Cherry Cheesecake Brownies
These Cherry Cheesecake Brownies are rich, indulgent and filled with sweet chocolate and chunks of red cherries. The recipe starts with a gluten free brownie mix and is topped with a homemade cheesecake filling and loads of juicy cherries. Your friends and family will love these.
Servings 12 servings
Ingredients
Brownie Base
- 1 box of Simple Mills Gluten Free Brownie mix (can use any brownie mix or your favorite homemade recipe)
Cheesecake Filling
- 2 8oz blocks of cream cheese, softened
- 1/2 cup coconut sugar (can sub cane sugar or monk fruit sweetener)
- 2 tsp vanilla extract
- 1 large egg
Cherry Mixture
- 12 oz frozen cherries (can use fresh, pitted cherries)
- 1/4 cup coconut sugar (can sub cane sugar or monk fruit sweetener)
- 1 tsp arrowroot starch (can sub cornstarch or tapioca flour)
Instructions
- Preheat oven to 350F and line an 8x8 baking dish with and set aside.
- Start by making the cherry filling. On the stovetop in a medium saucepan, add in the frozen cherries and sugar, mix well and let simmer on low for 3-5 minutes.
- Use a potato masher to press down and break down the cherries. Add in the arrowroot starch, mix well and allow sauce to simmer. Once it has thickened, about 3 minutes, remove from heat and side aside to cool.
- Next make the brownie mix as directed on the package. Press it into the prepared baking dish and set aside.
- In a stand mixer or large bowl with add in the softened cream cheese, eggs, vanilla and sugar. Beat until smooth and creamy.
- Evenly spread cream cheese filling over brownie batter and top with cherry mixture. Use a knife to create swirl design and then bake for 45-50 minutes, or until the edges are set and the center is giggly.
- Chill on counter for 1 hour before placing in the fridge for a minimum of 4 hours or chill completely, or best overnight.
- Cut into squares and serve chilled or warm, enjoy!!
Notes
- Cherry Cheesecake Brownies taste amazing straight from the fridge or slightly warmed up in the microwave.
- Store leftovers in an airtight container in the fridge and enjoy within 5-6 days. These brownies can also be frozen up to 30 days, and are best thawed in the fridge overnight.
- Leave a little overhang on the parchment paper so it's easy to remove from the baking dish after they have been chilled.
- Use a clean and sharp knife to easily cut into these bars. Wipe your knife clean after each cut!
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