I love this recipe because it’s a showstopper that’s surprisingly easy to make. The brownie base is rich and satisfying, while the cheesecake layer adds creaminess and contrast. The fresh strawberries bring a pop of color and brightness that makes these brownies perfect for spring, summer, or really any time I want to impress. Plus, everything bakes in one pan, which makes cleanup simple.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
– 1/2 cup unsalted butter, melted – 1 cup granulated sugar – 2 large eggs – 1 teaspoon vanilla extract – 1/3 cup unsweetened cocoa powder – 1/2 cup all-purpose flour – 1/4 teaspoon salt – 1/4 teaspoon baking powder – 8 ounces cream cheese, softened – 1/4 cup powdered sugar – 1 large egg yolk – 1/2 teaspoon vanilla extract – 1/2 cup fresh strawberries, chopped
Directions
I begin by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper for easy removal.
In a medium bowl, I stir together the melted butter, granulated sugar, eggs, and vanilla until the mixture is smooth and glossy.
In a separate bowl, I whisk together the cocoa powder, flour, salt, and baking powder.
I gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing.
For the cheesecake layer, I beat the softened cream cheese with powdered sugar, egg yolk, and vanilla until creamy and smooth.
I pour half of the brownie batter into the prepared pan, spreading it out evenly.
I dollop the cheesecake mixture over the brownie base, then scatter the chopped strawberries across the top.
I gently spread the remaining brownie batter over the strawberries and cream cheese.
Using a knife or skewer, I swirl the layers together to create a marbled pattern.
I bake the brownies for 30–35 minutes, until a toothpick inserted near the center comes out with moist crumbs.
After baking, I let them cool completely in the pan before cutting them into squares.
Servings and timing
This recipe makes 9 generous servings. Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes
Variations
– I sometimes add a handful of chocolate chips into the brownie batter for extra richness. – For a berry twist, I’ve swapped the strawberries with raspberries or blueberries. – If I’m making these for a crowd, I double the recipe and bake it in a 9×13-inch pan. – For a gluten-free version, I use a 1:1 gluten-free flour blend. – A drizzle of melted chocolate over the cooled brownies makes a beautiful and tasty finish.
Storage/Reheating
I store these brownies in an airtight container in the fridge for up to 5 days. They taste amazing chilled, but I also like to let them sit at room temperature for about 10 minutes before serving if I want a softer texture. For longer storage, I freeze them (individually wrapped) for up to 2 months and thaw overnight in the fridge.
FAQs
Can I use frozen strawberries?
Yes, but I make sure to thaw and drain them well before adding to avoid excess moisture in the batter.
Why do I need to chill the brownies before cutting?
Chilling helps the cheesecake set and makes it easier to slice cleanly without crumbling or smearing.
Can I use boxed brownie mix?
Absolutely. When I’m short on time, I use my favorite brownie mix and just add the cheesecake and strawberries as directed.
What kind of cocoa powder works best?
I usually go with natural unsweetened cocoa powder, but Dutch-processed also works for a richer, darker flavor.
Can I make this recipe dairy-free?
I’ve substituted the butter with a vegan alternative and used dairy-free cream cheese and milk. The texture changes slightly, but it’s still delicious.
Conclusion
These Strawberry Cheesecake Brownies are the kind of dessert that always gets attention—and gets devoured quickly. I love how they bring together rich chocolate, creamy cheesecake, and bright, juicy berries in each bite. Whether I’m baking for a gathering or just treating myself, this recipe never lets me down.
These strawberry cheesecake brownies are the ultimate dessert mashup—decadent chocolate layers swirled with creamy cheesecake and fresh strawberries. Perfect for spring, Valentine’s Day, or any time you want to impress!
Author:Emma
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:9 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup fresh strawberries, chopped
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a medium bowl, mix melted butter, sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk cocoa powder, flour, salt, and baking powder.
Stir dry ingredients into the wet mixture until just combined.
In another bowl, beat cream cheese, powdered sugar, egg yolk, and vanilla extract until creamy.
Spread half the brownie batter in the prepared pan.
Dollop cream cheese mixture on top, then scatter chopped strawberries.
Spread remaining brownie batter on top and gently smooth.
Swirl with a knife or skewer for a marbled effect.
Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs.
Cool completely in the pan before slicing.
Notes
Use room temperature cream cheese for a smoother cheesecake layer.
Chill the brownies before slicing for cleaner cuts and neater presentation.
Store in the refrigerator for up to 4 days.
Can be frozen for up to 1 month; thaw in fridge overnight.
