Cherry Cheesecake Brownies
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These Cherry Cheesecake Brownies are rich, fudgy, and swirled with creamy cheesecake and cherry pie filling. A decadent dessert that’s easy to make and perfect for any occasion!
The Ultimate Cherry Cheesecake Brownies
These Cherry Cheesecake Brownies are rich, gooey, and bursting with cherry flavor—and I swear, I’ve never met anyone who didn’t love them. If they did exist, I probably wouldn’t trust them anyway.
The only thing better than a fudgy brownie is one topped with creamy cheesecake… and the only thing better than that is adding a cherry swirl on top. It’s the trifecta of dessert perfection! Whether you’re baking for a potluck, holiday, or need a chocolate fix, these bars hit the sweet spot.
This recipe might look a little long, but don’t panic—it’s way easier than it looks. You’ll make a simple brownie base, top it with cheesecake, swirl in a quick cherry compote, and bake it up into the most drool-worthy treat.
Want to make the best cherry cheesecake brownies ever? I’ve got all the steps and tips to help you achieve gooey centers, crispy edges, and a gorgeous cherry swirl every time.
Jump to…
Why You’ll Love This Recipe
Ingredients Needed
For the Brownie Base
- Butter
- Oil
- Powdered white sugar
- Brown sugar
- Eggs
- Vanilla extract
- Honey
- Heavy cream
- All-purpose flour
- Cocoa powder
- Salt
- Roughly chopped chocolate
For the Cheesecake Layer
- Cream cheese
- Powdered sugar
- Flour
- Heavy cream
- Eggs
For the Cherry Compote
- Fresh cherries – pitted and chopped
- Sugar
- Water
- Cornstarch
For a full list of ingredients and their measurements, please view the printable recipe card at the bottom of the post.
Easy Substitutions And Additions
- No cherries? Try strawberry or raspberry preserves instead.
- Want extra chocolate? Add a handful of chocolate chips to the cheesecake layer.
- Gluten-free? Substitute your favorite 1:1 gluten-free flour blend for both layers.
- Swirl ideas: Use a spoon to create heart shapes with the cherry compote for Valentine’s Day!
Step by Step Guide
Be sure to check out the full recipe and ingredient list below
Step 1: Make the Brownie Base
Whisk together melted butter, oil, white sugar, and brown sugar until combined. Add eggs one at a time, then stir in vanilla, honey, and cream. Mix until the batter lightens in color.
In a separate bowl, combine flour, cocoa powder, and salt. Add to the wet mixture and stir just until combined—don’t overmix! Fold in ¾ of the chopped chocolate.
Pour the brownie batter into a greased or parchment-lined baking pan and smooth the top. Sprinkle the remaining chocolate on top.
Step 2: Make the Cheesecake Layer
Beat cream cheese until smooth and lump-free. Add powdered sugar, flour, cream, and eggs. Beat until thoroughly combined and creamy.
Step 3: Make the Cherry Compote
In a saucepan over medium-low heat, combine pitted cherries, sugar, and water. While simmering, stir in the cornstarch slurry, which is made by mixing cornstarch and water. Cook, stirring, until the cherries have softened and broken down. For a smoother compote, blend it—but that’s totally optional!
Step 4: Assemble the Layers
Pour the cheesecake mixture over the brownie layer and smooth it out. Add small spoonfuls of cherry compote evenly on top. Use a knife or spatula to gently swirl the cherry topping into the cheesecake, creating a marbled effect.
Step 5: Bake and Cool
Bake at 350°F (180°C) for 45–50 minutes. The center should be set but still slightly jiggly. Let cool completely in the pan before slicing.
Step 6: Serve and Enjoy
Cut into squares and try not to eat the whole pan. Serve with a scoop of vanilla ice cream or a glass of cold milk for extra indulgence!
Serving Suggestions
These Cherry Cheesecake Brownies are rich, indulgent, and stunning on their own, but a few extra touches can make them even more special:
- Serve chilled or at room temperature: For a fudgier brownie bite, chill before serving. For a softer texture and bolder cherry flavor, let them come to room temp.
- Add a dollop of whipped cream: A swirl of whipped cream on top makes for a gorgeous presentation and adds a light, airy contrast to the dense, creamy layers.
- Top with extra cherry compote: Reserve a bit of your homemade cherry topping and drizzle it over each brownie square right before serving.
- Pair with ice cream: Vanilla, cherry, or even dark chocolate ice cream takes this dessert to the next level. It’s a dreamy combination for hot days or dinner parties.
- Sprinkle with chocolate shavings or dust with powdered sugar: A simple finishing touch that looks bakery-worthy.
These brownies are perfect for:
- Holiday dessert tables
- Valentine’s Day treats
- Potlucks and parties
- After-dinner indulgences
No matter how you serve them, be prepared for them to disappear fast!
Tips for Success
- Use room temp cream cheese for a smooth cheesecake layer with no lumps.
- Don’t overbake—you want fudgy brownies, not dry cake!
- Swirl gently to keep the pretty pattern without overmixing.
- Let them chill—they slice best once fully cooled or slightly chilled in the fridge.
- Storage: Store in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months!
Recipe FAQs
Can I make these cherry cheesecake brownies ahead of time? Yes! They actually taste even better the next day once the flavors have settled.
Can I use frozen cherries? Absolutely. Just thaw and drain them before cooking them down into the compote.
How long do these brownies last? Up to 5 days in the fridge—if they’re not gone before then!
And that’s it! These Cherry Cheesecake Brownies are the no-stress treat that looks impressive but comes together so easily. Whether you’re baking them for Valentine’s Day, a bake sale, or just a cozy night in, they’re guaranteed to be a hit.
More Tasty Dessert Recipes
Did you make this? I’d be so grateful if you left a star ★★★★★ rating and a comment below to let me know what you thought! Then, the next time you need a quick and easy recipe, browse all my easy recipes!
Cherry Cheesecake Brownies
Ingredients
For the Brownie Layer:
- 180 g unsalted butter melted
- 45 ml oil
- 180 g powdered white sugar
- 120 g brown sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
- 4½ teaspoons honey
- 6 teaspoons heavy cream
- 100 g all-purpose flour
- 75 g cocoa powder
- ¼ teaspoon salt
- 100 g chocolate chunks or chopped chocolate divided
For the Cheesecake Layer:
- 400 g cream cheese softened
- ⅔ cup powdered sugar
- ½ cup all-purpose flour
- ¼ cup heavy cream
- 2 large eggs
For the Cherry Compote:
- 2 cups fresh cherries pitted and chopped
- ½ cup granulated sugar adjust based on cherry sweetness
- ¼ cup water
- 1 teaspoon cornstarch
- 1 tablespoon water for mixing with cornstarch
Instructions
- Preheat oven to 350°F (180°C). Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper.
Make the Brownie Batter:
- In a large mixing bowl, whisk together the melted butter, oil, powdered sugar, and brown sugar. Add eggs one at a time, then mix in vanilla, honey, and cream.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Slowly mix dry ingredients into wet ingredients, being careful not to overmix. Fold in ¾ of the chocolate chunks. Pour into prepared pan and sprinkle remaining chocolate on top.
Make the Cheesecake Layer:
- In a clean bowl, beat cream cheese until smooth. Add powdered sugar, flour, heavy cream, and eggs. Beat until creamy and well combined.
Make the Cherry Compote:
- In a saucepan over medium-low heat, combine cherries, sugar, and water. In a small bowl, mix cornstarch with 1 tablespoon water and add to cherry mixture. Cook while stirring until cherries are soft and mixture thickens. Blend for a smoother texture, if desired. Let cool slightly.
Assemble:
- Pour cheesecake batter over brownie layer and smooth evenly. Drop spoonfuls of cherry compote over cheesecake layer and swirl with a knife or spatula.
Bake:
- Bake for 45–50 minutes or until the center is set and edges are slightly golden. Cool completely in the pan before slicing.
Notes
- Use fresh or frozen cherries for the compote. If using frozen, thaw and drain before using.
- For clean cuts, chill the brownies before slicing and wipe the knife clean between cuts.
- Store leftovers in the refrigerator in an airtight container for up to 5 days.
Nutrition
Nutrition information is automatically calculated, is intended to serve as an estimate only, and is provided for informational purposes. The accuracy of nutritional information is not guaranteed.
