Black Forest Cheesecake Brownies

These Black Forest Cheesecake Brownies have all the flavours of black forest in a fudgy brownie form! These are soft brownies with tons of chocolate, cherries, and a sweet cheesecake filling. This recipe uses cherry pie filling for simpler baking.

This is the best recipe to make if you have leftover cherry pie filling!

The base of these brownies comes together in one bowl. Two-third’s of the brownie batter is placed on the bottom of a prepared square pan. A cheesecake layer is made and poured on top of the brownie base. Cherry pie filling is dolloped with the remaining one-third of the brownie batter and it’s baked to perfection.

For more fruit desserts, try Cherry Pie Bars, Banana Chocolate Chip Muffins, or Blueberry Crumble Bars.

Jump to:

• Why this recipe works
• Key Ingredients
• Substitutions & Variations
• Step by Step Instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Black Forest Cheesecake Brownies

Why this recipe works

Black Forest – This recipe is similar to black forest cake, with a few variations.

Brownies – These brownies are fudgy, soft, and come together in one bowl.

Cheesecake – A sweet and simple 4 ingredient cheesecake is added on top of the brownies.

Cherries – Adds a tangy taste to the dessert. Cherry pie filling is used for simpler baking.

Large gatherings – Simply double this recipe and bake in a 9×13 pan for large gatherings!

Flexible filling – You can use any pie filling for this recipe! (apple, peach, etc).

Key Ingredients

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Butter – Use unsalted butter for best results. This will be melted.

Cream cheese – Adds softness to the brownies. Remove from fridge two hours prior to baking.

Cherries – Cherry pie filling is used for easier baking.

Egg – Remove from the fridge 2 hours before baking or the night before.

Substitutions & Variations

Here are a few substitutions and variations for these Black Forest Cheesecake Brownies.

Cream Cheese – Either low fat cream cheese or regular cream cheese work great.

Swapping the filling – You can swap the cherry pie filling for any flavour of pie filling — I think strawberry or raspberry would be so delicious!

No square pan? Bake the brownies in a muffin tin with muffin liners for individual desserts.

Step by Step Instructions

Here is how to make and bake these Black Forest Brownies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.

Step 1 – Preheat the oven to 350°F/175°C and line and grease an 8×8 inch square pan.

Step 2 – In a large bowl, whisk together butter and sugar. Whisk in eggs and vanilla. The mixture may look grainy, that is okay.

Step 3 – Add in flour, cocoa powder, and baking soda. Switch over to a spatula or wooden spoon and fold this in until there are no flour streaks. Don’t overmix! The mixture will be very thick.

Step 4 – Spread 2/3’s of the batter into the prepared pan and spread out evenly.

Step 5 – Using a handheld or stand electric mixer, combine the cream cheese, white sugar, vanilla, and whisked eggs until smooth.

Step 6 – Add the cheesecake layer on top and spread evenly. Scoop the cherry pie filling and place it on top.

Step 7 – Dollop the remaining batter on top of the cherry pie cheesecake layer. Since the batter is thick you won’t be able to spread it around easily, but just make sure the top layer is even.

Step 8 – Bake for 28-32 minutes. When inserting a toothpick to check the brownies, make sure to insert into the actual brownie portion of the pan, and not the cherry pie filling.

Step 9 – Once ready, slightly open the oven door for 10 minutes to allow the hot air to slowly escape. This will help prevent the brownies from dropping. Then, remove completely from oven and allow to cool on the counter before slicing.

Step 10 – Serve warm with ice cream or by itself. Enjoy!

Expert Baking Tips

Here are five awesome baking tips from my kitchen to yours

Both line and grease the pan. The bottom and sides! Foil or parchment paper works.

Immediately after baking leave the cherry cheesecake bars in the pan to completely cool.

The batter will be thick, so you won’t be able to spread the brownies easily. Drop spoonfuls of the batter all around the bottom of the pan instead of all in one area for easier spreading. Use a wooden spoon or even your hands!

Room temperature ingredients are key. The butter and eggs must be taken out 2 hours before baking, or the night before. If you forget to take out the eggs, place into a bowl of warm water for a few minutes to get it quickly to room temperature.

Measure ingredients carefully. To ensure precise results, use a scale. This is most handy for flour. Always make sure to measure the flour out with a spoon. Scooping the flour straight into the bag with a measuring cup will pack the flour down way to much.

FAQ

Can I make these in individual cups?

Yes. Use a muffin tin and muffin liners. Follow the same steps, keep a close eye while baking as the timing may slightly differ.

Can these brownies be frozen?

No! I don’t recommend this. The brownies will lose that soft texture.

Can I add a frosting?

Totally! Once they are cooled.

Check out these recipes

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  Blueberry Danishes
• 
  Fudgy Nutella Brownies
• 
  Blueberry Banana Bread Muffins
• 
  Thin and Crispy Chocolate Chip Cookies

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