Cherry cheesecake weed brownies
If you love the regular, old weed brownies, then you’re definitely going to want to give this cheesecake version a try! It’s extra sweet, with a creamy finish and a look that’s to die for. There’s something about the cheesecake layer that’s just so pretty, and it offers a unique combination of infused and non-infused filling, resulting in a stellar flavour so the addition of cannabis is hardly even noticeable.
Skill level
Weed brownies are perfect for beginners, and though this cheesecake combo isn’t quite as simple as the original, it’s still an excellent option for those without much experience, confidence, or skills in the kitchen. Just follow the instructions closely, and you’ll be sure to be instantly pleased with the results.
Cherry cheesecake weed brownies recipe
Looking for a chocolatey cheesecake recipe? If so, then this could be the one! With a twist of fruit, and two distinct layers that come together in an incredible experience for the tastebuds, this dessert will quickly become a tradition.
Preparation time: 20 minutes
Cooking time: 30 minutes
Calories: 310
Servings: 16
Brownie ingredients
- 4 large eggs
- 2 ½ cups granulated sugar
- 1 ½ cups all-purpose flour
- 1 cup cocoa
- ½ cup cannabutter (softened)
- ½ cup unsalted butter (softened)
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Cheesecake ingredients
- 1 large egg
- 8 ounces cream cheese (softened)
- 4 ounces of cherry pie filling
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Tools
- 9x13 baking pan
- Aluminum foil
- Large mixing bowls (2)
- Whisk
- Silicone spatula
- Electric mixer
- Tablespoon
Instructions
-
Line a 9x13 pan with aluminum foil, and lightly grease it.
-
Preheat the oven to 350°F.
Combine both types of butter, and granulated sugar in a large mixing bowl whisking the three ingredients together until smooth.
Add the eggs, and vanilla to the batter, and whisk to combine.
Next up, add the flour, salt and cocoa. At this point, the batter will be thicker, so you may need to switch to a spoon to ensure the ingredients are thoroughly mixed together.
Pour half of the brownie mixture into the prepared pan and use a silicone spatula to spread it out in an even layer.
Moving on to the cheesecake, in a clean mixing bowl, blend the cream cheese, vanilla, egg, and sugar together using an electric mixer until smooth.
Spread all of the cream cheese blend overtop of the brownie layer, and do your best to cover every exposed inch.
Drop the remaining brownie batter by a spoonful onto the cheesecake layer, scattering the blobs as evenly as possible.
Spoon the cherry pie filling in heaps just as you did with the brownie mixture, only this time, try to fill in the gaps between the chocolate scoops.
Bake the cherry cheesecake weed brownies in the oven for 35 minutes.
Leave the dessert to cool in the pan for at least 30 minutes prior to cutting and serving them.
Do not panic if your brownies still jiggle a little bit after removing them from the oven. This is not a sign of being undercooked! The cheesecake layer will harden as the dessert cools.
Storage tips and tricks
Since cheesecake is dairy-based, this dessert cannot be stored at room temperature, otherwise, in less than a day, it will spoil. Instead, slice the whole thing into squares and store it in the fridge where it’ll stay fresh for 4 glorious days. Alternatively, cheesecake brownies may be frozen in freezer-safe containers. Just be sure the storage option you choose is airtight, to seal in the freshness and keep out moisture that might ruin them.
