Strawberry Brownie Cheesecake Recipe

ByElla Hart
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Introduction

Strawberry Brownie Cheesecake is a delightful dessert that combines the rich, fudgy texture of brownies with creamy cheesecake and fresh strawberries on top. This layered treat is perfect for special occasions or whenever you’re craving a decadent sweet.

A round dessert with three distinct layers is shown on a white marbled surface. The bottom layer is a thick, dark brown chocolate cake, dense and moist. On top of this is a thick, smooth white cream layer that looks soft and rich. The top layer is made of fresh red strawberries, some sliced and some whole, covering the cream evenly. The strawberries add a bright, fresh color contrast to the white cream and dark cake, making the dessert look fresh and inviting. 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 (for topping)
  • 1/3 cup (38g) powdered sugar (for topping)
  • 1/2 tsp vanilla extract (for topping)
  • 1/2 lb strawberries, sliced

Instructions

  1. Step 1: Preheat your oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick 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. Add the eggs and mix again until smooth.
  4. Step 4: Gradually add the dry ingredients to the wet ingredients and mix until just combined, avoiding overmixing.
  5. Step 5: Pour the brownie batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  6. Step 6: Let the brownie cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
  7. Step 7: Wash the springform pan, line the sides with parchment paper extending about an inch above the rim to prevent overflow, and place the cooled brownie back inside.
  8. Step 8: For the cheesecake filling, beat cream cheese and sugar together in a large bowl until smooth. Add sour cream, lemon juice, and vanilla extract; beat until fully combined.
  9. Step 9: In a separate bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
  10. Step 10: Fold the whipped cream gently into the cream cheese mixture in two additions until smooth and well combined.
  11. Step 11: Spread the cheesecake mixture evenly over the cooled brownie layer. Refrigerate for 4-5 hours or until firm.
  12. Step 12: Once firm, remove the cheesecake from the pan and peel off the parchment paper. Smooth the sides with an offset spatula if needed.
  13. Step 13: For the topping, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  14. Step 14: Spread the whipped cream over the cheesecake and arrange the sliced strawberries on top. Refrigerate until ready to serve.

Tips & Variations

  • Use fresh ripe strawberries for the best flavor or substitute with raspberries or blueberries as desired.
  • Make sure the cream cheese is at room temperature to ensure a smooth cheesecake filling.
  • For extra texture, sprinkle chopped nuts over the brownie layer before adding the cheesecake filling.
  • If you prefer a less sweet dessert, reduce the sugar slightly in the brownie or cheesecake filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. Keep it well covered or in an airtight cake carrier to maintain freshness. When ready to serve, you can let it sit at room temperature for 10-15 minutes for easier slicing. Reheat is not recommended for this dessert.

How to Serve

A close-up of a three-layer round cake on a white marbled surface. The bottom layer is thick and dark brown, with a rich, dense texture suggesting chocolate. Above it is a thick white cream layer, smooth and even, covering the entire cake top. The top layer consists of fresh red strawberries, some sliced and some whole, piled loosely in the center. The strawberries add a bright, natural red color with a glossy texture from their juice. The cake sits on a silver base against a blurred white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting time in the fridge. Prepare it up to 2 days ahead and keep it refrigerated until serving.

Can I freeze Strawberry Brownie Cheesecake?

You can freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving, but note the texture of fresh strawberries may not be the same after freezing.

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Strawberry Brownie Cheesecake Recipe

★★★★★

4.7 from 83 reviews
  • Author: Ella
  • Total Time: 5 hours including chilling
  • Yield: 12 servings 1x
Print Recipe

Description

This Strawberry Brownie Cheesecake is a decadent layered dessert featuring a rich, fudgy brownie base topped with a smooth cream cheese filling and finished with whipped cream and fresh strawberries. Perfect for special occasions, this no-bake cheesecake topping on a baked brownie creates an indulgent, creamy, and fruity treat that’s both beautiful and delicious.

Ingredients

Scale

Brownie Base

  • 3/4 cup (98g) all-purpose flour
  • 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

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

Topping

  • 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. Prepare the Brownie Base: Preheat the oven to 350°F (176°C). Grease a 9-inch springform pan using non-stick baking spray and line the bottom with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, natural unsweetened cocoa powder, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In a large mixing bowl, combine the vegetable oil, sugar, and vanilla extract. Mix well until the sugar is slightly dissolved.
  4. Add Eggs: Crack the eggs into the wet mixture and beat thoroughly until fully incorporated.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined, taking care not to overmix to maintain a tender brownie texture.
  6. Bake the Brownie: Pour the batter into the prepared springform pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the Brownie: Remove the pan from the oven and allow the brownie to cool for 10-15 minutes. Then transfer it onto a wire cooling rack to cool completely.
  8. Prepare the Pan and Brownie for Cheesecake Layer: Wash the springform pan and reassemble it. Line the sides of the pan with parchment paper, ensuring it extends about an inch above the sides to catch any overflow. Place the cooled brownie back into the pan.
  9. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream, fresh lemon juice, and vanilla extract, beating to combine fully.
  10. Whip Cream: In a separate bowl, whip the cold heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
  11. Combine Cheesecake and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in two additions until the mixture is even and well combined.
  12. Assemble and Chill: Spread the cheesecake filling evenly over the brownie layer in the springform pan. Refrigerate for 4-5 hours or until the cheesecake layer is firm.
  13. Remove Cheesecake from Pan: After chilling, carefully remove the cheesecake from the springform pan. Peel off the parchment paper and, if necessary, smooth the sides of the cheesecake using an offset spatula.
  14. Prepare Topping Whipped Cream: Whip the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
  15. Decorate: Spread the whipped cream evenly over the top of the cheesecake. Arrange the sliced strawberries on top for a fresh, vibrant finish.
  16. Store and Serve: Refrigerate until ready to serve. Store the cheesecake well covered or in an airtight cake carrier. Best enjoyed within 4-5 days for optimal freshness.

Notes

  • Ensure the cream cheese is at room temperature for a smoother cheesecake filling.
  • Do not overmix the brownie batter to avoid a tough texture.
  • Use cold heavy whipping cream for better volume when whipping.
  • Allow cheesecake to chill fully to avoid runny filling.
  • Line the pan sides with parchment paper to prevent overflow and ensure clean edges.
  • Best served chilled and within 4-5 days for freshness.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Brownie Cheesecake, Brownie cheesecake recipe, Layered cheesecake dessert, Chocolate cheesecake, Strawberry dessert

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