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I will always love a classic, fudgy chocolate brownie, it’s perfect just as it is. But sometimes, it’s fun to take that beloved classic and give it an upgrade to make it extra special. Adding a strawberry cream cheese swirl is my favorite way to do just that.
This recipe transforms a simple brownie into an elegant and impressive Strawberry Cheesecake Brownie that’s perfect for any occasion. This strawberry cheesecake brownies recipe delivers that fudgy texture you crave with a tangy cream cheese layer and fresh strawberry swirl.
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Why You’ll Love This Strawberry Cheesecake Brownies
These brownies bring together everything you love about cheesecake and brownies in one incredible dessert. The brownie layer provides rich chocolate foundation, while the cheesecake layer adds tangy creaminess that balances the sweetness perfectly.
Plus, they’re easier than you think! This strawberry cheesecake brownies philadelphia style uses simple techniques that create bakery-quality results. The strawberry swirl on top adds beautiful color and fresh fruit flavor. This layering technique works similarly to my espresso coffee cheesecake where components build to create something special.
Ingredients for Strawberry Cheesecake Brownies
This recipe proves that impressive desserts start with quality ingredients properly layered for maximum impact.
What You’ll Need
For the Dense Chocolate Brownie Base:
- 1 cup butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Swirl:
- 1 cup strawberry pie filling
- 1/4 cup fresh strawberries, diced
Optional Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
Why These Ingredients Matter
The dense chocolate brownie base uses plenty of cocoa powder and butter to create those fudgy brownies everyone loves. Softened cream cheese at room temperature blends smoothly without lumps for the perfect cheesecake layer. Fresh strawberry pie filling provides concentrated flavor and beautiful color for the strawberry swirl. The optional graham cracker crust adds extra texture and authentic cheesecake flavor.
Instructions for Making Strawberry Cheesecake Brownies
This strawberry cheesecake brownies recipe uses professional baking techniques that ensure perfect results. Learning how to make strawberry cheesecake brownies is easier than you think with these step-by-step directions.
Step-by-Step Directions
Step 1: Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal.
Step 2: If using graham cracker crust, mix crumbs with melted butter and press into bottom of pan. Bake 5 minutes, then cool.
Step 3: Make brownie batter by whisking melted butter and sugar. Add eggs one at a time, then stir in cocoa powder, flour, salt, and vanilla until just combined.
Step 4: Pour brownie batter over crust (or directly into pan). Spread evenly and tap pan to release air bubbles.
Step 5: Make cheesecake layer by beating softened cream cheese and sugar until fluffy. Add egg and vanilla, beat until smooth.
Step 6: Drop spoonfuls of cheesecake mixture over brownie batter. Gently spread to mostly cover the brownie layer.
Step 7: Drop spoonfuls of strawberry pie filling over cheesecake layer. Use a knife to swirl the strawberry through the cheesecake in a figure-eight motion.
Step 8: Bake for 30-35 minutes until edges are set but center still jiggles slightly. Don’t overbake or brownies will be dry.
Step 9: Cool completely at room temperature, then refrigerate for at least 2 hours to chill before cutting.
Step 10: Use parchment overhang to lift from pan. Cut into squares with a hot, clean knife.
Hint: Wipe your knife clean and run it under hot water between each cut. This creates clean edges without dragging the layers.
Top Tip
Don’t skip the refrigerate step! These brownies need to chill completely so the cheesecake layer sets properly. Cutting into warm brownies results in a messy, gooey situation instead of clean slices.
Use a gentle touch when swirling the strawberry through the cheesecake. Aggressive swirling mixes everything together instead of creating those beautiful distinct ribbons. This delicate approach applies to other marbled desserts too, like my red velvet cake donuts with cream cheese icing where careful handling preserves patterns.
My Strawberry Cheesecake Brownies Story
Last Mother’s Day, I wanted to make something that combined all of Mom’s favorite desserts when Grandma suggested these brownies. “Jazzy,” she said, “why choose between brownies and cheesecake when you can have both with strawberries on top?” I was worried about the layers baking evenly and the strawberry shortcake cheesecake brownies concept seemed complex. I’d seen the strawberry cheesecake brownies pioneer woman version that looked intimidating.
She walked me through each component, teaching me how to layer properly so everything bakes together perfectly, avoiding the burnt cheesecake strawberry problem that can happen. “It’s all about the order,” she explained as we swirled the strawberry. When we finally cut into them the next day after proper chilling, the layers were absolutely perfect and Mom was thrilled.
Now these ree drummond strawberry cheesecake brownies inspired treats have become our Mother’s Day tradition. Every time I make them, I think about Grandma’s wisdom that the best desserts often combine multiple favorites, much like when she taught me to make my mini brownie bites with the same attention to texture.
Substitutions for Strawberry Cheesecake Brownies
Strawberry pie filling – fresh strawberry puree or raspberry filling work beautifully
Cream cheese – mascarpone creates richer, sweeter cheesecake layer
Cocoa powder – Dutch-process cocoa creates deeper chocolate flavor
Graham cracker crust – Oreo crumbs create chocolate base instead
Variations on Strawberry Cheesecake Brownies
Strawberry cheesecake brownies from cake mix – use boxed brownie mix for quicker preparation
Strawberry cheesecake brownies no bake – use no-bake brownie base with gelatin-set cheesecake layer
Strawberry cheesecake blondies – swap brownie base for vanilla blondie batter
Roasted strawberry cheesecake brownies – roast strawberries first to concentrate flavor
Strawberry cheesecake brownies easy – simplify by using store-bought brownie mix and pie filling
Strawberry cheesecake brownies from box recipes – start with boxed mix and add cheesecake layer
Strawberry stuffed cheesecake brownies – place whole strawberries in cheesecake layer
Vegan strawberry cheesecake brownies – use vegan cream cheese and egg replacers
Strawberry cheesecake crunch brownies – add graham cracker pieces on top for crunch
Cheesecake brownies strawberry – reverse layers with cheesecake on bottom
Equipment for Strawberry Cheesecake Brownies
9×13 inch baking pan – perfect size for even layers and easy cutting
Parchment paper – essential for lifting brownies out cleanly
Electric mixer – creates smooth, lump-free cheesecake filling
Offset spatula – helps spread layers evenly
Storage Tips for Strawberry Cheesecake Brownies
Refrigerator – store covered for up to 5 days, these actually improve after a day
Freezing – freeze individual brownies wrapped in plastic for up to 3 months
Serving – let sit at room temperature for 10 minutes before serving for best texture
Grandma’s Secret for Strawberry Cheesecake Brownies
Room temperature cream cheese – Grandma always tells me, “Jazzy, cold cream cheese creates lumps. Let it sit out for an hour before starting”
Don’t overmix brownie batter – she insists on stirring just until combined because “overmixing makes tough brownies instead of fudgy ones”
Swirl, don’t stir – “Make figure-eights with that knife, honey. If you stir it all together, you’ll lose those pretty strawberry ribbons”
Look at those gorgeous layers of fudgy chocolate, creamy cheesecake, and pink strawberry swirls! This is exactly what your finished brownies should look like – decadent, beautiful, and absolutely irresistible.
FAQ about Strawberry Cheesecake Brownies
What is strawberry shortcake made of?
Traditional strawberry shortcake is made with biscuit-style cake, fresh strawberries, and whipped cream. These brownies combine similar flavors in brownie form.
What is the difference between strawberry cake and strawberry shortcake?
Strawberry cake is typically a layer cake with strawberry flavor throughout, while shortcake uses biscuit-style layers with fresh strawberries and cream between.
What does “strawberry shortcake” mean in slang?
In slang, it can refer to something sweet and appealing, or be used as a term of endearment, similar to calling someone “sweetie.”
Why was angel cake removed from strawberry shortcake?
Traditional shortcake uses biscuit-style cake because it’s sturdier and absorbs strawberry juices better than delicate angel food cake.
Conclusion
Here’s to taking a beloved classic and making it even more spectacular! I hope these Strawberry Cheesecake Brownies become your new favorite way to dress up your brownie game for holidays, parties, or just because.
It pairs beautifully with other layered desserts like my german chocolate poke cake for a complete spread. If you’re looking for more strawberry dessert inspiration, I found this amazing Strawberry Cheesecake that offers a classic approach with equally delicious results.
Grandma’s Strawberry Cheesecake Brownies
Equipment
- 1 9×13 inch baking pan Grandma always used her trusted glass one.
- 1 Parchment Paper Leave a little overhang to lift the brownies out easily.
- 1 Electric mixer For getting the cheesecake filling perfectly smooth.
- 2 Large Mixing Bowls One for the brownie batter, one for the cheesecake.
- 1 Offset or rubber spatula For spreading the layers evenly.
Ingredients
For the Fudgy Brownie Base
- 1 cup butter
- 2 cups granulated sugar
- 4 large eggs
- 1 cup cocoa powder Unsweetened. Grandma said to use the good stuff!
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Layer
- 8 ounces cream cheese Softened to room temperature. This is non-negotiable!
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Swirl
- 1 cup strawberry pie filling The secret for a perfect swirl that doesn't get watery.
- 1/4 cup fresh strawberries Diced small.
Instructions
- First things first, let's get the oven ready. Preheat it to 350°F (175°C). Line your [9×13 inch baking pan] with [parchment paper], letting some hang over the sides like little handles. This was Grandma's trick for getting them out of the pan perfectly every single time.
- In a large bowl, whisk together the [melted butter] and [granulated sugar] until they're well acquainted. Now, add the [eggs] one by one, mixing well after each. Stir in the [cocoa powder], [all-purpose flour], [salt], and [vanilla extract]. Grandma always said, "Stop stirring just when it comes together, Jazzy. Over-mixing makes a tough brownie, and life's too short for tough brownies."
- Pour that glorious brownie batter into your prepared pan. Use a spatula to spread it into an even layer. Give the pan a gentle tap on the counter to get rid of any air bubbles hiding in there.
- In another bowl, beat the [softened cream cheese] and [granulated sugar] with an electric mixer until it's light and fluffy. Add the [egg] and [vanilla extract], and beat again until everything is perfectly smooth. Cold cream cheese is the enemy of a smooth filling, so make sure it's soft!
- Drop spoonfuls of the [cheesecake mixture] over the brownie batter. Gently spread it to cover most of the chocolate layer. Now for the fun part! Drop spoonfuls of the [strawberry pie filling] on top. Take a knife and gently swirl it through the cheesecake in a figure-eight motion. "Don't overdo it," Grandma would whisper. "You want ribbons, not a pink mess."
- Pop the pan into the oven and bake for 30-35 minutes. The edges should look set, but the center will still have a slight jiggle. Let it cool completely on a wire rack, this is the hardest part, I know! Once it's at room temperature, cover it and put it in the fridge for at least 2 hours to set. Patience is key!
- Once chilled, use the parchment paper handles to lift the whole block out of the pan. For clean cuts, run a sharp knife under hot water and wipe it clean between each slice. Top with a few [diced fresh strawberries] before serving.
Notes
- Room Temperature is Key: I can’t say it enough! For the smoothest cheesecake layer, make sure your cream cheese and eggs have been sitting out for about an hour before you start.
- Substitution: If you’re not a fan of strawberries, raspberry or cherry pie filling works beautifully as well.
- Storage: These brownies are even better the next day! Store them covered in the refrigerator for up to 5 days. You can also freeze individual squares wrapped in plastic for up to 3 months.
