Cherry Cheesecake Brownies
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!
Servings: 16 Bars
Calories: 444kcal
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 8x8-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
Calories: 444kcal | Carbohydrates: 50g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 142mg | Potassium: 211mg | Fiber: 3g | Sugar: 38g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg