If you’re a fan of rich, fudgy brownies (I am!) and creamy cheesecake (yes, please!), you’re going to fall hard for these Strawberry Cheesecake Brownies. They start with a dense chocolate brownie base made from my famous homemade brownie mix, get topped with a smooth vanilla cheesecake layer, and are finished with sweet strawberry pie filling swirled on top. It’s like two desserts in one! Don’t miss my Strawberry Cheesecake Bars; they are just as creamy and totally irresistible.
Ingredients & Substitutions
- Brownie Layer: These cheesecake brownies start with my homemade brownie mix. Honestly, I’d call it pretty much perfect. You might end up making a second batch just to taste-test (for research, of course 😜). You can prep the dry mix ahead of time and store it in an airtight container; it makes a great shortcut for busy days or even a sweet little gift!
- Cheesecake Layer: This cheesecake layer is my go-to recipe when it comes to cheesecake bars. Check out some of my other favorites like my Blueberry Lemon Cheesecake Bars and Cherry Almond Cheesecake Bars, just to name a couple!
- Strawberry Pie Filling: Strawberry pie filling brings the perfect balance of sweetness and texture to these brownies, creating that signature swirl without the extra prep of fresh berries.
Can I Use Fresh Strawberries Instead Of Strawberry Pie Filling?
Yes, you can use fresh strawberries instead of pie filling, but they need a quick cook first. Just chop about 1 ½ cups of strawberries and simmer them with 2–3 tablespoons of sugar and a splash of lemon juice until thickened (about 8–10 minutes). Let the mixture cool before swirling it into the cheesecake layer.
Can I Use a Different Pan for Strawberry Cheesecake Brownies?
Yes! If you don’t have a 9×9-inch baking dish, you can use an 8×8-inch, an 11×7-inch, or even a 9-inch deep pie dish. Just keep in mind that baking times may vary slightly depending on the pan size and depth, so watch the brownies closely toward the end of baking.
Can I Double the Strawberry Cheesecake Brownies Recipe?
Absolutely. To make a larger batch, double the recipe and bake it in a 9×13-inch pan. The layers may be a bit thicker, so you might need to add a few extra minutes to the baking time. Be sure the center is fully set before removing from the oven.
How to Store Strawberry Cheesecake Brownies
Let the strawberry cheesecake brownies cool completely, then transfer them to the refrigerator to set. Once chilled, cover them tightly and store in the refrigerator for up to 3–4 days. For best texture and flavor, serve them cold.
Can I Freeze Strawberry Cheesecake Brownies?
Yes, strawberry cheesecake brownies freeze well. After they’ve cooled and set completely, remove them from the pan (cut or uncut) and place on a baking sheet or plate. Freeze uncovered for about 1 hour until firm, then wrap tightly in plastic wrap and place in a freezer-safe bag or wrap again in foil. Label and date, then freeze for up to 3 months. To serve, thaw the brownies in the refrigerator overnight.
Strawberry Cheesecake Brownies
Ingredients
Brownie layer
- 1 cup (200 g) granulated sugar
- ½ cup (64 g) all-purpose flour
- ⅓ cup (40 g) Dutch-processed cocoa powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled
Cheesecake layer
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Strawberry Swirl
- 1 ½ cups (383 g) strawberry pie filling
Instructions
- Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper, leaving some overhang on the sides for easy removal.
Brownie Layer
- In a large bowl whisk together sugar, flour, cocoa powder, salt, and baking powder. Set aside.
- In a medium bowl, whisk together the eggs, vanilla, and cooled melted butter until smooth. Pour into the dry ingredients and stir until just combined.
- Spread the brownie batter evenly into the prepared pan. Set aside.
Cheesecake Layer
- In a large bowl, use a hand mixer to beat the cream cheese, eggs, sugar, vanilla, and salt until smooth.
- Spread the cream cheese mixture evenly over the brownie layer.
Strawberry Swirl
- Spoon the strawberry pie filling over the cream cheese layer in small dollops.
- Gently spread the filling to create an even layer.
- Use a knife or skewer to swirl the strawberry and cheesecake layers together, being careful not to disturb the brownie layer.
Bake and Chill
- Bake for 35–40 minutes, or until the center is set.
- Let cool at room temperature for about 1 hour.
- Once cooled to room temperature, place the cheesecake brownies in the refrigerator for 4 hours, up to overnight.
- Serve chilled.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
These are so good! And, using strawberry pie filling makes them easy to make, too!
Elizabeth
If you love chocolate covered strawberrries, you will love these cheesecake brownies! Wow!
Stephanie
These are dangerously good. I had one… then immediately grabbed another.
Bella
I wasn’t expecting to love the strawberry swirl this much. It's the perfect fruity touch.
My apologies to Amanda. First, this recipe is amazingly delicious. It drives me nuts when people say ” I substituted— for —-” and then complain about their creation BUT I love raspberries and chocolate and cheesecake (and had no strawberry pie filling) so… I substituted black raspberry preserves. Oh, my! Delicious!