Strawberry Brownie Cheesecake

This strawberry brownie cheesecake is a chewy brownie topped with creamy, tangy no-bake cheesecake and finished with fresh whipped cream and fresh strawberries. It has such a wonderful combination of flavors and textures and is perfect for summer!

Strawberry brownie cheesecake on a serving platter.

Easy Strawberry Brownie Cheesecake

Chocolate, vanilla, and strawberry. A classic combination. This brownie-bottom cheesecake does it right. The base of this delicious dessert is a wonderfully dense and chewy brownie that’s super easy to throw together. It’s perfectly moist and oh so chocolaty. The brownie is topped with a smooth, creamy no-bake vanilla cheesecake that has a wonderful tang to it. The cake is finished off with a layer of luscious whipped cream and a pop of sliced fresh strawberries. Swoon!

Not only is this cheesecake absolutely delicious, but it’s surprisingly simple to make. The brownie base doesn’t require any fancy mixing strategies and the cheesecake filling doesn’t require any baking. Plus, as simple as it is, it’s so refreshing and light – even with a brownie base. It’ll surprise you with how good it is and keep you coming back for more.

A slice of strawberry brownie cheesecake on a plate surrounded by fresh strawberries.

Why You’ll Love This Brownie Bottom Cheesecake

This brownie cheesecake went over big in my household. Here are some of the things that make it so special.

  • Texture. The chewy brownie base and the smooth, creamy cheesecake filling are different enough in texture to keep things interesting but blend together so beautifully in every bite. It’s perfect.
  • A classic flavor combo. People have been combining vanilla, chocolate, and strawberries for years in Neopolitan ice cream, chocolate-covered strawberries with a vanilla swirl, and more. This dessert brings these three classic flavors together better than all of the above in my opinion.
  • Tang. The addition of sour cream and lemon juice to the no-bake cheesecake filling not only helps to firm it up but also adds a slight tang to the cake that I just can’t get enough of.
  • So easy. The brownie base requires the simplest mixing method you could think of (you won’t even need a mixer). Plus the cheesecake filling is no-bake so it’s WAY less fussy than a classic cheesecake and comes together in a fraction of the time.
Ingredients for strawberry brownie cheesecake separated into bowls.

What You’ll Need

Here’s a list of ingredients you will need to make this brownie-bottom cheesecake. For exact measurements, have a look at the recipe card below.


  • Vegetable oil – While butter works in this brownie, I prefer the texture when using vegetable oil. It gives it great moisture and chewiness and the texture just works better here.
  • Sugar
  • Vanilla extract
  • Eggs – Large eggs, not medium or extra large.
  • Flour – You want to use all purpose flour and be sure to measure it properly so you don’t end up with a dry brownie.
  • Natural unsweetened cocoa powder
  • Baking powder – For a touch of rise.
  • Salt – To amplify the flavors in the brownie.


  • Cream cheese – You want it to be at room temperature. Cold cream cheese will give you a lumpy filling. Also be sure to use brick-style cream cheese with full fat.
  • Sugar
  • Sour cream – To give the cheesecake a touch of extra flavor and to interact with the lemon juice to thicken the filling.
  • Fresh lemon juice – Why lemon? The lemon juice won’t make your cheesecake taste like lemon. Its purpose is to interact with the sour cream to almost curdle it (but without the lumps). This plays a big role in ensuring that the cheesecake turns out nice and firm.
  • Vanilla extract – For flavor.
  • Heavy whipping cream – The heavy whipping cream should be cold. Otherwise, it will not hold volume properly and could give you a flat or sunken cheesecake.
  • Powdered sugar – To stabilize the whipped cream.


  • Heavy whipping cream – It is best if the heavy cream is cold. It will whip up and hold volume more effectively that way.
  • Powdered sugar – To stabilize the whipped cream and keep it from ever wilting.
  • Vanilla extract
  • Strawberries – Fresh. Do not try to use frozen strawberries here. They will be mushy when thawed.
Overhead of a slice of strawberry brownie cheesecake on a plate surrounded by fresh strawberries.

How to Make Strawberry Brownie Cheesecake

Now that you have all of your ingredients, it’s time to make this delicious dessert. Here’s a quick look at how to do it. For more thorough instructions, scroll to the recipe card below.

For the brownie

  • Prep. Preheat oven to 350°F ad grease a 9-inch springform pan.
  • Combine the dry ingredients. Whisk together the flour, cocoa, baking powder, and salt.
  • Combine the wet ingredients. Mix together the oil, sugar, and vanilla extract, then mix in the eggs.
  • Put it all together. Whisk the dry ingredients into the wet ingredients.
  • Bake. Spread the batter into the prepared pan and bake for 30-35 minutes.
  • Cool. Allow the brownies to cool in the pan for 10 or so minutes before turning out onto a cooling rack.
  • Prepare to make the filling. Wash the springform pan and put it back together. Once the brownie is cool, put it back in the pan.

Cheesecake filling

  • Make the base. Beat together the cream cheese and sugar until well combined, then add in the sour cream, lemon juice, and vanilla extract.
  • Make whipped cream. Whip the heavy whipping cream and the powdered sugar until stiff peaks form.
  • Put it all together. Fold the whipped cream into the cream cheese mixture in two parts.
  • Assemble. Spread the cheesecake filling over the brownie.
  • Chill. Let the cheesecake firm up in the refrigerator for 4-5 hours.

For the topping

  • Remove the sides of the springform pan. Use an offset spatula to smooth out the sides, if needed.
  • Make the whipped cream topping. Whip the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
  • Assemble. Spread the whipped cream over the cheesecake and top with fresh strawberries.
  • Chill. Keep the cake in the refrigerator until you are ready to serve.

Tips for Success

Don’t settle for good enough. Follow these tips and tricks to achieve the best results possible.

  • Use a springform pan. Trust me. It will make your life a million times easier. It will give the cheesecake the structure it needs and, once it’s firmed up, all you need to do is pop the sides off for a mess-free removal.
  • Don’t overmix. When mixing the dry ingredients with the wet ingredients for the brownie batter, be careful not to overmix. Overmixing will cause the glutens in the flour to overdevelop which can result in a tough, dense brownie.
  • Room temperature cream cheese. It is important that the cream cheese is at room temperature. Using cold cream cheese will result in a lumpy filling.
  • The sour cream-lemon juice combo is important. Don’t worry, the lemon juice won’t make the cake taste lemony. So why add it? Because the lemon works to more or less curdle the sour cream, firming it up. Without this dynamic duo, you might end up with a runny cheesecake.
  • Cold heavy cream. The whipping cream must be cold otherwise it will not hold volume properly. The volume of the whipped cream plays an important role in giving the cheesecake structure.
  • Go full-fat. Using low-fat whipping cream, sour cream, and/or cream cheese will give you with a runny filling. The extra fat content plays a big role in holding the filling together. So use full-fat products.
  • Fold gently. When folding the whipped cream into the filling, fold gently. You want to knock as little air as possible out of the whipped cream. Otherwise, you will likely end up with a flat, potentially runny cheesecake.
  • Cool the brownie. If you add the cheesecake to the brownie while it is still warm, you will find yourself with a runny, messy cheesecake filling. So let the brownie cool completely before assembling the cake.
  • Don’t skimp on chill time. Before adding the whipped cream topping, give the cheesecake at least 4 hours to firm up in the refrigerator (overnight is even better). If you don’t chill it for long enough, the filling will be runny.
Overhead of strawberry brownie cheesecake on a serving platter.

Can This Brownie Bottom Cheesecake Be Made in Advance?

Yes. Once the cheesecake has firmed up, go ahead and wrap it in a double layer of plastic wrap and store it in the fridge for up to 3 days or in the freezer for up to 3 months. Prior to serving, allow the cheesecake to thaw (if frozen) before making the whipped cream topping and spreading it over the cheesecake. Garnish with strawberries and serve.

Alternatively, you can bake the brownie base a day or two in advance. Once it has cooled, seal it in a Ziplock bag or air-tight container and store it at room temperature. The day before or the morning of serving the cake, make the cheesecake filling and carry on with the remainder of the recipe.

A slice of strawberry brownie cheesecake on a plate with a bite taken out of it.

Proper Storage

After topping the cheesecake with whipped cream, transfer the cake to an airtight cake carrier or wrap it in a double layer of plastic wrap. Use toothpicks to prop the plastic away from the whipped cream. If you already sliced the cake, arrange the slices in a single layer in an airtight container. Store the strawberry brownie cheesecake in the refrigerator for up to 5 days.

Can I Freeze This?

You can. I recommend leaving the strawberries off until you are ready to serve as they don’t thaw well. Let the cheesecake firm up in the freezer for a couple of hours before wrapping it in a double layer of plastic wrap. If the cake is already sliced, arrange the slices in a single layer in an airtight container. Store the cheesecake in the freezer for up to three months. Allow it to thaw in the fridge before topping with fresh strawberries, slicing, and serving.

More Brownie Desserts

Brownies hold a sweet spot in my heart. Chewy, chocolaty, and delicious, they are great on their own and even better when incorporated into other desserts. Here are some other fun brownie-centric recipes.

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Strawberry brownie cheesecake on a serving platter.

Strawberry Brownie Cheesecake

  • Author: Lindsay Conchar
  • Prep Time: 45 minutes
  • Chill Time: 4 hours
  • Cook Time: 30 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This strawberry brownie cheesecake is a chewy brownie topped with creamy, tangy no-bake cheesecake and finished with fresh whipped cream and fresh strawberries. It has such a wonderful combination of flavors and textures and is perfect for summer!



  • 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


For the brownie

  1. Preheat oven to 350°F (176°C). Grease a 9-inch springform pan with non-stick baking spray and line the bottom with parchment paper.
  2. Add the flour, cocoa powder, baking powder and salt to a medium sized bowl and set aside.
  3. Add the oil, sugar and vanilla extract to large mixing bowl and mix together until well combined.
  4. Add the eggs and mix until well combined.
  5. Add the dry ingredients and mix until well combined, but don’t over mix.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs. Remove brownie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
  8. Wash the pan, reassemble it and line the sides of the pan with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow. Add the cooled brownie back into the pan.

To make the cheesecake filling

  1. Once the brownie is cool, make the cheesecake. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  2. Add the sour cream, lemon juice and vanilla extract and beat until well combined and smooth. Set aside.
  3. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
  4. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  5. Top the cooled brownie with the cheesecake mixture and spread into an even layer, then put in refrigerator until firm about 4-5 hours.
  6. Once firm, remove cheesecake from springform pan. Peel off the parchment paper and smooth out the sides of the cheesecake with an offset spatula, if needed.

For the topping

  1. To make whipped cream for the top, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip until stiff peaks form.
  2. Spread the whipped cream on top of the cheesecake, then top with sliced strawberries. Refrigerate until ready to serve. Cheesecake is best stored well covered or in an air-tight cake carrier. Best if eaten with 4-5 days.


  • Serving Size: 1 Slice
  • Calories: 559
  • Sugar: 44.9 g
  • Sodium: 195.1 mg
  • Fat: 37.7 g
  • Carbohydrates: 52.8 g
  • Protein: 6 g
  • Cholesterol: 113.8 mg

Keywords: brownie cheesecake, brownie bottom cheesecake, strawberry brownie cheesecake


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  1. Kris

    Hi! I love this recipe, all of your dessert recipes really, and I have a question. Can I make this in a muffin pan to make individual cheesecakes? If so, how long would I bake the brownies and would you have any idea how many it would make? I would appreciate any information that you can give me!

    1. Lindsay

      I’m so glad to hear you enjoy the recipes! I have not ever tried this brownie in a cupcake pan so it’s hard for me to say. I might check the oven first around 8 to 10 minutes and then go from there. It’s also hard to say how many it would make since I have not made a brownie cheesecake in cupcake pans before. My guess would be you’d get about 18 to 20. I hope that helps!

    1. Lindsay

      I’ve never actually tried it in a cheesecake. That is a tub of cream cheese, not a block, right? I’m thinking that it is a softer cream cheese that is more spreadable, which means if you use it, it will give a softer texture to the cheesecake. The tub cream cheese is also flavored a little bit differently than the blocks. I would probably recommend sticking with a block of cream cheese.

  2. Courtney

    Hey I love this recipe. I was wondering if I could use the brownie recipe by itself? Should any changes be made for a glass 9 by 9 pan or since it won’t be refrigerated?

    I’d like to mail brownies to my deployed husband and am looking for the best recipe. 

  3. Katie Micco

    In your article you say “fold in the WHIPPED cream”, but the recipe says “heavy WHIPPING cream”. Those are two totally different things! Maybe that’s why some people’s aren’t setting up? I’m assuming it would be better to use WHIPPED cream (like cool whip)…?

    1. Lindsay

      Hi Katie. Heavy whipping cream is what is used to make whipped cream. The heavy whipping cream is whipped into whipped cream.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29