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Strawberry cream cheese brownies are the ultimate dessert for anyone who loves rich chocolate, creamy cheesecake, and sweet strawberries. It’s perfect for special occasions like Valentine’s Day, Christmas, or if you just want a pretty, decadent dessert!
Easy Strawberry Cheesecake Brownies Recipe
I like to call this recipe easy, because it begins with a box brownie mix. Of course you can make your own brownie batter, but to save time, I usually just grab the box mix. Combined with the canned strawberry pie filling, it’s actually pretty simple to make for both beginner and expert bakers.
The best part of this recipe is that it combines several favorite dessert flavors into one. You get strawberry pie, rich chocolate brownies, and creamy cheesecake, in every bite! It has something for everyone! And the swirl makes them a beautiful addition to any dessert table or party.
Ingredients You Will Need
- brownie mix (about 18.3 oz): Pre-made brownie mix, or homemade batter, is used for the base of this recipe.
- eggs: Adds moisture and helps bind other ingredients together.
- vegetable oil: Gives the brownies a moist texture.
- water: Combines ingredients smoothly and adds moisture.
- strawberry pie filling: Sweet strawberry mixture, perfect for this recipe.
- cream cheese, at room temperature: Creamy cheesecake topping to the brownies.
- powdered sugar: Adds sweetness when combined with cream cheese, making the cheesecake flavor.
- vanilla extract: Adds extra flavor to the mixture.
- heavy cream: Gives the filling an extra smooth and creamy texture.
- all-purpose flour: Helps thicken the batter.
How to Make Strawberry Cheesecake Brownies
STEP 1: Preheat the oven to 350 degrees F. Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy lifting later, or lightly spray with nonstick cooking spray, then set the pan aside while preparing the batter.
STEP 2: In a large bowl, mix together the brownie mix, eggs, vegetable oil, and water until a smooth batter forms. Do not overmix. Once the ingredients are combined, pour batter and then evenly spread in the prepared pan.
STEP 3: In a separate medium bowl, use a handheld mixer or stand mixer, to beat cream cheese and powdered sugar on low to medium speed for about 1–2 minutes, or until it is smooth and creamy.
STEP 4: Add the vanilla extract, heavy cream, and flour, stirring until well combined into the cream cheese mixture.
STEP 5: Use a large spoon to drop spoonfuls of the cream cheese mixture over the brownie layer. Leave gaps in between for the strawberry filling.
STEP 6: Spoon dollops of the strawberry pie filling in between the cream cheese mixture, leaving some brownie batter visible.
STEP 7: Using a butter knife or spoon, gently swirl the cheesecake layer with the strawberry layer, without touching the brownie batter.
STEP 8: Place baking pan in the center of the preheated oven, and bake for 45–55 minutes, or until the center is set and a toothpick inserted into the brownie comes out mostly clean.
STEP 9: Let the brownies cool in the pan for a bit, then refrigerate for at least 3 hours, or overnight, before slicing and serving.
Cheesecake Brownies Tips
- Let cream cheese soften: Softened cream cheese at room temperature will help prevent chunks when combining with powdered sugar.
- Don’t Overmix the Batter: Stir the brownie batter just until combined to avoid dense, heavy brownies.
- Use Parchment Paper: Leave a couple inches of parchment paper overhanging the baking dish so you can easily lift the brownies out of the pan when they are done baking. Giving the pan a light spray of non-stick cooking spray will work too.
- Swirl Gently: When creating the swirls, use light movements with a knife to keep the layers separate without mixing with the brownie batter.
- Chill Before Cutting: Refrigerating the brownies will allow you to make even, clean cuts for serving.
Strawberry Cheesecake Brownies Variations
- Chocolate Lovers’ Delight: Replace the strawberry pie filling with chocolate hazelnut spread or chocolate ganache for an ultra-rich dessert.
- Berry Cheesecake Brownies: Use your favorite berry pie filling, such as blueberries, raspberries, cherries, or blackberries, instead of strawberry for variety.
- Make it Nutty: Sprinkle chopped pecans, walnuts, or almonds on top before baking for a nutty crunch.
- Make it Festive: Add a few drops of red or green food coloring to the cream cheese mixture to make them match holiday colors.
FAQ’S
Yes, but the baking time will need to be adjusted. A smaller pan will result in thicker brownies and require longer baking, while a larger pan will create thinner brownies and bake faster.
Absolutely! Just make sure you have enough batter to fill a 9×13 inch baking pan.
You can store the brownies in an airtight container and keep refrigerated for up to 5 days. You can also freeze them for up to 3 months. If freezing, layer them in between parchment paper, then wrap in plastic wrap or Ziploc freezer bag.
You can use low fat cream cheese, but I find it doesn’t firm up as well as the full fat cream cheese.
Yes! These brownies are even better when made a day in advance because as they sit in the fridge, I feel like the flavors blend together. Just keep them chilled until you are ready to serve them.
More Dessert Recipes
Strawberry Cheesecake Brownies
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Hand Mixer or Stand Mixer
Ingredients
- 18.3 ounces brownie mix
- 2 large eggs
- 1/2 cup vegetable oil
- 2 tablespoons water
- 21 ounces strawberry pie filling
- 8 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon all purpose flour
Instructions
- Preheat the oven to 350 degrees F or 175 degrees C. Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy lifting later, then set the pan aside while preparing the batter.
- In a large bowl, mix together the brownie mix, eggs, vegetable oil, and water until a smooth batter forms. Do not overmix. Once the ingredients are combined, pour batter and then evenly spread in the prepared pan.
- In a separate medium bowl, use a handheld mixer or stand mixer, to beat cream cheese and powdered sugar on low to medium speed for about 1–2 minutes, or until it is smooth and creamy.
- Add the vanilla extract, heavy cream, and flour, stirring until well combined into the cream cheese mixture.
- Use a large spoon to drop spoonfuls of the cream cheese mixture over the brownie layer. Leave gaps in between for the strawberry filling.
- Spoon dollops of the strawberry pie filling in between the cream cheese mixture, leaving some brownie batter visible.
- Use a butter knife or spoon, to gently swirl the cheesecake layer with the strawberry layer, without touching the brownie batter.
- Place baking pan in the center of the preheated oven, and bake for 45–55 minutes, or until the center is set and a toothpick inserted into the brownie comes out mostly clean.
- Let the brownies cool in the pan for a bit, then refrigerate for at least 3 hours, or overnight, before slicing and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!