Strawberry Cheesecake Brownies – Recipes Simple

These strawberry cheesecake brownies combine three amazing desserts in one pan. The fudgy brownie base tastes rich and chocolatey, while the creamy cheesecake layer adds the perfect smooth vanilla flavor. Fresh strawberries swirled into the top bring a bright, fruity sweetness that makes these bars extra delicious.

They make wonderful treats for sharing since you can make them ahead and keep them in the fridge until you’re ready to serve!

These strawberry cheesecake brownies combine everything I love about dessert – rich chocolate brownies, smooth cheesecake, and fresh strawberries. The layers work together perfectly, with the dense brownie base supporting that creamy cheesecake in the middle and the fresh strawberry swirl on top.

In summer, when strawberries are at their peak, I grab extra at the farmers market just to make these bars. They’re especially good served straight from the fridge on hot days, tasting like a cross between cheesecake ice cream and fudgy brownies.

I usually arrange them on a white platter with some fresh strawberries scattered around for serving – they look fancy but take way less effort than making a full cheesecake.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

Brownie Layer Ingredients

• Bittersweet Chocolate: A chopped baking bar works best since it melts smoothly. Semi-sweet chocolate will make the bars sweeter and slightly gooey, which might cause them to sink in the middle.
• Butter: If using unsalted butter, add an extra 1/4 teaspoon of salt to balance the flavors.
• Eggs: Let them come to room temperature for the smoothest batter.
• Sugar: Regular granulated sugar works perfectly here.
• Vanilla Extract: Adds depth to the chocolate flavor.
• Flour: Regular all-purpose flour works great. Mix until just combined to keep the brownies fudgy.
• Cocoa Powder: Unsweetened cocoa powder intensifies the chocolate flavor.
• Salt: Enhances all the flavors, especially the chocolate.

Cheesecake Layer Ingredients

• Cream Cheese: Use full-fat cream cheese for the best texture. Make sure it’s fully softened to avoid lumps.
• Sugar: Granulated sugar sweetens and helps create the right texture.
• Vanilla Extract: Adds classic cheesecake flavor.
• Egg: Room temperature egg blends more easily into the batter.

Strawberry Topping Ingredients

• Fresh Strawberries: Choose ripe, bright red berries for the best flavor.
• Sugar: Helps bring out the strawberry flavor.
• Cornstarch: Thickens the strawberry mixture so it doesn’t make the cheesecake watery.

How To Make Strawberry Cheesecake Brownies

Start by preheating your oven to 325°F and line your 9×9 baking pan with parchment paper, leaving some overhang for easy removal later. This extra parchment makes lifting out the bars much easier after they’ve chilled.

First, make your brownie layer. Melt the butter and chocolate together in a small saucepan over low heat, stirring until just melted. Set this aside to cool while you work on the rest. In a medium bowl, whisk together your eggs, sugar, and vanilla until well combined. Pour in your slightly cooled chocolate mixture and whisk until everything comes together smoothly.

Mix your dry ingredients in a separate small bowl – the flour, cocoa powder, and salt. Add these to your chocolate mixture and stir until just combined. Scoop out about 1/3 cup of the batter and set it aside for the topping. Spread the remaining brownie batter into your prepared pan, smoothing it out evenly.

For the cheesecake layer, beat your softened cream cheese in a medium bowl until smooth. Add the sugar and vanilla, mixing until creamy, then add your egg and mix just until combined. Pour this over your brownie layer and smooth the top.

Now for the strawberry topping – add your strawberries, sugar, and cornstarch to a food processor and pulse until the berries are broken down but still a bit chunky. Dollop this mixture and your reserved brownie batter over the cheesecake layer. Use a skewer or knife to create swirls, being careful not to dig too deep into the cheesecake.

Slide your pan into the oven and bake for 32-36 minutes. You’ll know it’s done when the center looks set and the edges start to brown slightly. Let it cool completely on a wire rack, then refrigerate for at least 3 hours or overnight before cutting into bars.

Substitutions and Variations

• Try different berries. Replace strawberries with raspberries or blackberries for a different fruit flavor. You can even use a mix of berries.
• Add chocolate chips. Sprinkle 1/2 cup mini chocolate chips over the cheesecake layer before adding the swirls for extra chocolate flavor.
• Add a crust. Press 1 1/2 cups of chocolate cookie crumbs mixed with 5 tablespoons melted butter into the pan before adding the brownie layer.
• Top with ganache. Pour a simple chocolate ganache (1/2 cup warm cream mixed with 4 oz chopped chocolate) over the chilled bars.

Make-Ahead, Storing and Freezing

Make Ahead: These bars are perfect for making ahead since they need at least 3 hours of chilling time. You can make them a day before serving – just keep them covered in the fridge overnight.

Store: Store them in an airtight container in the fridge. They’ll stay fresh for about 3 to 4 days.

Freeze: Cut bars can be frozen for 2 months. Place them in an airtight container with parchment paper between layers to prevent sticking. Thaw overnight in the refrigerator when you’re ready to serve.

Recipe Tips

• Room temperature ingredients make a big difference in this recipe. Take your eggs, cream cheese, and butter out of the fridge at least an hour before starting.
• For the cleanest cuts, use a warm, dry knife and wipe it clean between each slice.
• Pay attention while melting the chocolate and butter – keeping the heat low and stirring constantly prevents the chocolate from burning.
• When making the strawberry swirl, don’t blend the berries too finely. Leaving some texture creates a more interesting look and taste.
• Avoid swirling too deeply when creating the pattern on top. You want to keep the brownie layer separate from the swirls.
• The bars might still look slightly soft in the center when done – they’ll continue to set as they cool and chill.
• Line your pan carefully with parchment paper, smoothing out any wrinkles. This ensures even layers and makes removing the bars much easier.

My cheesecake layer cracked – what happened?

This usually means the bars baked too long or at too high a temperature. Make sure your oven is calibrated correctly and watch for the signs of doneness – set center and lightly browned edges.

The brownie layer seems undercooked?

The fudgy brownie layer might look slightly underdone when you take it out, but it will set completely as it cools and chills. Testing with a toothpick won’t work well because of the cheesecake layer.

We love a good brownie recipe at our house. Don’t miss my Cookies and Cream Brownies, Caramel Brownies, and Rocky Road Brownies.

These Strawberry Cheesecake Brownies turn three simple desserts into something really special. The combination of fudgy chocolate, smooth cheesecake, and fresh fruit makes a dessert that everyone loves, and they look as good as they taste!