A luscious fusion of rich chocolate brownies, creamy cheesecake, and juicy cherries, these Cherry Cheesecake Brownies bring together three beloved desserts in one irresistible treat. Perfect for celebrations or everyday indulgence, they offer beautiful layers and unforgettable flavor.
Why You’ll Love This Recipe
These brownies combine fudgy chocolate, tangy cheesecake, and fruity cherry topping for a dessert that looks elegant yet comes together easily. Every bite delivers a balance of textures—dense brownie, silky cream cheese, and soft cherries—making it a standout treat for gatherings, holidays, or anytime cravings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brownie Layer
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
Cheesecake Layer
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Cherry Topping
1 cup fresh or frozen pitted cherries
1–2 tablespoons granulated sugar (adjust based on tartness)
1 teaspoon cornstarch (optional, for thickening)
Directions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
Prepare the brownie base by melting the butter, then stirring in the sugar until smooth.
Add the eggs one at a time, whisking well after each addition, then mix in the vanilla extract.
Fold in the flour, cocoa powder, and salt just until combined. Spread the batter evenly into the prepared pan.
For the cheesecake layer, beat the cream cheese and sugar until smooth, then mix in the egg and vanilla until creamy.
Spoon or gently spread the cheesecake mixture over the brownie batter.
Toss the cherries with sugar and cornstarch (if using), then sprinkle evenly over the cheesecake layer.
If desired, use a knife to lightly swirl the layers for a marbled look.
Bake for 35–40 minutes, until the edges are set and the center is slightly soft.
Allow the brownies to cool completely, then refrigerate for at least 1 hour before slicing for clean cuts.
Servings and timing
This recipe yields approximately 16 brownies.
Prep time: about 15 minutes
Bake time: 35–40 minutes
Cooling and chilling time: 1 hour
Variations
Add chocolate chips to the brownie batter or sprinkle them over the top before baking for extra richness.
Swap cherries for raspberries, strawberries, or blueberries for a different fruity twist.
Use almond extract in the cheesecake layer to complement cherry flavor beautifully.
Drizzle melted chocolate over the cooled brownies for a decorative finish.
Storage/Reheating
Store the brownies in an airtight container in the refrigerator for up to 4 days.
For serving, allow the brownies to sit at room temperature for 10–15 minutes to soften slightly.
These brownies can also be frozen (well-wrapped) for up to 2 months; thaw in the refrigerator before enjoying.
FAQs
How do I know when the brownies are done?
The edges will be set while the center remains slightly soft but not jiggly.
Can I use frozen cherries without thawing?
Yes, frozen cherries can be added straight from the freezer.
What type of cocoa powder works best?
Unsweetened natural cocoa powder is ideal, but you can use Dutch-process for a deeper flavor.
Can I make these brownies ahead of time?
Yes, they actually taste better the next day after chilling.
How do I get clean slices?
Refrigerate the brownies and cut them with a warm, clean knife.
Can I reduce the sugar?
You may reduce the sugar slightly, though it may affect texture and sweetness.
Can I use a smaller pan?
A smaller pan will make thicker brownies and may require extra baking time.
Should I swirl the layers?
Swirling is optional and won’t affect the flavor—just the appearance.
Can I use canned cherry topping?
Yes, but reduce added sugar since canned topping is already sweet.
Can I make the recipe gluten-free?
Use a 1:1 gluten-free flour blend with good results.
Conclusion
These Cherry Cheesecake Brownies perfectly blend rich chocolate, creamy cheesecake, and bright cherry flavor into one eye-catching, crowd-pleasing dessert. Whether for a special occasion or a sweet treat at home, they deliver elegance and indulgence with minimal effort. Enjoy every decadent bite.
These Cherry Cheesecake Brownies are a rich, layered dessert combining fudgy brownies, creamy cheesecake, and a sweet-tart cherry topping. Perfect for holidays, gatherings, or anytime you crave something indulgent.
Author:Sophia
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:1 hour 55 minutes (including chilling)
Yield:16 brownies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Brownie Layer:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon salt
Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Cherry Topping:
1 cup fresh or frozen pitted cherries
1–2 tablespoons granulated sugar (adjust to taste)
1 teaspoon cornstarch (optional, for thickening)
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease it.
Melt the butter, then stir in granulated sugar until combined.
Whisk in eggs one at a time, followed by the vanilla extract.
Fold in flour, cocoa powder, and salt just until no dry streaks remain.
Spread brownie batter evenly in the prepared pan.
In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until creamy.
Spoon or gently spread cheesecake layer over brownie batter.
Toss cherries with sugar and cornstarch (if using), then scatter over the cheesecake layer.
Swirl gently with a knife for a marbled effect, if desired.
Bake for 35–40 minutes, until edges are set and center is slightly soft but not jiggly.
Let cool completely, then refrigerate for at least 1 hour before slicing.
Notes
Use frozen cherries directly from the freezer if fresh aren’t available.
For cleaner cuts, chill brownies and use a warm knife, wiping between slices.
