Dessert

Strawberry Brownie Cheesecake Recipe

ByHarry Bern January 12, 2026January 12, 2026

Introduction

This Strawberry Brownie Cheesecake combines a rich, fudgy brownie base with a smooth, creamy cheesecake layer and fresh strawberry topping. It’s a delightful treat perfect for special occasions or whenever you’re craving something sweet and luscious.

The image shows a three-layer dessert on a silver metal base, placed on a white marbled surface with a folded cloth underneath. The bottom layer is thick and dark brown, dense like chocolate cake or brownie. The middle layer is thick and creamy, light yellow or off-white, smooth and firm. The top layer is a fluffy white cream spread evenly, covered by a generous pile of fresh red strawberry slices and halves that add a bright, juicy contrast. Some whole and cut strawberries are scattered around the base of the dessert, enhancing its fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (98g) all-purpose flour (measured properly)
1/2 cup (57g) natural unsweetened cocoa powder
1/4 tsp + 1/8 tsp baking powder
1/4 tsp salt
3/4 cup (180ml) vegetable oil
1 1/2 cups (310g) sugar
1 1/2 tsp vanilla extract
3 large eggs
20 oz cream cheese, room temperature
3/4 cup (155g) sugar
3 tbsp (44g) sour cream
1 tbsp fresh lemon juice
1 tbsp vanilla extract
1 cup (240ml) heavy whipping cream, cold
1/2 cup (58g) powdered sugar
2/3 cup (160ml) heavy whipping cream, cold
1/3 cup (38g) powdered sugar
1/2 tsp vanilla extract
1/2 lb strawberries, sliced

Instructions

Step 1: Preheat your oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, combine the vegetable oil, sugar, and vanilla extract until well mixed. Add in the eggs and beat until fully incorporated.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the brownie tender.
Step 5: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Remove from oven and let cool in the pan for 10–15 minutes, then transfer to a cooling rack until completely cool.
Step 7: Wash and dry the springform pan. Line the sides with parchment paper extending about an inch above the rim to prevent overflow. Return the cooled brownie to the pan.
Step 8: For the cheesecake filling, beat the cream cheese and sugar together in a large bowl until smooth and creamy.
Step 9: Add sour cream, lemon juice, and vanilla extract to the cream cheese mixture and beat until well combined.
Step 10: In a separate bowl, whip 1 cup cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 11: Gently fold the whipped cream into the cream cheese mixture in two batches until fully incorporated.
Step 12: Spread the cheesecake mixture evenly over the brownie layer and refrigerate for 4–5 hours until firm.
Step 13: Once set, remove the cheesecake from the springform pan. Carefully peel off the parchment paper lining the sides and smooth edges with an offset spatula, if needed.
Step 14: To make the topping, whip 2/3 cup cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Step 15: Spread the whipped cream over the cheesecake and top with sliced strawberries. Refrigerate until ready to serve.

Tips & Variations

Use room temperature cream cheese for a smoother cheesecake filling.
For extra flavor, add a tablespoon of espresso powder to the brownie batter.
Substitute strawberries with raspberries or mixed berries for variety.
Ensure the heavy cream is very cold before whipping for best results.

Storage

Store the cheesecake covered in the refrigerator or in an airtight container for up to 4–5 days. Reheat is not recommended; best enjoyed chilled. Leftover slices can be wrapped tightly and frozen for up to one month.

How to Serve

A slice of three-layer dessert is shown on a white plate with a textured edge, placed on a striped cloth with red, beige, and blue colors, all on a white marbled surface. The bottom layer is dark brown and looks like a moist chocolate cake, the middle layer is thick and white with a smooth creamy texture, and the top layer is fluffy white whipped cream. On top of the whipped cream, there are several slices of bright red strawberries, adding a fresh and vibrant touch. The background is softly blurred with more strawberries and part of the whole dessert visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is best because it allows easy removal without damaging the cheesecake’s sides. If using a regular pan, line it well with parchment paper or foil to help with removal.

How do I prevent the cheesecake from cracking?

Make sure to beat the cream cheese until smooth and avoid overbaking. Cooling the cheesecake gradually and refrigerating it thoroughly helps maintain a smooth texture.