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Cherry Cheesecake Brownies

Cherry Cheesecake Brownies are an irresistible three-layer dessert featuring a fudgy chocolate brownie base, a smooth creamy cheesecake layer, and a luscious cherry pie filling topping. This recipe blends the richness of chocolate with the tangy sweetness of cheesecake and bright, glossy cherries, creating a decadent bite that’s perfect for holidays, potlucks, romantic desserts, or anytime indulgence. With simple ingredients and a straightforward method, these brownies deliver bakery-style results with minimal effort, making them an ideal treat for both beginner and experienced bakers looking for a crowd-pleasing dessert bar.
Prep Time20 minutes
Cook Time45 minutes
Cooling & Chilling Times1 hour 30 minutes
Total Time2 hours 35 minutes
Servings: 12

Ingredients

Brownie Layer

  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1/2 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup semi-sweet chocolate chips divided

Cheesecake Layer

  • 8 ounces reduced-fat cream cheese room temperature
  • 1/3 cup granulated sugar
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg room temperature

Topping

  • 1 21-ounce can cherry pie filling

Instructions

  • Line an 8×8-inch baking pan with foil and coat with nonstick spray; preheat oven to 350°F.
  • Whisk all dry brownie ingredients in a large bowl.
  • Add eggs, oil, and vanilla; stir until well combined.
  • Melt 1/4 cup of the chocolate chips and mix into the batter.
  • Stir in the remaining chocolate chips and pour brownie batter into the pan.
  • In a separate bowl, beat cream cheese until smooth.
  • Add sugar, salt, and vanilla; beat 1–2 minutes until no lumps remain.
  • Pour cheesecake mixture evenly over the brownie layer.
  • Bake 45 minutes or until cheesecake appears set; cool completely on a wire rack.
  • Spoon cherry pie filling over the cooled cheesecake and refrigerate at least 1 hour before serving.

Notes

Ingredient Substitutions

  • Replace cherry pie filling with blueberry, raspberry, or strawberry topping.
  • Use full-fat cream cheese for an even richer cheesecake layer.
  • Swap canola oil with melted butter for deeper flavor.

Make-Ahead Tips

  • Bake the brownies a day ahead and add cherry topping right before serving.
  • Store tightly covered in the fridge for up to 4 days.
  • These brownies freeze well without cherry topping.

Serving Variations

  • Add a drizzle of melted chocolate over the cherry topping.
  • Serve chilled with whipped cream for a dessert-plate presentation.
  • Add almond extract to the cheesecake layer for a cherry-almond twist.

Avoid Mistakes

  • Don’t overmix the cheesecake batter—this helps avoid cracks.
  • Ensure brownies are fully cooled before adding cherry topping.
  • Bake until the cheesecake looks just set; overbaking can dry it out.