As if brownies weren’t delicious enough, these heavenly gems come with cheesecake and a cherry topping.  They’re perfect to make for a special occasion, as a gift, or just because.

Cherry Cheesecake Brownies

For something as easy to make as these cherry cheesecake brownies are, they look so pretty and taste wonderful.

Which is my favorite kind of recipe, one that tastes and looks like it’s much harder to make than it really is.

And what makes these so easy to make is that these cherry cheesecake brownies are for the most part, semi-homemade.

Cherry Cheesecake Brownies

The chocolate brownie portion is made with a chewy fudge brownie mix that comes in a box. 

And just 4 ingredients are needed for the cheesecake part of the recipe, cream cheese, granulated sugar, vanilla extract and an egg.

Then last but not least, the cherry topping comes from a can (cherry pie filling).

Once the cheesecake and cherry toppings are spread over the top of the brownie batter, a toothpick or skewer can be used to make the swirls on top.

The result is definitely eye catching when these cherry cheesecake brownies are cut into squares and served.

Cherry Cheesecake Brownie

Serve these brownies as is, cut into serving size squares or rectangles.

Or for more cherry goodness, they can also be served on a plate and topped with more cherry pie filling.

Either way, these cherry cheesecake brownies are delectable.

Only the Baker needs to know how easy they are to make.

Tips when making these cherry cheesecake brownies:

  • Use parchment paper to line the brownie pan so that the paper either extends over the pan as a “sling” or extends over the pan around on all 4 edges.  This makes it super easy to lift the entire baked uncut brownie right out of the pan so it can easily be cut into squares.  It’s less clean up on the pan too.
  • Don’t cover the baked cherry cheesecake brownies with plastic wrap because the wrap will stick to the top of the brownies (especially the cherry topping).  And when removed, the plastic wrap will pull off the top of the brownies.

Here are more desserts made with cherries you may like “Mini No-Bake Cherry Cheese Pies“, “Warm Cherry Pie Rolls” and “Cherry, Pinepple and Mandarin Orange Ambrosia“.

Let’s check out the ingredients.

Cherry Cheesecake Brownie Ingredients

For the Brownies – Boxed brownie mix (chewy fudge if possible), water, canola oil and egg; or the ingredients per package instructions

For the Cheesecake – Cream cheese (the type in a block form), granulated sugar, vanilla extract and egg

Brownie pan parchment paper

For Baking – An 8×8 square metal or glass baking pan, parchment paper and butter

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 350 degrees F.  Or according to the directions on the box of brownie mix.

The directions on the box of brownie mix may provide that if a dark or coated baking pan is used, the oven temperature may need to be lower than 350 degrees F.  

For the Brownie Pan:

Greased brownie pan

Grease the bottom and all sides inside the baking pan with butter.

TIP – Greasing the inside of the baking pan helps to make the parchment paper stick to the pan and stay in place.

Parchment paper in pan

Cut a piece of parchment paper that’s large enough to fit inside of the pan as well as extend above all edges of the pan to use as a “handle”.

Add a crease to the paper inside each corner of the pan so the paper lays flat against the sides of the pan, and the corners.

Alternatively, the paper can be cut into a “sling” where the paper extends above 2 opposing sides of the pan (a little more clean up when washing the pan this way since the paper is only on 2 sides).

Grease parchment paper

Grease the parchment paper with butter.

TIP – Greasing the parchment paper with butter (the side of the paper that the brownies are baked on) not only helps with easy removal of the brownies after they’re baked, but it also adds a hint of butter flavor to the edges of the brownies.

For the Brownie Batter:

Brownie ingredients in bowl

In a large mixing bowl, add the brownie mix, eggs, water and oil (or the ingredients per the box instructions).

Brownie batter in bowl

Mix the ingredients until combined (or according to package instructions).

Add brownie batter to pan

Add the brownie batter to the parchment paper-lined pan.

Brownie batter in pan

Using a soft spatula, spread the batter out as needed so its level.

Set aside for a moment.

For the Cheesecake Mixture:

Cream cheese egg in bowl

In a medium size mixing bowl, add cream cheese (softened), granulated sugar, vanilla extract and egg.

Cheesecake batter in bowl

Beat with a stand or hand mixer until light and fluffy.

For the Brownies:

Cheesecake brownie batter in pan

Top the Brownie Batter with the Cheesecake Mixture – Using a soft spatula or serving spoon, add the cream cheese mixture in “dollops” on top of the brownie batter.  

Cover as much of the brownie batter as possible with dollops of the cream cheese mixture.

It’s fine to have some of the brownie batter showing after adding all of the cream cheese mixture.  

Cherry Cheesecake Brownie Batter

Add the Cherry Topping – Using a spoon, add dollops of cherry topping on top of the cream cheese mixture and the brownie batter.

I used about 2/3’s of the can of cherry pie filling for this step so there’s not too much red on top.

Randomly placed is fine since the next step is to make the swirls.

Swirl Cherry Cheesecake Brownie Batter

For the Swirls – Using a wooden skewer or toothpick, make swirls through the brown color of the brownie batter, the white color of the cream cheese mixture and the red color of the cherry topping.

TIP – Wipe the skewer or toothpick clean with a paper towel after making each swirl so that the colors don’t “bleed” on one another.

Cherry Brownie in Pan

Bake in a preheated oven until a toothpick inserted in the middle comes out clean (about 52 to 53 minutes if using a metal baking pan).

Cherry Cheesecake Brownies

LET THE BROWNIES COOL COMPLETELY BEFORE CUTTING THEM.

Once cooled, cut the brownies into the desired servings.

Serve as is, in cut squares or rectangles, or serve on a plate topped with more cherry topping.

If there are any leftoversstore the brownies in the refrigerator.

For the Cherry Topping when Served (optional):

Cherry Topping on Brownie

As an option, top the brownies with a spoonful or two of cherry topping (or more if preferred).

Cherry Cheesecake Brownies

Next, it’s time to dig in…

Cherry cheesecake brownie

…and enjoy…

Cherry Cheesecake Brownie

…each…

Cherry Cheesecake Brownie

…and every…

Bite of Cherry Brownie

…delicious bite.

Cherry Cheesecake Brownies

Thank you so much for stopping by CCC!

More Chocolate Desserts You May Like:

Chocolate on Chocolate Dessert in a Glass

Chewy Butterfinger Brownies with Chocolate Buttercream Frosting

Easy Homemade Brownies with Walnuts

Triple Chocolate Mocha and Banana Malted Smoothie

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Cherry Cheesecake Brownies

Cherry Cheesecake Swirl Brownies

These semi-homemade brownies are easy to make, and taste as delicious as they are pretty.
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Ingredients

For the Brownie Pan:

  • 3 teaspoons butter for greasing the pan and the parchment paper

For the Brownie Batter:

  • 1 box brownie mix (chewy fudge if possible)
  • Water (amount according to directions on brownie mix box)
  • Canola oil (amount according to directions on brownie mix box)
  • Egg (amount according to directions on brownie mix box)

For the Cheesecake Mixture:

  • 1 package (8 ounces) cream cheese (the type in a block form)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg

For the Brownies:

  • Brownie batter
  • Cheesecake mixture
  • 1 can (21 ounces) Cherry pie filling use about 2/3's of the can

For Topping the Brownies when Served (optional):

  • 1 can (21 ounces) Cherry pie filling the remaining 1/3 of the can from making the brownies can be used for the topping, plus another 1/3 from this can (or the preferred amount)

Equipment

  • An 8x8 metal or glass baking pan
  • parchment paper

Instructions

  • Preheat the oven to 350 degrees F.  Or according to the directions on the box of brownie mix.

For the Brownie Pan:

  • Grease the bottom and all sides inside the baking pan with butter. Cut a piece of parchment paper that's large enough to fit inside of the pan as well as extend above all edges of the pan to use as a "handle". Add a crease to the paper inside each corner of the pan so the paper lays flat against the sides of the pan, and the corners. Alternatively, the paper can be cut into a "sling" where the paper extends above 2 opposing sides of the pan.
  •  Grease the parchment paper with butter.

For the Brownie Batter:

  • In a large mixing bowl, add the brownie mix, eggs, water and oil (or the ingredients per the box instructions).
  • Mix the ingredients until combined (or according to package instructions). Add the brownie batter to the parchment paper-lined pan. Using a soft spatula, spread the batter out as needed so its level. Set aside for a moment.

For the Cheesecake Mixture:

  • In a medium size mixing bowl, add cream cheese (softened), granulated sugar, vanilla extract and egg. Beat with a stand or hand mixer until light and fluffy.

For the Brownies:

  • Top the Brownie Batter with the Cheesecake Mixture - Using a soft spatula or serving spoon, add the cream cheese mixture in "dollops" on top of the brownie batter. Cover as much of the brownie batter as possible with dollops of the cream cheese mixture. It's fine to have some of the brownie batter showing after adding all of the cream cheese mixture.
  • Add the Cherry Topping - Using a spoon, add dollops of cherry topping on top of the cream cheese mixture and the brownie batter. I used about 2/3's of the can of cherry pie filling for this step so there's not too much red on top. Randomly placed is fine since the next step is to make the swirls.
  • For the Swirls - Using a wooden skewer or toothpick, make swirls through the brown color of the brownie batter, the white color of the cream cheese mixture and the red color of the cherry topping. Wipe the skewer or toothpick clean with a paper towel after making each swirl so that the colors don't "bleed" on one another.
  • Bake in a preheated oven until a toothpick inserted in the middle comes out clean (about 52 to 53 minutes if using a metal baking pan).
  • LET THE BROWNIES COOL COMPLETELY BEFORE CUTTING THEM. Once cooled, cut the brownies into the desired servings.
  • Serve as is, in cut squares or rectangles, or serve on a plate topped with more cherry topping. Store the brownies in the refrigerator.

For the Cherry Topping When Served (optional):

  • As an option, top the brownies with a spoonful or two of cherry topping (or more if preferred).

Notes

TIPS

  1. Greasing the inside of the baking pan helps to make the parchment paper stick to the pan and stay in place.
  2. Greasing the parchment paper with butter (the side of the paper that the brownies are baked on) not only helps with easy removal of the brownies after they're baked, but it also adds a hint of butter flavor to the edges of the brownies.
  3. When making the swirls in the batter, wipe the skewer or toothpick clean with a paper towel after making each swirl so that the colors don't "bleed" on one another.
  4. Don't cover the baked cherry cheesecake brownies with plastic wrap because the wrap will stick to the top of the brownies (especially the cherry topping).  And when removed, the plastic wrap will pull off the top of the brownies.