Cherry Cheesecake Brownies

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Cherry cheesecake brownies are fudgy brownies with cheesecake and premium cherry pie filling swirled on top! These brownies are rich and creamy and have three delicious desserts in one!

If you love brownies as much as I do, you have to try these other fan favorites. Red Velvet Brownies with Cream Cheese Frosting, The Best Caramel Brownies, and Gooey Oreo Brownies, YUM!

Cherry Cheesecake brownies stacked on top of each other.

Cherry Cheesecake Brownies

I am so excited to be an ambassador this year for Lucky Leaf pie filling! I love working with companies that I love and that I am passionate about their product. Lucky Leaf is a high-quality and easy-to-use dessert product. I love thinking of delicious recipes to create with their premium pie filling. You are going to love lucky because it has no high fructose corn syrup and has more fruit inside and a bunch of different flavors to chose from. It is very convenient and versatile with a high-quality product to use to simplify your baking.

Cherry pie filling is one of my all-time favorite pie fillings. And Lucky Leaf’s is bursting with big and delicious cherries inside. You can truly see a difference in their pie filling. So when choosing a dessert to make, I knew that I wanted to use it. So then it came to me. Why don’t I combine three of my favorite desserts in one!? And that my friend, is how the Cherry Cheesecake Brownie was born!

What You Need To Make Cherry Cheesecake Brownies

These are not only rich and fudgy, but they are sweet, tart, and tangy. It is all the best flavors combined into one outrageously delicious dessert! This dessert turned out way better than expected. I could hardly wait for them to cool and set. My cherry-loving 7-year-old kept sneaking cherries from the top. Apparently, he couldn’t wait either!

  • Cream cheese: Soften the cream cheese or at least have it at room temperature.
  • Sugar: White sugar to sweeten the tang of the cream cheese.
  • Egg: Should be a room-temperature egg.
  • Vanilla: This adds a nice sweet flavor to the cream cheese.

Brownie Ingredients

  • Butter: You will melt this butter with the chocolate
  • Unsweetened chocolate: Use good quality cocoa for best results.
  • Sugar: White granulated sugar adds moisture as well as sweetness.
  • Vanilla: This adds one of the best flavors that combines beautifully with the cherries.
  • Salt: Salt balances out the flavor and the sweetness.
  • Eggs: Again, have these at room temperature, they will mix in the batter better.
  • Flour: All-purpose flour works perfectly here.
  • Lucky Leaf® Cherry Pie Filling 21 ounces: Look for it at your local grocery store or online.

How to Make the Best Brownies EVER!

My favorite part of these brownies was the cheesecake and cherry swirled on top. It looked so beautiful on top and it made these brownies look elegant and impressive. The best part about these brownies is that they are simple to make! They only take about 15 minutes to put together until they are baking in the oven. Heat oven to 350 degrees. Line a 13×9 inch pan with foil and spray lightly with cooking spray. Set aside. Beat together cream cheese, and sugar until smooth. Add in egg and vanilla and continue to beat until smooth.

How to Make the Brownies

  • Melt and Combine: In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
  • Layer and Swirl: Spread brownie mix into the bottom of your 13×9 inch prepared pan. Drop Cheesecake mixture on top followed by the Lucky Leaf Cherry Pie filling. Run a knife through the top giving it the marbled look.
  • Cook and Cool: Bake for 45-50 minutes until the cheesecake states to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.
Sliced Cherry cheesecake brownies on  a cooling rack.

Brownie Cheesecake Tips and Variations

As soon as the brownies were cooled and chilled I couldn’t wait to sink my teeth into them! The first bite seriously blew my mind. I could taste the creamy cheesecake and delicious cherries in my mouth followed by a fudgy brownie. These will go down in the history books as one of the best brownies that I have ever had! I think as soon as you try them you will agree.

  • Room Temperature Ingredients: For those of you who follow me you know that this is a must when baking. When your ingredients are at room temperature they mix in better, meaning whatever you are baking will turn perfectly, without lumps or chunks.
  • Add-Ins: To make this dessert even that much more decadent, stir in chocolate chips or chopped pecans into the brownie batter.
  • Can I use a Box Brownie Mix: Yes, of course. Personally, I love homemade brownies better, but I also know that when I need to save time I reach for boxed mix every time. They will still taste amazing!
  • Change up the filling: Not a fan of cherries? You can substitute with another pie filling you love. Try strawberry or raspberry.
  • Let them Cool: Before you cut them be sure to let them cool. If they are too warm you will end up with a gooey mess. I like to refrigerate them before I cut them.
Brownies on a plate.

How to Store Your Cherry Cheesecake Brownies

These brownies are rich and decadent, you want to make sure you keep them around as long as possible.

  • Fridge: Because these cherry brownies are made with cream cheese for their cheesecake layer, they should be refrigerated. Do not cut them if you are storing them. They tend to dry out faster if you do. These will keep well covered for up to 5 days.
  • Freeze: These Cherry Cheesecake Brownies are awesome frozen. Again leave them uncut if possible, wrap tightly in plastic wrap, and then with foil. These will keep for up to 1 month. Let thaw in the fridge.
Brownies stacked on top of each other and one with a bite out of it.

Cherry Cheesecake Brownies

5 from 2 votes
Cherry cheesecake brownies are fudgy brownies with cheesecake and premium cherry pie filling swirled on top! These brownies are rich and creamy and have three delicious desserts in one!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Alyssa Rivers
Servings: 12 Brownies

Ingredients
  

Cheesecake Topping Ingredients:

  • 2 packages cream cheese 8 ounces
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla

Brownie Ingredients:

  • 1 cup butter
  • 6- ounce unsweetened chocolate
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/4 cup flour
  • 1 can Lucky Leaf® Cherry Pie Filling 21 ounces

Instructions
 

  • Heat oven to 350 degrees. Line a 13×9 inch pan with foil and spray lightly with cooking spray. Set aside.

To make the topping:

  • Beat together cream cheese, and sugar until smooth. Add in egg and vanilla and continue to beat until smooth.

To make the brownies:

  • In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
  • Spread brownie mix into the bottom of your 13×9 inch prepared pan. Drop Cheesecake mixture on top followed by the Lucky Leaf Cherry Pie filling. Run a knife through the top giving it the marbled look.
  • Bake for 45-50 minutes until the cheesecake states to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.

Video

Notes

Updated on April 29, 2021
Originally Posted on February 15, 2015

Nutrition

Serves: 12

Calories629kcal (31%)Carbohydrates71g (24%)Protein8g (16%)Fat38g (58%)Saturated Fat22g (110%)Cholesterol150mg (50%)Sodium489mg (20%)Potassium265mg (8%)Fiber3g (12%)Sugar43g (48%)Vitamin A1179IU (24%)Vitamin C2mg (2%)Calcium73mg (7%)Iron4mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword brownie recipes, brownies, cherry cheesecake brownies
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Is there another pie filling that you would suggest trying with this recipe? I am not the biggest fan of cherries, however these photos look amazing!

      1. Hi
        I’m in Australia and we don’t have tins of cherry filling. Would a tin of cherries do instead?
        Thanks very much.
        Ros

  2. Hello These look amazing. do I need to keep them refrigerated. I wanted to set them out for about 4 hours in a container. and also can they be frozen ahead

  3. Made these for a birthday celebration at work and they were a hit!! Got asked for the recipe multiple times.

  4. For the cheesecake portion, is that 2 8oz things of cream cheese, or 2 packages to TOTAL 8 oz of cream cheese?

      1. It is the second time I get confused about this way of writing the amount of cream cheese required. And I still do not understand why everyone would write ”2 (8 oz) packages” instead of ”16 oz of cream cheese”. I thought I needed 8 oz in total and used that… 🙁

        1. an 8 oz of cream cheese is easy to identify with. many recipes call for 1/2 sizes too. some use the 3 oz size so using total ounce measurements can be confusing. 4oz, 12 oz, 20 oz not as easy as compared to 1/2 block, 1 1/2 block, 2 1/2 blocks. my opinion though.

  5. Hi. I made these but they didn’t turn out as pretty as yours. Do you just put drops of the topping? I put the cheesecake over the entire brownies and then the cherries on top so I didn’t get the marble look. Is that where I went wrong?

    1. Yes. I just dropped the topping on the cheesecake and then swirled. I hope that they were still just as yummy. 🙂

  6. I have been baking for twentysome years and this is the best thing I’ve ever made!! They don’t sell pie filling here in Finland so I made some myself. Thank you for this recipe! <3

  7. I made these yesterday for Valentine’s Day and everyone loved them! (I did have to use a different brand of pie filling since Lucky Leaf is not available here.) I cut them when they were chilled, but they tasted better closer to room temperature. Next time I will pull them from the oven a few minutes earlier. They were fudgy and creamy and just so yummy!! Thanks for the recipe!

  8. I made these yesterday for dessert for a group of friends between the ages of 65 and 85 and they all loved them. Thank you for sharing this wonderful recipe!!!

  9. Is 45-50 minutes too long for the brownie mix? You would think the brownies would burnt. Anyone who’s made did it turn out right? Would you cook it less?

    1. I actually found that it was not long enough! I made mine with a box brownie mix and it did not cook all the way through….which I didn’t know until the next day after it was chilled. I would have thought it would have been long enough because the box mix only called for 26-28 minutes, but I went ahead and baked it for 50 minutes because I figured it would be plenty of time! My brownies were totally cooked through on the bottom and around the edges, but still batter in the middle. It was super delicious though so if I try it again I think I would prebake the brownies for like 10-15 minutes and then put the cheesecake and cherry layer on top and finish baking.

  10. Can’t you just use a brownie mix that you like, make the cream cheese topping as instructed, and use the Lucky Leaf pie filling?

  11. Never seen or heard of lucky leaf…don’t think it’s available around here. But can’t wait to make these..they look wonderful. I can use wilderness pie filling. Thank you for recipe posting.

  12. I’ve made this recipe twice now , & love it ! I had a house full of 20 something year olds & they couldn’t get enough of it . I might try semi sweet chocolate next time . Thank you so much for this great recipe . It will be a favourite at my house .

  13. Is it possible to use cocoa powder instead of the baking chocolate. I find it’s WAY to expensive to buy.

    1. Oh no! I am not sure where it would be. Maybe online?! We have it here at local grocery stores but if you are able to look up their product you can purchase it online I believe. I hope you can find it! It is totally worth it! XOXO

  14. Made this using a boxed brownie mix and it turned out great! Also used low sugar pie topping and couldn’t tell the difference. Delicious recipe thanks for posting!

  15. I bought the lucky leaf pie filling but when I opened it, it was dark, almost purple. Opened the second can and same thing. It tasted horrible and had a consistency more like jam. I had some comstock pie filling and used that instead. Great recipe, though I’ll never waste my money on lucky leaf again.

    1. Rosie,

      Thanks for the comment! You are sure welcome to try. I have not tried to use coconut flour but it may alter the flavor a little and maybe even how it binds together. If you decide to try it, please let me know. Also, I typically use myfitnesspal.com or skinnytaste.com for any nutritional help. Hope this is helpful. Again, thanks for the comment and for following along!!

    1. Hello Rosie!

      I have not tried this substitution before. It should be okay but it could alter the taste and maybe even how it binds together. Please let me know if you try it. I would love to find out how it comes out!

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