Cherry Cheesecake Brownies

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These Cherry Cheesecake Brownies are a gorgeous bake that incorporates the gooey-ness of brownies, lusciousness of cheesecake and tart cherries. The flavors blend perfectly and these make for a far easier bake than a traditional cheesecake, but you get all the same textures! These are a great, and really easy, bake to make for Valentines or Valentines!

The brownies themselves are super simple, dense and fudgy. They then get layered with a creamy cheesecake topping butter filling and swirled before baking! The layers work together really well, and do need some rest/chill time to set before slicing and serving. For neat slices, cut with a hot knife.

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
2. Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
5. Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
6. Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you! 

INGREDIENTS REQUIRED  FOR Cherry Cheesecake Brownies

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier! 

• Dark/Semi-Sweet Chocolate, Melted
• Unsalted Butter
• Light Brown Soft Sugar
• Granulated Sugar
• Large Free Range Eggs
• Vanilla Extract
• All Purpose (Plain) Flour
• Cocoa Powder
• Full Fat Cream Cheese
• Dark Cherries (Fresh or Frozen)

TIPS FOR THE BEST Cherry Cheesecake Brownies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Melting Chocolate: Use either the double boiler method, or microwave. Microwaving has a higher chance of making the chocolate seize. To avoid this, microwave in 20 second intervals, stirring in between and being sure no water is in the bowl or on the spoon when stirring.
• Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!
• Cheesecake: Combine this in a small bowl. Full fat cream cheese works best (of course) and use granulated/caster sugar. I leave it as a thick layer, rather than swirling. Swirl the cherry juice through just a little for that pretty effect.
• Cherries: Use either fresh or frozen depending on what’s easier for you to access and prefer to use. If using fresh, make sure to pit them! For frozen, they need to thaw. Speed this up by placing in a bowl of hot water or just microwave for 20 seconds prior to cutting them up. Use any cherries you like!
• Bake Time: The cheesecake may look a little ‘wobbly’ after the bake time is up, but this is fine. It continues to bake from the residual heat. If you want the brownies/cheesecake to be a little more baked, add 5 minutes of bake time. This will result in less fudgey, more cake-like brownies and a more crumbly texture in the cheesecake topping.

For these Cherry Cheesecake Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my French Silk Brownies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE FOR MY Cherry Cheesecake Brownies

Because the cheesecake layer is made using cream cheese, you need to store these brownies in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the brownies. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the frosting and serving!