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Strawberry Cheesecake Brownies

Strawberry cheesecake brownies stacked with fresh strawberry on top
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Get ready for the best combo: rich, fudgy brownies swirled with creamy cheesecake and sweet strawberry flavor. Looks fancy, tastes amazing, but is surprisingly simple to make!

Ingredients

Scale

For the Brownie Base:

  • 145g Unsalted Butter (about 10 Tbsp), melted
  • 110g Granulated Sugar (about ½ cup + 1 Tbsp)
  • 1 Large Egg, room temp
  • 1 tsp Strawberry Essence
  • 1 tsp Red Food Colouring (optional, for pink color)
  • 100g All-Purpose Flour (about ¾ cup)
  • 30g Unsweetened Cocoa Powder (about ¼ cup)
  • ¼ tsp Salt

For the Cheesecake Swirl:

  • 200g Full-Fat Cream Cheese (slightly less than one 8oz block), softened!
  • ⅓ cup Granulated Sugar (about 65-70g)
  • 1 Large Egg, room temp
  • 1 tsp Vanilla Essence

For the Strawberry Swirl:

  • ¼ cup Strawberry Jam or Preserves

Instructions

  1. Prep: Heat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving overhangs. Lightly grease the paper.
  2. Mix Brownie Batter: Whisk melted butter and 110g sugar. Whisk in 1 egg and strawberry essence. Add food coloring if using. In a separate bowl, whisk flour, cocoa, and salt. Gently fold dry into wet ingredients just until combined. Don’t overmix! Batter will be thick.
  3. Mix Cheesecake Batter: Beat softened cream cheese until smooth (no lumps!). Beat in ⅓ cup sugar, then 1 egg and vanilla just until combined. Don’t overmix!
  4. Layer: Spread about ⅔ of the brownie batter in the pan. Pour cheesecake batter over it evenly.
  5. Dollop & Swirl: Drop spoonfuls of remaining brownie batter and the strawberry jam over the cheesecake. Use a knife or skewer to gently swirl the layers together. Less is more!
  6. Bake: Bake for 20-25 minutes. Edges should be set, center cheesecake might have a slight wobble. A toothpick in a brownie part should have moist crumbs. Don’t overbake!
  7. COOL COMPLETELY: Let pan cool on a wire rack (1-2 hrs). Then cover & chill in fridge for at least 3 hours (overnight is best!). This is crucial for texture and slicing.
  8. Slice: Lift brownies out using parchment paper. Use a sharp knife (wiped clean between cuts) to slice into squares.

Notes

  • Serving: Delicious chilled! Perfect with milk, coffee, or ice cream.
  • Tips:
    • Room temp eggs & softened cream cheese are key for smooth batters!
    • Don’t overmix batters (keeps brownies fudgy, cheesecake smooth).
    • Chilling is essential for clean slices and best texture.
    • Run knife under hot water & dry for super neat cuts.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze cooled, sliced squares (wrapped well or layered with parchment) for up to 2-3 months. Thaw in the fridge. Do not reheat.

Find it online: https://recipesh.com/strawberry-cheesecake-brownies/