Cheesecake Brownies With Fresh Cherries
Cheesecake Brownies with Fresh Cherries combine two irresistible desserts into one indulgent treat. Rich, fudgy brownies serve as the perfect base for a creamy cheesecake layer, and fresh cherries add a burst of sweetness and color. This dessert is perfect for any occasion, from family gatherings to special celebrations, offering a delightful balance of textures and flavors. Whether you top it with whipped cream or serve it as is, these cheesecake brownies are sure to impress!
Why You’ll Love This Recipe:
People will love Cheesecake Brownies with Fresh Cherries because they bring together the best of both worlds: the rich, indulgent flavor of brownies and the creamy, tangy goodness of cheesecake.
The combination of textures—from the fudgy brownie base to the smooth cheesecake layer—creates a mouthwatering contrast.
Adding fresh cherries provides a sweet, juicy burst of flavor that complements the dessert perfectly.
It’s an easy-to-make yet impressive treat that satisfies chocolate lovers and cheesecake fans alike, making it a crowd-pleaser for any occasion.
Key Ingredients:
Brownie base: Unsalted melted butter, granulated sugar, all-purpose flour, unsweetened cocoa powder, vanilla extract, baking powder, and eggs.
Cheesecake swirl: Cream cheese, egg, granulated sugar, and fresh or canned cherries for a fruity topping.
Cheesecake Brownies with Fresh Cherries
Ingredients
For the Brownies:
1 cup unsalted butter, melted
2 cups granulated sugar
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon baking powder
4 large eggs
For the Cheesecake Layer:
8 ounces cream cheese, softened
1 egg
⅓ cup granulated sugar
1 can cherry pie filling (or fresh cherries)
Instructions
Step 1:
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
Step 2:
In a large bowl, whisk together the melted butter, sugar, flour, cocoa powder, vanilla, baking powder, and eggs. Mix until smooth and well combined.
Step 3:
Pour the brownie batter into the prepared baking dish, spreading it out evenly.
Step 4:
In another bowl, beat the softened cream cheese with ⅓ cup sugar and 1 egg until creamy and smooth.
Step 5:
If using fresh cherries, remove the stems and pits, then slice them in half. Stir the cherries into the cheesecake mixture. If using canned cherries, simply drain the filling and add the cherries to the mixture.
Step 6:
Spoon the cheesecake mixture over the brownie layer, spreading it gently.
Step 7:
Use a butter knife or a toothpick to swirl the cheesecake into the brownie batter, creating a marbled effect.
Step 8:
Bake the brownies for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Let them cool before slicing.
Optional:
Top with more fresh cherries and a dollop of whipped cream before serving.
Notes:
Consistency of Batter: Ensure that the brownie batter is smooth and well-mixed for a consistent texture throughout. The cheesecake mixture should also be smooth before spreading on top.
Swirling Technique: When swirling the cheesecake and brownie layers together, don’t over-mix. The goal is to create a marbled effect, so a few gentle swirls will give a beautiful result.
Cherry Preparation: If using fresh cherries, be sure to pit them thoroughly. Slicing them in half helps to distribute the cherry flavor more evenly throughout the cheesecake layer.
Baking Time: Baking times can vary based on your oven, so keep an eye on the brownies after about 30 minutes. They are done when a toothpick inserted in the center comes out clean, though you may still have some cheesecake filling on it.
Topping: For extra indulgence, top with a dollop of whipped cream or a drizzle of chocolate sauce. You can also add more fresh cherries for garnish before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days to keep them fresh. Enjoy chilled or at room temperature!
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 365 | Total Fat: 21g | Saturated Fat: 12g |Trans Fat: 0g | Cholesterol: 95mg | Sodium: 180mg | Total Carbohydrates: 45g | Dietary Fiber: 2g | Sugars: 31g | Protein: 5g
Frequently Asked Questions:
Can I use frozen cherries instead of fresh?
Yes, you can use frozen cherries.
Just make sure to thaw them and drain any excess liquid before adding them to the cheesecake mixture.
Fresh cherries are preferred for their texture, but frozen cherries will still work well.
Can I use a different type of fruit in this recipe?
Absolutely! You can substitute the cherries with other fruits like blueberries, raspberries, or strawberries.
Just make sure the fruit is not too juicy to avoid making the batter too wet.
How can I make these brownies more chocolatey?
If you’d like a richer chocolate flavor, you can add a bit more cocoa powder or use a higher percentage of dark chocolate in the brownie batter.
You could also fold in some chocolate chips for extra indulgence.
Can I make these brownies ahead of time?
Yes, you can make these brownies ahead of time.
Once they’ve cooled, store them in an airtight container in the refrigerator for up to 3 days.
For longer storage, you can freeze them for up to 3 months.
Let them thaw before serving.
What if I don’t have a 9×13-inch pan?
If you don’t have a 9×13-inch baking dish, you can use an 8×8-inch square pan, but the brownies may be thicker and will need extra baking time.
Just check for doneness by inserting a toothpick to make sure it comes out clean.
Can I use a different kind of flour for these brownies?
You can use a gluten-free all-purpose flour blend as a substitute for all-purpose flour. Just ensure that the flour blend includes xanthan gum for structure.
The texture might differ slightly, but they will still be delicious.
What can I use instead of cream cheese in the cheesecake swirl?
If you’re looking for a non-dairy or lighter option, you can substitute the cream cheese with Greek yogurt or coconut cream.
The texture will be a bit different, but it will still create a creamy layer for the brownies.
How do I know when the brownies are fully baked?
To check for doneness, insert a toothpick into the center of the brownies.
If it comes out clean or with just a few moist crumbs, they are done.
Be careful not to overbake, as you want the cheesecake swirl to remain creamy.
Can I make these brownies without eggs?
Yes, you can use egg substitutes like flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes) or an egg replacer like aquafaba (chickpea brine) for a similar texture.
The brownies might have a slightly different consistency but should still be delicious.
Can I make these brownies in advance?
Yes, you can make the brownies in advance.
Once they’ve cooled, store them in an airtight container at room temperature for up to 3 days.
You can also refrigerate them to extend their freshness for up to 5 days.
For longer storage, freeze them for up to 3 months.