Cherry Cheesecake Brownies with Fresh Cherries are the perfect fusion of two beloved desserts—rich, fudgy brownies and creamy cheesecake, brought to life with bursts of real cherry goodness. If you’ve ever craved something more indulgent than a basic brownie, or more playful than traditional cheesecake, this is your dream dessert. These brownies don’t just taste incredible; they look stunning, too—perfect for impressing guests or treating yourself. Using fresh cherries gives a natural sweetness and a pop of color that canned filling alone can’t deliver. Best of all, they’re surprisingly easy to make in just over an hour. Let’s dive in!
Why You’ll Love This Recipe
- Dual-textured delight: Moist, velvety brownies paired with a creamy cheesecake swirl create unforgettable mouthfeel.
- Cherry brightness: Fresh cherries cut through the richness with a lively, fruity note.
- Crowd-pleaser: Perfect for potlucks, parties, or a family treat—but easy enough for a cozy night in.
- One-pan bake: Everything comes together in a 9×13 pan—simple prep, fewer dishes, big impact.
Ingredients
Brownie Layer
- 1 cup unsalted butter, melted
- 1 cup all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 can (21 oz) cherry pie filling, cherries only (drained of syrup)
How to Make Cherry Cheesecake Brownies
1. Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Prepare the Brownie Batter
In a large bowl, combine melted butter and sugar, whisking until fully incorporated. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. In another bowl, mix flour, cocoa powder, and baking powder. Slowly mix the dry ingredients into the wet mixture, stirring only until no dry streaks remain.
3. Make the Cheesecake Mixture
In a medium bowl, beat cream cheese and ⅓ cup sugar until smooth. Add in the egg and mix until just combined. Gently fold in the drained cherries. Thoroughly drain the cherries to prevent excess moisture from affecting the cheesecake layer.
4. Assemble the Layers
Pour and spread the brownie batter evenly into the greased baking dish. Spoon the cheesecake mixture over the top and use a butter knife to swirl gently, creating a marbled effect.
5. Bake
Bake for about 45 minutes, or until the center is just set and a toothpick inserted in the brownie layer comes out mostly clean. Allow the brownies to cool completely before slicing for cleaner, more precise cuts.
Helpful Tips
- Use room-temperature ingredients for smoother mixing.
- Drain the cherries well to avoid excess moisture in the cheesecake layer.
- Allow the brownies to cool completely before slicing to ensure clean, sharp edges.
- Avoid overbaking—the edges should be set while the center remains soft for that perfect fudgy texture.
Substitutions and Variations
- Fruits: Replace cherries with fresh raspberries, blueberries, or blackberries.
- Chocolate Upgrade: Add ½ cup dark chocolate chips to the brownie batter.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend.
- Mini Bites: Make in muffin tins for individual servings (reduce bake time accordingly).
Frequently Asked Questions
Can I substitute fresh cherries for canned filling?
Yes, fresh cherries work well. Just sprinkle them with a little sugar to replicate the sweetness of canned pie filling.
Can I freeze these brownies?
Definitely. Wrap them securely and freeze for up to three months.
Do I need to refrigerate leftovers?
While they can stay at room temperature for a day or two, it’s best to refrigerate them in an airtight container for up to 7 days.
Can I double the recipe?
Yes, you can. Just use a larger baking pan or split the batter into two pans for even baking.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to 7 days.
- Freezer: Freeze tightly wrapped portions for up to 3 months. Let thaw completely before serving.
Conclusion
These cherry cheesecake brownies with Fresh Cherries offer everything you want in a dessert—decadent chocolate, creamy cheesecake, and juicy bursts of cherry in every bite. With simple ingredients and an easy prep method, you can impress anyone from coworkers to party guests. Give this recipe a try and treat yourself to a slice of cherry-chocolate bliss. If you loved this dessert, don’t forget to share it, comment below with your twist, or explore our other decadent bakes for your next sweet fix.
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Cherry Cheesecake Brownies with Fresh Cherries
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
Cherry Cheesecake Brownies with Fresh Cherries blend rich chocolate, creamy cheesecake, and vibrant cherries into a show-stopping dessert. This easy, one-pan treat is ideal for celebrations, bake sales, or cozy nights in. Save and bake it today!
Ingredients
Brownie Layer
1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon baking powder
Cheesecake Swirl
8 oz cream cheese, softened
⅓ cup granulated sugar
1 large egg
1 can (21 oz) cherry pie filling, cherries only (drained of syrup)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
2. Prepare the Brownie Batter
In a large bowl, combine melted butter and sugar, whisking until fully incorporated. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. In another bowl, mix flour, cocoa powder, and baking powder. Slowly mix the dry ingredients into the wet mixture, stirring only until no dry streaks remain.
3. Make the Cheesecake Mixture
In a medium bowl, beat cream cheese and ⅓ cup sugar until smooth. Add in the egg and mix until just combined. Gently fold in the drained cherries. Thoroughly drain the cherries to prevent excess moisture from affecting the cheesecake layer.
4. Assemble the Layers
Pour and spread the brownie batter evenly into the greased baking dish. Spoon the cheesecake mixture over the top and use a butter knife to swirl gently, creating a marbled effect.
5. Bake
Bake for about 45 minutes, or until the center is just set and a toothpick inserted in the brownie layer comes out mostly clean. Allow the brownies to cool completely before slicing for cleaner, more precise cuts.
Notes
For fresh cherries, use 1½ cups pitted and halved, tossed with a little sugar.
Cool brownies fully for clean slicing.
Don’t overbake—the center should stay slightly soft.
Store in the fridge up to 7 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 501
- Sugar: 40g
- Sodium: 121 mg
- Fat: 24g
- Protein: 6g
- Cholesterol: 137 mg