Strawberry Cheesecake Brownies are my ultimate dessert mashup—rich, fudgy brownies swirled with creamy cheesecake and sweet strawberry jam. They’re decadent, fruity, and absolutely beautiful when sliced. This is the kind of dessert I make when I want something easy but impressive, with a perfect balance of chocolate and fruit.

Why I Love This Recipe

I love this recipe because it brings together three of my favorite desserts into one bite: brownies, cheesecake, and strawberries. The brownies are dense and chocolatey, the cheesecake is smooth and tangy, and the strawberry adds just the right amount of brightness. It’s a treat I make for special occasions—or just when I need a little indulgence.

Ingredients

For the Brownie Layer:

½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt

For the Cheesecake Layer:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ teaspoon vanilla extract

For the Strawberry Swirl:

¼ cup strawberry jam or preserves
2–3 fresh strawberries, finely chopped (optional for texture)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a bowl, I whisk together the melted butter, sugar, eggs, and vanilla for the brownie base.
I stir in the cocoa powder, flour, and salt until just combined, then set the batter aside.
In another bowl, I beat the cream cheese with sugar until smooth, then mix in the egg and vanilla to make the cheesecake layer.
I spread about ¾ of the brownie batter into the prepared pan.
I pour the cheesecake mixture evenly over the brownie layer.
I dollop the remaining brownie batter on top, followed by spoonfuls of strawberry jam. I use a knife to swirl the layers together gently.
I add chopped strawberries on top if I’m using them, then bake for 35–40 minutes, or until the center is just set.
I let the brownies cool completely, then chill in the fridge for at least 1 hour before slicing for clean layers.

Servings and Timing

Servings: 9 large squares or 12 smaller pieces
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Chill Time: 1 hour
Total Time: About 1 hour 55 minutes

Variations

Use raspberry or blueberry jam: I switch it up depending on what fruit I have.
Add chocolate chips: Mixing chocolate chips into the brownie batter makes them even richer.
Make them gluten-free: I use a 1:1 gluten-free flour blend, and it works just as well.
Top with whipped cream: A little swirl of cream or a dusting of powdered sugar makes them feel fancy.
Use boxed brownie mix: When I’m short on time, I start with a brownie mix and just add the cheesecake and jam layers on top.

Storage/Reheating

I store these brownies in an airtight container in the fridge for up to 5 days. They’re best served chilled or at room temperature. I don’t usually reheat them since the cheesecake layer tastes best cold. If I want to freeze them, I wrap each slice in plastic wrap and store them in a freezer-safe bag for up to 2 months.

FAQs

Can I use fresh strawberries instead of jam?

I prefer jam for the swirl effect, but I sometimes blend fresh strawberries into a quick compote if I want a homemade touch.

How do I get clean slices?

I chill the brownies first and use a sharp knife wiped clean between cuts. It helps keep the layers neat and defined.

Can I double the recipe?

Yes, I double everything and bake it in a 9×13-inch pan. The bake time increases slightly, so I keep an eye on the center for doneness.

Do I need to use a water bath?

Nope! This recipe bakes just fine without one, thanks to the sturdy brownie base. Just don’t overbake.

Can I make this ahead of time?

Definitely. I often make it the night before and store it in the fridge overnight. The flavors and texture are even better the next day.

Conclusion

Strawberry Cheesecake Brownies are a show-stopping dessert that’s way easier to make than it looks. With layers of fudgy chocolate, creamy cheesecake, and sweet strawberry swirls, it’s the kind of treat I keep in my recipe rotation all year long. Whether I’m baking for a party or just for myself, they always deliver big flavor and big smiles.

Strawberry Cheesecake Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Linda
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 1 hour 55 minutes
Yield: 9 large squares or 12 smaller pieces
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Strawberry Cheesecake Brownies combine rich, fudgy brownie layers with creamy cheesecake and sweet strawberry swirls for a dessert that’s as stunning as it is satisfying. With a vibrant mix of chocolate and fruit, these brownies are easy to make but look and taste like something straight from a bakery. Perfect for holidays, date nights, or any time you’re craving a little indulgence.

Instructions

Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or lightly grease it.
For the brownie batter: In a bowl, whisk melted butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt until just combined. Set aside.
For the cheesecake layer: Beat cream cheese with sugar until smooth. Mix in egg and vanilla until well blended.
Spread ¾ of the brownie batter into the prepared pan.
Pour cheesecake layer evenly over the brownie base.
Drop spoonfuls of remaining brownie batter and strawberry jam on top. Swirl gently with a knife.
Sprinkle chopped strawberries on top if using.
Bake for 35–40 minutes, or until the center is just set.
Cool completely, then chill in the fridge for at least 1 hour before slicing for clean layers.

Notes

Flavor twist: Use raspberry or blueberry jam instead of strawberry.
Extra rich: Add chocolate chips to the brownie batter.
Gluten-free version: Use a 1:1 gluten-free flour blend.
Toppings: Dust with powdered sugar or serve with whipped cream.
Shortcut: Use boxed brownie mix to save time and just layer the cheesecake and jam on top.
Storage: Store in fridge for up to 5 days. Freeze individually wrapped slices up to 2 months.