These Strawberry Cheesecake Brownies have a rich chocolate brownie base topped with a creamy cheesecake layer filled with strawberry slices. The marble swirl and strawberry toppings make this treat look as decadent as it tastes!
This recipe was inspired by our Raspberry Cheesecake Brownies. Check them out for another cheesecake brownie recipe!
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Ingredients
For the brownie batter:
- unsalted butter
- chocolate: you can use whatever kind of chocolate you like! I used 72% dark chocolate.
- sugar
- vanilla extract
- eggs
- flour: use an all-purpose flour
- cocoa powder: use a natural cocoa powder
- salt: use table salt
- strawberry preserves: you can use strawberry jam as well.
For the cheesecake layer:
- cream cheese: use a block-style cream cheese
- sugar
- sour cream: I suggest using a full-fat cream cheese for the best flavor!
- egg
- strawberries: If you want even more strawberries in every bite, dice half a cup into smaller pieces for folding into the cheesecake mixture, while keeping the other half a cup as slices to decorate the top with.
Fudgy Brownie Base
This is my favorite brownie to make! It's incredibly rich, chocolatey and gives the cheesecake a good base to sit on top of.
I like to use the pound bars of chocolate from Trader Joe's for the chocolate in the brownies, but you can use whatever your favorite chocolate bar is!
Cheesecake Layer
For a creamy cheesecake layer, use room-temperature cream cheese, eggs, and sour cream. This will help the ingredients mix together easier. If you use cream cheese straight from the fridge, it might not cream as easily and be a little chunky. I would suggest setting the ingredients on the counter about an hour before you plan to use them to allow them to come to room temperature.
How to Spread the Strawberry Preserves
Spreading the strawberry preserves across the brownie layer can be a little tricky. I like to add small dollops of the preserves across the batter and then use a rubber spatula to gently spread it across. It doesn't need to stay perfectly on top of the batter and it's OK if it mixes in.
Alternatively, you can add the preserves directly into the brownie batter or the cheesecake and mix it in.
Ingredients
- 10 tablespoons unsalted butter
- 4 ounces dark chocolate coarsely chopped
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- ¼ cup strawberry preserves
For the Cheesecake Topping:
- 8 ounces cream cheese room temperature
- ⅓ cup granulated sugar
- ⅓ cup sour cream room temperature
- 1 egg room temperature
- 1 cup fresh strawberry slices
Instructions
- Preheat the oven to 350℉ and line a 9 x 9 baking dish with parchment paper leaving overhang on two sides.
- Cut the butter into chunks. Add the chopped butter and chocolate to a small saucepan over low-medium heat. Stir until melted and smooth.
- Add the sugar to the melted butter and chocolate and whisk to combine. Pour the the chocolate mixture into a large mixing bowl.
- Then, add the eggs and vanilla extract, whisking until just combined.
- Add the flour, cocoa powder and salt and stir until there are no dry streaks.
- Scoop out ½ cup of the brownie batter and set aside. Pour the rest of batter into the prepared baking dish.
- Spread the strawberry preserves across the layer of brownie batter.
Make the Cheesecake Layer:
- Add the cream cheese and sugar to a new or clean mixing bowl. Beat with an electric mixer on medium until smooth.
- Add in the sour cream and egg and mix until combined. Fold in half of the strawberry slices. Pour the cheesecake mix over the brownies in the baking dish.
- Dollop the reserved brownie batter on top of the cheesecake layer. Take a toothpick and swirl the cheesecake and brownie batter together making a figure-eight with the toothpick. Once you like the pattern of swirls, top with the strawberry slices.
- Bake for 30 minutes on the center rack, or until the the sides of the cheesecake layer are firm and the center jiggles slightly. Let the cheesecake sit on a wire rack at room temperature to cool for 30 minutes. Then move it to the fridge to chill for 2 hours.
- Lift the brownies out of the dish using the parchment overhang. Slice into nine squares and enjoy!
Notes
- Set the ingredients on the counter for about one hour before you make the recipe to let them come to room temperature
- Using enough parchment paper to "leave overhang" means that the parchment paper will be long enough fold over the baking pan on two sides (the "overhang"). This makes it easy to lift the brownies out of the pan after they've chilled.
How to Store Strawberry Cheesecake Brownies
Keep them stored in a covered container in the refrigerator. They should keep for about a week.Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.
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