Strawberry Brownie Cheesecake Recipe

Introduction

Strawberry Brownie Cheesecake is a delightful dessert that combines a rich, fudgy brownie base with creamy cheesecake and fresh strawberries on top. It’s perfect for special occasions or whenever you crave a decadent treat with layers of flavor and texture.

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 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.
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 beat until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients and mix just until combined—avoid overmixing.
6. Step 6: Pour the brownie batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Step 7: Remove the brownie from the oven and let it cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
8. Step 8: Wash the springform pan, reassemble it, and line the sides with parchment paper extending about an inch above the rim to allow for the cheesecake layer. Place the cooled brownie back into the pan.
9. Step 9: To make the cheesecake filling, beat the cream cheese and sugar together in a large bowl until smooth and creamy.
10. Step 10: Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture and beat until thoroughly combined.
11. Step 11: In a separate bowl, whip 1 cup of cold heavy whipping cream with 1/2 cup powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.
12. Step 12: Carefully fold the whipped cream into the cream cheese mixture in two additions until well blended.
13. Step 13: Spoon the cheesecake filling over the brownie base and spread into an even 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 if needed.
15. Step 15: For the topping, whip 2/3 cup cold heavy whipping cream with 1/3 cup powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.
16. Step 16: Spread the whipped cream evenly over the cheesecake, then arrange the sliced strawberries on top.
17. Step 17: Refrigerate the cheesecake until ready to serve.

Tips & Variations

• Use a springform pan for easy removal and neat edges.
• For a richer flavor, substitute vegetable oil with melted butter in the brownie batter.
• Try using mixed berries instead of strawberries for a different fruit twist.
• Make sure cream cheese is at room temperature to achieve a smooth cheesecake filling.

Storage

Store the strawberry brownie cheesecake in the refrigerator, covered or in an airtight container, for up to 4-5 days. For best results, keep it well covered to prevent drying out. When ready to serve, you can let it sit at room temperature for about 15 minutes for a softer texture. The dessert is not recommended for freezing as the texture may be affected.

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 prepared a day ahead. Just cover it tightly with plastic wrap or place it in an airtight container and keep it refrigerated until serving.

What can I use instead of sour cream?

If you don’t have sour cream, you can substitute it with an equal amount of plain Greek yogurt or creme fraiche. This will maintain the creamy tanginess in the cheesecake filling.

Strawberry Brownie Cheesecake Recipe

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★★★★★

4.5 from 93 reviews

• Author: Zoe
• Total Time: 5 hours 0 minutes
• Yield: 12 servings 1x

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Description

This Strawberry Brownie Cheesecake combines a rich, fudgy brownie base with a smooth and creamy cheesecake layer topped with fresh strawberries and whipped cream. It’s a luscious dessert perfect for celebrations or anytime you crave a decadent treat that marries the deep chocolate flavors of a brownie with the tangy richness of cheesecake, finished with a refreshing strawberry topping.

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Ingredients

Scale 1x2x3x

Brownie Base

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

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, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
3. Combine wet ingredients: In a large mixing bowl, blend the vegetable oil, sugar, and vanilla extract until fully combined.
4. Add eggs: Incorporate the eggs into the wet mixture one at a time, mixing well after each addition to ensure a smooth batter.
5. Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture and stir gently until just combined, taking care not to overmix which can toughen the brownie.
6. Bake the brownie base: Pour the batter evenly into the prepared springform pan. Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs. Remove from oven and let cool for 10-15 minutes before transferring to a cooling rack to cool completely.
7. Prepare pan for cheesecake layer: Once cooled, clean the springform pan and reassemble it. Line the sides with parchment paper extending about an inch above the rim to contain the cheesecake layer. Place the cooled brownie back into the pan.
8. Make cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add sour cream, lemon juice, and vanilla extract; continue beating until fully incorporated and smooth.
9. Whip cream: In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract on high speed until stiff peaks form.
10. Combine whipped cream with cheesecake mixture: Gently fold the whipped cream into the cream cheese mixture in two parts, folding carefully to keep the mixture light and airy.
11. Assemble cheesecake: Spread the cheesecake filling evenly over the brownie layer in the springform pan. Refrigerate for 4-5 hours or until firm.
12. Remove and smooth sides: Once set, remove the cheesecake from the springform pan. Peel off the parchment paper from the sides and smooth out edges with an offset spatula if desired.
13. Make whipped cream topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
14. Decorate cheesecake: Spread the whipped cream over the top of the cheesecake evenly.
15. Add strawberry topping: Arrange sliced strawberries over the whipped cream layer as decoration.
16. Chill and serve: Refrigerate the assembled cheesecake until ready to serve. Store leftovers covered or in an airtight container. Best enjoyed within 4-5 days for optimal freshness.

Notes

• Make sure to measure flour properly by spooning it into the cup and leveling off to avoid dense brownies.
• Do not overmix the brownie batter to keep the texture fudgy and tender.
• Room temperature cream cheese ensures a smooth cheesecake batter.
• Folding whipped cream gently into the cheesecake mixture helps maintain a light texture.
• Using parchment paper raised above the pan sides prevents cheesecake overflow during refrigeration.
• Chill the cheesecake long enough to firm up for clean slicing.
• Store cheesecake covered in the refrigerator and consume within 4-5 days for best taste and texture.

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

Keywords: Strawberry Brownie Cheesecake, brownie cheesecake recipe, chocolate cheesecake, dessert with strawberries, layered cheesecake dessert