Strawberry Cheesecake Brownies

5 from 4 votes

These Strawberry Cheesecake Brownies combine fudgy chocolate, creamy cheesecake and sweet strawberry jam for a rich, crowd-pleasing treat.

Prep Time5

Cook Time30

Set Time2

Total Time2 35

Course: Desserts

Cuisine: American

Keyword: Box Mix, Brownies, Cheesecake, Chocolate, Desserts, Easy, Make-Ahead, Shortcut, Simple, Strawberry

Servings:

Calories: 221kcal

Author: Eva Filer

Preheat oven to 350F and line an 8x8 metal tin with parchment paper leaving the edge high. Set aside.
In a medium bowl, make brownie batter as instructed on the package and pour into the prepared pan.
Beat cream cheese and sugar until smooth (about 3 minutes) in a large mixing bowl. Be sure to stop about halfway and scrape down the sides of the bowl, then keep beating until smooth.
Add egg and pure vanilla extract to the cheesecake mixture and beat again for about 1minute.
Carefully add the cheesecake filling layer on top of the brownie batter and spread as evenly as possible.
Add small dollops of jam to the cheesecake, then swirl it around with a butter knife or toothpick (note: be careful to not go too deep and disturb the brownie layer).
Bake in preheated oven for 35 minutes (you may have a 3” diameter of jiggly batter but it will set). Shut of oven off, open the door slightly and leave in, for 30 minutes.
Set on a wire rack to cool for 30 minutes, then in the fridge for about 2 hours.

Let them Cool: Allow the cheesecake brownies to cool for at least 20 minutes before transferring them to the fridge to chill and set.
Chill before Cutting: For clean cuts, refrigerate the brownies for 2-3 hours before slicing. Lightly grease a sharp knife with nonstick spray or run it under hot water if needed.
Spoon on Cheesecake: This helps to not cause them to sink.
Place Small Dollops: Be sure not to add too much jam in one section as it can sink in too much causing an uneven top layer.
Larger Box: If using a 15.5-ounce (440-gram) box of brownie mix, bake 5 minutes less than the instructions on the box.
Do not Over-Mix: Mix cheesecake batter until smooth but avoid over-beating.
Refrigerator: Once cooled, place in an airtight container for 3-4 days. Place between wax paper or parchment paper if stacking. If you are leaving brownies in the baking tin you can cover it tightly with plastic wrap.
Freezer: You can flash freeze the cheesecake bars for an hour on a baking sheet, then place into a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge and enjoy.
Make Ahead: You can make your cheesecake batter up to 1-2 days in advance. But you will want to make the brownies when you are putting the whole dessert together,