I remember the first time I made these cherry cheesecake brownies—it was a snowy weekend, and my kids were craving something sweet but also a little fancy.
I wanted a dessert that felt like a treat but didn’t leave us in a sugar coma.
These brownies hit all the right notes: rich, fudgy, tangy, and sweet with bursts of juicy cherries. Bonus?
They’re gluten-free and packed with whole, fresh ingredients. Trust me, you’re gonna love them as much as we do.
Tips for the Best Brownies
- Use room-temperature cream cheese for a silky cheesecake layer.
- If fresh cherries aren’t available, frozen works great—just thaw and drain them well.
- Almond flour gives the brownies a tender, moist crumb. Don’t substitute with regular flour, as it will change the texture.
Variations and Substitutions
- Nut-free: Swap almond flour for oat flour.
- Dairy-free: Use a plant-based cream cheese and vegan butter.
- Extra indulgent: Add chocolate chips to the brownie layer.
Serving Suggestions
These brownies are a showstopper on their own, but you can serve them warm with a scoop of vanilla ice cream or a drizzle of melted dark chocolate. Garnish with extra fresh cherries for a pop of color and flavor.

Irresistibly Fudgy Cherry Cheesecake Brownies
- Total Time: 50 minutes
- Yield: 12 brownies 1x
- Diet: Gluten Free
Description
These gluten-free cherry cheesecake brownies are rich, fudgy, and swirled with tangy cheesecake and sweet cherry goodness. Perfect for a special dessert or a cozy weekend treat.
Ingredients
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cherry Swirl:
- 1 cup fresh cherries, pitted and halved (or frozen, thawed, and drained)
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch
Instructions
- Prep the cherries: Combine cherries, honey, and cornstarch in a small saucepan over medium heat. Cook until thickened and jammy (about 5-7 minutes). Let cool.
- Make the brownie batter: In a bowl, whisk together melted butter, coconut sugar, and granulated sugar until smooth. Add eggs and vanilla; mix well. Sift in almond flour, cocoa powder, salt, and baking powder. Fold until combined.
- Make the cheesecake batter: Beat cream cheese, sugar, egg, and vanilla with a hand mixer until smooth and creamy.
- Assemble the layers: Preheat the oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper. Spread the brownie batter evenly in the pan. Dollop the cheesecake mixture on top and gently swirl with a knife. Spoon the cooled cherry mixture over and swirl again lightly.
- Bake: Bake for 30-35 minutes or until the center is just set. Cool completely in the pan before slicing.
Notes
Make ahead and refrigerate for up to 3 days. Freezes well for 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg