Okay, friends, let’s talk about something seriously delicious: Cherry Cheesecake Brownies! I mean, come on, is there anything better than fudgy brownies, creamy cheesecake, *and* sweet, juicy cherries all swirled together? I think not! This recipe is seriously easy, too. You don’t need to be a master baker to whip up a batch of these bad boys. Trust me!

I remember the first time I made something like this. It was a total experiment, and honestly? It was a disaster! The cheesecake layer sank right into the brownie, and it was a gooey mess. BUT! It tasted amazing, so I knew I was onto something. After a few tweaks (okay, maybe more than a few!), I finally nailed it. And now, I’m sharing my perfected, gluten-free Cherry Cheesecake Brownies recipe with you!

And yes, you read that right – these are gluten-free! So everyone can enjoy a slice of heaven. Get ready to impress your friends and family with these irresistible treats. You won’t regret it!

Why You’ll Love These Cherry Cheesecake Brownies

Seriously, what’s NOT to love? But if you need convincing, here’s the lowdown:

Quick and Easy Dessert

No complicated steps or crazy techniques here! Just mix, swirl, bake, and boom! You’ve got amazing Cherry Cheesecake Brownies. The baking time is pretty reasonable, too, so you won’t be stuck in the kitchen all day.

Rich and Decadent Flavor

Oh my goodness, the flavor! Fudgy chocolate, tangy cheesecake, and sweet cherries…it’s a party in your mouth! Each bite is an explosion of deliciousness. My favorite part is that slight cherry tang!

Gluten-Free Friendly

Yep, these are totally gluten-free! So if you’ve got friends or family who can’t have gluten, you can still treat them to something special. Nobody has to miss out on the Cherry Cheesecake Brownie goodness!

Perfect for Any Occasion

Need a dessert for a party? Potluck? Just a random Tuesday? These Cherry Cheesecake Brownies are always a hit! They’re fancy enough to impress, but easy enough to whip up anytime. Trust me, they disappear FAST!

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Ingredients for Cherry Cheesecake Brownies

Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Cherry Cheesecake Brownies. Don’t skimp on the good stuff, okay?

Brownie Layer Ingredients

For that fudgy brownie base, you’ll want: 1 cup of unsalted butter (melted, but not *too* hot!), 2 cups of granulated white sugar, ⅔ cup of unsweetened cocoa powder (the good stuff!), 4 large eggs, 2 teaspoons of *pure* vanilla extract (imitation? No way!), 1 cup of gluten-free all-purpose baking flour, ½ teaspoon of gluten-free baking powder, and ¼ teaspoon of fine sea salt. Got it? Good!

Cheesecake Layer Ingredients

Now, for the creamy cheesecake swirl: Grab one 8-ounce package of cream cheese (make SURE it’s softened to room temperature – seriously!), ⅓ cup of granulated white sugar, and 1 large egg. Room temp is key here, promise!

Cherry Swirl Ingredients

And finally, for that burst of cherry goodness: You’ll need one 21-ounce can of cherry pie filling. Now, here’s a little trick: you’re gonna want to separate the cherries from the jelly. Trust me, it makes all the difference!

How to Make Cherry Cheesecake Brownies: Step-by-Step Instructions

Okay, friends, time to get baking! Follow these steps, and you’ll be enjoying your own batch of amazing Cherry Cheesecake Brownies in no time. Don’t worry, I’ll walk you through it!

Preparing the Brownie Batter

First things first: Preheat your oven to 350 degrees F (175 degrees C). This is important, so don’t skip it! Then, grease a 9×13-inch baking pan. I usually just use cooking spray, but you can butter and flour it if you’re feeling fancy. Now, melt that cup of butter in the microwave. I usually do it in 30-second intervals so I don’t accidentally explode it! Stir in the 2 cups of sugar and ⅔ cup of cocoa powder. Get it nice and combined.

Next, grab your electric mixer. Blend in those 4 eggs, one at a time. And then, stir in the 2 teaspoons of vanilla extract. In a separate bowl, whisk together the 1 cup of gluten-free flour, ½ teaspoon of gluten-free baking powder, and ¼ teaspoon of salt. Now, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Pour the batter into your prepared pan and spread it evenly. I use a spatula for this.

Making the Cheesecake Swirl

In another bowl (yes, you’ll have a few dishes, sorry!), beat together the softened cream cheese, ⅓ cup of sugar, and 1 egg until it’s smooth and creamy. This is where that room-temperature cream cheese *really* matters. Lumps? No thanks!

Assembling and Baking the Cherry Cheesecake Brownies

Okay, this is the fun part! Dollop spoonfuls of the cream cheese mixture over the brownie batter. Then, grab those cherries you separated from the pie filling and dollop them over the cream cheese. Now, take a knife and gently swirl the cheesecake and cherries into the brownie batter. Don’t overdo it! You want to see distinct swirls, not just a blended mess. I usually do a figure-eight pattern.

Bake in the preheated oven for 35 to 45 minutes. Keep an eye on them! You’ll know they’re done when the edges pull away from the sides of the pan and a toothpick inserted near the center comes out with *slightly* moist crumbs. Remember Grandma’s advice, the cakes will talk to you.

Cooling and Cutting

This is the hardest part: let them cool *completely* before cutting. I know, it’s torture! But trust me, if you try to cut them while they’re still warm, they’ll be a gooey mess. Once they’re cool, cut them into bars and enjoy! I like to use a plastic knife for cleaner cuts.

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Tips for Perfect Cherry Cheesecake Brownies

Want to take your Cherry Cheesecake Brownies from good to *amazing*? Here are a few of my top tips!

Don’t Overbake

Seriously, this is key! Overbaked brownies are dry and crumbly, and nobody wants that. You want them to be fudgy and moist. So, keep a close eye on them and pull them out of the oven as soon as they’re set. Slightly underbaked is better than overbaked in this case!

Use Room Temperature Ingredients

I know I keep harping on this, but it’s so important! Especially for the cream cheese. If it’s not room temperature, you’ll end up with a lumpy cheesecake layer. Room temperature ingredients blend together much easier, resulting in a smoother, more even texture. Trust me on this one!

Swirl Gently

It’s tempting to go crazy with the swirling, but resist! Over-swirling will just muddy the flavors and you won’t get those distinct layers of brownie, cheesecake, and cherry. A few gentle swirls are all you need to create a beautiful and delicious dessert. Less is more, my friends!

Cherry Cheesecake Brownies Variations

Okay, so you’ve mastered the basic Cherry Cheesecake Brownies recipe? Awesome! Now, let’s get a little crazy and try some fun variations. Don’t be afraid to experiment – that’s how the best recipes are born!

Different Fruit

Cherries are classic, but why stop there? Try using blueberries or raspberries instead! Just make sure to drain them well if they’re frozen. A mixed berry version would be amazing, too! Just think of all the possibilities.

Chocolate Chips

Want to add even *more* chocolatey goodness? Of course, you do! Toss some chocolate chips into the brownie batter. Milk chocolate, dark chocolate, white chocolate…whatever your heart desires! I especially love adding mini chocolate chips.

Extracts

A little extract can go a long way! Try adding a teaspoon of almond extract to the cheesecake swirl for a subtle nutty flavor. Or, a little bit of orange extract would be incredible, too. Just don’t overdo it, okay?

Storing Your Cherry Cheesecake Brownies

Okay, so you’ve (somehow!) managed to not eat all the Cherry Cheesecake Brownies in one sitting? Awesome! Here’s how to keep ’em fresh.

How to Store

These babies can hang out at room temperature for a day or two, but honestly, they’re best stored in the refrigerator. Just pop them in an airtight container, and they’ll be good for about a week. I like them cold, straight from the fridge!

Freezing Instructions

Want to keep them even longer? No problem! Just wrap them individually in plastic wrap, then toss them all into a freezer bag. They’ll last for a couple of months in the freezer. When you’re ready to eat one, just let it thaw at room temperature. Easy peasy!

Frequently Asked Questions About Cherry Cheesecake Brownies

Got questions? I’ve got answers! Here are some of the most common questions I get asked about these amazing Cherry Cheesecake Brownies.

Can I use a different type of flour?

Okay, so these are gluten-free, but if you’re not worried about that, you *can* use regular all-purpose flour. Just swap it out 1:1. But if you’re sticking with gluten-free, I really recommend a good quality gluten-free *baking* flour blend. Not all gluten-free flours are created equal!

Can I use fresh cherries instead of canned cherry pie filling?

You betcha! Fresh cherries would be amazing! Just pit them and maybe give them a little chop. You’ll probably want to add a little sugar and a touch of cornstarch to thicken up the juices, since you won’t have that pre-made pie filling jelly. Taste and adjust the sweetness to your liking! This is a great way to really customize your Cherry Cheesecake Brownies.

How do I prevent the cheesecake layer from sinking into the brownie layer?

Ah, the age-old question! The key is to not overmix the brownie batter or the cheesecake layer. Overmixing incorporates too much air and can cause the cheesecake to sink. Also, make sure your oven temperature is accurate! If your oven is too hot, the brownie layer might rise too quickly, causing the cheesecake to sink in. So, mix gently and bake at the right temp, and you should be golden!

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Estimated Nutritional Information

Okay, so here’s the deal: nutrition info can vary *a lot* depending on the brands you use. So, this is just a rough estimate, okay? Don’t come at me if it’s not exact!

Enjoy Your Homemade Cherry Cheesecake Brownies!

There you have it, friends! My super easy, super delicious Cherry Cheesecake Brownies recipe! I hope you love them as much as my family does. Seriously, these never last long in my house!

If you try them out, please, *please* leave a comment and let me know what you think! And don’t forget to rate the recipe – it helps other people find it. Oh, and if you’re feeling social, share a picture on Instagram and tag me! I love seeing your creations!