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A brownie cupcake with cherry cheesecake filling on a pretty china plate.
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5 from 1 vote

Cherry Cheesecake Brownie Cupcakes

With the help of Pillsbury™ Brownie Mix and just a few other ingredients, you can make these pretty Cherry Cheesecake Brownie Cupcakes for the special people in your life.
Prep Time15 mins
Cook Time26 mins
Total Time41 mins
Course: Dessert
Cuisine: American
Servings: 12


  • 18.4 ounce package Pillsbury™ Dark Chocolate Brownie Mix
  • 2/3 cup vegetable oil
  • 1/4 cup water
  • 2 eggs

Cherry Cheesecake Topping:

  • 8 ounces low-fat (Neufchatel) or regular cream cheese
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 small can cherry pie filling


  • Preheat oven to 350° degrees F. Place 12 foil cupcake liners in a cupcake tin. Lightly coat the foil liners with non-stick cooking spray.
  • Prepare brownie mix with oil, water, and eggs, according to package directions. Set aside.
  • Use an electric mixer to combine cream cheese, sugar, egg, and vanilla extract in a medium mixing bowl. Beat until blended and smooth. Set aside.
  • Divide the prepared brownie batter between the foil liners. Each cupcake liner will be about 2/3 full. Spoon about a tablespoon of the cheesecake topping over the top of the brownie batter in each liner. Spoon a tablespoon of cherry pie filling, including 2 or 3 cherries, on the center of the cheesecake topping. You will not need the entire can of pie filling. Run a toothpick through the cheesecake and cherries to create a light swirl pattern.
  • Bake at 350 for 24 to 26 minutes.
  • Cool completely and then chill for 3 or 4 hours to allow the cheesecake to set up.
  • Cupcakes taste better chilled. Store covered in the refrigerator for 3 to 4 days.