Fresh Cherry Cheesecake Brownie Bars
A luscious blend of rich chocolate brownies, smooth cheesecake filling, and a vibrant cherry topping made with real fruit. These indulgent bars are layered and swirled to perfection, creating a stunning dessert that's as pleasing to the eye as it is to the palate.
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Servings: 24 bars
Ingredients
For the Brownie Layer
- 115 grams ½ cup unsalted butter, liquefied
- 65 grams ½ cup plain flour
- 40 grams ⅓ cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla essence
- 200 grams 1 cup white granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon fine salt
For the Cheesecake Layer
- 225 grams 8 oz cream cheese, brought to room temperature
- 65 grams ⅓ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
For the Cherry Topping
- 200 grams 1½ cups fresh cherries, halved and pitted
- 2 tablespoons granulated sugar
- 2 tablespoons cool water
- 1 tablespoon cornstarch
- ½ teaspoon freshly squeezed lemon juice
Instructions
- Preheat the oven to 175°C (350°F). Prepare a square 20x20 cm (8x8-inch) baking dish by greasing it or lining it with parchment paper for easy removal.
- To begin the brownie base, combine the melted butter, sugar, eggs, and vanilla extract in a mixing bowl, whisking until the texture is silky and uniform.
- Sift together the cocoa powder, flour, baking powder, and salt, then fold these dry components into the wet mixture. Mix gently until just incorporated.
- Transfer about two-thirds of the brownie mixture into the bottom of the prepared pan, smoothing it into an even layer. Reserve the remaining batter.
- For the cheesecake portion, beat the softened cream cheese and sugar until fluffy and well-blended. Add the egg and vanilla extract, mixing until smooth and lump-free.
- Gently spread the cheesecake mixture over the brownie base in the pan, smoothing out the surface evenly.
- Using a spoon, drop dollops of the reserved brownie batter on top of the cheesecake layer. Using a butter knife or skewer, swirl gently to create a marbled pattern.
- To make the cherry topping, combine the halved cherries, sugar, water, cornstarch, and lemon juice in a small saucepan. Simmer over medium heat for 5–7 minutes, stirring often, until the cherries soften and the mixture becomes syrupy and thickened.
- Remove from heat and allow the cherry mixture to cool slightly, then evenly distribute it across the surface of the swirled brownie-cheesecake layer.
- Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the sides start to slightly pull away from the edges of the pan.
- Let the dessert cool completely in the pan. For optimal texture and clean slicing, chill before cutting into squares.
Notes
Refrigerate any leftovers in an airtight container for up to 4 days.