chilling Step: The cheesecake needs time to set! These brownies should be sliced and served once completely cooled.
- Swap The Swirl: For a chocolate marbled finish, check out my Cheesecake Brownies recipe, where brownie batter is added on top of a cheesecake layer and swirled into a beautiful finish. No fruit needed!
- Make Them Mini: These Mini Red Velvet Cheesecake bites are made in mini muffin pans. They have a moist, chewy brownie batter base baked with the cheesecake mixture in the middle.
How To Soften Cream Cheese
To soften the brick cream cheese, remove each package from the foil and place them on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave them on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.
Proper Storage
- To Store: Store these brownies in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can wrap these brownies in plastic and freeze them in a freezer-safe container for a few months. When ready to eat, let the brownies warm up at room temperature until ready to eat.
More Delicious Brownie Recipes
- Cookie Dough Brownies
- Cake Mix Brownies
- Snickers Brownies
- Brownie Batter Dip
- How to Make Better Boxed Brownie
If you tried this Cherry Cheesecake Brownies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Cherry Cheesecake Brownies
Ingredients
- 18 ounces (18.3-ounce) family-size brownie mix (I used Duncan Hines Chewy Fudge)
- 3 eggs
- ½ cup vegetable oil
- ¼ cup water room temperature
- 1½ cups (about ¾ of a 21-ounce) can cherry pie filling (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.18 ounces (18.3-ounce) family-size brownie mix, 3 eggs, ½ cup vegetable oil, ¼ cup water
- In a medium-sized mixing bowl, using a handheld mixer on low, cream together the cream cheese and powdered sugar for 1-2 minutes or until smooth.8 ounce cream cheese, ¾ cup powdered sugar
- Add the vanilla extract, heavy cream and all-purpose flour to the cream cheese mixture and continue to cream together for another 1-2 minutes.½ teaspoon vanilla extract, ¼ cup heavy cream, 1 tablespoon all-purpose flour
- 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.1½ cups (about ¾ of a 21-ounce) can 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 45-55 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.
Jenn’s Notes
- To Store: Store these brownies in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can wrap these brownies in plastic and freeze them in a freezer-safe container for a few months. When ready to eat, let the brownies warm up at room temperature until ready to eat.
- You are making the box brownie mix for “cake-like” brownies according to box directions. Ingredients may vary depending on the brand.
- Bake Your Brownie Base: I used a boxed brownie mix for this recipe, but if you have a favorite homemade recipe, feel free to use that as your brownie base.
- Fill With Another Flavor: If you are not a fan of cherry pie filling, you can substitute another flavor pie filling such as blueberry, blackberry, strawberry, or mixed berry.
- Prepare The Pan: Allow the sides of the parchment paper to hang over the baking pan to easily remove the brownies once baked and cooled. Simply lift them out using the overhanging pieces of parchment paper.
- Don’t Skip the Chilling Step: The cheesecake needs time to set! These brownies should be sliced and served once completely cooled.
