Cherry Cheesecake Swirl Brownies
If there’s one dessert that can singlehandedly redeem a day filled with questionable food choices, it’s this one. Cherry Cheesecake Swirl Brownies are indulgent, decadent, rich, and maybe even a little too much.
But that’s exactly the point. You don’t eat this to be delicate. You eat this because it hits every craving all at once: chocolate, tangy cream cheese, sweet cherry filling.
It’s like a party, a nap, and a cozy hug, all baked into one ridiculously good square.
And if that didn’t sell you—you only need one box of brownie mix, a few kitchen basics, and one hour to go from zero to cherry cheesecake bliss.
What You’ll Need
Brownie Base:
- 1 box (16 oz) Betty Crocker™ Supreme original brownie mix
- Water, vegetable oil, and eggs as directed on the box
Cheesecake Layer:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
Cherry Swirl:
- 1 1/2 cups canned cherry pie filling
Tools You’ll Want
- 8-inch square baking pan
- Electric mixer or hand whisk
- Mixing bowls
- Measuring cups & spoons
- Rubber spatula
- Butter knife or chopstick (for swirling)
- Non-stick spray or parchment paper
Pro Tips (Read These. Seriously.)
- Don’t skip softening the cream cheese. Cold cream cheese equals lumps, and nobody wants to bite into a cheesecake vein with the texture of cottage cheese.
- Line your pan. Use parchment if you have it. This makes the entire cooling and cutting process way cleaner. You’ll thank yourself later.
- Chill before slicing. These brownies are fudgy and swirly, and if you try to slice them hot, everything turns into a hot chocolate mess. Chill them for at least 30 minutes before cutting.
- Use a skewer, not a spoon. For that pretty marble look, use something thin to swirl. Less drag = better swirls.
- Don’t overbake. The cheesecake layer should be set but not dried out. Watch for golden edges and a slightly jiggly center.
Substitutions and Variations
| Ingredient | Substitution Ideas |
|---|---|
| Brownie mix | Your fave homemade brownie base |
| Cream cheese | Neufchâtel cheese for less fat |
| Cherry filling | Raspberry, blueberry, or even lemon curd if you’re wild |
| Sugar | Coconut sugar or maple sugar (note: may change flavor slightly) |
Feel free to go rogue and add chopped dark chocolate or almonds. Or swirl in peanut butter with the cheesecake if you want to break the internet.
Make Ahead Tips
These brownies actually benefit from a chill session in the fridge. You can make them a full day in advance, keep them covered in the fridge, and serve cold or at room temp. Flavor deepens, texture firms up, and you get clean slices without smudging.
How to Make Cherry Cheesecake Swirl Brownies
Step-by-Step:
- Preheat your oven to 350°F (or 325°F for a dark/nonstick pan). Spray or line your pan.
- Mix the brownie batter as instructed on the box. Pour it into the prepared pan and smooth the top.
- Make your cheesecake layer. In a bowl, beat the softened cream cheese with the sugar and egg until smooth.
- Dollop the cheesecake mix on top of the brownie batter. Repeat with spoonfuls of cherry pie filling.
- Swirl everything together. Use a butter knife or skewer to gently swirl the three layers. You want to mix them slightly, not blend them.
- Bake for 35 to 40 minutes, or until the cheesecake edges are lightly golden and the center doesn’t jiggle much.
- Cool completely. This is key. Leave them in the pan to cool, then chill in the fridge for at least 30 minutes.
- Slice and serve. Or don’t. Maybe keep them for yourself. Totally valid.
Extra Details That Actually Matter
| Nutrient | Approx. per serving (1 of 16 squares) |
|---|---|
| Calories | ~190-210 |
| Fat | 10g |
| Carbs | 24g |
| Sugar | 16g |
| Protein | 2g |
Ingredient Swaps for Special Diets:
- Gluten-Free? Use a GF brownie mix.
- Lower Sugar? Use no-sugar-added cherry filling + reduce sugar in cheesecake to 2 tbsp.
- Dairy-Free? Use dairy-free cream cheese (like Kite Hill) and a vegan brownie mix. Taste may vary slightly.
Want to Serve This With…
- A tall glass of cold milk
- A cup of strong coffee (preferably iced)
- A scoop of vanilla bean ice cream if you’re really going for it
Leftovers + Storage
These will keep beautifully in an airtight container in the fridge for 4 to 5 days. You can also freeze them for up to 2 months. Just layer parchment between them so they don’t stick together. Thaw in the fridge overnight or zap one in the microwave for 10 seconds for a fudgy texture boost.
FAQ
Can I double the recipe?
Yes, but use a 9×13 pan and keep an eye on the baking time. Add 5–10 minutes more and test the center before pulling.
Can I make these with fresh cherries?
Yes, but cook them down with sugar and a bit of cornstarch until jammy. You want that thick consistency.
Can I leave out the cheesecake layer?
You can, but then they’re just brownies with cherries. Still good. Just less extra.
Can I use chocolate chips in the base?
Absolutely. Go wild. Just fold into the brownie batter before baking.
Wrapping Up
If you made it this far, I’m impressed. But trust me—you’ll be more impressed when you pull these out of the oven. These Cherry Cheesecake Swirl Brownies aren’t about perfection, they’re about indulgence. It’s a dessert that doesn’t pretend to be light, or clean, or minimal. It’s rich, it’s messy, and it’s worth every single bite.
Make them. Slice them. Eat one directly out of the pan. Then come back and tell me how yours turned out in the comments. I love hearing which version you tried, how you swirled it, what your friends said (or didn’t get to say because you didn’t share).
Now go bake some joy.
