Cook it…Fast or slow!
Do you prefer Slow Cooker or Instant Pot? Get my secrets for meals that bring your family to the table!

Cherry Cheesecake Brownies

Prep Time 20 mins
Total Time 50 mins
Servings 16 bars

Jump to Recipe

These Cherry Cheesecake Brownies start with fudgy homemade brownies, topped with cheesecake and cherry pie filling. They are the BEST brownies! Includes step by step recipe video

overhead image of cherry cheesecake brownies whole
Table of Contents
  1. Variations on these Cherry Cheesecake Brownies:
  2. Tips and Tricks for Making the Cherry Cheesecake Brownies:
  3. Cherry Cheesecake Brownies Recipe

When I came up with these brownies, I thought I was a complete genius.

I ate a lot of cheesecake in my University days.

When we lived in the city while I attended, we had a weekly “tradition”, if you will, with friends of ours: the guys went for wings and the girls went for cheesecake.

Kind of the best tradition ever, right?!?

Now that we have kids and don’t live in the city anymore, we don’t eat nearly as much cheesecake. It’s pretty sad, but luckily there are quite a few treats that are coming out of this kitchen.

overhead image of cherry cheesecake brownies in squares

These Cherry Cheesecake Brownies are one of my favorites (and I don’t make them nearly enough!), but this No Bake Oreo Cheesecake or even this classic Easy Cheesecake Recipe will do the trick just fine!

Luckily though, my good friend and cheesecake-eating partner was out for a visit the day that I made these the first time, so I had someone to share them with. She approved, and so here we are today!

Variations on these Cherry Cheesecake Brownies:

  • You can swap the cherry pie filling for any flavor of pie filling — strawberry, blueberry or mixed berry would also be great!
  • For a holiday twist, color the cheesecake filling with green food coloring (don’t add any mint flavoring though, I’m not sure mint and cherry are a good idea!)
  • Make individual cherry cheesecake brownies in a muffin pan or mini muffin pan — use paper liners for easy removal
close up image of cherry cheesecake brownie on parchment

Tips and Tricks for Making the Cherry Cheesecake Brownies:

  • The batter will be thick, so you won’t be able to spread the top layer well. That’s okay! It will just give you a peek of what’s inside.
  • I use whole wheat flour because in this recipe you really can’t tell the difference. All purpose works perfectly as well!
  • You can healthify the recipe slightly by using light cream cheese (which I usually do) and reduced sugar pie filling or making your own.
stack of three cherry cheesecake brownies on white background
ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Cherry Cheesecake Brownies

5 from 8 votes
These Cherry Cheesecake Brownies start with fudgy homemade brownies, topped with cheesecake and cherry pie filling. They are the BEST brownies!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cuisine American
Course Dessert
Servings 16 bars
Calories 312cal



  • 1 cup butter melted, cooled slightly
  • 2 1/2 cups granulated sugar 500g
  • 1 tbsp vanilla
  • 4 eggs
  • 1 1/2 cups whole wheat flour (or sub all-purpose) 190g
  • 1 cup cocoa 95g
  • 1/2 tsp salt

Cherry Cheesecake filling

  • 1 8 oz package cream cheese
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup sugar
  • 1/2 can cherry pie filling


  • Line a 9×13″ pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350 degrees F.
  • BrowniesIn a large bowl, whisk together melted butter and sugar until smooth. Add vanilla and eggs and whisk until combined.
  • Add flour, cocoa and salt and stir until combined. Batter will be thick.
  • Spread half (or just over half) of the batter into the bottom of the pan.
  • Cherry Cheesecake filling:With an electric mixer, beat cream cheese, egg, vanilla and sugar until smooth.
  • Spread the cream cheese mixture over the brownie batter. Top with spoonfuls of cherry pie filling and spread slightly.
  • Drop spoonfuls of remaining brownie batter on top of the pie filling. You won’t be able to spread the brownie batter easily, you will just try to cover a good amount (but certainly all) of the filling with the batter. Smooth out the batter the best that you can.
  • Bake at 350 degrees F for 30-35 minutes, until center appears set. Note that your brownies might still have a little jiggle to them — this is because of all of that gooey deliciousness below. I baked mine for 35 minutes in a dark non-stick pan.
  • Let cool to room temperature before cutting. They will cut more easily if refrigerated for a few hours, but I couldn’t wait, so I didn’t!

Nutrition Information

Calories: 312cal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 195mg | Potassium: 145mg | Fiber: 2g | Sugar: 35g | Vitamin A: 430IU | Calcium: 22mg | Iron: 1.4mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Post and recipe updated from February 3, 2015

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. Liz says

    Hi Ashley, I am thinking of making this dessert soon..just needed to confirm a few points. I will be using an 8″ pan..I will need to divide the recipe Into half right ? What abt the egg? Do I need to beat it and then use half of it ? Also what would the approximate time of baking be ? Would it be more or less than your time mentioned above ?plz excuse the number of queries 😊

    • Ashley Fehr says

      Hi Liz! You would halve the recipe, yes, or use two 8″ pans (you could also use a few muffin cups). I would use just the egg white or yolk, rather than try to split it after beating. I’m not sure on exact cook time, your best bet will be to bake for 20 minutes then keep a close eye on it for doneness.

  2. Heather says

    Would these freeze well? There’s just 2 of us, so I’d like to make 2 – 8×8 pans and save one for later if possible.

  3. Richard Scott Moore says

    So first off i have to say this recipe is superb. Amazing flavor. I unfortunately made two mistakes, taking it out too early and adding chocolate chips to th top. Apart from being very messy they are absolutely amazing. Thank you for this recipe

  4. Laura says

    These look delicious and I am looking forward to making them. I’m wondering if I could make them in a smaller Springform pan and perhaps just use half of the ingredients once mixed and then the other half fill evenly in to muffin cup tins.

  5. Brooke says

    These are delicious! (I made them with strawberries instead of cherries) Just a quick question.. do the leftovers need to be refrigerated?

  6. Melissa says

    FYI, I used a whole can of cherry pie filling and just baked an extra 10 minutes (total of 45 min.) and it worked great!

  7. Trina says

    Thank you for sharing this recipe because my son has food allergies and I cant seem to find many sweets he can have. and my son loves cheesecake and brownies-His two faves, so I’m going to combine them both to put a smile on his face. Thank you once again for sharing. 🙂


  8. Lisa d says

    Just made this for my hubby’s “birthday cake”. I did do some modifications, like I added pecans as topping and used the whole can of cherries vs’ half. Lowered the sugar but everything else was the same. I have to say I was pretty nervous as my textures did not look the same as the video. I also cooked it a bit longer due to the additions and the high altitude area we live in.
    He had to test it out of course and it was love at first bite. Not rich at all just very yummy. Add some vanilla bean ice cream and bam we’re the bomb! I think he fell in love with me all over again. ?

  9. Leah says

    Just. Made this today, thou I had to adjust the sugar on the brownies batter. It taste great. But I think I made a mistake on the cream cheese,i used a mixer with a paddle instead of whisk,the consistency was not the same with the video.

  10. William says

    Thanks for this recipe.. it looks incredible… I am going to have to make it… will also try with strawberries and possibly other fruits… but cherries and strawberries for sure!

  11. sonal says

    wow it looks so delicious and yummy i really want to try this at home , but Ashley each time i bake a cake it it doesn’t cook well from inside so little nervous

    • Ashley says

      Do you mean that they’re undercooked or dry? I always use the toothpick test — I just make sure the toothpick poked in the middle comes out with moist crumbs (but no raw batter) or completely clean. And I always set my timer at least 5-10 minutes before the recipe says, and keep an eye on it closely as it gets to the end! Everyone’s oven is different. Hope you try them!

  12. Marcie says

    Cherry cheesecake was always my favorite growing up, and now I love brownies over almost everything else. These brownies cover all my bases — I love that Black Forest combination! These are so perfect for V day!

  13. Cyndi - My Kitchen Craze says

    Ashley these look out of this world amazing!! Event though you found some like your it was after that fact and you came up with it yourself. That is awesome. I rarely come up with ideas on my own. I need to make these asap!! Pinned!

  14. Mariah @ Mariah's Pleasing Plates says

    I don’t care how original they are, they look amazing! And I am glad you made them! And just so you know I have done that same thing so many times, thinking I have been so creative…only to find out that someone else has already done it….I am so ready to eat a whole pan of these cherry cheesecake brownies. Yum. Pinned!

  15. Sarah @ The Gold Lining Girl says

    Don’t you love when that happens? You think you have come up with something novel and new, and then you Google and it already exists? I stopped checking! It was too depressing! Haha! You are still genius, girl. These brownies are INSANE. I am being completely serious when I tell you that they are some of the most incredible looking brownies I’ve ever seen. These look *awesome*!

    • Ashley says

      Haha, thanks Sarah! Every once in a while I am actually creative. There are just too many wonderful sources of inspiration out there! Lol

  16. u says

    I’ve never seen cherry cheesecake brownies before and I think they look amazing! I’m wishing I had a pan right now, and I would totally eat too many 🙂

  17. DessertForTwo says

    I AM SO SORRY I JUST CALLED YOU DANAE. While I was typing to you, I was thinking about how I owe my friend Danae an email. Oh my gosh, I’m so embarrassed! Sorry, Ashley!

    Love and cupcakes,

  18. DessertForTwo says

    Wow, Danae! These are beautiful! You’re right–I have seen something like these on pinterest before, but your version is the most beautiful version I’ve ever seen! YUM!

  19. Stacey @ Bake.Eat.Repeat. says

    Hahaha, the funniest thing about that story is that I just finished making some cherry cheesecake brownies yesterday after thinking to myself, hey, black forest brownies should be a thing and I’ve never seen that before! I guess I’m not that creative either! 🙂 Oh well. These look amazing, I love the marbled look!

  20. Shinee says

    Gosh, I’m dead! This looks incredible, Ashley! Never ever think that you can’t share something just because someone out there already have done it. If you haven’t shared this today, the chances are I’d miss this fantastic dessert idea all together. So thank you! Oh my, I’ll be making this first thing after my trip!

Leave A Reply

Have you tried this recipe? Leave a rating