Strawberry Cheesecake Brownie, irresistible triple layer of goodness! Dense and fudgy brownie topped with a vanilla cheesecake and covered with whipped cream and sweet strawberries. Extra points? This cake is easy to make and (almost) impossible to mess up, I promise!
Strawberry Cheesecake Brownie Idea
My friend Lorena recently hosted a cheesecake challenge and this was my entry. I didn’t win but the recipe development process and getting to eat this cake on repeat was priceless! First I wanted to make something a bit different, so I thought about a Brownie Cheesecake, but then… Strawberries are in season here already, and… I have to make the most of them while I can.
Chocolate and strawberries are a perfect match, and what can we say about strawberries and vanilla. Then think of the classic combo of whipped cream and strawberries, unbeatable! The whipped cream also brings a great texture contrast to the fudginess of the brownie (but, pst, feel free to omit it if you want).
Strawberries, brownie and cheesecake are really made for each other and make such an incredible three-party-perfect cake. I hope you love it!
Tips & Tricks for the Best Strawberry Cheesecake Brownie
Which strawberries to use?
Use fresh, sweet strawberries while in season. When combined with the sugar, they will release their juices and as a result, you will get the most natural strawberry syrup one can dream of. These strawberries over the whipped cream make the most beautiful topping.
How to whip the cream to a creamy stage?
For the creamiest whipped cream, whip until it starts to thicken. At this point whip for a few seconds and stop, check the consistency and if needed whip again. The more you whip it, the more air gets incorporated to it and the more “pillowy” it becomes. If you like it very pillowy, as soon as you get that consistency stop whipping or you can over-whip it and curdle it.
Which baking pan should I use?
Bake this cake in a 33 x 23 cm rectangular baking tin. To prepare the pan for baking, spray generously with nonstick spray. If you’re concerned about sticking, you can also line the pan with parchment paper. You can also use a 23 cm springform tin. This will result in taller cheesecake and brownie layers. Just bear in mind that it will need longer in the oven, approximately 50-60 minutes.
Do you want to make this cake ahead?
This cheesecake brownie cake can be baked, cooled, and frosted one day in advance. Cover the frosted cake and chill overnight. The next day, add the strawberries just before serving. You can even prepare the cheesecake and brownie layers up to 3 or 4 days in advance even. If you go for this option, keep them covered in the fridge and add the whipped cream and strawberries before serving it.
More Strawberry Desserts?
If you’ve got an abundance of strawberries, give these other recipes a try!
If you make this Strawberry Cheesecake Brownie, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
Strawberry Cheesecake Brownie
- 33 x 23 cm baking tin
- 200 g Dark Chocolate - melted
- 200 g Unsalted Butter - soft to touch
- 100 g Light Brown Sugar
- 150 g Granulated Sugar
- 3 large Eggs - at room temperature
- 110 g all-purpose flour
- 400 g Cream Cheese
- 150 g Icing Sugar
- ½ tsp Vanilla Extract
- 2 large Eggs - at room temperature
- 300 g Strawberries - hulled and chopped
- 15 g Granulated Sugar
- 300 ml Whipping Cream
- Preheat the oven to 170C.
- In a bowl place the strawberries with the sugar, mix and keep in the fridge until the serving time.
- Prepare the brownie. Cream the butter and sugar, add one egg at a time, the flour and finally the melted chocolate. Pour into the tray and smooth the top with a palette knife.
- Prepare the cheesecake. Beat the cream cheese, sugar and vanilla together. Once the mixture is smooth, add one egg at a time. Pour over the brownie and smooth it with a palette knife.
- Bake for 40min, or until the edges are lightly golden and the centre is still pale and a bit giggly. Leave to cool completely and refrigerate for at least 2h.
- At the moment of serving, whip the cream, spread it over the cheesecake and spoon the strawberries on top with the syrup they have released. Enjoy!
- Make-Ahead: this cheesecake brownie cake can be baked, cooled, and frosted one day in advance. Cover the frosted cake and chill overnight. The next day, add the strawberries just before serving. You can even prepare the cheesecake and brownie layers up to 3 or 4 days in advance even. If you go for this option, keep them covered in the fridge and add the whipped cream and strawberries before serving it.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @paulasapron on Instagram and hashtag it #paulasapron.