Cherry Cheesecake Brownies

Cherry cheesecake brownies are fudgy brownies with cheesecake and premium cherry pie filling swirled on top! These brownies are rich and creamy and have three delicious desserts in one!

If you love brownies as much as I do, you have to try these other fan favorites. Red Velvet Brownies with Cream Cheese Frosting, The Best Caramel Brownies, and Gooey Oreo Brownies, YUM!

Cherry Cheesecake Brownies

I am so excited to be an ambassador this year for Lucky Leaf pie filling! I love working with companies that I love and that I am passionate about their product. Lucky Leaf is a high-quality and easy-to-use dessert product. I love thinking of delicious recipes to create with their premium pie filling. You are going to love lucky because it has no high fructose corn syrup and has more fruit inside and a bunch of different flavors to chose from. It is very convenient and versatile with a high-quality product to use to simplify your baking.

Cherry pie filling is one of my all-time favorite pie fillings. And Lucky Leaf’s is bursting with big and delicious cherries inside. You can truly see a difference in their pie filling. So when choosing a dessert to make, I knew that I wanted to use it. So then it came to me. Why don’t I combine three of my favorite desserts in one!? And that my friend, is how the Cherry Cheesecake Brownie was born!

What You Need To Make Cherry Cheesecake Brownies

These are not only rich and fudgy, but they are sweet, tart, and tangy. It is all the best flavors combined into one outrageously delicious dessert! This dessert turned out way better than expected. I could hardly wait for them to cool and set. My cherry-loving 7-year-old kept sneaking cherries from the top. Apparently, he couldn’t wait either!

• Cream cheese: Soften the cream cheese or at least have it at room temperature.
• Sugar: White sugar to sweeten the tang of the cream cheese.
• Egg: Should be a room-temperature egg.
• Vanilla: This adds a nice sweet flavor to the cream cheese.

Brownie Ingredients

• Butter: You will melt this butter with the chocolate
• Unsweetened chocolate: Use good quality cocoa for best results.
• Sugar: White granulated sugar adds moisture as well as sweetness.
• Vanilla: This adds one of the best flavors that combines beautifully with the cherries.
• Salt: Salt balances out the flavor and the sweetness.
• Eggs: Again, have these at room temperature, they will mix in the batter better.
• Flour: All-purpose flour works perfectly here.
• Lucky Leaf® Cherry Pie Filling 21 ounces: Look for it at your local grocery store or online.

How to Make the Best Brownies EVER!

My favorite part of these brownies was the cheesecake and cherry swirled on top. It looked so beautiful on top and it made these brownies look elegant and impressive. The best part about these brownies is that they are simple to make! They only take about 15 minutes to put together until they are baking in the oven. Heat oven to 350 degrees. Line a 13×9 inch pan with foil and spray lightly with cooking spray. Set aside. Beat together cream cheese, and sugar until smooth. Add in egg and vanilla and continue to beat until smooth.

How to Make the Brownies

• Melt and Combine: In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
• Layer and Swirl: Spread brownie mix into the bottom of your 13×9 inch prepared pan. Drop Cheesecake mixture on top followed by the Lucky Leaf Cherry Pie filling. Run a knife through the top giving it the marbled look.
• Cook and Cool: Bake for 45-50 minutes until the cheesecake states to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.

Brownie Cheesecake Tips and Variations

As soon as the brownies were cooled and chilled I couldn’t wait to sink my teeth into them! The first bite seriously blew my mind. I could taste the creamy cheesecake and delicious cherries in my mouth followed by a fudgy brownie. These will go down in the history books as one of the best brownies that I have ever had! I think as soon as you try them you will agree.

• Room Temperature Ingredients: For those of you who follow me you know that this is a must when baking. When your ingredients are at room temperature they mix in better, meaning whatever you are baking will turn perfectly, without lumps or chunks.
• Add-Ins: To make this dessert even that much more decadent, stir in chocolate chips or chopped pecans into the brownie batter.
• Can I use a Box Brownie Mix: Yes, of course. Personally, I love homemade brownies better, but I also know that when I need to save time I reach for boxed mix every time. They will still taste amazing!
• Change up the filling: Not a fan of cherries? You can substitute with another pie filling you love. Try strawberry or raspberry.
• Let them Cool: Before you cut them be sure to let them cool. If they are too warm you will end up with a gooey mess. I like to refrigerate them before I cut them.

How to Store Your Cherry Cheesecake Brownies

These brownies are rich and decadent, you want to make sure you keep them around as long as possible.

• Fridge: Because these cherry brownies are made with cream cheese for their cheesecake layer, they should be refrigerated. Do not cut them if you are storing them. They tend to dry out faster if you do. These will keep well covered for up to 5 days.
• Freeze: These Cherry Cheesecake Brownies are awesome frozen. Again leave them uncut if possible, wrap tightly in plastic wrap, and then with foil. These will keep for up to 1 month. Let thaw in the fridge.

More Cheesecake Recipes to Fall in Love With

I love baking with cream cheese. It is rich, creamy, and has the yummiest smooth flavor. Creamy cream cheese desserts are indulgent comfort foods that go with so many different flavors. They add that extra special touch that elevates your dessert from ordinary to extraordinary. If you serve something with cream cheese in the title, it’s always the first to be devoured. These Cherry Cheesecake Brownies are just the beginning of all the goodness you can make with cream cheese. These are just a few of many tried and true you can find here on my blog.

Desserts

Cream Cheese Brownies

Desserts

Cream Cheese Snickerdoodles

Desserts

Red Velvet Brownies with Cream Cheese Frosting

Desserts

Death by Chocolate Cheesecake

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Cherry Cheesecake Brownies

Cherry cheesecake brownies are fudgy brownies with cheesecake and premium cherry pie filling swirled on top! These brownies are rich and creamy and have three delicious desserts in one!

Course Dessert

Cuisine American

Keyword brownie recipes, brownies, cherry cheesecake brownies

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12 Brownies

Calories 629kcal

Author Alyssa Rivers

Ingredients

Cheesecake Topping Ingredients:

• 2 packages cream cheese 8 ounces
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla

Brownie Ingredients:

• 1 cup butter
• 6- ounce unsweetened chocolate
• 2 cups sugar
• 1 teaspoon vanilla
• 1 teaspoon salt
• 4 large eggs
• 1 1/4 cup flour
• 1 can Lucky Leaf® Cherry Pie Filling 21 ounces

Instructions

• Heat oven to 350 degrees. Line a 13×9 inch pan with foil and spray lightly with cooking spray. Set aside.

To make the topping:

• Beat together cream cheese, and sugar until smooth. Add in egg and vanilla and continue to beat until smooth.

To make the brownies:

• In a microwave-safe bowl, melt butter and chocolate 30 seconds at a time until melted and smooth. Stir in sugar vanilla and salt. Add in eggs and flour. Mix until incorporated.
• Spread brownie mix into the bottom of your 13×9 inch prepared pan. Drop Cheesecake mixture on top followed by the Lucky Leaf Cherry Pie filling. Run a knife through the top giving it the marbled look.
• Bake for 45-50 minutes until the cheesecake states to turn lightly brown on the edges. The cheesecake center will still jiggle a bit. Cool completely and chill for 4 hours before cutting.

Video

Notes

Updated on April 29, 2021

Originally Posted on February 15, 2015

Nutrition

Calories: 629kcal | Carbohydrates: 71g | Protein: 8g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 150mg | Sodium: 489mg | Potassium: 265mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1179IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 4mg

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Amazing Smoothie Bowl

A Smoothie Bowl is perfect when you want all the benefits of a smoothie, but want to eat it with a spoon! Having your smoothie in a bowl makes it feel more like ice cream, but it’s not!

The perfect smoothie bowl is just a blend away and any smoothie can serve as your base. Try Pina Colada, Peanut Butter and Acai Bowl smoothie.

The Perfect Smoothie Bowl

Smoothie bowls are a fun way to have your smoothie and eat it too. When I want my smoothie to feel more like a meal than a snack, I throw it in a bowl. Top it with a variety of toppings and all of a sudden my mind and stomach think I’m having ice cream for breakfast instead of a quick shake. It is a funny thing how I can be fuller longer just by tricking my brain and eating it in a bowl. The toppings, of course, help give it texture and flavor which is pure delight.

Smoothie bowls are great for a quick breakfast, a mid-day snack, or even an after-workout meal. With summer coming this makes is a great way to keep your health goals but have a cold bowl of deliciousness. When I get an ice cream craving or when my kids want something sweet and cold, I whip up one of these special smoothie bowls and all are satisfied. If you have not tried one yet, the time is now!

Ingredients For Your Smoothie Bowl

With just a few ingredients, you can have this whipped up in no time, which makes it perfect for when you are in a hurry.

• Frozen strawberries: Using frozen preserves their nutrition and makes for a sweet smooth consistency.
• Frozen bananas: Peel and freeze overripe bananas to use for times such as this.
• Honey: Sweet and golden, honey is the perfect partner for your fruit.
• Greek yogurt: You can use nonfat or full-fat Greek yogurt, both work beautifully.
• Milk or almond milk: Add more or less milk depending on the consistency you are trying to achieve.

How to Make An Easy Smoothie Bowl

Ready to eat in less than 5 minutes, I call this a winning meal. Fast, refreshing and super good for you. Oh, and did I mention it’s luscious!?

1. Blend: In a blender add the frozen strawberries, bananas, honey, yogurt, and milk. Add more milk if needed but you want the consistency to be thicker.
2. Top It: Top with desired toppings.

Tips For The Best Smoothie Bowl

Keeping it real. Keep it simple. Keep it awesome!

• Healthy: To keep the smoothie healthy you want to avoid adding a lot of extra sugars, ice cream, or frozen yogurt. Keep to frozen fruit, Greek yogurt, and natural sweeteners.
• Make it Thick: Smoothie bowls should be thick and creamy. You should need a spoon to get it out of the blender. To get optimal thickness mix the berries first, just till they are small pebble-like pieces. Then add in your yogurt and honey and blend till just incorporated. Last pour in your liquid, but only half at a time. Blend and add milk till you reach the right consistency.
• Boost: Give your smoothie a nutritional boost by adding in protein powder, superfood powders, spinach, or nut butter.

Smoothie Bowl Toppings

Half the fun of a smoothie bowl is getting creative with the toppings. Your imagination is your limit here on all the ways to top these amazing smoothie bowls. Here are ideas to get you started!

• Strawberries
• Kiwi, sliced banans, or blueberries.
• Pumpkin Seeds, chopped pecans, or walnuts
• Chia Seeds, flaxseeds
• Coconut Flakes
• Granola, mini chocolate chips, or cocoa nibs.
• Honey, nut butter, chocolate, or caramel drizzle.

More Smoothies To Try

The fun part about smoothie bowls is how customizable they can be. Make them simple or complex in their flavors and toppings. Your imagination is your limit when it comes to these smoothies. Add in your perfect toppings and extras to fit your healthy needs. Here are some favorite tried and true.

Beverages

Mixed Berry Smoothie

Beverages

Orange Creamsicle Smoothie

Beverages

Kale Smoothie

Beverages

Blackberry Lime Green Smoothie

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Smoothie Bowl

A Smoothie Bowl is perfect when you want all the benefits of a smoothie, but want to eat it with a spoon! Having your smoothie in a bowl makes it feel more like ice cream, but it's not!

Course Breakfast, smoothie

Cuisine American

Keyword smoothie bowl

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 Smoothies

Calories 217kcal

Author Alyssa Rivers

Ingredients

• 2 cups frozen strawberries
• 2 cups frozen bananas
• 1 tablespoon honey
• 1/4 cup greek yogurt
• 1/2-1 cup milk or almond milk

Optional Toppings:

• Strawberries
• Kiwi
• Pumpkin Seeds
• Chia Seeds
• Coconut Flakes
• Granola
• Honey

Instructions

• In a blender add the frozen strawberries, bananas, honey, yogurt, and milk. Add more milk if needed but you want the consistency to be thicker.
• Top with desired toppings.

Nutrition

Calories: 217kcal | Carbohydrates: 47g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 37mg | Potassium: 658mg | Fiber: 4g | Sugar: 31g | Vitamin A: 196IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 1mg

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English Muffins

English Muffins are soft pillowy round morsels of absolute heaven. This is such an easy recipe you will be making them on a weekly basis!

We love making bread, there’s nothing like homemade loaves that fill the house with the best aroma! Whether you are making Parker House Rolls, Naan, or Texas Rolls, your family is going to love it!

Incredible English Muffins

English muffins are the best! They have these incredible nooks and crannies that are perfect for holding your favorite toppings. The pockets are definitely the best part. Toasted to perfection then smothered in butter, it makes for the best addition to your breakfast, or snack routine. These are so simple and easy you are going to wonder why you haven’t tried them before. And trust me y/’our family is going to think you are a superhero for making English muffins at home!

English muffins are not muffins at all, but bread. And they are the basis for many of the best meals around. Including Eggs Benedict and Easy English Muffin Pizzas, among other things. Top English muffins with jam, avocado, and eggs, through in some bacon or sausage and cheese for the best English muffin breakfast sandwiches. English muffins make great sandwiches and even burger buns. However you eat them, just make them!

Ingredients for Homemade English Muffins

You will be surprised by how simple these English muffins truly are. Your loved ones will be impressed, and you may never buy english muffins again.

• Instant Yeast: Instant yeast is different from Active Yeast, they will both work but you will have to treat the active yeast a bit differently.
• Warm Water: This is to help the yeast grow, not too hot and not too cold.
• Milk: Gives richness to the dough.
• Sugar: This feeds the yeast and helps it bloom.
• Butter: Melt the butter to help it mix up better.
• Eggs: Have your eggs at room temperature.
• Salt: Salt creates the flavor and balance for your bread.
• Flour: All-purpose flour or bread flour will both work.

Let’s Make English Muffins

These will come together quickly in bread terms. The hardest part is waiting for them to cool enough to eat.

1. Bloom the yeast: Mix together warm water and yeast. Set aside until frothy, about 10 minutes.
2. Dissolve The Sugar: Heat milk in the microwave for about 1 minute. Add sugar and stir to dissolve.
3. Add: In the mixing bowl of a stand mixer, add salt, flour, yeast mixture, milk mixture, melted butter, and eggs. Using the paddle attachment mix on medium-high speed for 5 minutes or so, until a smooth dough has formed. The dough is a soft one and will be sticky, but it does not need any more flour.
4. Prepping the dough for rising: Dust your fingers with flour to prevent the dough from sticking to them and dump the dough on a very lightly floured surface. Gently form dough into a ball and place in an oiled bowl. Cover with plastic wrap and set in a warm place. Allow to rise for 1-2 hours, until doubled in size.
5. Cornmeal dusting: Once the dough has doubled in size, remove onto a surface that is lightly dusted with flour and cornmeal or semolina flour. Add a light dusting of flour and cornmeal on top of the dough.
6. Cutting the Dough: Roll the dough to about ½ inch thickness. Using a biscuit cutter, cut into circles. The scrap dough can be very gently kneaded back together and more circles cut. Cover with a cloth and allow to rise for 30 more minutes.
7. Bake: Preheat your oiled griddle to low heat. Cook muffins for 7-10 minutes on each side, until golden brown.
8. Poke the Holes: Once removed from the heat, use a fork to poke around the center of the muffin to make it easy to split in two.
9. Cool: Allow to cool completely. Serve toasted with butter, jam, or honey and enjoy!

The Best English Muffin Tips

Soft and tender inside, and golden outside, the perfect english muffin is definitely within reach.

• Water for Yeast: The hardest part about yeast is getting it to bloom, or rise. To do this you need the water to be at optimal temperature. The temperature should be between 95 and 115 degrees. You do not want it 120 or higher, the yeast will begin to die off because it will be too hot.
• Active vs Instant Yeast: Active dry yeast needs to be dissolved in water before using, while instant yeast can be mixed right into dry ingredients.
• Dough: Do not worry if the dough is sticky, it should be. Resist the temptation to add more flour.
• Milk: You can substitute buttermilk for the milk to give it a bit of tang, similar to the ones from the store.
• Eggs: Eggs should be at room temperature before adding to your dough. Set them out about an hour before needing.
• Underbaked on the inside, but done on the outside: This can be a problem if your griddle cooks hot. One of the worst things is to have a doughy underbaked English muffin. To remedy this, bake the English muffins on a cookie sheet in a 350-degree oven for 10-12 minutes.

How To Store English Muffins

English muffins are great for quick breakfasts and when you need a side of bread in a pinch.

• Store: Keep the English muffins in a tightly sealed container or bag for up to a week. The more airtight the better. I save old bread bags to store them in.
• Freeze: Double bag these English muffins and keep them in the freezer for up to 3 months. Thaw on the counter when ready to use.

More Bread Recipes To Love

Bread is one of the best comfort foods ever, It is pillowy, soft, and comes in all sorts of shapes and flavors. Do not be intimidated by bread, it is way easier than you think. Many meals are just not complete without a good slice of bread with it. Here are some tried and true recipes to get you started.

 

Bread

Challah Bread

Bread

Buttery Beer Bread

Bread

Miracle No Knead Bread

Bread

Baked Soft Pretzels (Step by Step Instructions!)

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English Muffins

English Muffins are soft pillowy round morsels of absolute heaven. This is such an easy recipe you will be making them on a weekly basis!

Course Bread

Cuisine American, English

Keyword english muffins

Prep Time 25 minutes

Cook Time 30 minutes

Rising 1 hour 30 minutes

Total Time 2 hours 25 minutes

Servings 16 Muffins

Calories 193kcal

Author Alyssa Rivers

Ingredients

• 1 packet instant yeast
• 1 cup warm water
• 1 cup milk
• 2 tbsp sugar
• ¼ cup butter melted
• 2 large eggs
• 1 teaspoon salt
• 5 cups flour

Instructions

• Mix together warm water and yeast. Set aside until frothy, about 10 minutes.
• Heat milk in microwave for about 1 minute. Add sugar and stir to dissolve.
• In the mixing bowl of a stand mixer, add salt, flour, yeast mixture, milk mixture, melted butter, and eggs. Using the paddle attachment mix on medium high speed for 5 minutes or so, until a smooth dough has formed. The dough is a soft one and will be sticky, but it does not need any more flour.
  
• Dust your fingers with flour to prevent the dough from sticking to them and dump dough on a very lightly floured surface. Gently form dough into a ball and place in an oiled bowl. Cover with plastic wrap and set in a warm place. Allow to rise for 1-2 hours, until doubled in size.
  
• Once the dough has doubled in size, remove onto a surface that is lightly dusted with flour and cornmeal or semolina flour. Add a light dusting of flour and cornmeal on top of the dough.
• Roll the dough to about ½ inch thickness. Using a biscuit cutter, cut into circles. The scrap dough can be very gently kneaded back together and more circles cut. Cover with a cloth and allow to rise for 30 more minutes.
  
• Preheat your oiled griddle to low heat. Cook muffins for 7-10 minutes on each side, until golden brown.
  
• Once removed from the heat, use a fork to poke around the center of the muffin to make it easy to split in two.
  
• Allow to cool completely. Serve toasted with butter, jam, or honey and enjoy!

Nutrition

Calories: 193kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 188mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

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