Strawberry Cheesecake Brownies Recipe

Introduction

Strawberry Cheesecake Brownies combine rich, fudgy chocolate with creamy cheesecake and a sweet strawberry swirl for a decadent treat. This layered dessert is perfect for any occasion and sure to impress friends and family.

Ingredients

• 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
• ¼ teaspoon baking powder
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• ½ cup (1 stick / 113 g) unsalted butter (melted, then cooled)
• 2 packages (8 ounces each) cream cheese (room temperature)
• 2 large eggs (room temperature)
• ⅓ cup (67 g) granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 1 ½ cups (383 g) strawberry pie filling

Instructions

1. Step 1: Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Step 2: In a large bowl, whisk together the sugar, flour, cocoa powder, salt, and baking powder until well combined.
3. Step 3: In a medium bowl, whisk the 2 eggs, vanilla extract, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Step 4: Spread the brownie batter evenly into the prepared pan and set aside.
5. Step 5: In a large bowl, use a hand mixer to beat the cream cheese, 2 eggs, sugar, vanilla extract, and salt until smooth and creamy.
6. Step 6: Spread the cream cheese mixture evenly over the brownie layer in the pan.
7. Step 7: Spoon the strawberry pie filling in small dollops over the cream cheese layer.
8. Step 8: Gently spread the strawberry filling to create an even layer over the cheesecake.
9. Step 9: Using a knife or skewer, swirl the strawberry and cheesecake layers together carefully, avoiding the brownie layer below.
10. Step 10: Bake for 35–40 minutes, or until the center is set but still slightly jiggly.
11. Step 11: Let the brownies cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight to chill and set.
12. Step 12: Use the parchment paper overhang to lift the brownies out of the pan, cut into squares, and serve chilled.

Tips & Variations

• For extra flavor, add ¼ cup chopped fresh strawberries to the cheesecake layer before baking.
• Use homemade strawberry preserves instead of pie filling for a more natural taste.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
• Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake layer.

Storage

Store strawberry cheesecake brownies in an airtight container in the refrigerator for up to 4 days. Reheat briefly at room temperature if desired, but they are best enjoyed chilled to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of pie filling?

While frozen strawberries can be used, they should be thawed and drained to avoid excess moisture. You may want to mix them with a bit of sugar or gelatin to achieve a similar texture to pie filling.

Can I make these brownies ahead of time?

Yes, these brownies benefit from chilling overnight to allow the layers to set fully, making them easier to slice and enhancing the flavors.

Strawberry Cheesecake Brownies Recipe

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Delight in these luscious Strawberry Cheesecake Brownies combining rich, fudgy brownie base with a creamy cheesecake layer swirled with sweet strawberry pie filling for a perfect dessert treat.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 5 hours (including chilling time)
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Layer

• 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
• ¼ teaspoon baking powder
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup (1 stick / 113 g) unsalted butter, melted and cooled

Cheesecake Layer

• 2 packages (8 ounces each) cream cheese, room temperature
• 2 large eggs, room temperature
• ⅓ cup (67 g) granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt

Strawberry Swirl

• 1 ½ cups (383 g) strawberry pie filling

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to allow for easy removal of the brownies later.
2. Make Brownie Dry Mixture: In a large bowl, whisk together granulated sugar, all-purpose flour, Dutch-processed cocoa powder, kosher salt, and baking powder until well combined.
3. Combine Brownie Wet Ingredients: In a medium bowl, whisk the eggs, vanilla extract, and cooled melted butter together until smooth and blended thoroughly.
4. Mix Brownie Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined, taking care not to overmix.
5. Spread Brownie Batter: Evenly spread the brownie batter into the prepared 9×9-inch pan, smoothing the surface with a spatula. Set aside.
6. Prepare Cheesecake Mixture: Using a hand mixer, beat the cream cheese, eggs, granulated sugar, vanilla extract, and kosher salt together in a large bowl until the mixture is smooth and creamy without lumps.
7. Layer Cheesecake Mixture: Pour and spread the cheesecake mixture evenly over the brownie batter layer in the pan.
8. Add Strawberry Pie Filling: Spoon dollops of strawberry pie filling evenly over the cheesecake layer.
9. Spread Strawberry Filling: Gently spread the strawberry filling to create an even layer on top of the cheesecake layer.
10. Create Strawberry Swirl: Use a knife or skewer to carefully swirl the strawberry pie filling into the cheesecake layer, being careful not to disturb the brownie layer beneath.
11. Bake Brownies: Bake the assembled brownies in the preheated oven for 35 to 40 minutes or until the center is set and does not jiggle when gently shaken.
12. Cool at Room Temperature: Remove the brownies from the oven and allow them to cool completely at room temperature for about 1 hour.
13. Chill Brownies: Transfer the cooled brownies to the refrigerator and chill for at least 4 hours, preferably overnight, to allow the layers to set fully and flavors to meld.
14. Cut and Serve: Use the parchment paper overhang to lift the brownies from the pan. Cut into squares and serve cold for best texture and flavor.

Notes

• Use room temperature eggs and cream cheese to ensure smooth mixing and a creamy cheesecake layer.
• Do not overmix brownie batter to maintain a fudgy texture.
• Swirling the strawberry filling gently avoids mixing the layers completely, preserving a beautiful swirl effect.
• Chilling the brownies thoroughly before serving helps the cheesecake layer firm up and enhances sliceability.
• Use parchment paper for easy removal without breaking the brownies.
• Store leftover brownies in an airtight container in the refrigerator for up to 4 days.

Keywords: Strawberry Cheesecake Brownies, Cheesecake brownies, Strawberry dessert, Fudgy brownies, Swirled cheesecake brownies