Imagine sinking your teeth into a decadent dessert that combines the rich, fudgy goodness of brownies, the creamy smoothness of cheesecake, and the tangy burst of cherry pie filling - all in one irresistible bite! These Mini Cherry Cheesecake Brownies are not just a dessert; they're a culinary experience that will make your taste buds dance with joy. Perfect for parties, potlucks, or those moments when you need a seriously indulgent treat, this recipe transforms ordinary ingredients into an extraordinary dessert that will have everyone begging for your secret.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 16 servings
Ingredients
- 1 box brownie mix
- 2 tablespoons water
- 1 package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup cherry pie filling
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easier removal of the brownies.
- In a large mixing bowl, prepare the brownie mix according to the package instructions. This usually involves combining the brownie mix with 2 tablespoons of water, and mixing until well combined. Make sure there are no dry lumps.
- Pour the brownie batter into the prepared baking pan, spreading it evenly across the bottom. Use a spatula to smooth the surface if necessary.
- In another bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the granulated sugar, vanilla extract, and egg to the cream cheese. Continue to mix on medium speed until all the ingredients are fully incorporated and the mixture is smooth.
- Carefully spoon dollops of the cream cheese mixture over the brownie batter in the baking pan. Use a knife or a toothpick to swirl the cream cheese mixture into the brownie batter for a marbled effect. Be careful not to mix it too much; you want to see both layers.
- Once the cream cheese is swirled in, spoon the cherry pie filling evenly over the top of the brownie and cream cheese mixture. You can add as much or as little as you like, depending on your preference for cherries.
- Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the brownie portion comes out with a few moist crumbs (not wet batter).
- Once done, remove the pan from the oven and allow the brownies to cool in the pan on a wire rack for about 10-15 minutes.
- After cooling, carefully lift the brownies out of the pan using the edges of the parchment paper (if used) or cut directly in the pan. Let them cool completely before slicing into 16 squares.
- Serve the mini cherry cheesecake brownies chilled or at room temperature. Enjoy your delicious treat!
Tips
- Room Temperature Matters: Ensure your cream cheese is truly softened at room temperature to achieve a smooth, lump-free cheesecake layer.
- Swirling Technique: When creating the marbled effect, use a light hand. Gentle figure-eight motions with a knife or toothpick will create beautiful swirls without over-mixing.
- Check for Doneness: The toothpick test is crucial. A few moist crumbs are perfect - you don't want to overbake and dry out your brownies.
- Cooling is Key: Allow the brownies to cool completely before cutting to get clean, neat squares.
- Storage Hack: These brownies actually taste even better the next day, so feel free to make them in advance. Store in an airtight container in the refrigerator for up to 4 days.
- Customize Your Filling: While cherry pie filling is delicious, feel free to experiment with other fruit fillings like raspberry or blueberry for variety.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 35mg
