I bake rich, fudgy brownies filled with dark chocolate and fresh cherries, then swirl on a creamy cherry‑studded cheesecake layer—creating beautifully marbled, irresistible treats.

Cherry Cheesecake Swirl Brownies

Why You’ll Love This Recipe

I adore how this recipe combines three of my favorite desserts in one bar: the deep chocolate of a brownie, the tangy creaminess of cheesecake, and the burst of real cherries. Every bite feels indulgent yet balanced, and the swirl effect makes them look stunning with minimal effort

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, melted
Granulated sugar
Eggs
Vanilla extract
Unsweetened cocoa powder
All-purpose flour
Baking powder
Salt
Chocolate chips (semi-sweet or dark)
Fresh or canned cherries (pitted and chopped, or pie filling)
Cream cheese, softened
Sour cream
Additional sugar
Egg (for cheesecake layer)

directions

Prep & bake base – I preheat the oven to 350 °F and grease a 9×13 pan. I whisk melted butter, sugar, eggs, and vanilla, then stir in cocoa, flour, baking powder, and salt until just combined. I fold in chocolate chips and cherries, then spread the batter into the pan
Cheesecake layer – In another bowl, I beat cream cheese, sour cream, sugar, vanilla, and egg until smooth. Then I drop spoonfuls along the brownie batter in lines or random blobs.
Swirl – I spoon cherry pie filling or chopped cherries over the cheesecake mixture. With a knife, I drag gentle swirls through all layers to create the marbled effect
Bake – I bake for about 40 minutes, until the cheesecake puffs slightly and the edges are set (center can have a subtle wobble) .
Chill – After cooling at room temperature, I refrigerate the brownies for at least 2 hours—or overnight—to help the cheesecake layer set for clean slices

Servings and timing

Serves: 12–16 squares
Prep time: ~20 minutes (including swirling)
Bake time: ~40 minutes
Chill time: 2+ hours (overnight preferred)
Total time: ~3 hours (mostly hands-off)

Variations

Fruit swaps: Raspberry or strawberry pie filling works beautifully in place of cherry
Boxed mix shortcut: Use boxed brownie mix for the base and add homemade cheesecake swirl and cherries
Nutty twist: Fold chopped nuts into the brownie batter for texture and flavor.
Gluten-free option: Use a gluten-free 1:1 flour blend in the base—Yammie even tested it using her GF flour mix .

storage/reheating

I store these brownies covered in the fridge for up to 4 days. I bring them to room temperature before serving to soften the cheesecake layer. They can also be frozen: I wrap squares individually, freeze up to 1 month, and thaw in the fridge before enjoying

FAQs

Can I skip chilling and serve them warm?

I prefer chilling for cleaner slices, but I’ve also served them warm—just know the cheesecake swirls may be a bit looser.

Can I use cherry pie filling instead of fresh cherries?

Yes—pie filling creates a stronger swirl and more jammy cherry flavor, as many bakers recommend

Will boxed brownie mix work?

Absolutely—Betty Crocker even offers a version with brownies, cheesecake, and cherry filling in one recipe .

Why is the cheesecake layer jiggly?

It should have a slight wobble—it firms up in the fridge. Overbaking prevents that luscious creamy texture.

How do I get perfect swirls?

Drop lines of cheesecake and filling, then use a knife to drag through both layers gently—over-swirl, and it blends too much .

Conclusion

I absolutely love these Cherry Cheesecake Swirl Brownies—they bring together fudgy chocolate, creamy cheesecake, and jewel-like cherries in every bite. They look striking, taste decadent, and always steal the show at potlucks or dessert tables. One swirl, bake, and chill later, I’ve got a crowd-pleasing treat that never disappoints—plus no fancy decorating skills needed!