Strawberry Cheesecake Brownies
Strawberry Cheesecake Brownies are a delectable combination of fudgy brownies and strawberry-swirled cheesecake. Two desserts in one!
These decadent Strawberry Brownies get a pop of color and flavor from the strawberry jam swirled into the cheesecake batter. You’ll love this multifaceted dessert recipe.
Why You Must Make
- Instead of making a full-blown standard cheesecake recipe, it was easy to get your fix with these terrific strawberry brownies!
- Plus the chocoholics also got their needs met with the rich brownie base.
- You get TWO delicious desserts in every bite!
Since they’re made with a swirl of strawberry jam, they can be made any time of year. No need to wait on ripe seasonal berries to indulge. I had also made some more traditional sheet pan brownies, which were dense and rich as well (recipe to come soon!), so I attempted to tuck these in the freezer for later.
When I told the hubby of my plans, he revealed he had been eating one of each for dessert! So they stayed parked in the fridge for the after-dinner brownie extravaganza each night.
Ingredient Notes:
- All-Purpose Flour
- Unsweetened cocoa powder, unsweetened chocolate
- Table salt – I use table salt in desserts due to the finer crystals which will disperse better throughout the batter.
- Vanilla Extract – Use real not imitation for the tastiest results
- Butter – I use salted butter and decrease the added salt in my recipes
- Cream Cheese – Philadelphia brand trumps generic
- Seedless Strawberry Jam – If unavailable, strain the seeds out of regular jam
Expert Tips
Since this strawberry cheesecake brownie recipe is a combination of two different types of desserts, there are two sets of mixing guidelines. Each type of batter comes with a specific technique.
While the brownies should be rich, dense, and fudgy, the cheesecake should be luscious and creamy. Popping each set of ingredients into a mixer and blending is not the best plan.
- Lining the baking pan with non-stick foil helps has a dual purpose. First, it replaces greasing the pan. Second, it allows you to remove the cooled brownies to a cutting board by using the foil as a sling.
- Typically, all baking ingredients should be at room temperature. But in this brownie recipe, the butter is melted. So just get the eggs out of the refrigerator for about an hour to get the chill off.
- A whisk is used to do much of the mixing. But the flour is folded into the wet ingredients. Folding is a gentle mixing technique using a rubber spatula to lift and flip over the batter again and again until the flour is incorporated.
- Folding, compared with whisking, does not add any extra air to the batter or compress an aerated batter. With brownies, folding in the flour helps keep the brownies fudgy and minimizes activating the gluten.
- PRO-Tip: With a cheesecake, the cream cheese and eggs must be at room temperature for the best results. The cream cheese will not get smooth if it’s still cold. In fact, you’ll see little bits of cream cheese in the batter.
- Typically, using the paddle attachment of a stand mixer is the best route for mixing a cheesecake batter. But in this case, the amount of cheesecake batter is pretty small to haul out this small appliance.
- If you use a hand mixer, don’t over-mix. Too much mixing will incorporate air into the batter and the baked topping won’t have the denseness of a traditional cheesecake recipe.
- To make the strawberry swirl in the cheesecake, first stir the jam to loosen it, then dollop it across the surface of the cheesecake batter. Use a toothpick or wooden skewer to swirl through the jam without going deep enough to hit the brownie batter.
- PRO-Tip: Bake this cheesecake brownie recipe in an oven with a pan of water on the bottom rack. This will add moisture to the baking environment, keep the brownies moist, and minimize any cracking of the cheesecake.
- It’s preferable to chill overnight or at least a few hours before cutting these cheesecake swirl brownies into bars.
Frequently Asked Questions
Some sources say that cheesecake brownies can sit out on the counter for 2-3 days since the eggs and cream cheese in the topping are baked. I recommend refrigerating these to prolong their freshness.
Keep them covered tightly, then bring them out an hour before serving to take the chill off, which will make the cheesecake layer creamier.
A higher fat-to-flour ratio makes for fudgier brownies. The more fat in the recipe, the fudgier the results. Fat ingredients in brownies include butter, chocolate, and egg yolks.
You May Also Like:
- Strawberry Shortcake with White Chocolate Whipped Cream
- Mile High Strawberry Pie
- Strawberry Cheesecake Bars
- Meringue Roll with Strawberries
- Strawberry Angel Food Dessert
- Berry Cheesecake Lush
- Best Berry Desserts
- Plus, check out the fudgy Brownie Pie.
- More Dessert Recipes
Strawberry Cheesecake Brownies
Two delicious desserts in every bite!
Ingredients
Brownies
- 8 tablespoons butter
- 2 ounces unsweetened chocolate
- 2 tablespoons unsweetened cocoa powder
- ¾ cup sugar
- ⅓ cup brown sugar
- 2 eggs
- ¾ cup flour
- ⅛ teaspoon salt
Cheesecake
- 8 ounces cream cheese, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup seedless strawberry jam
Instructions
- Preheat the oven to 350 degrees. Line an 8 x 8-inch pan with nonstick foil and set aside.
- In a saucepan on low, melt the butter with the chocolate until smooth. Whisk in the cocoa powder.
- Remove heat and whisk in sugars. Keep whisking while you add eggs. Fold in the flour and salt.
- Spread in pan and set aside.
- Make the cheesecake layer. Beat cream cheese smooth. Add sugar and vanilla. Add the egg and mix well.
- Carefully pour this over the brownies and spread with an offset spatula.
- Stir jam so it is spreadable. Drop dollops over the cheesecake and swirl with a toothpick just through the cheesecake-not the brownie layer.
- To add moisture, place another baking dish with hot water in the oven on the bottom rack.
- Place brownies on the middle rack and bake for 45 minutes.
- Turn off the oven and leave the brownies in for another 10 minutes. Remove and cool.
- Chill in the pan overnight or for several hours. Cut into bars to serve.
Notes
Adapted from Pioneer Woman via Hugs and Cookies XOXO.
Store covered in the refrigerator, but bring out an hour before serving to take off the chill.
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Nutrition Information:
Yield:
16Serving Size:
1 brownieAmount Per Serving: Calories: 288Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 125mgCarbohydrates: 39gFiber: 1gSugar: 31gProtein: 3g
22 Comments on “Strawberry Cheesecake Brownies”
These look like the perfect little sweet after a rich, fall meal. We love strawberries and cheesecake so this is a wonderful combination of flavours. As usual, your square are absolutely perfect.
Mine turned out quite brown on top…not at all the normal cheesecake color as pictured on the recipe. I followed the directions to the letter. Do I need to lower the oven rack one down from the center in my oven or shorten the cook time?
Hi, Stacy,
All ovens bake a little differently. I’d decrease the oven temp by 25 degrees and moving it to a lower rack would help, too. Check it 10 minutes before the timer goes off to see if the filling is set. If it looks done (only a very slight jiggle in the middle), pull it out early. I hope that helps!
Looks great, never through of strawberry cheesecake brownies.
Waiting overnight to cut these would be the hardest part.
This is such an amazing treat!
Another delicious chocolate treat from you, Liz! I just returned from Iowa for the third time this summer and finished teaching 3 months of summer school. So although I have been absent in commenting, I read each and every one of your posts! I’ll need to look up Danielle’s blog for more yummy ideas too!
xo
Roz
Thank you for another amazingly decadent, beautiful treat to try. I must make them before strawberry season ends. 🙂 ~Valentina
Liz, I love how you combine two of my favorite desserts in one!
Golly! Brownie AND cheesecake? Heaven! This is wonderful — thanks.
Oh hellooo! How wonderful are these brownies! The strawberry cheesecake layer with the chocolate is so decadent and delicious!
Wow what a great combination of two classic desserts, such a wonderful idea.
Just when I think I can’t love brownies more…. you go and add cheesecake! I can’t wait!
Dear Liz, who could resist this decadent treat?! Two wonderful, delicious treats in one and such a lovely presentation!
Wishing you a lovely week, my friend!
The brownie by itself is fabulous. The cheesecake alone is delicious. Together?? BRILLIANT!
It has been so long since I baked brownies and this strawberry one is sounding fabulous ????
Who can resist cheesecake and brownie? Perfect at any time…great dessert Liz. Have a great week!
Two of my favorite desserts in one. I can’t resist these pretty bars!
this look amazing Lizzy and delicious indeed !! hugs!
Yum! A great pick this month! Xo
Very nice! I’ll bet this was a great combo, especially with a nice strong cuppa:@)
Two great desserts in one! You make the best bars and baked goods!