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.

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)

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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.