Strawberry Brownie Cheesecake Recipe

Introduction

Strawberry Brownie Cheesecake is a luscious dessert combining rich chocolate brownies, creamy cheesecake, and fresh strawberries. This layered treat offers a perfect balance of textures and flavors that will delight any sweet tooth.

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 the 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 mixing 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 fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid over mixing.
6. Step 6: Pour the brownie batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted comes out with a few moist crumbs.
7. Step 7: Remove the brownie from the oven and let cool for 10–15 minutes in the pan, then transfer to a cooling 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 edge to prevent overflow. Place the cooled brownie back into the pan.
9. Step 9: To make the cheesecake filling, beat the cream cheese and sugar in a large bowl until smooth and combined.
10. Step 10: Add sour cream, lemon juice, and vanilla extract to the cream cheese mixture and beat until smooth. Set aside.
11. Step 11: In another bowl, whip 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 tsp vanilla extract on high speed until stiff peaks form.
12. Step 12: Gently fold the whipped cream into the cream cheese mixture in two parts until well combined.
13. Step 13: Spread the cheesecake mixture evenly over the cooled brownie layer. Refrigerate for 4–5 hours until firm.
14. Step 14: Once firm, remove the cheesecake from the springform pan. Peel off the parchment paper and smooth the sides with an offset spatula if needed.
15. Step 15: For the topping, whip the remaining 2/3 cup heavy cream with 1/3 cup powdered sugar and vanilla extract until stiff peaks form.
16. Step 16: Spread the whipped cream on top of the cheesecake and arrange the sliced strawberries over the cream.
17. Step 17: Refrigerate the finished cheesecake until ready to serve.

Tips & Variations

• For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural.
• Swap fresh strawberries for other berries like raspberries or blueberries for a different fruit topping.
• Let the cheesecake chill overnight for the best flavor and firmness.
• Use full-fat cream cheese and sour cream to achieve a richer texture.

Storage

Store the strawberry brownie cheesecake covered in the refrigerator for up to 4–5 days. Keep it well covered or in an airtight cake carrier to prevent it from drying out. When ready to serve, let it sit at room temperature for 10–15 minutes for the best texture. Reheating is not recommended for this dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day or two in advance. Just store it covered in the refrigerator to keep it fresh until serving.

Can I freeze the strawberry brownie cheesecake?

While you can freeze it, the texture of the fresh strawberries and whipped cream topping may change after thawing. If freezing, wrap tightly and consume within one month. Thaw in the refrigerator overnight before serving.

Strawberry Brownie Cheesecake Recipe

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★★★★★

4.6 from 85 reviews

• Author: Sarah
• Total Time: 5 hours 55 minutes
• Yield: 12 servings 1x

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Description

This luscious Strawberry Brownie Cheesecake combines a rich and fudgy chocolate brownie base with a smooth and creamy cheesecake layer, topped with a fluffy whipped cream and fresh strawberries. Perfect for celebrations or an indulgent dessert, this recipe blends decadent textures and flavors, balancing chocolate, tangy cream cheese, and vibrant fruit.

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Ingredients

Scale 1x2x3x

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 strawberries, sliced

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper to prevent sticking.
2. Mix Dry Ingredients for Brownie: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
3. Mix Wet Ingredients for Brownie: In a large mixing bowl, combine vegetable oil, sugar, and vanilla extract. Mix well until fully combined.
4. Add Eggs: Incorporate the eggs into the wet mixture and mix until smooth and evenly combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix carefully until just combined, avoiding over mixing to keep the brownie tender.
6. Bake Brownie: Pour the batter into the prepared springform pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let cool for 10-15 minutes in the pan before transferring to a cooling rack to cool completely.
7. Prepare Pan for Cheesecake: Wash the springform pan, reassemble it, and line the sides with parchment paper extending about an inch above the rim to accommodate any overflow. Place the cooled brownie base back into the pan.
8. Make Cheesecake Filling: In a large mixer bowl, beat cream cheese and sugar until smooth and creamy. Add sour cream, lemon juice, and vanilla extract, beating until well incorporated.
9. Whip Cream: In a separate bowl, whip 1 cup heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
10. Fold Whipped Cream into Cheesecake Mixture: Gently fold the whipped cream into the cream cheese mixture in two portions, ensuring a smooth, even batter without deflating the whipped cream.
11. Assemble Cheesecake Layer: Spread the cheesecake filling evenly over the cooled brownie base. Refrigerate for 4-5 hours until firm.
12. Remove Cheesecake from Pan: Once set, carefully remove the cheesecake from the springform pan and peel away the parchment paper. Smooth the cheesecake sides with an offset spatula if necessary.
13. Prepare Whipped Cream Topping: Whip 2/3 cup heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
14. Add Topping and Strawberries: Spread the whipped cream topping evenly over the cheesecake. Arrange sliced strawberries on top for a fresh and vibrant finish.
15. Chill and Serve: Refrigerate the finished cheesecake until ready to serve. For best flavor and texture, consume within 4-5 days, storing covered or in an airtight container.

Notes

• Ensure cream cheese is at room temperature for smooth mixing and no lumps.
• Do not over mix the brownie batter to maintain fudgy texture.
• Line the sides of the springform pan with parchment paper extending above the rim to avoid overflow during baking or filling.
• Chilling the cheesecake for at least 4 hours is crucial for firm and sliceable texture.
• Use cold heavy whipping cream for best results when whipping.
• This cheesecake is best stored refrigerated and consumed within 4-5 days.
• If you prefer, substitute fresh strawberries with other berries or fruit.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Strawberry Brownie Cheesecake, dessert, baked cheesecake, chocolate brownie base, whipped cream topping, strawberry dessert