Name: Strawberry Cheesecake Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: ½ cup butter, melted and cooled slightly; 1 cup granulated sugar; 2 large eggs, room temperature; 1 tsp vanilla extract; ¾ cup all-purpose flour; ½ cup unsweetened cocoa powder; ½ tsp baking powder; 8 oz cream cheese, softened to room temperature; ½ cup granulated sugar (for cheesecake layer); 1 large egg (for cheesecake layer); 1 tsp vanilla extract (for cheesecake layer); 1 Tbsp sour cream (optional, for cheesecake layer); 1½ cups fresh strawberries, sliced; Strawberry jam or puree (optional, for swirling)

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A rich chocolate brownie base meets a velvety layer of cheesecake, topped with fresh strawberries for the perfect sweet contrast. These Strawberry Cheesecake Brownies combine the deep flavor of cocoa, the tang of cream cheese, and the brightness of juicy berries into one irresistible dessert. I love making this when I want something a little fancy but still easy enough for a casual treat.

Strawberry Cheesecake Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

½ cup butter, melted and cooled slightly

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

¾ cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

For the cheesecake layer:

8 oz cream cheese, softened to room temperature

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

(Optional) 1 tablespoon sour cream for extra tang

Strawberry topping:

1½ cups fresh strawberries, sliced

(Optional) Strawberry jam or puree for swirling into the cheesecake layer

Directions

I preheat my oven to 350 °F (175 °C) and line a 9×9‑inch baking pan with parchment paper, making sure to leave an overhang for easy removal.

Over low heat, I melt the butter in a saucepan and then stir in the sugar until the mixture is smooth.

I whisk in the eggs one at a time, followed by the vanilla extract.

In another bowl, I combine the flour, cocoa powder, and baking powder. I slowly add this dry mixture to the wet ingredients and stir until just combined — I make sure not to overmix.

I spread the brownie batter evenly into the prepared pan.

In a separate bowl, I beat the cream cheese and sugar together until smooth. Then I mix in the egg, vanilla extract, and sour cream (if I’m using it) until everything is fully combined.

I pour the cheesecake mixture over the brownie base and gently spread it out.

I arrange sliced strawberries on top or swirl in strawberry jam or puree for a marbled effect.

I bake for 30 to 35 minutes, until the cheesecake layer is set and a toothpick inserted comes out with a few moist crumbs.

After baking, I let the brownies cool completely in the pan on a wire rack. I refrigerate them for at least an hour before slicing — this makes the layers firm and easier to cut.

I lift the brownies out using the parchment overhang, cut them into squares or bars, and garnish as I like with extra strawberries, sauce, or a touch of whipped cream.

Servings and timing

Servings: 16

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories per serving: Approximately 320 kcal

Variations

I sometimes swirl strawberry jam into the cheesecake layer instead of adding fresh strawberries for a more intense flavor.

When I want to change it up, I use raspberries or blueberries as the topping.

If I feel like making it richer, I add chocolate chips into the brownie batter.

For a festive twist, I use a mix of berries and drizzle with white chocolate after baking.

Storage/Reheating

I store leftover brownies in an airtight container in the refrigerator for up to 5 days. The cheesecake layer stays fresh and the brownies stay moist. I personally prefer eating them cold, but I’ve also gently warmed them in the microwave for about 10–15 seconds if I want a gooier texture. For longer storage, I freeze the sliced brownies wrapped tightly in plastic and foil for up to 2 months — just thaw in the fridge overnight before serving.

FAQs

How do I know when the brownies are done baking?

I look for the edges to be set and slightly pulling away from the pan, while the center is just barely set. A toothpick should come out with a few moist crumbs — not wet batter.

Can I use frozen strawberries instead of fresh?

Yes, I’ve used frozen strawberries in a pinch. I thaw and pat them dry before adding them to avoid excess moisture.

What type of cocoa powder works best?

I prefer unsweetened natural cocoa powder for this recipe, but Dutch-processed works too if I want a deeper, smoother chocolate flavor.

Can I make this recipe gluten-free?

Yes, I’ve had good results using a 1:1 gluten-free flour blend in place of the all-purpose flour.

Why do I need to refrigerate before slicing?

Chilling helps the cheesecake set fully, so when I cut the bars, they hold their shape better and have cleaner edges.

Conclusion

These Strawberry Cheesecake Brownies are the kind of dessert I turn to when I want something crowd-pleasing and just a little fancy. The blend of rich chocolate, creamy cheesecake, and sweet strawberries never fails to impress, whether I’m serving them at a party or keeping them all to myself. They’re easy to make, beautiful to look at, and even better to eat.

Recipe:

Strawberry Cheesecake Brownies

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Author: Cheryl
Total Time: 55 minutes
Yield: 16 servings
Diet: Vegetarian

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Description

These Strawberry Cheesecake Brownies feature a rich, fudgy chocolate brownie base layered with tangy cream cheese and topped with fresh strawberries. Perfect for entertaining or indulging in a special treat.

Instructions

Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
Melt butter over low heat in a saucepan and stir in sugar until smooth.
Whisk in the eggs one at a time, then add vanilla extract.
In a separate bowl, mix flour, cocoa powder, and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Spread the brownie batter evenly into the prepared pan.
In another bowl, beat cream cheese and sugar until smooth. Mix in the egg, vanilla extract, and sour cream (if using) until fully combined.
Pour the cheesecake mixture over the brownie base and gently spread it out evenly.
Top with sliced strawberries or swirl in strawberry jam or puree for a marbled effect.
Bake for 30 to 35 minutes, or until the cheesecake layer is set and a toothpick inserted comes out with a few moist crumbs.
Cool completely in the pan on a wire rack. Refrigerate for at least 1 hour before slicing.
Lift brownies using the parchment overhang and cut into squares or bars. Garnish with additional strawberries, sauce, or whipped cream if desired.