Strawberry Cheesecake Brownies are what happens when rich, chocolatey brownies team up with creamy cheesecake and sweet strawberry filling. It’s the kind of dessert that looks like you went all out, but only you’ll know how simple it really was. If you’ve got a sweet tooth and love a shortcut that still delivers big flavor, this one’s going to be your new favorite.
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When I’ve got people coming over or need something sweet to bring along, these brownies are always a hit. You can make them ahead, stash them in the fridge, and not worry about any last-minute prep. They travel well, they chill well, and they freeze surprisingly well, too. Whether it’s a weekend hangout or a casual dinner, they’re always gone so fast because everyone wants their second slices (or thirds!).
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Strawberry Cheesecake Brownies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps, and you’ll have perfectly swirled, crowd-pleasing brownies without any fuss.
Prepare the Pan and Preheat the Oven
Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving a bit of overhang on the sides—this makes it much easier to lift out the brownies later.
Make the Brownie Layer
In a large mixing bowl, combine the brownie mix with the eggs, oil, and water. Stir it all together just until smooth—don’t go overboard with mixing, as you don’t want your brownies to turn out cakey or tough.
Pour the batter into the lined pan and spread it into an even layer.
Make the Cheesecake Filling
In a separate large bowl, use a handheld electric mixer or food processor on low speed to beat the softened cream cheese and powdered sugar for 1-2 minutes until smooth.
Mixing at high speed can make the cheesecake layer puff up too much while baking and sink as it cools, so keep the mixer on low.
Add the vanilla extract, cold heavy cream, and flour. Beat again until it’s creamy and fully combined. You’re looking for a thick but spreadable consistency.
Add the Cheesecake Mixture and Strawberry Fillings
Spoon big dollops of the cream cheese mixture on top of the brownie batter, leaving some space between them.
Do the same with the strawberry pie filling, nestling it between the cream cheese spots. You should still see some brownie batter peeking through.
Swirl It All Together
Take a butter knife and gently swirl the cream cheese and strawberry fillings together on the surface. Aim for a marbled look by lightly dragging the knife through the top layers without pushing down too far.
If you swirl too deeply into the brownie base, the layers can blend together, making the brownies look messy and less defined. A light swirl keeps the brownie base rich and fudgy while letting the cheesecake and strawberry stand out on top.
Bake and Chill
Place the pan in the oven and bake for 45 to 55 minutes, or until the center looks set and a toothpick inserted into a brownie portion comes out with just a few moist crumbs.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
After baking, let the brownies cool in the pan at room temperature. Don’t move or slice them too soon; they’ll fall apart since the layers are still soft and haven’t fully set.
Refrigerate them for at least 3 hours (they’re even better if you can level them until the next day) so everything firms up and they’re easier to slice neatly without the filling smearing or the brownie base crumbling.
Slice and Serve
Once the brownies are fully chilled and set, use the parchment overhang to lift them out of the pan and onto a cutting board.
For the cleanest slices, use a sharp knife, dip it in hot water, and wipe it clean between each cut.
Serve and enjoy!
Recipe Notes and Expert Tips
I’ve made these brownies enough times to know what really works and what doesn’t—here’s how to make sure yours turn out just right every single time.
- Line the Pan Properly: Use parchment paper with an overhang so you can lift the whole slab of brownies out in one piece after chilling.
- Don’t Overmix the Batter: Stir just until everything is combined. Overmixing can make the brownies dense and chewy in a not-so-good way.
- Soften the Cream Cheese: Room-temperature cream cheese blends much better and prevents lumps in the filling.
- Dollop Strategically: Space out your cream cheese and strawberry filling so that every bite has a bit of everything.
- Swirl with a Light Hand: You’re going for a marbled effect, not a mix—keep the knife near the surface and don’t dig into the base.
- Check for Doneness Carefully: A few moist crumbs on the toothpick are perfect. Don’t wait for it to come out totally clean, or you’ll overbake them.
- Cool Before Refrigerating: Let the brownies cool completely on the counter before transferring them to the fridge. This helps avoid condensation.
- Chill Before Slicing: The brownies slice best when they’ve had time to firm up in the fridge. A sharp knife and a clean wipe between cuts help, too.
How to Store Leftovers
Once fully cooled and sliced, keep the brownies in an airtight container in the fridge for up to 5 days. They taste great chilled and hold their shape well.
If you want to store them longer, you can freeze them. Just layer parchment paper between them to keep them from sticking, or wrap them individually with plastic wrap before placing them in a freezer-safe container.
Freeze for up to 2 months, and thaw overnight in the fridge when you’re ready to eat. They may be a little softer after freezing but still totally delicious!
What to Serve With Strawberry Cheesecake Brownies
These brownies are pretty rich on their own, but if you want to dress them up, you can’t go wrong with a little whipped cream or a scoop of vanilla ice cream. They also pair really well with a cup of coffee or even a cold glass of milk if you’re keeping it classic.
More Easy Recipes for You to Try at Home
Here are more of my easy dessert recipes that will satisfy your sweet tooth:
- Dubai Chocolate
- Churro Cheesecake
- Pink Snoball Brownies
- German Chocolate Cake
- Chocolate Covered Strawberry Toffee Bark
Strawberry Cheesecake Brownies
Add Preferred SourceIngredients
- 18 ounces family-size brownie mix about 18.3 oz
- 2 large eggs
- ½ cup vegetable oil
- 2 tablespoons room temperature water
- 21 ounces can strawberry pie filling
- 8 ounces cream cheese at room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup cold heavy cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later. Set aside.
- In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and water. Stir until smooth, being careful not to overmix. Pour the batter into the prepared pan, spreading it into an even layer.18 ounces family-size brownie mix, 2 large eggs, ½ cup vegetable oil, 2 tablespoons room temperature water
- In a medium bowl, use a handheld mixer on low speed to beat together the cream cheese and powdered sugar for 1-2 minutes, or until smooth.8 ounces cream cheese, ¾ cup powdered sugar
- Mix in the vanilla extract, cold heavy cream, and all-purpose flour, continuing to blend until well combined.1 teaspoon vanilla extract, ¼ cup cold heavy cream, 1 tablespoon all-purpose flour
- Spoon heaping dollops of the cream cheese mixture over the brownie batter, leaving space between each dollop for the strawberry pie filling.
- Repeat the process with the strawberry pie filling, adding dollops in between the cream cheese mixture. Ensure some brownie batter remains visible.21 ounces can strawberry pie filling
- Using a butter knife, gently swirl the cream cheese mixture and strawberry filling together, being careful not to disturb the brownie layer beneath.
- Bake for 45-55 minutes, or until the center is set and a toothpick inserted into the brownie portion comes out almost clean. Avoid overbaking.
- Allow the brownies to cool in the pan on the counter, then refrigerate for at least 3 hours, or up to overnight, before slicing and serving.
Notes
- Line the Pan Properly: Use parchment paper with an overhang so you can lift the whole slab of brownies out in one piece after chilling.
- Don’t Overmix the Batter: Stir just until everything is combined. Overmixing can make the brownies dense and chewy in a not-so-good way.
- Soften the Cream Cheese: Room-temperature cream cheese blends much better and prevents lumps in the filling.
- Dollop Strategically: Space out your cream cheese and strawberry filling so that every bite has a bit of everything.
- Swirl with a Light Hand: You’re going for a marbled effect, not a mix—keep the knife near the surface and don’t dig into the base.
- Check for Doneness Carefully: A few moist crumbs on the toothpick are perfect. Don’t wait for it to come out totally clean, or you’ll overbake them.
- Cool Before Refrigerating: Let the brownies cool completely on the counter before transferring them to the fridge. This helps avoid condensation.
- Chill Before Slicing: The brownies slice best when they’ve had time to firm up in the fridge. A sharp knife and a clean wipe between cuts help, too.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
