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Cherry Cheesecake Brownies

Prep Time 20 mins
Total Time 50 mins
Servings 16 bars

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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
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Cherry Cheesecake Brownies

4.91 from 11 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

Ingredients

Brownies:

  • 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

Instructions

  • 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

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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!

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Comments

  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!

    • Melissa says

      Oh, and I used a box brownie mix to cut down on time. 😉 Though I’m sure your brownie recipe is great! Sounds amazing!

      • Yvette says

        Hi there, I made this last night and it was sooo good…but I think I might have to cook it a little longer. Is the final result suppose to be like a regular brownie..and then gooey parts? I think my plan was a hit smaller. Can I point back in the oven today or is that not ok?

        • Ashley Fehr says

          I don’t think it will work to put it back in the oven after such a long time. The pie filling does mean there are gooier parts, but the brownie should still be baked but fudgy.

  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. 🙂

    HAPPY BAKING! 🙂

  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.

      • Ashley Fehr says

        The bake time is not too short, but will depend on a few factors such as the type of bakeware and exact oven temperature (which can’t be often measured without an additional oven thermometer). A range of bake times is given, and signs to look for for doneness, so there really is no room for error. If your brownies don’t meet the signs of doneness, then you keep baking them until they do. See? Foolproof.

  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!

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