I recently whipped up Cherry Cheesecake Brownies using unsalted butter, cream cheese, and cherry pie filling for a luscious, layered treat. The perfect blend of rich cocoa, velvety cheesecake, and tangy cherry creates a dessert everyone will love. I simply cannot wait for you to try this utterly delectable creation.

Jump to Recipe

I recently discovered the most incredible recipe for Cherry Cheesecake Brownies and I couldn’t wait to share it with you. I started with a classic fudgy brownie base that uses 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs and 1 tsp of vanilla extract, along with cocoa, flour, salt and a pinch of baking powder to get that perfect deep chocolate flavor.

Then I layered on a rich cheesecake filling made with 8 oz of softened cream cheese, 1/4 cup sugar, 1 egg and another dash of vanilla extract. Topping it all off is a generous spread of 1 cup cherry pie filling that brings a tangy twist to the whole treat.

I’ve even put together a step by step recipe video so you can follow along easily. It’s a mix of brownies cheesecake magic that you’ll simply have to try, trust me its unbelievably good.

Why I Like this Recipe

I really love this recipe because it gives me the best of both worlds. The fudgy brownie base mixed with the creamy cheesecake layer is just incredible and every bite feels like a perfect mashup of rich chocolate and tangy cream cheese.

I also like it because it’s super easy to make – even if I mess up a step here and there, one pan and a few simple steps mean I don’t have to stress over cleanup or complicated instructions.

Another reason is that the cherry pie topping adds a burst of sweet and tart flavor that cuts through the richness of the chocolate and cream cheese, making the dessert feel light and refreshing at the same time.

Lastly, making these treats makes me feel like a total kitchen whiz because the layers come out so unique and delicious, plus my friends always go crazy when they try them!

Ingredients

Print Recipe (No Advertisments)

Unsalted Butter: Gives a rich, smooth texture while addin tasty fat for moist brownies.
Granulated Sugar: Provides sweetness and carbohydrates, makin the dessert taste great but not super healthy.
Eggs: Bring protein and structure, helpin bind all the ingredients together nicely.
Unsweetened Cocoa Powder: Offers a deep chocolate flavor and hints of bitterness for balance.
Cream Cheese: Adds a tangy, creamy twist to the cheesecake layer that makes it unique.
Cherry Pie Filling: Contributes fruity tartness and bright flavor contrasts right in every bite.
All Purpose Flour: Supplies carbs and structure, buildin a chewy base that holds up well.
Vanilla Extract: Enhances overall flavor with aromatic, sweet hints that really pop.
Baking Powder and Salt: Provide leavening and balanced flavor for an ideal rise.

Ingredient Quantities

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all purpose flour

1/4 tsp salt

1/4 tsp baking powder

8 oz cream cheese, softened

1/4 cup sugar for the cheesecake layer

1 large egg for the cheesecake layer

1/2 tsp vanilla extract for the cheesecake layer

1 cup cherry pie filling

How to Make this

Print Recipe (No Advertisments)

1. Preheat yo’ oven to 350°F and line an 8×8 inch pan with parchment paper so nothing sticks.

2. In a small saucepan melt 1/2 cup butter over low heat. Then take it off and stir in 1 cup sugar, 2 eggs, and 1 tsp vanilla extract till smooth.

3. Sift in 1/3 cup unsweetened cocoa, 1/2 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder and stir until just combined – don’t overmix.

4. Pour this brownie batter into your prepared pan and spread it out evenly.

5. In a separate bowl, mix 8 oz softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla extract until creamy and smooth.

6. Gently spread the cheesecake mixture over the brownie base so it’s even.

7. Spoon 1 cup cherry pie filling on top of the cheesecake layer and smooth it out with a spatula.

8. Bake everything in the oven for about 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

9. Once done, let the brownies cool completely in the pan so the layers set up nicely.

10. Cut into squares and dig in – enjoy these fudgy, tangy, cherry cheesecake brownies!

Equipment Needed

1. Preheated oven
2. 8×8 inch pan
3. Parchment paper
4. Small saucepan
5. Mixing bowls (at least 2)
6. Measuring cups and spoons
7. A sifter or fine mesh sieve
8. A wooden spoon or heat-resistant spatula
9. An extra spatula for spreading
10. A toothpick for testing doneness
11. A knife for cutting the cooled brownies into squares

FAQ

Can I use a different type of chocolate instead of unsweetened cocoa powder?

Sure, if you have dark chocolate you can melt it and use it instead, but it might change the texture a little bit so keep an eye on it.

What kind of pan should I use for these brownies?

A 8×8 inch or 9×9 inch square pan works best. Make sure to grease it enough so the layers don’t stick when you pull them out.

Can I swap the cherry pie filling with fresh cherries?

You can, but fresh cherries have more moisture. You might need to drain them a bit first or cook them down slightly to avoid a watery top.

Do I need to pre-bake the brownie layer before adding the cheesecake layer?

No, you don’t. The layers bake together, which helps them fuse into a delicious swirl of flavors.

Can these be made ahead of time?

Yes, its best if you cool them completely, then chill in the fridge. They cut neater and the flavors blend even better.

Cherry Cheesecake Brownies Recipe Substitutions and Variations

Unsalted butter: you can switch to salted butter, but you might need to cut back a bit on the salt in the recipe. Coconut oil is a good alternative if you wanna try something different.
Granulated sugar: brown sugar works too, though it makes the brownies a bit chewier and adds a slight molasses flavor. You can also use honey or maple syrup, but adjust the liquid accordingly.
Eggs: if you don’t have them, you could mix 1 tablespoon of ground flax with 3 tablespoons of water to make a flax egg as a substitute.
Cream cheese: Neufchâtel cheese is a solid swap since it has a similar texture, just a bit lighter than regular cream cheese.
Cherry pie filling: try using fresh or frozen cherries tossed in a bit of sugar as an alternative. Just be careful to drain out the extra juice so your brownies don’t get too wet.

Pro Tips

1. Make sure the butter isnt too hot when you mix it in so it doesnt cook the eggs too much, or you’ll end up with a weird texture.
2. Let the cream cheese get to room temp before mixing it in so it blends smooth and doesnt have any lumps, even if it takes a bit longer.
3. When addin the dry ingredients, sift ’em and stir just until they combine so the brownies stay fudgy instead of turnin cakey.
4. Start checkin the brownies a few minutes early ’cause every oven is different and you dont wanna overbake the tangy cheesecake layer.

Cherry Cheesecake Brownies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Preheated oven
2. 8×8 inch pan
3. Parchment paper
4. Small saucepan
5. Mixing bowls (at least 2)
6. Measuring cups and spoons
7. A sifter or fine mesh sieve
8. A wooden spoon or heat-resistant spatula
9. An extra spatula for spreading
10. A toothpick for testing doneness
11. A knife for cutting the cooled brownies into squares

Ingredients

1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all purpose flour
1/4 tsp salt
1/4 tsp baking powder
8 oz cream cheese, softened
1/4 cup sugar for the cheesecake layer
1 large egg for the cheesecake layer
1/2 tsp vanilla extract for the cheesecake layer
1 cup cherry pie filling

Directions

Preheat yo' oven to 350°F and line an 8×8 inch pan with parchment paper so nothing sticks.
In a small saucepan melt 1/2 cup butter over low heat. Then take it off and stir in 1 cup sugar, 2 eggs, and 1 tsp vanilla extract till smooth.
Sift in 1/3 cup unsweetened cocoa, 1/2 cup flour, 1/4 tsp salt, and 1/4 tsp baking powder and stir until just combined – don't overmix.
Pour this brownie batter into your prepared pan and spread it out evenly.
In a separate bowl, mix 8 oz softened cream cheese, 1/4 cup sugar, 1 egg, and 1/2 tsp vanilla extract until creamy and smooth.
Gently spread the cheesecake mixture over the brownie base so it's even.
Spoon 1 cup cherry pie filling on top of the cheesecake layer and smooth it out with a spatula.
Bake everything in the oven for about 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Once done, let the brownies cool completely in the pan so the layers set up nicely.
Cut into squares and dig in – enjoy these fudgy, tangy, cherry cheesecake brownies!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.