Close-up of Cherry Cheesecake Brownie Cups, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Cherry Cheesecake Brownie Cups

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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 25 min
  • Yield: 8 servings
This delicious, layered dessert cuts a few corners to speed things up a little. The box of brownie mix and the frozen cherries are just two great ways to reduce prep time without compromising on quality.

Ingredients

Base:

Cherries:

Cheesecake Layer:

To Garnish:

Directions

  1. For the base: Make the brownies according to the package instructions. Let cool and cut into 1/2-inch cubes.
  2. For the cherries: Combine the frozen cherries, wine, granulated sugar and cornstarch in a medium saucepan. Bring to a rolling boil then simmer for 2 to 3 minutes until the mixture thickens. Allow to cool for 30 minutes.
  3. For the cheesecake layer: Meanwhile, beat together the cream cheese, powdered sugar and vanilla with a hand mixer or in a food processor.
  4. Layer 1/2 cup of the brownie cubes into a 12-ounce stemless wine glass, mason jar or similar. Top with a large dollop of the whipped cream cheese mixture, using a spoon to create a well for the cherries. Spoon an eighth of the cherries into the well, top each with a sprig of mint if desired.