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 fudgy brownie crust, followed by creamy cheesecake that's swirled with cherry pie filling.
Perfect for a special occasion, holiday parties or an afternoon snack!
Why You'll Love This Recipe
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. The taste of tart cherries mingles with dark chocolate to make a luscious cheesecake swirl.
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!
Ingredients
You only need a few simple ingredients to make Cherry Cheesecake Brownies. See recipe card for quantities.
- boxed brownie mix - I use Ghirardelli brand. If you want cake-like brownies, make sure to choose a mix that does not have chocolate chips in it.
- 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
How to Make Cherry Cheesecake Brownies
1 - Make brownie mix as directed on package using oil, egg and water.
2 - Pour brownie mix into the bottom of a 13 x 9 inch pan or baking dish that has been sprayed with nonstick cooking spray. Bake brownie layer for 20 minutes for fudgy brownies or 30 minutes for cake-like.
3 - In a mixing bowl, beat cream cheese with a mixer until smooth. Add sugar, eggs and almond extract. Mix well and carefully place spoonfuls of the cheesecake batter over top of the brownie batter. Spread slowly with a knife or back of a spoon until brownie base is covered.
4 - Add spoonfuls of cherry pie filling on top of the cheesecake batter in rows. Swirl with a butter knife to make a cherry swirl design.
5 - Be careful not to dip into the brownie layer. Only the first two layers of cheesecake and cherries should be swirled.
6 - Bake at 350 degrees for 35 to 40 minutes, or until cheesecake is done and slightly brown on the edges.
Note: When you take these brownies out of the oven, the middle will jiggle quite a bit. It sets after cooling. Leave it at room temperature for 30 minutes, then transfer to the refrigerator for at least 2 hours before slicing into squares.
Recipe FAQS
Absolutely! If you have a favorite brownie recipe you love to make, feel free to substitute it instead of a boxed mix.
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, or you can substitute other flavors like strawberry or blueberry.
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.
Variations
- Experiment with different flavors of pie filling such as blueberry and strawberry.
- Use a favorite brownie recipe instead of a box brownie mix.
- Add a cup of chocolate chips to the brownie batter for more gooey brownies.
- Take it to the next level by changing the color of the cheesecake layer. Add green food coloring for Christmas or pink for Valentine's Day.
Top Tips
- The hardest part is spreading the cream cheese mixture over the brownie mixture. Go slowly when spreading the cheesecake mixture 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 avoids cracks in the surface.
Freezing & Storage
This cherry cheesecake brownies recipe must be refrigerated since it contains a cream cheese layer. If you're lucky enough to have leftovers, be sure to wrap them tightly and store brownies 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 at room temperature.
Serving Ideas
This is one of the most delicious desserts you'll ever make. Serve these gourmet brownies at holiday events like July 4th, Valentine's Day and Christmas. The red and white hue makes them a versatile dessert for entertaining!
Related Recipes
Try these other recipes at your next event...
Recipe Card
Cherry Cheesecake Brownies
*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 brownie mix (18 ounces)
- ⅓ cup canola oil
- ¼ cup water
- 1 large egg (for brownies)
- 3 (8 ounce) packages cream cheese
- ½ cup sugar
- 2 large eggs (for cheesecake)
- 1 teaspoon almond extract
- 1 (21 ounce) can cherry pie filling
Instructions
BROWNIE LAYER
- Preheat oven to 350 degrees F.
- 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.1 box brownie mix, ⅓ cup canola oil, ¼ cup water, 1 large egg
- Fold brownie mix into 13 x 9 inch oven-safe dish or pan that has been greased with cooking spray.
- Bake brownie layer for 20 minutes at 350 degrees F. and remove from oven. If you like brownies to be more cake-like and less fudgy, bake 30 minutes.
- Remove brownie layer from oven and cool for 10 minutes.
CHEESECAKE LAYER
- 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.3 (8 ounce) packages cream cheese, ½ cup sugar, 2 large eggs, 1 teaspoon almond extract
- Carefully spoon cheesecake batter over brownie layer. Spread slowly with the back of a spoon or a butter knife until brownie mixture 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.1 (21 ounce) can cherry pie filling
- Put brownies back into the oven and bake at 350 degrees for 35 to 40 minutes OR until cheesecake is done and lightly browned on the edges. Watch carefully to make sure it doesn't get too brown or start cracking.
- Let brownies sit on the counter for 30 minutes at room temperature, then transfer to refrigerator for at least 2 hours to set. The longer the brownies are refrigerated, the better the brownie crust will be.
- Slice into 12 squares.
Notes
- Brownies will be gooey and fudgy. Refrigeration helps them set. Slice after refrigerating.
- PLEASE READ: 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 or fudge in it. Otherwise, your brownie layer will not set as much as you may like.
- 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 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
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review for others to view!
We love this cake/souped up brownie recipe so much I intend to make it for Christmas this year! It is so pretty to looks very decadent for special occasions. I tweaked it of course. I used 3 eggs in the brownie mix plus a chocolate pudding mix, I used butter instead of oil for more richness & milk instead of water with about a half cup of walnuts. In the cream cheese layer I used powered sugar about a cup or so to taste & vanilla extract & two eggs, touch of milk. Did the cherries like you said & it was beautiful even before baking. I Baked like you suggested Brownie first then again with the cream cheese & cherries...Just lovely
Awesome! Love the variations!