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Strawberry Cheesecake Brownies in a white pan on a wooden table from overhead.
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Strawberry Cheesecake Brownies

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!
Prep Time15 minutes
Cook Time40 minutes
Chilling Time4 hours
Total Time4 hours 55 minutes
Course: Dessert
Keyword: Strawberry Cheesecake Brownies
Servings: 9 cheesecake brownies
Calories: 494kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Serving: 1cheesecake brownie | Calories: 494kcal