Strawberry Brownie Cheesecake Recipe

ByClara Bennett
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Introduction

Strawberry Brownie Cheesecake is a delightful dessert that combines rich, fudgy brownies with creamy cheesecake and fresh strawberries. It’s an irresistible treat perfect for special occasions or whenever you want to impress your guests with layers of flavor and texture.

A slice of dessert with three layers sits on a white plate; the bottom layer is dark brown and looks like moist chocolate cake, the middle layer is thick, smooth, and creamy white, likely cheesecake or mousse, and the top layer is a fluffy white whipped cream topped with bright red sliced strawberries. Several strawberry slices also rest on the plate next to the dessert. The plate and dessert are placed on a folded red, white, and blue striped cloth, all set on a white marbled surface. In the blurry background, there is more of the dessert topped with strawberries and some whole strawberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3/4 cup (98g) all-purpose flour (measured properly)
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1/4 tsp + 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs
  • 20 oz cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 3 tbsp (44g) sour cream
  • 1 tbsp fresh lemon juice
  • 1 tbsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 2/3 cup (160ml) heavy whipping cream, cold
  • 1/3 cup (38g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 lb strawberries, sliced

Instructions

  1. Step 1: Preheat oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
  2. Step 2: In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Step 3: In a large bowl, mix the vegetable oil, sugar, and vanilla extract until well combined.
  4. Step 4: Add the eggs to the oil mixture and mix until smooth.
  5. Step 5: Gradually add the dry ingredients and mix until combined, being careful not to overmix.
  6. Step 6: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Step 7: Remove the brownie from the oven and cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.
  8. Step 8: Wash the pan, reassemble it, and line the sides with parchment paper extending about an inch above the rim. Place the cooled brownie back in the pan.
  9. Step 9: To make the cheesecake filling, beat cream cheese and sugar in a large bowl until smooth.
  10. Step 10: Add sour cream, lemon juice, and vanilla extract, then beat until combined and smooth. Set aside.
  11. Step 11: In another bowl, whip 1 cup cold heavy cream, 1/2 cup powdered sugar, and vanilla extract until stiff peaks form.
  12. Step 12: Gently fold the whipped cream into the cream cheese mixture in two additions until well combined.
  13. Step 13: Spread the cheesecake mixture evenly over the cooled brownie and refrigerate for 4-5 hours to firm up.
  14. Step 14: Once firm, remove the cheesecake from the springform pan. Peel off the parchment and smooth the sides with an offset spatula if needed.
  15. Step 15: For the topping, whip 2/3 cup cold heavy cream with 1/3 cup powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.
  16. Step 16: Spread the whipped cream over the cheesecake and arrange sliced strawberries on top.
  17. Step 17: Refrigerate until ready to serve.

Tips & Variations

  • Use high-quality cocoa powder for a richer brownie flavor.
  • For extra strawberry flavor, macerate the sliced strawberries with a teaspoon of sugar before topping.
  • You can substitute sour cream with Greek yogurt for a slightly tangier cheesecake.
  • Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake filling.
  • To prevent cracks, don’t overmix the cheesecake batter and handle folding gently.

Storage

Store the Strawberry Brownie Cheesecake in an airtight container or cover it well with plastic wrap in the refrigerator. It stays fresh for up to 4-5 days. When ready to serve, remove from fridge and let it sit at room temperature for 15-20 minutes for the best texture.

How to Serve

A slice of dessert with three layers sits on a white plate with a lace-like rim; the bottom layer is thick and dark brown, with a rough texture like chocolate cake, the middle layer is thick and smooth with a white creamy look, and the top layer is a thinner spread of white whipped cream. On top of the whipped cream, there are several fresh sliced strawberries, bright red with visible seeds and soft texture. Around the plate, there are a few extra whole and sliced strawberries, and a silver fork is placed next to the dessert. The background shows a clear bowl with whole strawberries and a blurred round cake in a white dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cheesecake benefits from resting in the refrigerator for several hours or overnight, which helps it set properly and enhances the flavors.

Can I freeze the Strawberry Brownie Cheesecake?

Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving, and add the whipped cream and strawberries fresh after thawing for the best taste and texture.

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Strawberry Brownie Cheesecake Recipe

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★★★★★

4.4 from 77 reviews

This luscious Strawberry Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer and a fresh strawberry-topped whipped cream finish. Perfect for dessert lovers, it offers a harmonious blend of chocolate and tangy cream cheese, finished with fresh fruit for a delightful touch.

  • Author: Clara
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 5 hours 60 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

Brownie Base

  • 3/4 cup (98g) all-purpose flour
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1 1/2 tsp vanilla extract
  • 3 large eggs

Cheesecake Filling

  • 20 oz cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 3 tbsp (44g) sour cream
  • 1 tbsp fresh lemon juice
  • 1 tbsp vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1/2 tsp vanilla extract

Topping

  • 2/3 cup (160ml) heavy whipping cream, cold
  • 1/3 cup (38g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 lb fresh strawberries, sliced

Instructions

  1. Preheat and prepare pan: Preheat oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
  2. Mix dry ingredients: In a medium bowl, combine the flour, cocoa powder, baking powder, and salt; set aside.
  3. Mix wet ingredients: In a large bowl, mix vegetable oil, sugar, and vanilla extract until well combined.
  4. Add eggs: Add eggs to the wet ingredients and mix until combined.
  5. Combine wet and dry: Add the dry ingredients to the wet mixture and mix until just combined; avoid overmixing.
  6. Pour and bake brownie: Pour batter into prepared pan, spread evenly, and bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
  7. Cool brownie: Let brownie cool in pan for 10-15 minutes, then transfer to a rack to cool completely.
  8. Prepare pan for cheesecake: Wash the pan, reassemble, and line the sides with parchment paper extending about an inch above the sides; place the cooled brownie back into the pan.
  9. Make cheesecake filling base: In a large bowl, beat cream cheese and sugar until smooth and combined.
  10. Add sour cream mixture: Beat in sour cream, lemon juice, and vanilla extract until smooth.
  11. Whip cream for filling: In a separate bowl, whip 1 cup cold heavy whipping cream with 1/2 cup powdered sugar and 1/2 tsp vanilla until stiff peaks form.
  12. Fold whipped cream into cheesecake: Gently fold whipped cream into cream cheese mixture in two additions until well combined.
  13. Assemble cheesecake layer: Spread cheesecake filling evenly over cooled brownie and refrigerate for 4-5 hours until firm.
  14. Remove cheesecake from pan: Carefully remove sides of springform pan, peel off parchment paper, and smooth sides with offset spatula if desired.
  15. Prepare topping whipped cream: Whip 2/3 cup cold heavy whipping cream with 1/3 cup powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.
  16. Add topping and strawberries: Spread whipped cream over the cheesecake, then top with sliced fresh strawberries.
  17. Chill and serve: Refrigerate cheesecake until ready to serve. Store covered or in an airtight container; best consumed within 4-5 days.

Notes

  • Ensure cream cheese is room temperature for smooth mixing.
  • Do not overmix batter to keep brownies tender.
  • Use fresh cold heavy cream for best whipping results.
  • Parchement paper lining helps with easy removal and clean edges.
  • Can be made a day ahead for convenience.

Keywords: strawberry cheesecake, brownie cheesecake, layered cheesecake, chocolate dessert, no-bake cheesecake layer

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