Cherry Cheesecake Brownies

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If you're a chocolate covered cherry lover, these Cherry Cheesecake Brownies will make your day! They start with a chocolate brownie crust, followed by creamy cheesecake swirled with cherry pie filling!

bite of cherry cheesecake brownies with more in the background.

Why You'll Love This Recipe

As far as I'm concerned, there's nothing more delicious than chocolate and cherries swirled together. This combination creates a decadent dessert, even though it's really easy to make!

Cheesecake bars also create a beautiful presentation when served on a wooden board or simple tray.

By using a tried and true brownie mix combined with cherry pie filling, you'll be whipping up these scrumptious cheesecake brownies in minutes. It's the perfect recipe to take to church potlucks, family gatherings and holiday parties!

If you love cheesecake desserts, you might also like Nutella Cheesecake Brownies and Baileys Streusel Cheesecake Cups!

rows of cherry cheesecake brownies on a brown cutting board.

Ingredients

You only need a few simple ingredients to make Cherry Cheesecake Brownies! See recipe card for quantities.

  • double chocolate brownie mix - I use Ghirardelli brand (ad)
  • cherry pie filling - make sure it's pie filling and not cherries in syrup
  • cream cheese- the main ingredient in cheesecake
  • large eggs - binds the cheesecake and brownies together
  • canola oil - can use vegetable oil if preferred
  • sugar - only use a small amount for best results
  • almond extract - provides a surprise flavor in the batter

Equipment

  • mixing bowl
  • hand mixer or stand mixer (ad)
  • spoons
  • whisk
  • 13 x 9 inch baking dish
ingredients needed to make cherry cheesecake brownies.

Instructions

1 - Make brownie mix as directed on package using eggs, oil and water.

brownie mix with egg, water and oil in a clear bowl with whisk.

2 - Pour brownie mix into the bottom of a greased 13 x 9 inch pan or baking dish. Bake 15 minutes at 325 degrees and take out of the oven.

brownie batter in baking dish.

3 - In a mixing bowl, beat cream cheese with a mixer until smooth. Add sugar, eggs and almond extract. Mix well and carefully spoon over brownie layer. Spread slowly until brownie is covered.

cheesecake batter being spread on brownie batter.

4 - Add spoonfuls of cherry pie filling on top of the cheesecake batter in rows. Swirl with a butter knife to make a design that you like.

knife swirling cherries into cheesecake.

5 - Be careful not to dip into the brownie layer. Only the first two layers of cheesecake and cherries should be swirled.

swirled cheesecake on top of brownie batter.

6 - Bake at 325 degrees for 30 to 40 minutes, or until cheesecake is done.

brownies after being baked and sliced.

Note: When you take these brownies out of the oven, the middle will jiggle quite a bit. It sets after cooling. Leave it on the counter for 30 minutes, then transfer to the refrigerator for at least 2 hours before slicing into squares.

Santa beside brownies on a white platter.
Santa loves Cherry Cheesecake Brownies!

Recipe FAQS

Can I use a brownie recipe instead of a mix?

Absolutely! If you have a favorite brownie recipe you love to make, feel free to substitute it instead of a boxed mix.

Is there a substitute for cherry pie filling?

You could try to make your own pie pilling with cherries, sugar and cornstarch. But, you would need to make sure it was thick enough to set after baking. Cherry pie filling works perfectly.

Should the brownie be gooey after baking?

Yes, the brownie will be soft and chewy once baked. It will not rise like it would if you were cooking it by itself. Make sure you store it in the refrigerator for at least 2 hours to ensure it's ready to slice into squares.

bite of brownie on white plate.

Top Tips

  • Go slowly when spreading the cheesecake batter over the brownies to avoid mixing them together.
  • Use the tip of a butter knife to swirl the top two layers of cheesecake and cherry pie filling.
  • Baking the cheesecake at a lower temperature (325 degrees) avoids cracks in the surface.
single cherry cheesecake brownie on a white plate with spoon.

Freezing & Storage

If you're lucky enough to have leftovers, be sure to wrap them tightly and store in the refrigerator for up to 5 days.

Cherry Cheesecake Bars can be frozen after baking for up to 3 months. Simply wrap them tightly and store in an airtight container. To serve, thaw in the refrigerator overnight or on a kitchen counter.

More Cherry Recipes

I've served these gourmet brownies at many holiday events like July 4th, Valentine's Day and Christmas. Their red and white hue makes them a versatile dessert for entertaining!

Try these other recipes at your next event...

up close photo of cherry cheesecake brownie bars on a white cake plate.

Cherry Cheesecake Brownies

Cherry Cheesecake Brownies start with a chocolate brownie crust, followed by creamy cheesecake swirled with cherry pie filling! 
4.67 from 6 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Refrigeration: 2 hours
Total Time: 3 hours
Servings: 12
Calories: 218kcal

*See notes in blog post for detailed tips, photos and instructions.

Equipment

  • 13 x 9 inch baking dish
  • mixing bowl and spoon
  • butter knife

Ingredients

  • 1 box double chocolate brownie mix (18 ounces)
  • cup canola oil
  • ¼ cup water
  • 1 large egg (for brownies)
  • 3 (8 ounce) packages cream cheese
  • ¼ cup sugar
  • 2 large eggs (for cheesecake)
  • 1 teaspoon almond extract
  • 1 (21 ounce) can cherry pie filling

Instructions

  • In a bowl, blend brownie mix with oil, water and egg as directed on box. Follow your brownie box instructions if they are different than the ingredients shown here. 
  • Pour unbaked brownie batter into the bottom of a greased 13 x 9 inch pan or baking dish. Bake for 15 minutes and take out of the oven. Let brownie layer cool while making cheesecake.
  • In a mixing bowl, beat cream cheese with a mixer until smooth. Add sugar, eggs and almond extract. Mix gently until large lumps are gone. Small lumps will remain. 
  • Carefully spoon cheesecake batter over brownie layer. Spread slowly until brownie is covered.
  • Add spoonfuls of cherry pie filling on top of the cheesecake batter. Swirl with a butter knife. Be careful not to dip into the brownie layer. Only the first two layers of cheesecake and cherries should be swirled.
  • Bake at 325 degrees for 30 to 40 minutes OR until cheesecake is done. Watch carefully to make sure it doesn't get too brown on the edges. 
  • Let sit on counter for 30 minutes, then transfer to refrigerator for at least 2 hours to set.
  • Slice into 12 squares. 

Notes

  • Brownies will be gooey and fudgy. Refrigeration helps them set. Slice after refrigerating. 
  • Different brownie mixes produce different results. If you prefer cake-like brownies and don't want them to be gooey, use a mix or recipe that doesn't have chocolate chips in it. 
  • When the cheesecake comes out of the oven, it will jiggle quite a bit. Make sure it is firm to the touch. It sets after cooling in the refrigerator. 
  • Go slowly when spreading the cheesecake batter over the brownie batter to avoid mixing them together.
  • Use the tip of a butter knife to swirl the top two layers of cheesecake and cherry pie filling.
  • Baking the cheesecake at a lower temperature (325 degrees) will avoid cracks in the surface.
  • You won't need the entire can of cherry pie filling if you drop it by spoonfuls. If you pour it over the brownies, they may not set or swirl properly, so be sure to drop it by teaspoons. 
  • Follow your brownie box instructions if they are different than the ones shown here.
  • Store in the refrigerator after baking. 
  • View the Google Web Story for this recipe!

Nutrition

Calories: 218kcal | Carbohydrates: 6g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Sodium: 137mg | Potassium: 68mg | Sugar: 5g | Calcium: 43mg | Iron: 1mg

Nutrition info is an auto generated estimate.

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16 Comments

  1. I was just wondering what cheesecake mixed with cherries would taste like! This looks like a great recipe.

  2. 5 stars
    Oh my goodness! Those brownies are calling my name. I'm a cherry lover too. Can't wait to try these.

  3. Hi Debi - My wife is allergic to almonds. Could you suggest a good substitution for the almond extract? Thank you for sharing this - I can' t wait to make it for my family over the Holidays!

    1. Hi Bill. You can definitely use vanilla extract instead and it will still taste amazing! 🙂

  4. 3 stars
    My brownies weren't just gooey, they were uncooked underneath the cheesecake layer. This one is a fail for me and I was so looking forward to it 😞

    1. Hi Gabby. I'm sorry that happened to you! As you can see by the photos I've posted, the brownies did set for me. All ovens vary, but let's troubleshoot for just a minute. Did you use the same brownie mix I used? The same amounts of oil, egg and water? How large was your pan? It works best in a 13 x 9 inch dish. Did you chill them in the refrigerator for at least 2 hours? If you did all of these things, perhaps a different altitude could be causing the issue. If it is that, I recommend baking the brownie layer for at least 15 minutes before adding the cheesecake.

      1. Thank you for replying and taking the time to troubleshoot. I will definitely try again and bake the brownies for a bit first and then add the cheesecake.

        1. That's great, Gabby. I'm always happy to help. I think it's probably an altitude difference, but it never hurts to bake those brownies a little beforehand. 🙂 Let me know if that helps!

  5. 5 stars
    My aunt has shared a couple of your dessert dishes with our family during the holidays. Such tasty treats.

  6. 5 stars
    I was wondering if the brownie should set for a bit before spooning and spreading the cheesecake mixture on top of it?

    1. Hi Pamela! I have made these brownies several times and usually let them set before adding the cheesecake. They do just fine as long as you don't stir the two layers together when making the swirls. Hope you enjoy! 🙂

  7. 5 stars
    I really love this recipe. The brownies are gooey, but that's what makes them so good! They're full of chocolate chips, so if you don't want them to be gooey, you could buy a brownie mix without chocolate added. The key is to refrigerate them until they set. Thanks for all the great tips! Love the cheesecake and cherry swirled together.

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