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’ll Love these Cheesecake Brownies
- 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.
Frequently Asked Questions
Do Cheesecake Brownies Need to Be Refrigerated?
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.
What Makes Brownies Fudgy?
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.
Tips for Making These Strawberry Brownies
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 Brownies Recipe in an oven with a pan of water on the bottom rack. This will add moisture to the baking environment and 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.
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
Check out Danielle’s take on these swirled strawberry brownies as well as her social media sites! Make sure to check out which of my recipes she made this month, too.
You May Also Like:
- Strawberry Shortcake with White Chocolate Whipped Cream
- Fresh Strawberry Souffles
- Strawberry Pie Dessert
- Mile High Strawberry Pie
- Strawberry Cheesecake Bars
- Meringue Roll with Strawberries
- Strawberry Angel Food Dessert
- Berry Cheesecake Lush
- Best Berry Desserts
- More Dessert Recipes
Check your pantry for:
- Sugar – Regular, granulated white sugar
- Brown sugar – Use light brown sugar
- Flour – All-purpose, I use King Arthur Flour brand
- Unsweetened cocoa powder – I use Ghirardelli
- 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
Check your fridge for:
- Butter – I use salted butter and decrease the added salt in my recipes
- Eggs – large eggs are standard for baking
- Cream cheese – Philadelphia brand
Add to your shopping list:
- Unsweetened chocolate – I use Ghirardelli
- Seedless strawberry jam – If unavailable, strain the seeds out of regular jam
- 8 tablespoons butter
- 2 ounces unsweetened chocolate
- 2 tablespoons unsweetened cocoa powder
- ¾ cup sugar
- ⅓ cup brown sugar
- 2 eggs
- ¾ cup flour
- 1/8 teaspoon salt
- 8 ounces cream cheese, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup seedless strawberry jam
- Preheat the oven to 350 degrees. Line 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 cheesecake and swirl with a toothpick just through the cheesecake-not the brownie layer.
- Place another baking dish with hot water in the oven on the bottom rack to add moisture.
- Place brownies on the middle rack and bake for 45 minutes.
- Turn off the oven and leave brownies in another 10 minutes. Remove and cool.
- Chill in pan overnight or several hours. Cut into bars to serve.
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.
Serving Size:1 brownie
Amount Per Serving: Calories: 288Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 125mgCarbohydrates: 39gFiber: 1gSugar: 31gProtein: 3g