Strawberry Cheesecake Brownies

Strawberry cheesecake brownies…a layer of a fudgy brownie, topped with a vanilla cheesecake with a strawberry puree swirled into it.

THESE BROWNIES WERE SOOOOO GOOD.

That’s all I have to say, they were fudgy, the cheesecake was creamy and the flavours were amazing. They were so good.

The top of the strawberry cheesecake brownies after being cut into slices.

Video Tutorial

The strawberry puree

This is the last thing we are going to need for the recipe, but it’s the first thing we are going to make.

Just because it needs some time to cool down before we use it. So we’re making it first.

All we are doing is processing some fresh strawberries, then sieve this to get out the seeds.

I guess you don’t really have to sieve it, if you are okay with the seeds, then don’t sieve it. BUT I HATE THE FEELING OF SEEDS ON MY TONUGE.

I didn’t want my brownies to have a bunch of seeds in them, so I sieved the mixture.

I digress.

We’re going to cook this with some sugar for a few minutes, just until the mixture thickens.

And that is it for the puree, leave it in your fridge to cool.

If you wanted to make things a little easier, you could just buy a strawberry jam and use this.

BUTTTT I tried this.

I didn’t really like it. The brownies still ended up good, but I think the flavour, taste and texture is so much better if you swirl a fresh strawberry puree through the cheesecake instead of a strawberry jam.

But either way does work.

1 of the strawberry cheesecake brownies.

The brownie batter

Once we have made the puree, we can move onto making the brownie batter.

These are the ingredients you are going to need to make this:

  • Unsalted butter 
  • Dark chocolate – make sure to use dark chocolate. Milk chocolate will just add extra sweetness and not enough chocolate flavour, so dark chocolate works best.
  • Eggs 
  • Sugar – I used a mix of both brown and white sugar. The addition of the brown sugar is going to add a lot of extra fudginess to the brownies.
  • Plain flour – also known as all purpose flour.
  • Cocoa powder – unsweetened cocoa powder is always best to use.
  • Salt – just a little to help enhance the flavours.
The ingredients needed to make the brownie batter.

Leaving the batter to chill

We are going to make this batter, and add it into our lined tin. 

Then you want to place this in your fridge for about 20 minutes.

The reason you want to do this is because we are going to make a cheesecake batter, then add this on top of the brownie batter.

If we add the cheesecake batter on top of the brownie batter straight away, both batters will just end up mixing together.

I didn’t want this to happen, I wanted distinct even layers, so this is why I chilled the brownie batter. I think you should do this too.

The brownie batter inside of a square cake tin.

The cheesecake batter

Now we can move onto making the cheesecake batter.

This is very easy to make, and you also don’t need a lot of ingredients to make it.

Here’s what you will need:

  • Cream cheese – make sure to use full fat cream cheese.
  • Granulated sugar
  • Corn flour – also known as corn starch.
  • Vanilla extract
  • Double cream – also known as heavy cream.
  • White chocolate – this is not going to make the cheesecake taste white chocolate flavoured. It’s just there to help with the texture of the cheesecake, so make sure not to leave it out.
The strawberry cheesecake brownie inside of the tin, before being baked.
The strawberry cheesecake brownie inside of the tin, after being baked.

Baking the brownie

This brownie does take a little longer to bake than your typical brownie.

It took around 1 hour – 1 hour 10 minutes for me.

To check if it is done, insert a toothpick into the centre. This toothpick should have a few moist crumbs from the brownie on it. 

The cheesecake will look jiggly at this point, this is perfect. We want it to look like this, it will set as it cools.

Once the brownie has baked, I recommend turning your oven off, opening the door slightly and then leave the brownie in there for about 20 minutes to cool down.

Then you can take it out and let it cool completely.

The reason why I recommend doing this is because cheesecakes don’t like drastic changes in temperature.

If you take it out of the oven immediately, this will be a drastic change in temperature. So the cheesecake will end up cracking.

So leave it to cool down slowly in your oven for a bit.

You might have noticed that my cheesecake did crack…let’s not talk about it, THINGS HAPPEN SOMETIMES let’s not dwell on it.

Chilling the brownie 

The last step is to chill the brownie in your fridge, before taking it out of the tin and cutting it into pieces.

THIS IS IMPORTANT DON’T SKIP THIS.

The cheesecake layer needs time to set, it will be a goopy mess if you try cutting it too soon.

So you want to chill it for AT LEAST 2 hours.

However, I think chilling it overnight is wayyyyy better. The flavour and texture will be so much better the next day.

But if you don’t want to wait overnight, then 2 hours works too.

Here are some other brownie recipes I think you need to try immediately:

Strawberry Cheesecake Brownies

4.6 from 5 votes

Ingredients

  • For the strawberry puree:
  • 200 g strawberries

  • 1 tablespoon granulated sugar

  • For the brownie layer:
  • 140 g unsalted butter

  • 85 g dark chocolate

  • 3 eggs

  • 120 g granulated sugar

  • 120 g soft light brown sugar

  • 60 g plain flour

  • 30 g cocoa powder

  • 1/4 teaspoon salt

  • For the cheesecake layer:
  • 300 g cream cheese

  • 80 g granulated sugar

  • 20 g corn flour

  • 2 teaspoons vanilla extract

  • 120 ml double cream, warm (just heat it in your microwave for about 30 seconds)

  • 60 g white chocolate, melted

Directions

  • Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch square cake tin.
  • Making the strawberry puree:
  • Add your strawberries into a food processor and process until smooth.
  • Sieve this mixture to get out the seeds, then pour this into a pot. Add the sugar and mix this in.
  • Place this pot onto medium heat and let this mixture come to a boil. Once it comes to a boil, lower the heat and let it simmer for about 2 minutes. We just want it to thicken slightly.
  • Leave this to cool down in your fridge.
  • Making the brownie batter:
  • In a pot, add the butter and dark chocolate. Place this onto medium heat and heat until melted, you can also just do this in your microwave. Leave this aside to cool down.
  • In a large bowl, add the eggs, granulated sugar and brown sugar. Whip these together until the mixture lightens in colour and increases in volume slightly. This will take about 2 minutes.
  • Pour the cooled melted butter and chocolate mixture into this, whisk this in.
  • Add the flour, cocoa powder and salt, whisk just until combined.
  • Pour this into your prepared cake tin, then leave this in your fridge for 20 minutes.
  • Making the cheesecake batter:
  • Meanwhile, make the cheesecake batter. So in a large bowl, add the cream cheese, granulated sugar, corn flour and vanilla extract. Mix until combined.
  • Add the double cream into this, whisk this in, then whisk in the melted white chocolate.
  • Once your brownie batter has chilled for 20 minutes, gently add the cheesecake batter on top of it and spread this out.
  • Add dollops of your strawberry puree on top of the cheesecake batter and use a knife or skewer to swirl this around. You will probably have some puree left over, you might not need to use it all.
  • Place this into your pre-heated oven and bake for around 1 hour - 1 hour 10 minutes, or until a toothpick inserted into the centre comes out with no raw batter from the brownie, a few moist crumbs from the brownie is what you want to see. The cheesecake will be jiggly in the centre, it will seem not done. That's fine, it will set up in the fridge.
  • Once it has baked, turn your oven off, open the door slightly, and then leave the brownie to cool down for 20 minutes in your oven. Then take it out of the oven and leave to cool completely.
  • Now leave the brownie to set up for at least 2 hours in your fridge, BUT overnight is much better.
  • Once set, you can cut into it and enjoy!
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