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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.

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

Find it online: https://kitchenbyclara.com/strawberry-brownie-cheesecake-recipe/