Go Back
–+ servings
Cherry Cheesecake Swirl Brownies

Cherry Cheesecake Swirl Brownies: Decadent Bliss Awaits

These Cherry Cheesecake Swirl Brownies offer a perfect blend of rich chocolate and creamy cheesecake, making them a must-try for dessert lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Unsalted Butter Can use coconut oil for a dairy-free alternative.
  • 1 cup Granulated Sugar Brown sugar can be used for more complex flavor.
  • 1/2 cup Cocoa Powder Use unsweetened cocoa for less sweetness.
  • 1/2 teaspoon Salt Sea salt recommended for a gourmet touch.
  • 1 teaspoon Baking Powder Baking soda can be used in a pinch.
  • 1 teaspoon Chocolate Extract Optional ingredient.
  • 3 Large Eggs A flax egg can replace a regular egg for vegan option.
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1/2 cup Mini Chocolate Chips White chocolate chips can be a unique twist.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Dairy-free cream cheese works for vegan option.
  • 1/2 cup Heavy Cream Can substitute with thick coconut cream.
  • 1 cup Cherry Pie Filling Fresh or frozen cherries are great alternatives.

Equipment

  • Oven
  • 9x13-inch baking dish
  • mixing bowls
  • hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish or line with parchment paper.
  2. In a microwave-safe bowl, melt unsalted butter and stir in granulated sugar until smooth. Add cocoa powder, salt, baking powder, and chocolate extract; mix well. Incorporate eggs one at a time, then fold in flour and mini chocolate chips.
  3. Beat the cream cheese until smooth, then gradually mix in sugar, flour, and heavy cream. Add eggs one by one until the filling is light and smooth.
  4. Spread half of the brownie batter in the baking dish. Dollop the cheesecake mixture on top, spreading gently. Spoon cherry pie filling over cheesecake, then drop spoonfuls of remaining brownie batter on top, swirling lightly.
  5. Bake for 45-50 minutes, checking for doneness with a toothpick. It should come out clean or with a few moist crumbs.
  6. Allow to cool at room temperature for 30 minutes, then chill in the fridge for 2 hours or overnight before cutting into squares.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 400IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For the best texture, refrain from cutting into the brownies until they've cooled completely and chilled in the fridge for several hours.

Tried this recipe?

Let us know how it was!