There’s something magical about layered desserts, isn’t there? That moment when you cut into them and reveal all those beautiful, delicious strata just makes my heart sing. My Cherry Cheesecake Brownie Bars have become THE dessert I’m constantly asked to bring to potlucks – and honestly? I don’t mind one bit. These beauties combine three of my favorite things: fudgy brownies, creamy cheesecake, and that gorgeous cherry swirl that makes everyone ooh and aah. The best part? They start with a simple boxed brownie mix (my little secret for stress-free baking), but taste like you spent hours in the kitchen. One bite, and you’ll see why these bars disappear faster than I can say “second helping!”
Ingredients for Cherry Cheesecake Brownie Bars
Gathering your ingredients is the first step to brownie bliss! Here’s what you’ll need to create these show-stopping layers:
For the Brownie Base:
- 1 box (18-20 oz) brownie mix (plus the ingredients listed on box – usually 2 large eggs, 1/2 cup vegetable oil, and 1/4 cup water)
- 1 teaspoon espresso powder (my secret weapon for deeper chocolate flavor!)
For the Cheesecake Layer:
- 8 oz cream cheese, softened to room temperature (trust me, this makes all the difference)
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Cherry Swirl:
- 1 cup cherry pie filling (look for one with whole cherries – they make such pretty swirls!)
Ingredient Substitutions & Notes
Don’t stress if you’re missing something! Here are my favorite swaps:
- No boxed mix? Use your favorite homemade brownie batter (about 2 cups)
- Out of cream cheese? Full-fat Greek yogurt works in a pinch
- Fresh cherries? Pit and cook 1.5 cups with 2 tbsp sugar until jammy
The espresso powder is optional but highly recommended – it makes the chocolate flavor pop without tasting like coffee!
How to Make Cherry Cheesecake Brownie Bars
Now for the fun part – let’s create those gorgeous layers! Don’t worry, it’s easier than it looks. Just follow these simple steps, and you’ll have dessert magic in no time.
Step 1: Prepare the Brownie Base
First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your favorite 9×9-inch baking pan and give it a good greasing (I like to use butter or non-stick spray). Now, mix up your brownie batter according to the package directions, but here’s my little trick – stir in that teaspoon of espresso powder. It won’t make your brownies taste like coffee, I promise! Just gives them this incredible depth of flavor. Pour about two-thirds of the batter into your prepared pan – we’re saving the rest for the grand finale!
Step 2: Layer the Cheesecake and Cherry Swirl
Time for the creamy middle! In a mixing bowl, beat that softened cream cheese until it’s smooth as silk (no lumps allowed!). Gradually add the sugar, then the egg and vanilla, beating well after each addition. Now carefully spread this dreamy cheesecake mixture over your brownie base. Here comes the pretty part – dollop spoonfuls of cherry pie filling all over the top, then take a knife and gently swirl it through the cream cheese. Don’t overdo it – we want those beautiful cherry ribbons to show!
Step 3: Bake and Cool for Perfect Slices
Almost there! Drop spoonfuls of the remaining brownie batter over the top – no need to be perfect here, the rustic look is part of the charm. Pop it in the oven for 40-45 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O!). Here’s the hardest part – you MUST let it cool completely before slicing. I know, the temptation is real, but trust me, this patience pays off in picture-perfect squares!
Why You’ll Love These Cherry Cheesecake Brownie Bars
Let me count the ways these triple layer dessert bars will steal your heart (and your dessert plate!):
- Easy-peasy magic: That boxed brownie mix is my little secret weapon – it means you’re halfway done before you’ve even preheated the oven!
- Major wow factor: Those gorgeous layers – fudgy brownie, creamy cheesecake, bright cherry swirl – look like you slaved for hours (we’ll keep our little secret).
- Perfect flavor balance: The rich chocolate and sweet cream cheese play so nicely with the tart cherry pie filling – it’s like a flavor party in every bite!
- Holiday hero: These cream cheese cherry brownies disappear faster than Santa’s cookies at any gathering – I always make a double batch!
Tips for Perfect Cherry Cheesecake Brownie Bars
Listen, I’ve made these bars more times than I can count, and here’s what I’ve learned for absolute perfection:
- Room temp is key: Seriously, don’t rush that cream cheese softening! Cold cream cheese leaves lumps that’ll haunt your smooth cheesecake layer.
- Swirl with finesse: Use a butter knife and make just 3-4 lazy figure-eights through the cherries – overmixing turns your pretty swirl into a pink mess.
- Chill for clean cuts: Pop the whole pan in the fridge for an hour after cooling – it makes slicing those gorgeous layers a breeze. (Pro tip: wipe your knife between cuts!)
Storing and Serving Suggestions
These cherry cheesecake brownie bars keep beautifully in the fridge! Just tuck them into an airtight container (I swear by glass with a tight lid), and they’ll stay fresh for up to 3 days – if they last that long in your house! For serving, I love them slightly chilled with a dollop of fresh whipped cream or – my personal weakness – a scoop of vanilla ice cream melting over the top. The warm-cold contrast is absolutely dreamy. Pro tip: Let them sit at room temperature for 10 minutes before serving to take the chill off the cheesecake layer!
Cherry Cheesecake Brownie Bars FAQs
I get so many questions about these bars at every potluck – here are answers to the ones people ask most:
Can I use frozen cherries instead of pie filling?
Absolutely! Thaw 1.5 cups of frozen cherries first, then drain really well (soggy cherries make soggy brownies). Toss them with 2 tbsp sugar and 1 tsp cornstarch for that perfect pie filling texture.
How do I make these gluten-free?
Easiest swap ever – just use your favorite gluten-free brownie mix! All the other ingredients are naturally GF. I’ve had great results with the King Arthur and Bob’s Red Mill mixes.
Can I double the recipe for a crowd?
Yes! Use a 9×13-inch pan and add 5-10 minutes to the bake time. Watch for that same slight jiggle in the center – it’s your doneness clue. These disappear fast at parties, so doubling is always smart!
Nutritional Information
Here’s the scoop on what’s in these indulgent bars – remember, these are just estimates since brands vary! Per generous 1-bar serving (makes 9 total): 320 calories, 15g fat (6g saturated), 40g carbs (1g fiber, 25g sugar), and 4g protein. Not exactly health food, but oh so worth every delicious bite!
Tag Us If You Make These Cherry Cheesecake Brownie Bars!
There’s nothing I love more than seeing your versions of my recipes! If you whip up a batch of these cherry cheesecake brownie bars (and I really hope you do), snap a pic of those gorgeous layers and tag me on Instagram @MyKitchenAdventures. I’ll feature my favorites in my stories – because let’s be honest, we all deserve to show off when we create something this beautiful! Pro tip: Get that perfect cross-section shot by using a sharp knife dipped in hot water between slices. Happy baking, friends – can’t wait to see your masterpieces!
For more dessert inspiration, check out my Pinterest board!
Decadent Cherry Cheesecake Brownie Bars That Wow in 3 Layers
A delicious dessert combining fudgy brownies, creamy cheesecake, and tart cherry swirls.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box brownie mix (plus ingredients on box – usually eggs, oil, water)
- 1 tsp espresso powder (optional, for richer chocolate flavor)
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup cherry pie filling (with whole cherries)
Instructions
- Preheat oven to 350°F. Prepare the brownie mix as directed on the box, stir in espresso powder, and pour 2/3 of the batter into a greased 9×9-inch baking pan.
- Beat softened cream cheese with sugar, egg, and vanilla until smooth and creamy.
- Spread the cheesecake mixture over the brownie base. Spoon cherry pie filling over the cheesecake layer and swirl slightly with a knife.
- Pour the remaining brownie batter over the top in spoonfuls, then gently spread.
- Bake for 40–45 minutes or until the center is set. Let cool completely before slicing.
Notes
- Espresso powder enhances chocolate flavor but is optional.
- Let the bars cool completely for cleaner slices.
- Store leftovers in the refrigerator.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg