Cherry Cheesecake Brownies

Posted on 11 Comments

It’s cherry season and I am going through my yearly obsession with those delicious dark red berries. I even bought a cherry pitter to make eating them a swifter and more satisfying process. Best purchase ever! It also makes preparing cherries for baking with a much easier task. Which leads me onto these gorgeous Cherry Cheesecake Brownies… packed with white chocolate and fresh cherries, and topped with cheesecake and cherry jam, get ready for some fruity gooey goodness!

Jump straight to the recipe!

To make the brownie sponge I started by melting butter.

In a bowl I whisked up caster sugar, eggs and vanilla extract. Then I whisked in the melted butter.

I added in plain flour, cocoa powder, salt and baking powder.

Then I folded in chopped white chocolate and cherries, pitted and chopped in half.

For the cheesecake top I whisked up egg, vanilla extract, full fat cream cheese, butter and caster sugar.

I poured the brownie mix into a lined tray, then poured over the cheesecake top.

Then I added blobs of a jar of cherry jam all over the top, then swirled them around with the cheesecake mixture using a knife. I used a whole jar of Tesco’s Finest Morello Cherry Jam.

I baked it for 25 minutes.

After letting the brownies cool fully, I refrigerated them for a couple of hours before slicing into squares and tucking in!

The Cherry Cheesecake Brownies were so gooey and delicious! These are pure cherry heaven with both the sweet jam on top and juicy fresh cherries inside. They got eaten up pretty fast, I even caught my boyfriend eating one for breakfast!

       

I am linking these up to We Should Cocoa hosted by Tin & Thyme and Recipe of the Week hosted by A Mummy Too.

Recipe is adapted from Delicious Magazine.

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Cherry Cheesecake Brownies

Servings 12

Ingredients

For the brownies

  • 170 g Butter
  • 200 g Caster sugar
  • 2 Eggs large
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 30 g Cocoa powder
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 100 g White chocolate chopped
  • 110 g Cherries pitted and sliced in half

For the cheesecake topping

  • 120 g Full fat cream cheese
  • 1 jar of Tesco Finest Morello Cherry Jam
  • 30 g Caster sugar
  • 40 g Butter
  • 1 Egg large
  • 1 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4, grease and line a 12" x 9" traybake tin

  2. To make the brownie sponge start by melting the butter on a low heat, then let it cool for 5 minutes

  3. In a bowl whisk up the caster sugar, the eggs and vanilla extract. Then whisk in the melted butter

  4. Add in the plain flour, cocoa powder, salt and baking powder, and mix it all together
  5. Then fold in the chopped white chocolate and prepared cherries

  6. For the cheesecake top use an electric whisk to mix up egg, vanilla extract, the full fat cream cheese, butter and caster sugar until smooth

  7. Pour the brownie mix into the tin, then pour over the cheesecake top

  8. Add blobs of the jar of cherry jam all over the top, then swirl them around with the cheesecake mixture using a knife

  9. Bake it for 25 minutes. Let the brownies cool fully, then refrigerated them for a couple of hours before slicing into squares and tucking in!

You can find more of my Brownie recipes by clicking here!

11 comments / Add your comment below

  4. I think cheesecake brownies for breakfast sounds like an excellent idea! I really need to get myself a cherry pitter as I cut mine out and end up getting in a terrible mess – which one do you have?

    Reply

  5. I'm loving the cherries at the moment. We get them straight from the orchards and devour them by the bag full…..
    Looking at Charlotte's comment above….. I have a chef'n pitter which is pretty good. Just shoot the pips into a deep measuring jug and there is no mess at all!

    Reply

  6. Ooh wow Kat, these brownies sound amazing. I love cherries and I love cherries in cake. I got myself a cherry pitter last year and it's fab, but astonishingly I haven't had any cherries this year. Must remedy before it's too late. Thanks for sharing with #WeShouldCocoa.

    Reply

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