Strawberry Brownie Cheesecake Recipe

Introduction

Strawberry Brownie Cheesecake is a decadent dessert combining rich, fudgy brownies with creamy cheesecake and fresh strawberry topping. This layered treat offers a perfect balance of chocolate and fruit, ideal for special occasions or an indulgent everyday dessert.

Ingredients

• 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
• 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 flour, cocoa powder, baking powder, and salt. Set aside.
3. Step 3: In a large mixing bowl, whisk together 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 mixture 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 comes out with a few crumbs.
7. Step 7: Remove from oven and let cool for 10-15 minutes, 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 pan edges to prevent overflow. Return the cooled brownie to the pan.
9. Step 9: In a large bowl, beat cream cheese and sugar together until smooth and combined.
10. Step 10: Add sour cream, lemon juice, and vanilla extract to the cream cheese mixture and mix until smooth. Set aside.
11. Step 11: In another bowl, whip the heavy cream, powdered sugar, and 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 blended.
13. Step 13: Spread the cheesecake filling evenly over the cooled brownie. Refrigerate for 4-5 hours until firm.
14. Step 14: Carefully remove the cheesecake from the pan. Peel off the parchment paper from the sides and smooth edges with an offset spatula as needed.
15. Step 15: To prepare the topping, whip the remaining heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
16. Step 16: Spread the whipped cream evenly over the cheesecake and top with sliced strawberries.
17. Step 17: Refrigerate until ready to serve. Enjoy this delicious dessert chilled.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and appearance.
• For a nutty twist, sprinkle chopped toasted nuts over the whipped cream topping.
• Let the cheesecake chill overnight for the best texture and ease of slicing.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. Keep it well-covered or in an airtight container to maintain freshness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this strawberry brownie cheesecake can be made a day in advance. In fact, chilling it overnight improves the flavor and texture.

Can I substitute frozen strawberries for fresh?

Fresh strawberries are recommended for topping to avoid excess moisture, but if using frozen, thaw and drain them well before adding to prevent sogginess.

Strawberry Brownie Cheesecake Recipe

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★★★★★

4.5 from 132 reviews

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

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Description

This decadent Strawberry Brownie Cheesecake combines a rich, fudgy brownie base with a creamy cheesecake layer topped with fresh strawberries and homemade whipped cream. Perfect for dessert lovers, this recipe features a fudgy chocolate brownie baked to perfection, a smooth, tangy cream cheese filling, and a luscious strawberry topping, creating a perfect balance of flavors and textures.

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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 + 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

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Instructions

1. Prepare Brownie Batter: 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. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. Mix Wet Ingredients: In a large bowl, combine vegetable oil, sugar, and vanilla extract. Mix well until fully combined. Add the eggs one at a time, mixing well after each addition.
3. Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid over mixing to keep the brownie tender.
4. Bake Brownie Base: Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely.
5. Prepare Pan for Cheesecake: Once cooled, wash and dry the springform pan, then line its sides with parchment paper extending about one inch above the pan edges to catch any cheesecake overflow. Place the cooled brownie back into the pan.
6. Make Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla extract and mix again until fully incorporated and smooth.
7. Whip Cream for Filling: In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture in two additions until combined.
8. Assemble and Chill: Spread the cheesecake filling evenly over the cooled brownie base, smoothing the top. Refrigerate for 4-5 hours or until firm.
9. Remove and Prepare for Topping: Remove the chilled cheesecake from the springform pan. Peel away the parchment paper lining and smooth the edges of the cheesecake with an offset spatula if necessary.
10. Make Whipped Cream Topping: In a large bowl, whip together cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Decorate Cheesecake: Spread the whipped cream over the chilled cheesecake evenly, then top with sliced fresh strawberries. Refrigerate until serving to keep it fresh.
12. Storage: Store the cheesecake covered tightly or in an airtight cake carrier. Best consumed within 4-5 days for optimal freshness.

Notes

• Ensure cream cheese is at room temperature to achieve a smooth cheesecake filling.
• Do not over mix the brownie batter to maintain a tender texture.
• Use cold heavy whipping cream for whipping to achieve stiff peaks.
• Line the pan sides high with parchment to prevent cheesecake overflow.
• Allow cheesecake to chill adequately for firm slicing and better flavor development.
• Store leftovers refrigerated and consume within 4-5 days.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry brownie cheesecake, brownie cheesecake, strawberry cheesecake, chocolate brownie dessert, layered cheesecake dessert