Cherry Cheesecake Brownies
Fudgy brownie base, creamy cheesecake layer and a homemade cherry sauce swirl — these Cherry Cheesecake Brownies really have it all!
These bakery-worthy brownies come together easily with simple steps. The marbled layers look fancy, but the recipe is surprisingly simple and quick to whip up!
Key ingredients
- Cherries: I love red tart cherries for this recipe, but other varieties will work. Sweetness varies by type. Taste before adding too much sugar, and adjust to preference.
- Cornstarch: Cornstarch acts as a thickener for the cherry sauce. Make sure not to overcook the sauce — it will also thicken as it cools.
- Cocoa powder: Use unsweetened natural cocoa powder (not Dutch-process) for the best balance with the chopped chocolate.
- Semisweet chocolate: Semisweet chocolate gives rich flavor without overpowering sweetness. Make sure to finely chop the chocolate so it melts evenly.
- Flour: The secret to fudgy brownies is in not over-measuring the flour. Use a kitchen scale or use the spoon-and-level method (don’t pack the flour!).
- Cream Cheese: Full-fat cream cheese is the best option for these cheesecake brownies. Soften to room temp for a smooth, lump-free cheesecake layer.
Step by step photos
Step 1: Make the cherry sauce by simmering cherries with sugar, cornstarch and water.
Step 2: Make the cheesecake layer by beating cream cheese with sugar, vanilla extract and one egg.
Step 3: Melt the chopped chocolate and butter in a small saucepan. Whisk in the cocoa powder.
Step 4: Whisk together the sugar, eggs, vegetable oil, and vanilla extract in a separate bowl.
Step 5: Add the chocolate mixture, then mix in the salt and flour.
Step 6: Pour the brownie batter into the tin (reserving 1/2 cup), then pour the cheesecake layer on top. Make vertical lines with the reserved brownie batter and cherries.
Step 7: Drag a knife or skewer horizontally through the brownies to create a marbled effect.
Step 8: Bake for 35-40 minutes. Cool in the pan and refrigerate for 1-2 hours before slicing.
Storage and freezing
Because of the cheesecake layer, I recommend storing these cherry cheesecake brownies in the refrigerator. Leftover brownies can be stored in an airtight container in the refrigerator for up to 4 days.
These brownies also freeze beautifully! Store in an airtight container in the freezer for up to 2 months. For best results, I recommend placing the brownies on a pan in the freezer until solid, about 1-2 hours, then wrapping in a layer of plastic wrap followed by a layer of aluminum foil. Thaw in the refrigerator overnight.
FAQs
You can absolutely use fresh cherries, but this is one time when I actually prefer frozen. Fresh cherries take more work to prep as you’ll need to remove the pits. Frozen cherries can be tossed straight into the saucepan directly from the freezer.
I don’t recommend this. The butter and chopped chocolate won’t melt as evenly and the mixture can clump up when adding the cocoa powder.
I haven’t tried it, but it should work just fine. Make sure to reserve a bit of the mixture for the swirl topping and adjust the cook time as needed.
For a fudgy brownie layer, it’s important not to overbake your cheesecake brownies. Start checking a little early. When the edges of the brownies look set but the cheesecake layer still jiggles a bit when moved, the brownies are done.
Lightly grease your pan then line it with parchment paper, leaving a 2-inch (5 cm) overhang on opposite sides. While the brownies are still warm, run a knife around the edges to loosen, then chill 1-2 hours before lifting them out using the parchment sling.
More brownie recipes
Cherry Cheesecake Brownies Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cherry Cheesecake Brownies combine fudge-like chocolate, velvety cheesecake, and a bright cherry sauce in every bite.
Ingredients
Cherry Sauce
- 8 ounces (225 grams) red tart cherries, frozen*
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/4 teaspoon almond extract (optional)
Cheesecake Layer
- 8 ounces (225 grams) cream cheese, softened
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Brownie Layer
- 4 tablespoons (55 grams) unsalted butter
- 4 ounces (115 grams) semisweet chocolate, finely chopped
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar, packed
- 2 large eggs
- 1/4 cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 2/3 cup (80 grams) all purpose flour, spooned and leveled*
Instructions
Cherry Sauce
- In a small saucepan, combine the cherries, sugar, cornstarch and water. Heat over medium heat until the mixture simmers and the sugar dissolves completely. The cherries will release a lot of juice. Simmer for 3–5 minutes, stirring occasionally, until thickened (it will thicken more as it cools).
- Remove from heat and stir in the almond extract. Let cool slightly, then transfer to the refrigerator until ready to use. The mixture should be at least room temperature before adding to the brownies.
Brownies
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish. For easy removal, line it with parchment paper, leaving some overhang on the sides.
- Make the cheesecake layer. In a medium bowl, beat the cream cheese until smooth. Add sugar, vanilla extract, and egg, beating until fully combined. Set aside.
- Make the brownie layer. In a small saucepan, melt the butter and chopped chocolate over medium-low heat, stirring until smooth. Remove from heat and vigorously whisk in the cocoa powder.
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until combined.
- Stir the melted chocolate mixture into the sugar-egg mixture.
- Mix in the salt, then gently fold in the flour until just incorporated. Reserve 1/2 cup (120 ml) of batter for the topping.
- Assemble the brownies. Spread the brownie batter (minus the reserved 1/2 cup) evenly into the prepared pan. Pour the cheesecake mixture over the brownie batter and spread into an even layer. Drop the reserved brownie batter in rough vertical lines across the cheesecake layer. Spoon the cherry mixture between the brownie batter lines. Use a skewer or knife to swirl horizontally for a marbled effect.
- Bake. Bake for 35-40 minutes, or until edges are set and the center has a slight jiggle.
- Let the brownies cool completely in the pan, then refrigerate for 1-2 hours before slicing.
Notes
Cherries: Depending on the type of cherry you use, you may need to adjust the sugar, as sweetness can vary.
Measuring flour: I recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Storage: Cherry cheesecake brownies can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
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