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These Cherry Cheesecake Brownies have layers of brownie, cheesecake, and cherry pie filling.  The perfect cheesecake trifecta for celebrating anything with.  Or make it for a random Wednesday as an unexpected after dinner dessert.

Cherry Cheesecake Brownies - fudge brownies topped with a cherry swirl cheesecake layer

Today is National Cheesecake Day!  That means all things cheesecake should be eaten all day long, right?  Please say yes, please say yes!!!

Cheesecake happens to be one of my absolute favorite desserts to make.  I love making this Banana Split Cheesecake for when I want a big full size cheesecake for special dinners or for fundraisers at church.  It is a jaw dropper for sure!

Cherry Cheesecake Brownies - fudge brownies topped with a cherry swirl cheesecake layer

Baking layers in desserts is probably my all time favorite way to do cheesecake.  These Take 5 Cheesecake Brownies are definitely one of the best ways to put as many layers as you can into one dessert.

I knew Cheesecake Day was coming up, and I had every intention of making a full sized cheesecake to share with you.  It’s been way too long since I have done a big one.  But then we were gone all day shopping at Ikea for bedroom furniture for our kids bedroom redo’s, and my husband wanted a dessert to take into the guys at his old job.

When there is no time to wait for a big cheesecake to cool, I almost always make cheesecake brownies.  They really are so easy to make, and they cool in just a few short hours.  I like to use a box brownie mix to for convenience, but a homemade brownie recipe that would work just as well. For this cheesecake, you will start with your brownie mix.  Make it according to the package directions and pour it into a baking dish.  Then move onto the next layer.

Make sure your cream cheese is softened before you get started.  I like to get mine out of the refrigerator at least an hour before I start making anything with cream cheese in it. If you forget to get it out, you can always unwrap it and remove the foil package and microwave it for about 30 seconds.  Whip the cream cheese before you add any ingredients.  This will help remove any lumps.  Slowly pour in the rest of the ingredients and beat again.

Spoon the cheesecake batter very carefully onto the brownie batter.  You want them to bake in distinct layers.  Same with the pie filling.  Spoon it very carefully and use a knife to swirl just the top layer.

After this bakes, give it time to cool. I usually leave my finished cheesecake on the counter for an hour, then place it in the refrigerator.  Within 2-3 hours it is completely chilled and ready for you to dive into.

I do like to add chocolate drizzles, Cool Whip, and extra pie filling to make these Cherry Cheesecake Brownies pretty…my husband didn’t want to wait that long for the ones he took to his friends.   Which way would you prefer to eat these…plain or pretty???

Cherry Cheesecake Brownies - fudge brownies topped with a cherry swirl cheesecake layer

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Cherry Cheesecake Brownies

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 24 cheesecake brownies

Cherry Cheesecake Brownies

Layers of brownie and a cherry swirl cheesecake makes a fun and impressive dessert to enjoy after dinner.


1 box brownie mix (for 9x13 pan)
1 - 8 ounce package cream cheese, softened
2 Tablespoons butter
1 - 14 ounce can sweetened condensed milk
1 Tablespoon cornstarch
1 egg
1 teaspoon vanilla extract
1 - 21 ounce can cherry pie filling
1/4 cup chocolate chips
1 teaspoon shortening
Cool Whip


  1. Make brownies according to the package directions. Spread in a greased 9x13 pan. Set aside.
  2. Beat the cream cheese, butter, and cornstarch. Add the sweetened condensed milk, egg, and vanilla and beat again until creamy. Spoon very carefully onto the brownie batter.
  3. Take 1 cup pie filling and drop gently by spoonfuls on the cheesecake layer. Swirl very carefully with a knife. Bake at 350 degrees for 40-45 minutes. Cool on the counter for 1 hour. Place in the refrigerator until chilled through.
  4. Cut into 24 squares. Place the chocolate chips and shortening in a microwave safe bowl. Heat for one minute. Stir until creamy. Spoon into a plastic baggie and cut one tip off. Drizzle over the squares. Let set. Serve with Cool Whip and extra pie filling. Store in a sealed container in the refrigerator.
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Inside BruCrew Life, Jocelyn Brubaker

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I enjoy sharing easy dessert and dinner recipes on my blog that are easy to recreate in your kitchen.