Last updated on January 22, 2026

Have you ever craved something chocolatey and tangy at the same time—so much that you find yourself daydreaming about dessert during the workday? I have a memory of sneaking a warm square straight from the pan as a teenager, juice from the cherries running down my fingers and a big grin on my face. If you’re a home cook who sometimes gets nervous about blending two desserts into one (brownies + cheesecake = big feelings), you’re not alone. This Cherry Cheesecake Brownies recipe is one of my favorite easy mashups: it’s forgiving, family-friendly, and uses a boxed brownie mix so you can skip complicated baking tech. If you want a gluten-free twist later, check out this helpful guide to gluten-free cheesecake variations to adapt as needed.

A Quick Look at This Cherry Cheesecake Brownies Recipe

This recipe layers rich brownie batter with a creamy cheesecake swirl and bright cherry pie filling. Two main ingredients—chocolate brownie mix and cream cheese—define the flavor and texture, while cherry pie filling adds a pleasant pop. It’s comfort food that’s quick to pull together, making it perfect for weeknights, potlucks, or last-minute company. Beginners will love that most of the effort is mixing and spreading, not tempering or advanced techniques. Keep reading for tips on getting glossy cheesecake layers and evenly distributed cherries.

Ingredients You’ll Need for Cherry Cheesecake Brownies

Below I expand the short ingredient list into practical pantry notes so you can shop and prep without second-guessing.

Essentials

1 (18.3 oz) family-size brownie mix — any brand you like; family-size gives you deeper, fudgy brownies.
3 large eggs — two for the brownie batter and one for the cheesecake layer (the brownie mix usually asks for 3 eggs total; we’ll use all three).
8 oz cream cheese, softened — full-fat gives the best texture; make sure it’s softened at room temperature for a lump-free cheesecake layer.
1/2 teaspoon vanilla extract — tiny, but it brightens the cheesecake flavor.
1.5 cups cherry pie filling — the classic canned pie filling works perfectly; look for preserves-style filling if you like bigger fruit chunks.

Note: You’ll also need the oil and water amounts called for on your brownie mix box—typically vegetable oil and water. Check your box and have those ready.

Optional add-ons

1/2 cup chopped dark chocolate or chocolate chips — fold into the brownie batter for extra melty pockets.
1/4 cup chopped nuts (walnuts or pecans) — sprinkle into the brownie layer or on top for crunch.
Zest of 1 orange — adds a fragrant lift to the cheesecake layer if you like citrus-cherry combinations.
A pinch of cinnamon or espresso powder — deepens the chocolate flavor without making it taste like coffee.
Flaky sea salt — a light sprinkle on top before baking or just after cooling gives a lovely contrast to the sweet cherries.

Substitutions and shortcuts

Cream cheese substitute: For a lighter option, use neufchâtel cheese (lower fat) but expect a slightly less rich result. Vegan cream cheese can be used, but texture may vary.
Boxed brownie substitute: If you prefer homemade, use your favorite 9×13 brownie recipe and increase the bake time slightly. The boxed shortcut saves time and keeps this recipe beginner-friendly.
Cherry filling alternative: If you don’t have cherry pie filling, use a jar of cherry preserves or thawed frozen cherries mixed with a tablespoon of cornstarch and a little sugar to thicken.
Pan size and bake time: The recipe is meant for a 9×13-inch pan. If you use an 8×8, bake longer for thicker brownies; if using a rimmed cookie sheet, reduce time—use a toothpick for doneness.
Make-ahead shortcut: Assemble the pan, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 extra minutes to bake time if baking straight from chilled.

How to Make Cherry Cheesecake Brownies Step-by-Step

I’m going to break this down like I’m standing beside you in the kitchen. Take your time and line up your tools first: a 9×13-inch pan, electric mixer or whisk, spatula, two bowls, and a toothpick.

Preheat and prepare
- Preheat your oven to 350°F (175°C). Set the oven rack in the center.
- Grease a 9×13-inch baking pan with butter, shortening, or nonstick spray. For easier slicing, line the pan with parchment paper leaving a bit of overhang on two sides so you can lift the brownies out after they cool.
Mix the brownie batter
- Empty the brownie mix into a large bowl. Add the oil and water amounts specified on the package and two of the large eggs (reserve one egg for the cheesecake layer).
- Stir with a spatula or whisk until combined. Don’t overmix—stir just until there are no dry streaks. The batter should be shiny and slightly thick. If you’re adding chocolate chips or nuts, fold them in now.
Make the cheesecake filling
- In a medium bowl, beat 8 oz softened cream cheese with 1/2 teaspoon vanilla extract and the remaining (third) large egg. I like to use an electric mixer on low-medium speed for about 1–2 minutes. Stop when the mixture is smooth and creamy—no lumps. Scrape the sides of the bowl once or twice to make sure everything is incorporated.
- Taste a tiny bit; you should get a mild tang balanced by vanilla. If your cream cheese is cold, this step will be lumpier—let it sit a few minutes or beat longer.
Layer the first brownie batter
- Spoon about half of the brownie batter into the prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer. Don’t worry if it’s not perfectly smooth—this layer will bake into a fudgy base.
Add the cheesecake layer
- Dollop the cream cheese mixture over the brownie layer in several spoonfuls. Gently spread it with a spatula into an even layer, but try not to press it down through the brownie layer beneath. The idea is to have a distinct creamy layer that will hold its shape between brownie layers.
Top with the remaining brownie batter
- Spoon the remaining brownie batter over the cheesecake layer in dollops, then carefully spread just enough to cover the cheesecake without mixing the two layers too much. If some cheesecake peeks through, that’s fine—those swirls are part of the charm.
Add the cherry topping
- Spoon the 1.5 cups of cherry pie filling over the top. Drop the cherries in dollops and spread lightly to distribute them. You can leave them chunky or gently swirl them with a toothpick for a marbled effect. If you prefer the cherries mostly sunk into the brownie, press them lightly with the back of a spoon; if you like them as a glossy topping, leave them mostly on the surface.
Bake
- Place the pan in the preheated oven and bake for 35–40 minutes. Start checking at 32 minutes: insert a toothpick into the center—if it comes out with just a few moist crumbs (not raw batter), it’s done. The cheesecake layer should be set and the edges should pull away slightly from the pan. The cherry topping will be bubbling.
Cool and set
- Remove the pan from the oven and let it cool on a wire rack for at least 1 hour. Cooling is important—warm brownies will be gooey and harder to slice cleanly. For cleaner slices and a firmer cheesecake layer, chill the pan for 1–2 hours after it reaches room temperature.
Slice and serve

Use the parchment overhang to lift the whole slab from the pan. Transfer to a cutting board and slice with a sharp knife wiped clean between cuts for tidy squares. Serve chilled or at room temperature. I love them slightly chilled—the cheesecake layer cuts like silk.

Tips while baking:

If the top browns too quickly, tent with foil for the last 10 minutes.
If your oven runs hot, reduce temperature by 10–15°F and increase time slightly.
For perfectly even slices, refrigerate until firm and then warm a knife under hot water, dry it, and slice.

Common Mistakes to Avoid

I’ve made these mistakes myself more than once. Here are the three that trip up most home bakers and how to dodge them.

Mistake 1: Using cold cream cheese

Cold cream cheese makes a lumpy cheesecake layer. Always let the cream cheese come to room temperature for at least 30 minutes. If you’re short on time, cut it into small cubes and beat a bit longer until smooth.

Mistake 2: Overmixing the brownie batter

Overmixing makes the brownies cakier instead of fudgy. Stir the boxed mix until just combined—no need to beat it. If you’re folding in extras like chips or nuts, do that gently at the end.

Mistake 3: Baking without checking doneness

Ovens vary widely. Rely on the toothpick test and the firmness of the cheesecake layer, not just bake time. If the center jiggles a lot, give it a few more minutes. Tent with foil if the edges are done but the center isn’t.

Serving Suggestions for Cherry Cheesecake Brownies

These brownies are versatile—serve them warm, chilled, or transformed for a special occasion. Here are three cozy serving ideas I turn to depending on the mood.

Start with a short paragraph: I love serving these at casual gatherings and holiday tables alike. They pair well with simple toppings or a little flourish to make them feel extra special.

Simple scoop and serve

Serve a slightly warm brownie square with one small scoop of vanilla ice cream and a dusting of cocoa or cinnamon. The contrast of warm brownie, cool ice cream, and bright cherry is classic and quick.

Fancy-ish plating

For a dessert plate, place a chilled brownie square on a rectangle plate, drizzle with a thin stream of warmed cherry pie topping or melted chocolate, add microgreens or edible flowers for color, and sprinkle a few toasted nuts around the edges.

Party-style or themed trays

If you’re making them for a holiday or themed event, cut the brownies into bite-size squares and arrange them on a serving tray. If you’re making Valentine’s treats, try shaping them using a cookie cutter or baking in heart-shaped pans—this heart-shaped brownie idea is something I like to reference when planning a themed dessert tray: heart-shaped brownie inspiration.

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Conclusion

I hope this cozy, easy Cherry Cheesecake Brownies recipe gives you confidence to make something showstopping without stress. It’s much simpler than it looks—box mix for the brownie base, a quick whipped cream cheese layer, and a cheerful cherry topping that needs no special tricks. The recipe is flexible: swap in add-ins, make it ahead, or cut into fancy shapes for guests. If you want to see a video walkthrough and another take on the recipe, I find the instructions and visuals at Cherry Cheesecake Brownies + VIDEO – The Recipe Rebel helpful for visual learners. Try it this weekend, and tell me which tweak you loved most—I read every comment and always enjoy hearing what worked in your kitchen.

FAQs About Cherry Cheesecake Brownies

Q1: How long do Cherry Cheesecake Brownies keep in the fridge?
A1: Cherry Cheesecake Brownies will keep in an airtight container in the refrigerator for 4–5 days. The cheesecake layer benefits from chilling, so flavor and texture often improve after a few hours in the fridge. For best slices, chill until firm before cutting.

Q2: Can I freeze Cherry Cheesecake Brownies?
A2: Yes. Wrap individual squares tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving. If you freeze the whole slab, wrap it well and allow extra thawing time; slicing is easier after a partial thaw.

Q3: Can I make Cherry Cheesecake Brownies gluten-free?
A3: You can—swap the boxed brownie mix for a gluten-free brownie mix or use a tested gluten-free brownie recipe. Be sure your cherry pie filling is labeled gluten-free (most are, but always check). For more gluten-free cheesecake ideas and tips, see helpful variations to adapt for dietary needs.

Q4: My cheesecake layer sank or wrinkled after baking. What happened?
A4: A sunken cheesecake layer usually comes from overmixing or too much air incorporated into the cream cheese mixture, or from baking at too high a temperature. Beat the cream cheese only until smooth, not fluffy, and bake at the recommended temperature. Let the pan cool gradually—sudden temperature changes can cause wrinkling.

Q5: Can I use fresh cherries instead of pie filling for Cherry Cheesecake Brownies?
A5: Yes, but fresh cherries need a little help to become jammy. Pit and chop them, toss with 1–2 tablespoons sugar and 1 teaspoon cornstarch, and simmer until slightly thickened. Cool before spooning over the brownies. This yields bright, less-syrupy cherries compared to canned pie filling, which many people prefer for a fresher taste.

Cherry Cheesecake Brownies