This dessert pizza combines two of my favorite indulgences—dense, fudgy brownies and bright cherry pie filling—into one shareable, celebratory treat. I first stumbled on this idea years ago at a summer potluck when someone brought a pan of layered brownie bars topped with cherries; I adapted the concept into a round "pizza" to make slicing and sharing simple. What makes this version special is the contrast of textures: a slightly crackled brownie base, a silky sweetened cream cheese layer, and glossy, juicy cherries that pop in every bite. It’s the kind of dessert that immediately draws a crowd and sparks conversation—friends always ask for the recipe, and kids make a beeline for the biggest slice. I discovered this combination during a rainy weekend when I wanted something quick but impressive. The ingredients are pantry-friendly: butter, sugar, cocoa, flour, and a can of cherry pie filling. A basic brownie batter becomes the sturdy foundation for a cheesecake-like cream layer, and the pie filling provides a nostalgic, jarred-cherry finish. The dessert travels well, reheats gently, and slices cleanly when chilled just right. It’s become my go-to for potlucks and birthdays when I want something that feels homemade but effortless.

Ingredients

• Unsalted butter (10 tablespoons): Use high-quality unsalted butter for the best flavor—avoid margarine. I often use KerryGold for a rich finish; melt gently to avoid burning. The butter enriches the batter for a fudgy crumb and glossy top.
• Granulated sugar (1 1/4 cups): Regular white sugar gives structure and the classic brownie sweetness. If you prefer a deeper flavor, substitute 1/4 cup with light brown sugar for a hint of molasses.
• Large eggs (2): Eggs provide structure and moisture; bring them to room temperature for better incorporation and a more even crumb.
• Vanilla extract (1 teaspoon): Real vanilla enhances the chocolate notes—use pure vanilla extract rather than imitation for the best aroma.
• Cocoa powder (3/4 cup): I use dark cocoa powder for an intense chocolate flavor and darker color. Sift if it’s clumpy to avoid streaks in the batter.
• All-purpose flour (1/2 cup): Measure by spooning into the cup and leveling for accuracy; too much flour yields cakier brownies instead of fudgy ones.
• Salt (1/2 teaspoon) and baking powder (1/4 teaspoon): Salt brightens flavors; baking powder provides a very slight lift—don’t omit the salt even if using salted butter.
• Cream cheese (8 ounces, softened): For the creamy middle, use full-fat cream cheese brought to room temperature so it smooths easily when beaten with powdered sugar.
• Powdered sugar (1 1/2 cups): Sift if lumpy; this sweetens and stabilizes the cream layer to spread cleanly over the cooled base.
• Cherry pie filling (1 can): One standard 21-ounce can is perfect—use a brand you like for flavor and chunk size. I sometimes stir in 1 tablespoon of kirsch or cherry jam for extra depth.

Instructions

Prepare the pan and preheat: Preheat the oven to 350 degrees F. Grease a 12-inch round rimmed pizza pan with nonstick spray or butter and line with parchment for easier removal if you prefer. A rimmed pizza pan ensures the batter spreads thinly and bakes evenly in the allotted time. Make the brownie batter: In a microwave-safe bowl, melt 10 tablespoons unsalted butter until just melted, stirring to distribute heat. Let the butter cool slightly so it doesn’t cook the eggs. Add 1 1/4 cups granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract; whisk by hand for about 1 minute until glossy and combined. Add 3/4 cup cocoa powder, 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon baking powder. Stir with a spatula for roughly 50 strokes—enough to incorporate but not overmix, which would create a cakier texture. Spread the batter evenly across the prepared 12-inch pan; use an offset spatula for a level surface. Bake the base: Bake in the preheated oven for 25 to 30 minutes. Start checking at 25 minutes: the surface should look set with slight crackling, and a toothpick inserted in the center should come out with a few moist crumbs but not wet batter. Avoid overbaking to keep the fudgy interior. Remove from oven and transfer to a cooling rack to come to room temperature before adding the next layers. Prepare the cream layer: While the base cools, beat 8 ounces softened cream cheese with 1 1/2 cups powdered sugar using a hand mixer or stand mixer. Beat for about 2 minutes until perfectly smooth and spreadable—no lumps. If the mixture is too stiff, add 1 teaspoon milk to loosen slightly; too loose will slide off the brownie, so aim for a thick, pipeable consistency. Assemble: Spread the cream cheese mixture evenly over the cooled brownie base using an offset spatula. Spoon the cherry pie filling over the cream layer and spread gently to cover; avoid pressing so the layers remain distinct. Refrigerate the assembled pizza for at least 30 minutes to firm up and make slicing clean. Let sit at room temperature 10–15 minutes before slicing into 12 wedges and serving.

Storage Tips

Store the dessert pizza in an airtight container in the refrigerator for up to 4 days. If you plan to keep it longer, freeze individual slices or the whole pizza wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, allow frozen portions to thaw overnight in the fridge, then bring to room temperature for 10–15 minutes; warm gently at 300 degrees F for 5–7 minutes if you prefer a softer cream layer. Use glass or plastic containers with tight lids to prevent odor transfer, and avoid high humidity storage which can make the crust soggy.

Ingredient Substitutions

If you need to adapt the recipe, there are several straightforward swaps. For a nutty depth, replace 2 tablespoons of flour with 2 tablespoons finely ground almond flour (note: this will not be gluten-free unless you replace all flour with a certified gluten-free blend). For a dairy-free version, use a dairy-free cream cheese and vegan butter, and choose a vegan pie filling—results are slightly different in texture but still delicious. Swap cherry pie filling for raspberry or blueberry pie filling for seasonal variation; if using fresh cherries, simmer with 2 tablespoons sugar and 1 teaspoon lemon juice until syrupy before spooning over the cream layer.

Serving Suggestions

Serve wedges on a platter with a dusting of powdered sugar or a drizzle of melted dark chocolate for a polished look. Pair with lightly whipped cream or vanilla ice cream to balance the tart cherries. This dessert is perfect for holiday dessert tables, summer potlucks, or a birthday where you want something shareable and different from a traditional cake. Garnish with a few fresh cherries or mint leaves for color contrast.

Cultural Background

The idea of layering brownies with cheesecake and fruit is a modern American adaptation of classic bar desserts and pies. Combining a dense chocolate base with a creamy layer echoes twin classics—brownies and cheesecake—while adding canned pie filling channels the convenience of 20th-century home baking. The dessert pizza format borrows from the convivial, shareable nature of pizza but translates it into a sweet centerpiece often seen at casual gatherings and potlucks.

Seasonal Adaptations

In summer, substitute cherry pie filling with fresh macerated cherries or mixed berries for brightness. For winter holidays, stir in 1/2 teaspoon cinnamon to the cream layer and top with spiced cranberry compote. Swap in salted butter and a toasted pecan crumble on the cream layer for a fall twist. These small changes keep the dessert relevant year-round.

Meal Prep Tips

Make the brownie base a day ahead and keep it wrapped in parchment in the refrigerator. Prepare the cream layer the morning of serving and assemble a few hours before guests arrive so flavors meld and the dessert firms up in the fridge. Use a rimmed pizza pan and an offset spatula to make evening prep quick and slicing clean. Pack slices in single-serve containers for easy transport to potlucks.

Every time I bring this to a gathering someone asks where I bought it—it's a compliment I never tire of. Give it a try, make it your own with swaps that suit your pantry, and enjoy how quickly it becomes a new favorite.