Strawberry Brownie Cheesecake Recipe

ByZoe Lane
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Introduction

Strawberry Brownie Cheesecake is a delightful dessert combining rich chocolate brownies with creamy cheesecake and fresh strawberries. This layered treat is perfect for special occasions or whenever you crave a luscious indulgence.

A round dessert with three layers is shown: the bottom layer is thick and dark brown cake, the middle layer is a thick, smooth, creamy white layer, and the top layer is white whipped cream spread evenly. On top of the whipped cream are many red strawberry halves and whole strawberries, arranged to cover the surface. The dessert sits on a shiny silver cake stand on a white marbled surface. 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
  • 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 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 together the vegetable oil, sugar, and vanilla extract until well combined.
  4. Step 4: Add the eggs to the oil mixture and beat until smooth.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just 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 comes out with a few moist crumbs.
  7. Step 7: Let the brownie cool in the pan 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 edge to prevent overflow. Place the cooled brownie back in the pan.
  9. Step 9: To prepare the cheesecake filling, beat the cream cheese and sugar in a large bowl until smooth.
  10. Step 10: Add sour cream, lemon juice, and vanilla extract to the cream cheese mixture and beat until fully combined and smooth.
  11. Step 11: In a separate bowl, whip 1 cup of cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  12. Step 12: Gently fold the whipped cream into the cream cheese mixture in two additions until combined.
  13. Step 13: Spread the cheesecake filling evenly over the cooled brownie layer. Refrigerate for 4-5 hours until firm.
  14. Step 14: Once chilled, remove the cheesecake from the springform pan. Peel away the parchment paper and smooth the edges if desired.
  15. Step 15: For the topping, whip 2/3 cup cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  16. Step 16: Spread the whipped cream over the cheesecake and arrange the sliced strawberries on top.
  17. Step 17: Refrigerate until ready to serve. Enjoy your Strawberry Brownie Cheesecake chilled.

Tips & Variations

  • Use room temperature cream cheese for a smoother cheesecake filling.
  • Swap strawberries with raspberries or blueberries for a different berry twist.
  • Ensure you do not overmix the brownie batter to keep it fudgy.
  • Line the pan sides higher with parchment to avoid cheesecake filling overflow during baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. Keep it in an airtight container or cake carrier to prevent drying out. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

A round dessert with three clear layers is shown on a white marble surface. The bottom layer is thick and dark brown with a rich, dense texture like chocolate cake. The middle layer is a thick, smooth, creamy white layer, evenly spread across the cake. The top layer is a fluffy white cream, spread thickly and topped with fresh, sliced strawberries in bright red, arranged in a loose pile at the center and scattered slightly around the edges. The overall look is fresh and inviting, with the red strawberries contrasting nicely against the white cream and dark base. 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 can be prepared a day in advance and refrigerated until serving. This also allows flavors to meld beautifully.

Can I freeze the Strawberry Brownie Cheesecake?

It is possible to freeze, but for best texture, freeze before adding whipped cream topping and fresh strawberries. Thaw overnight in the fridge before decorating and serving.

Print
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Strawberry Brownie Cheesecake Recipe

★★★★★

4.5 from 50 reviews
  • Author: Zoe
  • Total Time: 5 hours 55 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This Strawberry Brownie Cheesecake is a delightful layered dessert combining a rich, fudgy brownie base with a smooth and creamy cheesecake filling, topped with fluffy whipped cream and fresh strawberries. Perfect for special occasions or whenever you crave a luscious treat, it combines the best of chocolate and cheesecake in one stunning, flavorful dessert.

Ingredients

Scale

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

Whipped Cream 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

Instructions

  1. Prepare the brownie base: 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 for easy removal of the brownie.
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. Combine wet ingredients: In a large mixing bowl, blend vegetable oil, sugar, and vanilla extract until thoroughly mixed.
  4. Add eggs: Beat in the eggs one at a time until the mixture is smooth and homogeneous.
  5. Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until combined without overmixing to maintain a tender crumb.
  6. Bake the brownie: Pour the brownie batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
  7. Cool the brownie: Remove from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a cooling rack until completely cool.
  8. Prepare the pan again: Clean the pan, reassemble the springform, and line the sides with parchment paper extending about an inch above the pan sides to prevent overflow. Place the cooled brownie back into the pan.
  9. Make cheesecake filling: In a large bowl, beat room-temperature cream cheese with sugar until smooth. Add the sour cream, lemon juice, and vanilla extract and mix until creamy.
  10. Whip cream for filling: In a separate bowl, whip 1 cup cold heavy cream with powdered sugar and vanilla until stiff peaks form.
  11. Fold whipped cream into cheesecake: Gently fold the whipped cream into the cream cheese mixture in two additions until well incorporated without deflating the mixture.
  12. Assemble cheesecake layer: Pour the cheesecake filling over the brownie layer in the pan, spreading it evenly. Refrigerate for 4-5 hours, until firm.
  13. Remove cheesecake from pan: After chilling, release the springform pan. Carefully peel off the parchment paper around the sides and smooth edges with an offset spatula if desired.
  14. Prepare whipped cream topping: In a clean bowl, whip the remaining 2/3 cup heavy cream with powdered sugar and vanilla extract to stiff peaks.
  15. Add topping and garnish: Spread the whipped cream evenly over the chilled cheesecake, then arrange the sliced strawberries on top.
  16. Final refrigeration and storage: Return the cheesecake to the refrigerator until ready to serve. Store covered or in an airtight container; best enjoyed within 4-5 days.

Notes

  • Make sure the cream cheese is room temperature for a smooth cheesecake filling without lumps.
  • Don’t overmix the brownie batter to keep it tender and fudgy.
  • Chilling time of 4-5 hours is essential for the cheesecake to set properly.
  • Use fresh, ripe strawberries for the best topping flavor.
  • This cheesecake is best served cold and can be stored in the refrigerator up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry brownie cheesecake, chocolate cheesecake, layered dessert, creamy cheesecake, fudgy brownies, whipped cream topping, homemade cheesecake

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