These strawberry cheesecake brownies sport a rich brownie base topped with a creamy cheesecake layer and a swirl of vibrant strawberry pie filling. They’re indulgent yet surprisingly easy to whip up, making them a must-try treat.
This cheesecake recipe addresses issues of texture and flavor often found in traditional desserts, offering a scrumptious combination of brownie, cheesecake, and strawberries.
I remember the first time I tackled a dessert like this; I worried about getting the layers just right, not wanting a soggy brownie layer. But with a little practice, I found it’s all about ensuring that the brownie is thick yet fudgy enough to hold the cheesecake.
This recipe takes about 15 minutes to prep and bakes in just under 40 minutes, plus a chilling time of four hours. Trust me, the wait is worth it when you get to slice into that sweet combination of flavors and textures that just feels like a warm hug.
If you’re craving a fruity dessert, you’ll want to check out my Strawberry Shortcake Tiramisu for a fresh spin!
Table of contents
Why You Will Love This Recipe
- Rich, Decadent Layers , The brownie base delivers a fudgy, chocolatey foundation that pairs wonderfully with the creamy cheesecake topping, offering a satisfying contrast in texture.
- Sweet, Fruity Twist , The strawberry pie filling creates a fruity swirl that not only adds a pop of color but also complements the rich chocolate flavors beautifully, making each bite a delightful experience.
- Chill Time Benefits , After baking, allowing these brownies to chill for several hours lets the flavors meld and the cheesecake layer set perfectly, resulting in slices that hold their shape when served.
- Perfect for Celebrations , These strawberry cheesecake brownies are an excellent option for occasions like birthdays, potlucks, or simply a sweet treat to brighten your day, bound to leave everyone asking for the recipe.
Strawberry Cheesecake Brownies Dessert
- Prep Time: 15 minutes
- Cool Time: 4 hours
- Cook Time: 40 minutes
- Total Time: 4 hours 55 minutes
- Yield: 9 cheesecake brownies 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Delicious strawberry cheesecake brownies with a rich brownie base and creamy cheesecake topping, swirled with strawberry pie filling.
Ingredients
- 1 cup (200 g) granulated sugar
- ½ cup (64 g) all-purpose flour, unbleached
- ⅓ cup (40 g) Dutch-processed cocoa powder (unsweetened)
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (113 g) unsalted butter, melted and cooled
- 16 ounces (2 packages) cream cheese, softened to room temperature
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cups (383 g) strawberry pie filling
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. Grease the parchment paper lightly to prevent sticking and allow for easier removal of the cheesecake brownies after baking.
- Step 2: In a large bowl, whisk together 1 cup (200 g) granulated sugar, ½ cup (64 g) all-purpose flour, ⅓ cup (40 g) Dutch-processed cocoa powder, ¼ teaspoon kosher salt, and ¼ teaspoon baking powder. In a separate medium bowl, whisk 2 large eggs, 1 teaspoon vanilla extract, and ½ cup (113 g) melted unsalted butter that has cooled for about 10 minutes to avoid cooking the eggs, until smooth. Combine the wet mixture with the dry ingredients and mix until the batter has a thick, fudge-like consistency.
- Step 3: Spread the brownie batter evenly into the prepared pan. Ensure the mixture has an even layer to form a solid base for the cheesecake topping.
- Step 4: Using a hand mixer, beat together 16 ounces (2 packages) softened cream cheese, 2 large eggs, 1 cup (200 g) granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon kosher salt until smooth and free of lumps. Be sure the cream cheese is at room temperature before mixing for a creamy consistency.
- Step 5: Carefully spread the cheesecake mixture evenly over the brownie layer in the pan, smoothing gently to keep the layers separate.
- Step 6: Spoon dollops of 1 ½ cups (383 g) strawberry pie filling over the cheesecake layer. Using a knife or skewer, gently swirl the strawberry filling into the cheesecake layer. Avoid over-mixing or disturbing the brownie layer beneath to maintain distinct layers.
- Step 7: Bake in the preheated oven for 35 to 40 minutes, until the center is set but still slightly jiggles when the pan is gently shaken. Remove from oven and let cool at room temperature for about 1 hour. Then refrigerate the cheesecake brownies for at least 4 hours or overnight to allow the layers to solidify for easier slicing.
Notes
- Room Temperature: Store cheesecake brownies in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight to maintain texture and flavor.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for best texture.
- Freezing: Wrap brownies tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
- Use unsalted butter that is melted and cooled for about 10 minutes before adding to the batter to keep the brownie layer moist and prevent cooking the eggs.
- Beat the cream cheese mixture with a hand mixer for 2-3 minutes to ensure it is smooth and lump-free.
- Spoon the strawberry pie filling onto the cheesecake layer just before baking to keep the strawberry swirl distinct and visually appealing.
- Avoid overbaking the cheesecake layer to prevent cracks: it is done when it is firm but still jiggles slightly in the center after 35-40 minutes.
- If cracks appear on the cheesecake surface, reduce baking time slightly next time or check the oven temperature for accuracy.
- Look for bright red, ripe strawberries in the pie filling or homemade filling for the best fruity flavor and color.
- Choose full-fat cream cheese at room temperature to achieve a rich and creamy cheesecake layer.
- Use high-quality Dutch-processed cocoa powder for a deep chocolate flavor in the brownie base.
Nutrition
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Ingredient Notes
- Strawberries: Choose bright red, ripe strawberries for sweetness. Look for firm, fresh berries for the best flavor and texture. Frozen can work in a pinch but must be well-drained.
- Cream cheese: Go for full-fat cream cheese for a rich and creamy consistency. Make sure it’s softened to room temperature, which helps create a smoother batter.
- Granulated sugar: Use fine granulated sugar to sweeten the brownies and the cheesecake layer. It incorporates easily, ensuring a smooth texture throughout.
- Cocoa powder: Opt for a high-quality unsweetened cocoa powder to enhance the chocolate flavor. It should be rich and dark for the best results.
- Eggs: Two large eggs at room temperature are crucial for binding the brownies together and providing moisture. Cold eggs can make mixing trickier.
- Butter: I recommend using unsalted butter to control the sweetness and saltiness. It adds richness, so make sure it’s melted but cooled slightly before mixing in.
- Flour: All-purpose flour is key for structure. Use an unbleached type for a better texture. Don’t overmix once it’s added to avoid tough brownies.
- Strawberries: Choose bright red, ripe strawberries for sweetness. Look for firm, fresh berries for the best flavor and texture. Frozen can work in a pinch but must be well-drained.
- Cream cheese: Go for full-fat cream cheese for a rich and creamy consistency. Make sure it’s softened to room temperature, which helps create a smoother batter.
- Granulated sugar: Use fine granulated sugar to sweeten the brownies and the cheesecake layer. It incorporates easily, ensuring a smooth texture throughout.
- Cocoa powder: Opt for a high-quality unsweetened cocoa powder to enhance the chocolate flavor. It should be rich and dark for the best results.
- Eggs: Two large eggs at room temperature are crucial for binding the brownies together and providing moisture. Cold eggs can make mixing trickier.
- Butter: I recommend using unsalted butter to control the sweetness and saltiness. It adds richness, so make sure it’s melted but cooled slightly before mixing in.
- Flour: All-purpose flour is key for structure. Use an unbleached type for a better texture. Don’t overmix once it’s added to avoid tough brownies.
Recipe Tips
- If the brownie layer is too dry, ensure you melt the butter and cool it before adding to the mixture; this takes about 10 minutes.
- When the cheesecake layer is lumpy, beat softened cream cheese with a hand mixer for about 2-3 minutes until smooth before adding other ingredients.
- If the strawberry swirl mixes too much, apply dollops of pie filling just before the bake time; this keeps distinct layers visible after baking.
- For cracking on the cheesecake layer, avoid overbaking; if it’s firm but slightly jiggly in the center after 35-40 minutes, it’s done.
- If you have leftover brownies, store them in an airtight container for up to 3 days at room temperature for the best flavor and texture.
Serving Suggestions
Serve strawberry cheesecake brownies with a side of vanilla ice cream or whipped coconut cream for a creamy addition. A fresh fruit salad or mixed berry compote provides a refreshing contrast to the rich flavors.
Add to a sundae bar with additional toppings like crushed nuts or chocolate drizzle. These brownies can also be used to create a layered dessert with chocolate mousse or parfait layers.
Top with a raspberry sauce or caramel drizzle for an extra layer of flavor. A sprinkle of crushed graham crackers adds crunch and a nod to classic cheesecake presentations.
Recipe variations
- You can use fresh strawberries cooked down as a substitute for the 1 ½ cups strawberry pie filling to create a natural strawberry flavor.
- Add 1 teaspoon vanilla extract and ¼ teaspoon kosher salt to the cheesecake layer for mild seasoning that complements the cream cheese and strawberries.
- Either 16 ounces cream cheese or a dairy-free cream cheese alternative can be used to make the cheesecake layer suitable for different dietary needs.
- If scaling the recipe, double all ingredients to fill an 8×8-inch pan; bake for 40, 45 minutes and chill for at least 4 hours before serving.
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How to Store?
To keep your strawberry cheesecake brownies fresh and delicious, follow these storage tips:
Room Temperature: Place the brownies in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight to maintain texture and flavor.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Allow brownies to come to room temperature before serving for best consistency.
Freezing: Wrap brownies tightly in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
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