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Cherry Cheesecake Brownies

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Layers of fudgy brownies, vanilla cheesecake, and cherry pie filling swirls make these Cherry Cheesecake Brownies a pretty and delicious dessert for celebrating any event.  These cheesecake brownies are a simple but decadent dessert for parties.

A white plate with a cherry cheesecake brownie on it topped with cool whip and a cherry

Cheesecake is one of my absolute favorite desserts to make.  I love making this Banana Split Cheesecake when I need a big full-size cheesecake to take to special dinners or to a fundraiser at church.  It is a jaw dropper for sure!

When I’m short on time and need a fancy dessert, these No Bake Peanut Butter Fudge Cheesecake Parfaits are perfect. Quick and easy desserts are great because they can be made in a hurry.

Two white plates with forks and squares of cherry cheesecake swirled brownies on them

Cherry Cheesecake Bars

Baking layers in desserts is probably my all time favorite way to do cheesecake.  These Take 5 Cheesecake Brownies are definitely one of the best ways to put as many layers as you can into one dessert. Of course, you can’t go wrong with the Ultimate Reese’s Cheesecake Brownies either!  

I have been wanting to make another full-sized cheesecake for dessert, but time has gotten away from me. We were gone all day shopping at Ikea for bedroom furniture for a bedroom redo, so I didn’t have time to make one.

Then my husband was going to visit some friends at his old job, so he asked for a dessert to take with him. It was the perfect reason to make an easy cherry cheesecake with a brownie crust.

Overhead picture of a pan with swirled cherry cheesecake brownies in it

How to make Cherry Cheesecake Brownies

When there is no time to wait for a big cheesecake to cool, I almost always make cheesecake brownies.  They really are so easy to make, and they cool in just a few short hours.

Sometimes I like to use a box brownie mix because it’s so easy. A double batch of these Homemade Chocolate Chip Brownies works just as well too.

For these particular cheesecake brownies, I started with a box mix because I had a few in the pantry to use up.  Make it according to the package directions and spread it into a 9×13 dish.  

I like to line the pan with foil or parchment paper because it is easier to lift the brownies out and cut them into squares. Make sure to spray it with nonstick spray very well. The foil is an optional step though.

Make sure your cream cheese is softened before you get started.  If you forget to get it out, you can always unwrap it, remove the packaging, and microwave it for about 20-30 seconds.

Beat the cream cheese with the butter before you add any other ingredients because this will help it be creamier.  Slowly pour in the rest of the ingredients and beat again.

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Two white plates on a red towel with squares of cherry cheesecake brownies and forks on them

Slowly pour the cheesecake batter very carefully on top of the brownie batter because you want this to bake in distinct layers.  Then very carefully spoon the cherry pie filling on top.

Use a knife to swirl just the two top layers. Do not put the knife all the way in because you want the fudgy brownie stay at the bottom.

After this bakes, give it time to cool. I usually leave the finished cheesecake bars on the counter for an hour, then place it in the refrigerator.  Within 3-4 hours it is completely chilled and ready for you to dive into.

Cool Whip swirls and cherries with stems make these Cherry Cheesecake Brownies look so pretty.

My husband didn’t want a fancy over the top dessert for his friends though, so he took the pan of plain cheesecake brownies.

Which way would you prefer to eat these Cherry Cheesecake Brownies? Plain or pretty??? Either way these are going to be the best brownies you ever make.

Overhead picture of a white plate with two squares of cherry cheesecake brownies stacked on it

More Simple Cheesecake Recipes

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A white plate with a square of cherry cheesecake brownies topped with cool whip and a cherry

Cherry Cheesecake Brownies Recipe

Yield: 24 cheesecake brownies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Layers of brownie, cheesecake, and cherry pie filling make these Cherry Cheesecake Brownies a pretty dessert for celebrating any event.  Or just make them for an unexpected after dinner dessert and make everyone smile.

Ingredients

  • 1 - 9x13 box brownie mix
  • 1 - 8 ounce package cream cheese, softened
  • 2 Tablespoons butter, softened
  • 1 teaspoon almond extract
  • 1 tablespoon cornstarch
  • 1 large egg
  • 1 - 14 ounce can sweetened condensed milk
  • 1 - 21 ounce can cherry pie filling
  • 1 - 8 ounce container Cool Whip, thawed
  • cherries with stems, optional

Instructions

  1. Preheat oven to 350 degrees. Line a 9x13 pan with foil or parchment paper and spray with nonstick spray. You can also just spray the pan.
  2. Make brownies according to the package directions. Spread in the prepared pan. Set aside.
  3. Beat the cream cheese and butter until creamy. Add the extract, cornstarch, egg, and sweetened condensed milk and beat again until creamy.
  4. Pour or spoon the cheesecake batter very carefully onto the brownie batter. Spread out over the top to cover the brownies.
  5. Drop the pie filling by spoonfuls gently on the cheesecake layer. Swirl very carefully with a knife. Bake for 40-42 minutes. Remove and cool on the counter for 1 hour. Place in the refrigerator until chilled completely.
  6. Cut into 24 squares. Serve with Cool Whip and cherries, if desired. Store in a sealed container in the refrigerator.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 79mgCarbohydrates: 23gFiber: 0gSugar: 15gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Brownies & Bars
Two pictures of cherry cheesecake brownies collaged together with a black text box

 

*The post and recipe for the Cherry Cheesecake Brownies was originally published on July 30, 2014. The pictures and post has been updated and republished on November 26, 2018.

**Inside BruCrew Life is a participant in the Amazon Services LLC Associate Program.  We may receive a small percentage from sales made through these links with no added cost to you. Thank you for helping to support us and for letting us continue to provide free recipes for you.

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Comments

  1. Karen says

    I was going to ask if I may use a Fudge Brownie Mix which I do have when I read Cathryn’s comments. I have to watch my pennies; may I attempt to use the Fudge Brownie Mix, or as Cathryn commented, would that make the outcome too gooey?
    Secondly, there is a combination of oil, shortening and flour called “goop” which is advised to use to easily remove cakes from pans.
    In your expert opinion would a “cake release” be allowed in making this recipe.

    I would greatly appreciate any advice you might share.

    Reply

    • Jocelyn says

      I usually use a nonstick baking spray if I am not lining my pans with foil or parchment paper. The “goop” should work fine too. If you are concerned with the brownie mix being too gooey, you can always bake the brownie layer for 20 minutes, then remove and pour the cheesecake batter on top, then bake an additional 40-45 minutes. I hope this helps and you enjoy the brownies.

      Reply

      • Karen says

        Thank you for your timely response. I have made many of your recipes; I shall take your advice (I read you gave similar/same advice to Kathy who had a related issue; i.e., baking the brownie layer first). I should have read Kathy’s concerns and your answer more carefully. Again, Thank You.
        I am not as talented or as innovative as you, so I may only hope it will work out. I want to make it for my Veterinarians and staff, the local Sheriff’s Department and two animal shelters’ workers. Gad, I hope it turns out. Then again, it is I, I am writing about— the aforementioned—my lack of talent.

        Reply

  2. Sharlana says

    Made this using King Arthur Gluten free Brownie mix in 9×9 square pan. Saved a little of the cheesecake batter and cherry topping. It was a very rich tasty dessert—best of both desserts—brownies and cherry cheesecake! Put the extra cheesecake batter in a custard cup then baked and topped with the extra cherry pie filling for an extra treat.

    Reply

  3. Kathy says

    I baked this for 45 minutes. The brownie stuck to the foil something awful. It fell apart trying to get a piece out if the pan. The brownie layer was very runny, like it was not baked at all. It tasted great, but very disappointing trying to get it off the foil.

    Reply

    • Jocelyn says

      I am so sorry to hear that this didn’t bake very well for you. My brownie layer always tends to be slightly gooey but never runny when I make these. One thing you can do is bake the brownie layer first for about 15-18 minutes, then pour the cheesecake and filling on top and bake another 30 minutes. That will help with the under-baked brownie. As for the foil, it is an optional thing. You can skip that step and just grease or spray your pan really well. I hope those tips help and you try it again.

      Reply

  4. Killian says

    Followed this for a dinner we were invited to… they looked great, but when I cut into them the middle wasn’t done. Not sure what I did wrong. I let them cook for a full 40 min. The outside was perfect, but can’t say the same for the middle. Super sad

    Reply

  10. Cathryn says

    I’ve been baking a long time and Holidays are my thing; so I thought these bars would be a perfect dessert. Everything went wonderfully and the pan of chherry cheesecake brownies looked exactly like your picture when they came out of the oven! After they cooled down I began cutting them into bars…the foil was stuck even though I sprayed it with Pam and the brownie layer was mostly under-cooked. ???? Since I’ve been Christmas baking the last two days and everything else I baked cake out wonderfully, I was more than disappointed. Any clue what could have happened? Maybe the brownie layer needed to be half cooked, or the fudge brownie mix I used was too gooey for this recipe? I’m really at a loss. Help!

    Reply

    • Jocelyn says

      I wonder if they just needed to go a little bit longer in the oven. Mine are always slightly gooey and under-baked when I use a boxed brownie mix, but it never stops everyone from devouring the entire pan! Since you usually serve them from the fridge, the cool seems to help them stay firmer. I’m sorry to hear the recipe disappointed you.

      Reply

      • Cathryn says

        Thanks Jocelyn for getting back to me. I had baked this an extra 10 minutes until the cream cheese layer was beginning to brown on the outer edge and the cream cheeses was still loose in the middle (just as a regular cheam cheese cheese cake is baked). It was a disappointment since the cream cheese and cherry layers looked Beautiful as well as tasted good. And I tested an oven thermometer to make sure my oven was working correctly, which it is. It’s just one of those things I guess.

        Reply

  11. melanie E Bassett says

    I made it for a Christmas party and it was delicious . The only thing I will omit next time is the foil lining the pan.. the brownie stuck to it, even with the cooking spray and was vey annoying because the foil was coming off in pieces on the bottom of the brownie making it very hard to cut without it falling apart, but it was delicious. I will make this again without the foil lining the pan and spray cooking oil directly on the pan. Thank you for great recipe. 🙂

    Reply

    • Cathryn says

      Was the brownie art gooey too? That’s what happened to my batch…foil stuck like glue and difficult to get off and th Brownies were under-cooked. Yet…they sure Tasted delicious! ????

      Reply

      • melanie E Bassett says

        yes it was a little gooey and stuck.. It was good, but a little rich for me.. I will try it again without foil and see if brownie will cook better. The cheesecake was delicious… I did use betty crocker brownie.. maybe I will try some other brand.

        Reply

    • Jocelyn says

      I have not baked this particular recipe as a regular cheesecake. You would probably need to bake the brownie layer first, then add the cheesecake batter and pie filling and continue baking it. I don’t have times to tell you though since I haven’t tried it.

      Reply

  13. Emily Brown says

    I have been baking for twentysome years and this is the best thing I’ve ever made!! They don’t sell pie filling here in Finland so I made some myself. Thank you for this recipe!

    Reply

  16. Rohan Singh says

    This is not my first time on Insidebrucrewlife.
    The above tips are going to help while making cherry cheesecake brownies, and the recipe ingredients are good too. We will try this tasty cheesecake soon. Thanks for sharing it.

    Reply

  28. Jess @ On Sugar Mountain says

    These brownies are too cute, Jocelyn! I wish I had a fancy party or a better reason to whip these up (other than just shoving them into my mouth) so everyone could marvel at how pretty they are! 😀

    Reply

  35. Liz says

    My hubby is the same way. He’d want to dive right into these brownies…no prettifying necessary! Combining cheesecake and brownies is always a good idea and the cherry addition makes for a gorgeous presentation!

    Reply

  52. Mir says

    I’m so glad you made these instead of a big cheesecake! So much better to have brownies and cheesecake together. Plus, with cheesecake you usually have a slice, and with bars, you can eat so much more!

    Reply

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