🍒 Cherry Cheesecake Brownies
🧾 Ingredients
Brownie Layer
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½ cup (115g) unsalted butter
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1 cup (200g) sugar
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2 large eggs
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1 tsp vanilla extract
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⅓ cup (40g) unsweetened cocoa powder
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½ cup (65g) all-purpose flour
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¼ tsp salt
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¼ tsp baking powder
Cheesecake Layer
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8 oz (225g) cream cheese, softened
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⅓ cup (65g) sugar
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1 egg
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½ tsp vanilla extract
Cherry Topping
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1 cup cherry pie filling
(or homemade: 1½ cups cherries + ¼ cup sugar + 1 tsp cornstarch, cooked until thick)
🍫 Instructions
1️⃣ Prep
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Preheat oven to 350°F (175°C)
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Line an 8×8-inch pan with parchment paper.
2️⃣ Make Brownie Batter
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Melt butter in microwave or saucepan.
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Stir in sugar, eggs, and vanilla.
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Mix in cocoa powder, flour, salt, and baking powder.
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Spread about ¾ of the brownie batter into prepared pan (reserve the rest for swirl).
3️⃣ Make Cheesecake Layer
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Beat cream cheese until smooth.
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Add sugar, egg, and vanilla.
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Mix until creamy and lump-free.
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Spread evenly over brownie layer.
4️⃣ Add Cherry & Swirl
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Spoon cherry filling evenly over cheesecake layer.
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Drop remaining brownie batter on top in small spoonfuls.
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Use a knife to gently swirl (don’t overmix).
5️⃣ Bake
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Bake 30–35 minutes
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Center should be slightly set but not jiggly.
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Cool completely before cutting (chill for cleaner slices).
❄️ Storage
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Refrigerate up to 5 days.
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Best served slightly chilled or at room temp.
✨ Optional Upgrades
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Add mini chocolate chips to brownie batter
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Add almond extract to cheesecake for classic cherry flavor
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Drizzle with melted chocolate after cooling
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Use dark chocolate cocoa for deeper flavor
If you’d like, I can also give:
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From-scratch cherry topping recipe
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Extra fudgy bakery-style version
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9×13 party-size version
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No-bake cherry cheesecake brownies 😊