Strawberry Cheesecake Brownies: The Ultimate Dessert Mashup
These Strawberry Cheesecake Brownies combine two of the most loved desserts—fudgy chocolate brownies and creamy cheesecake—into one decadent, bakery-worthy treat. These bars are a guaranteed showstopper with a rich chocolate base, a silky vanilla cheesecake layer, and a beautiful swirl of real strawberry jam. Whether you’re baking for a party or just a personal indulgence, this recipe delivers every time.
Why You’ll Love These Strawberry Cheesecake Brownies
Every bite is a balance of moist, fudgy brownie, smooth vanilla cheesecake, and bright, tangy strawberry swirls. These bars are:
- Visually stunning with a marbled, strawberry swirl top
- Simple to make—no leaveners needed
- Perfectly sweet with real vanilla and white chocolate in the cheesecake layer
- Impressive enough for guests, easy enough for a weekday bake
Ingredients (Layered Format for Clarity)
🍫 For the Fudgy Brownie Base
- 140g unsalted butter, melted and slightly cooled
- 85g dark chocolate, chopped
- ¾ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon salt
🍰 For the Cheesecake Layer
- 300g cream cheese, softened
- 80g granulated sugar
- 20g corn flour (or cornstarch)
- 1 large egg
- 2 teaspoons vanilla extract
- 120ml double cream (warmed slightly)
- 60g white chocolate, melted and cooled
🍓 For the Strawberry Swirl
- ¾ cup seedless strawberry jam (warmed)
- 2 tablespoons strawberry sauce or more jam (microwaved until glossy)
🍓 Optional Strawberry Puree Topping
- 200g fresh strawberries
- 1 tablespoon sugar
Note: The optional strawberry puree adds a homemade touch for serving or extra drizzle.
🧑🍳 How to Make Strawberry Cheesecake Brownies
Step 1: Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper. Lightly spray the lined pan with nonstick cooking spray to ensure easy removal later. Set it aside while you prepare the brownie base.
Step 2: Make the Brownie Base
In a heatproof bowl, melt 140g butter and 85g dark chocolate together using a microwave in short bursts (about 20 seconds), or melt gently on the stovetop. Stir the mixture until it’s smooth, and let it cool slightly.
In a separate large mixing bowl, whisk together ¾ cup unsweetened cocoa powder, ½ cup granulated sugar, ½ cup packed light brown sugar, and ¼ teaspoon salt until well blended. Add 2 large eggs and 1 teaspoon vanilla extract, mixing until the batter becomes thick and glossy.
Pour the cooled chocolate butter mixture into the bowl and stir until smooth. Sift in ¼ cup all-purpose flour, then gently fold it into the batter until everything is combined.
Pour the finished brownie batter into your prepared pan, spreading it evenly to the corners. Bake for 12–15 minutes, or until the top looks set chiefly but still slightly soft in the center. Remove the pan and allow the base to cool slightly while you prepare the next layer.
Step 3: Make the Cheesecake Layer
In a medium bowl, beat 300g softened cream cheese until smooth and creamy. Add 80g granulated sugar, 20g corn flour, and 2 teaspoons vanilla extract, mixing until the mixture is completely lump-free.
Crack in 1 large egg and beat again until fully incorporated. Gradually pour in the warmed 120ml double cream and the 60g melted white chocolate, continuing to mix until the cheesecake batter becomes velvety and uniform. Avoid overmixing to prevent excess air in the layer.
Step 4: Assemble and Swirl
Carefully spoon the cheesecake mixture over the slightly cooled brownie base. Use a rubber spatula to gently spread the cheesecake into an even layer, ensuring not to disturb the base underneath.
Drizzle 2 tablespoons of warm strawberry jam or sauce across the top. Using the tip of a butter knife, gently swirl the jam into the cheesecake to create a beautiful marbled effect without over-mixing the layers.
Step 5: Final Bake
Return the pan to the oven and bake for another 20–25 minutes, or until the cheesecake layer is set with a slight jiggle in the center. Once baked, remove the pan from the oven and allow the bars to cool at room temperature for about 20 minutes.
After that, refrigerate for at least 3 hours, preferably overnight, to allow the layers to fully set and develop their best texture and flavor before slicing.
🍓 Optional: Make Homemade Strawberry Puree
- Combine 200g fresh strawberries and 1 tablespoon sugar in a small saucepan.
- Blend until smooth, then strain to remove seeds.
- Simmer the mixture for 2–3 minutes until slightly thickened. Let cool before spooning over chilled bars.
🍫 Cutting, Serving & Storage Tips
- Once chilled and firm, cut into 9 or 12 squares using a sharp knife (clean between cuts for neat edges).
- Store in the fridge in an airtight container. Place parchment paper between layers to prevent smudging.
- Keeps fresh for up to 5 days—though they’re rarely around that long!
Serving Tip: These are delicious cold, but for an extra treat, serve with whipped cream, fresh strawberries, or even a drizzle of melted chocolate.
FAQs
Q: Can I use frozen strawberries for the swirl or puree?
Yes, you can use frozen strawberries—just make sure to thaw and drain them first before blending. They work beautifully in the optional puree or even to make a quick homemade swirl instead of jam.
Q: How do I get a perfect swirl on top of the cheesecake brownies?
For a stunning marbled effect, gently drizzle warm strawberry jam or sauce over the cheesecake layer, then swirl it with the tip of a butter knife. Don’t overmix—just a few light passes create a gorgeous, bakery-style look.
Q: Do I need to use baking powder or baking soda in this recipe?
Nope! This recipe is specifically designed to be fudgy and dense, so there’s no need for any leaveners like baking powder or soda. That’s what keeps the brownie layer rich and chewy, not cakey.
Q: How long should I chill the cheesecake brownies before cutting?
After baking, let the bars cool at room temperature for 20 minutes, then refrigerate for at least 3 hours—ideally overnight. This helps the layers firm up for clean slices and the best flavor and texture.
Q: Can I make strawberry cheesecake brownies ahead of time?
Absolutely! These brownies are stored well in the fridge for up to 5 days. They taste even better the next day once the flavors have had time to meld. You can also freeze them (wrapped individually) for up to 2 months.
Q: How should I store leftover cheesecake brownies?
Once sliced and thoroughly chilled, store them in an airtight container in the fridge. If stacking, separate layers with parchment paper to avoid smudging. Always keep them refrigerated for freshness and food safety.
Q: Can I use other fruit flavors instead of strawberry?
Definitely! Raspberry, blueberry, or cherry jam all make delicious swirls. Just ensure they’re seedless and warmed slightly so they’re easy to drizzle and swirl into the cheesecake layer.
🍓 Loved this Recipe?
If these Strawberry Cheesecake Brownies made your day a little sweeter, don’t forget to save, share, or pin this recipe for later! Leave a comment if you try it—I’d love to hear how yours turned out!
Strawberry Cheesecake Brownies recipe
Equipment
- 8-inch square cake tin
- Parchment paper
- Hand or stand mixer (with paddle attachment)
- Rubber spatula
- Mixing bowls (large & medium)
- Sieve (for strawberry puree)
- Saucepan (for puree)
- Knife (for swirling and cutting)
- Oven
- Microwave or stovetop (for melting chocolate)
- Chocolate Brownie Base
- 140 g unsalted butter, cubed and melted
- 85 g dark chocolate
- ¾ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
Ingredients
- 85 g dark chocolate
- ¾ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room-temperature
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 30 g plain flour
- Cheesecake Layer
- 300 g cream cheese softened
- 80 g granulated sugar
- 20 g corn flour
- 2 teaspoons vanilla extract
- 120 ml double cream warm
- 60 g white chocolate melted
- 1 large egg
- Strawberry Swirl
- 200 g fresh strawberries
- 1 tablespoon sugar
- ¾ cup seedless strawberry jam
- 2 tablespoons strawberry sauce or jam
- Heated in the microwave until warm and glossy
Instructions
- Preheat and Prepare the Baking Pan
- Preheat oven to 350°F.
- Grease and line 8-inch square cake tin.
- Spray with nonstick cooking spray.
- Brownie Base
- Cream butter, granulated sugar, and light brown sugar.
- Beat until fluffy (about 3 minutes).
- Add eggs and vanilla extract, mix well.
- Sift in flour, salt, and cocoa powder; whisk to combine.
- Pour into pan and bake for 12-15 minutes.
- Chocolate Mixture
- Melt dark chocolate and butter, cool down.
- Whip eggs and granulated sugar until airy.
- Add melted chocolate mixture, mix until combined.
- Chill in fridge while preparing cheesecake layer.
- Cheesecake Layer
- Mix cream cheese, sugar, and corn flour until smooth.
- Add egg, vanilla extract, and double cream; mix.
- Fold in melted white chocolate.
- Assembling the Bars
- Spoon cheesecake layer onto cooled brownie base.
- Gently spread to avoid breaking base.
- Drizzle strawberry sauce and swirl with knife.
- Bake for another 20 minutes.
- Strawberry Puree (Optional)
- Blend strawberries and sieve out seeds.
- Boil with sugar, simmer for 2 minutes.
- Cool completely, then add to bars.
- Cutting and Storing
- Cut into squares once chilled.
- Store in fridge with parchment between layers.
- Keep in airtight container or wrapped in the pan.
- Always refrigerate after reaching room temperature.
Notes
Nutrient
Amount
Calories
~365 kcal
Carbohydrates
~32g
Sugars
~22g
Fat
~24g
Saturated Fat
~14g
Protein
~5g
Fiber
~2g
Sodium
~90mg
Cholesterol
~80mg
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