These cherry cheesecake brownies are easy to make and taste delicious. Fudgy brownies, creamy cheesecake, and sweet cherry pie filling all rolled together into one amazing brownie!
These tasty cherry cheesecake brownies are so decadent. Creamy cheesecake, sweet cherry pie filling, and fudgy brownies swirled together into one amazing dessert that everyone will love.
I made the cherry pie filling from some frozen sour cherries I had from my tree. But I’ve included directions if you want to use sweet cherries instead. Or alternatively you can just open a can of cherry pie filling. Any of those options will be delicious.
The cheesecake and brownie batters both mix up quickly, so even though there are three separate parts to these brownies, they are not difficult to make.
They are rich, decadent, and delicious, and they will not last long!
Do cream cheese brownies need to be refrigerated?
Yes, you do need to refrigerate cheesecake brownies like these. Since cream cheese is a dairy product it does need to be refrigerated, even after baking it.
Let the brownies cool completely after baking them, then slice them and store them in an airtight container in the refrigerator for 3-5 days.
If you prefer your brownies warmer, rather than cold from the fridge, you can let a piece warm up at room temperature for a half hour or so before eating it, but don’t store them at room temperature for food safety purposes.
How do you tell when fudgy brownies are done?
When fudgy brownies are done baking, a toothpick inserted in the centre of the brownies will come out with a few moist crumbs on it. If it comes out with wet batter on it, bake for another 4-5 minutes and test again.
If it comes out dry, you likely over baked the brownies a bit. They’ll likely still taste delicious, because they’re cherry cheesecake brownies and they’re amazing, but next time you will want to bake them a little less!
How to make Cherry Cheesecake Brownies:
- To get the marbled effect in these brownies, you spread 2/3 of the brownie batter in the pan and then add spoons of the rest of the batter along with the cheesecake batter and the cherry pie filling until it’s all used up. Then swirl it all together with a butter knife.
- If you don’t want to make the cherry pie filling from scratch, you can use canned cherry pie filling instead.
- I use a metal baking pan for this recipe. I haven’t tried this recipe in a glass baking dish, but typically using a glass baking dish instead means you should lower the oven temperature by 25 degrees and bake for about 10 minutes longer if you want to try it.
Here are some more great brownie recipes for you:
- Pumpkin Cheesecake Brownies
- Two Bite Brownies
- Hot Chocolate Brownies
- Raspberry Cheesecake Brownies
- Peppermint Brownie Truffles
Cherry Cheesecake Brownies
These cherry cheesecake brownies are easy to make and taste delicious. Fudgy brownies, creamy cheesecake, and sweet cherry pie filling all rolled together into one amazing brownie!
Ingredients
For the cherry pie filling:
- 1 cup sour cherries, pitted (fresh or frozen)
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
For the cheesecake:
- 4 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1 large egg
For the brownies:
- 1/2 cup salted butter
- 4 ounces semi-sweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 3 large eggs
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325 degrees F.
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang so it’s easy to lift the brownies out, and spray the parchment with non-stick cooking spray.
For the cherry pie filling:
- In a medium saucepan over medium heat, stir together the cherries, cornstarch, and sugar.
- Cook, stirring, until the cherries break down and the sauce thickens, about 5 minutes. Remove from the heat and let cool completely.
For the cheesecake:
- In a medium bowl, with an electric mixer, whip the cream cheese until smooth.
- Add the sugar and whip again until smooth.
- Add the egg and mix again until smooth. Set aside.
For the brownies:
- In a large bowl, melt the butter and chopped chocolate in the microwave. Heat at 50% power for 3-5 minutes, stirring every 30 seconds, until the chocolate is almost completely melted. Stir until the chocolate melts completely.
- Add the sugar and vanilla and whisk until smooth.
- Add the eggs, one at a time, whisking after each addition.
- In a small bowl, combine the flour, baking powder, and salt. Add this to the chocolate mixture, and whisk just until combined.
- Spread about 2/3 of the brownie batter in the prepared pan.
- Add spoonfuls of the cherry pie filling, cheesecake mixture, and the rest of the brownie batter until everything is added. Use a butter knife to swirl the three together and even out the top a bit.
- Bake the brownies for 50-60 minutes, or until a toothpick inserted in the centre of the brownies comes out with a few moist crumbs on it, but no wet batter.
- Let them cool completely in the pan, then lift them out and slice them into bars. Store in an airtight container in the fridge for 3-5 days.
Notes
If you don’t want to make the cherry pie filling from scratch, you can replace it with 2/3 cup canned cherry pie filling.
If you want to use sweet cherries instead of sour cherries, add 1 teaspoon of lemon juice and decrease the sugar to 2 tablespoons.
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Nutrition Information:
Yield:
16Serving Size:
1 brownieAmount Per Serving: Calories: 247Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 136mgCarbohydrates: 30gFiber: 1gSugar: 23gProtein: 4g
Nutrition Information is estimated based on ingredients used and may not be exact.