If you’re ready to combine two of the world’s best desserts into one absolutely dreamy treat, look no further than CHERRY CHEESECAKE BROWNIES. These thick, fudgy brownies are layered with a creamy cheesecake swirl and bright cherry pie filling, making every bite a celebration of sweet, tangy, and chocolatey flavors. Whether you’re baking for a special occasion or simply want to treat yourself, this recipe will quickly become your new go-to for impressing family, friends, and frankly, yourself!

CHERRY CHEESECAKE BROWNIES Recipe - Recipe Image

Ingredients You’ll Need

The magic of CHERRY CHEESECAKE BROWNIES comes from simple, honest ingredients that work together to create layers of taste and texture. Each one has a role to play, from making the brownies rich and decadent to ensuring that beautiful marbled effect you’ll love slicing into.

Butter (1 cup, melted, cooled slightly): Adds moisture and richness for the fudgiest brownies imaginable.
Granulated sugar (2 1/2 cups for brownies, 1/3 cup for cheesecake): Provides sweetness and gives those crave-worthy crackly brownie tops.
Vanilla extract (1 tbsp for brownies, 1 tsp for cheesecake): A splash enhances the chocolate and adds a warm, comforting note.
Eggs (4 for brownies, 1 for cheesecake): Bind everything together and add that signature chewiness to brownies while keeping the cheesecake layer smooth.
Whole wheat flour (1 1/2 cups, or use all-purpose): Adds a subtle nuttiness and structure—no one will know you used whole wheat!
Cocoa powder (1 cup): Delivers that deep, chocolatey foundation that brownies are all about.
Salt (1/2 tsp): Balances the sweetness and intensifies the chocolate flavor.
Cream cheese (1 8-oz package): The key to that velvety, tangy cheesecake swirl sitting pretty atop your brownies.
Cherry pie filling (1/2 can): Provides a pop of color, a bit of tartness, and those lovely bits of real cherry with every bite.

How to Make CHERRY CHEESECAKE BROWNIES

Step 1: Prepare Your Pan

Line a 9×13″ pan with tin foil, then spray it lightly with cooking spray. This will make cleanup a total breeze and help you lift out the CHERRY CHEESECAKE BROWNIES in one big slab (perfect for slicing!). Preheat your oven to 350°F so everything is ready when you are.

Step 2: Mix Brownie Batter

Grab a large bowl and whisk together the melted butter and granulated sugar until nice and smooth. Add in the vanilla and eggs, whisking thoroughly so everything is incorporated. Next, stir in the flour, cocoa powder, and salt. The batter will be thick and glossy—the sign of a great brownie in the making!

Step 3: Layer Brownie and Cheesecake Batters

Spread just over half of the brownie batter evenly into the bottom of your prepared pan. Don’t worry if it seems a little sticky—just use a spatula or the back of a spoon to gently coax it to the edges.

Step 4: Make the Cherry Cheesecake Swirl

In another bowl, beat together the cream cheese, egg, vanilla, and 1/3 cup sugar until the mixture is silky smooth. Carefully spread this cheesecake layer over the brownie base, aiming for an even coating. Spoon dollops of cherry pie filling on top of the cream cheese layer and gently swirl it with a butter knife for those stunning marbled streaks.

Step 5: Finish the Layers

Drop spoonfuls of the remaining brownie batter over the cherry-topped cheesecake. It won’t spread all the way—and that’s a good thing! Just aim to cover as much of the surface as you can. Then gently smooth and swirl the batters to create that irresistible marbled look.

Step 6: Bake

Pop your pan into the preheated oven and bake for 30 to 35 minutes. The center should be set, but keep in mind there might still be a tiny bit of jiggle from the cheesecake layer. If you’re using a dark non-stick pan, check at the lower end of the baking time. Cool to room temperature—these cut beautifully if you have the patience to refrigerate for a few hours, but honestly, who can wait that long?

How to Serve CHERRY CHEESECAKE BROWNIES

Garnishes

A light dusting of powdered sugar or a scattering of chocolate shavings can elevate the presentation. For an extra luxurious touch, a dollop of whipped cream or an additional spoonful of cherry pie filling makes your CHERRY CHEESECAKE BROWNIES look bakery-worthy.

Side Dishes

Pair your brownies with a scoop of vanilla ice cream for the ultimate indulgence. If you want to keep it simple, a hot cup of coffee or a glass of cold milk complements these brownies perfectly, balancing their fudgy richness.

Creative Ways to Present

Try cutting the brownies into bite-sized squares and arranging them on a pretty platter for dessert tables. For a special celebration, serve them in individual cupcake liners or layer them in parfait jars with extra cherries and a little whipped cream for a fun twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover CHERRY CHEESECAKE BROWNIES in an airtight container in the fridge. They’ll stay fresh and moist for up to five days—if they even last that long! The flavors become even more decadent as they chill.

Freezing

If you want to stash some away for later (hello, future cravings!), wrap the cooled brownies tightly in plastic wrap and aluminum foil, then freeze for up to three months. Let them thaw overnight in the fridge before serving.

Reheating

For that straight-from-the-oven experience, zap brownies in the microwave for 10–15 seconds. The cheesecake and cherries get gooey and fabulous, while the brownie becomes wonderfully soft again.

FAQs

Can I use homemade cherry pie filling instead of canned?

Absolutely! If you have a favorite homemade cherry pie filling, it’ll make your CHERRY CHEESECAKE BROWNIES taste even more special. Just aim for a similar, thick consistency as the canned version.

Can I swap in all-purpose flour for whole wheat?

Yes, you can use all-purpose flour if you prefer. The brownies will be just as delicious and fudgy, but a bit lighter in color and flavor than with whole wheat.

How do I know when the brownies are done baking?

The edges should look set and slightly pull away from the pan, while the center should be mostly set with just a hint of wobble due to the cheesecake. Avoid overbaking for the richest texture!

Do I need to refrigerate these brownies?

Since there’s a cheesecake swirl, it’s best to refrigerate CHERRY CHEESECAKE BROWNIES after they’ve cooled. They taste delicious cold or at room temperature, depending on your preference.

Can I double the recipe for a larger crowd?

You can double the recipe and bake it in a larger pan (like an 11×17″ sheet pan), just watch the baking time and test for doneness around the 40-minute mark. They’re fantastic for parties and potlucks!

Final Thoughts

I can’t wait for you to try making CHERRY CHEESECAKE BROWNIES—they’re truly the best of both worlds in every bite. Don’t be surprised if these decadent treats become the star of every gathering or a new family favorite. Grab your ingredients, turn up your favorite playlist, and let’s bake some magic together!

CHERRY CHEESECAKE BROWNIES Recipe