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Kiri-Brownies Cherry Cheesecake

  • 5-6 Servings


Brownies layer

  • 1 cup unsalted butter (melted)
  • 2 cups granulated sugar
  • 1 cup cocoa powder
  • 1/2 tsp. salt
  • 3 large eggs, room temperature
  • 1 cup flour

Cheesecake layer

  • 5 Kiri Cooking Blocks or 56 Kiri Square Portions
  • ¾ cup caster sugar
  • 1 tsp. vanilla extract
  • 1 cup sour cream
  • 1/3 tbsp. cornstarch
  • 5 large eggs
  • Cherry pie filling for serving


Make the Brownies:

  1. Preheat the oven to 180 degrees.
  2. Line a 9×13 inch baking pan with aluminum foil and lightly spray it with cooking spray.
  3. In a large bowl mix together butter, sugar, cocoa powder and salt.
  4. Stir in the vanilla extract and eggs, then gently fold in the flour.
  5. Pour the batter into the prepared pan and bake for 15-20 minutes, or until the top is just set, but still shiny. Then remove from the oven.

Make the Cheesecake:

  1. While baking the brownies, prepare the cheesecake layer by beating together the KIRI cheese and sugar with an electric mixer until soft.
  2. Mix in the sour cream, vanilla & cornstarch.
  3. With the mixer on low speed, carefully beat in the eggs until just combined.
  4. Spoon the batter over the top of the baked brownie layer, and spread evenly.
  5. Place in the preheated oven and bake for 30-35 minutes or until the top is just set and has a slight wobble in the middle of the pan.
  6. Turn off the oven, open the door and cool in the oven for 30 minutes.
  7. Take the cheesecake out of the oven and cool until it reaches room temperature.
  8. Wrap the pan with cling film and chill in the fridge for at least 4 hours or overnight.
  9. Cut into slices and top with cherry pie filling before serving.