This Brownie Strawberry Chocolate Cheesecake is one of the easiest desserts you can prepare for your loved ones. It features a brownie at the bottom topped with fresh strawberries and covered in a smooth silky chocolate cream cheese filling. It is decorated with chocolate brush strokes and fresh strawberries.
I know it may seem complicated but it’s quite easy. The only baking involved is for the brownie, which doesn’t take long. The chocolate cream cheese filling sets without gelatin, thanks to the chocolate itself. This Brownie Strawberry Chocolate Cheesecake is a fantastic dessert to prepare ahead of time. It’s quick, easy, flavorful, vibrant, and truly impressive.
How to make Brownie Strawberry Chocolate Cheesecake
Begin with preheating the oven to 320F (160C) and line the bottom of an 8-inch (20cm) pan with parchment paper.
How to prepare the cocoa brownie
Place butter into a medium saucepan and melt over medium-low heat. Add sugar, salt, and cocoa powder, then mix to combine and remove from heat. Let cool slightly. Add vanilla extract and incorporate eggs one at a time. Add flour and mix until well combined. Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick inserted into the center comes out clean or with a few crumbs. Let the brownie cool completely in the pan.
How to prepare the Chocolate Cream Cheese Filling
Place chocolate and 1/2 cup (120ml) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat and let cool at room temperature. In a large bowl, mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside. In another bowl, whip chilled whipping cream until soft peaks form. Gently fold the whipped cream into the chocolate and cream cheese mixture.
How to assemble the brownie strawberry chocolate cheesecake
Line the pan with an acetate sheet if desired for easier removal. Spread a thin layer of the cream cheese filling over the cooled brownie and on the inner edges of the pan. Arrange strawberries in a single layer over the entire surface of the cake. Cover with the remaining chocolate cream cheese filling and smooth the top. Cover and refrigerate to set for 4-6 hours or overnight.
How to prepare the chocolate brush strokes
Melt 2 oz (60g) semisweet chocolate over bain-marie. Remove from heat and add 2 tbsp (20g) chopped semisweet chocolate for tempering. Stir until melted.
Pour spoonfuls of the melted chocolate onto a parchment paper-lined baking sheet. Use a brush to spread the chocolate. The length of the brushstroke should be longer than the height of the cake. Repeat until all chocolate is used. I got around 15-16 pieces.
Melt 2 oz (60g) white chocolate over bain-marie. Remove from heat and add 2 tbsp (20g) chopped white chocolate for tempering. Stir until melted. Add red food coloring if desired. Pour spoonfuls of the melted chocolate onto a parchment paper-lined baking sheet. Use a brush to spread the chocolate. The length of the brushstroke should be longer than the height of the cake. Repeat until all chocolate is used. I got around 15-16 pieces. Refrigerate for about 20-25 minutes to set. Remove from parchment paper.
Use melted chocolate to stick each brush stroke on the side of the cake. Refrigerate for 15 minutes to set the brush strokes. Cover the cake with fresh strawberries and dust with a bit of powdered sugar.
Hope you’ll give this amazing Brownie Strawberry Chocolate Cheesecake a try. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you. Enjoy!
For more cheesecake ideas check our full collection of Cheesecake Recipes.
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Brownie Strawberry Chocolate Cheesecake
Ingredients
Cocoa Brownie
- 1/2 cup (110g) unsalted butter
- 3/4 cup (150g) sugar
- 1/2 cup (60g) unsweetened cocoa powder
- 1/2 tsp (2g) salt
- 1 tsp (5g) vanilla extract
- 2 eggs
- 1/2 cup (60g) all-purpose flour
Chocolate Cream Cheese Filling
- 7 oz (200g) semisweet chocolate , small pieces
- 1/2 cup (120g) whipping cream
- 1 pound (500g) cream cheese , room temperature
- 1/2 cup (60g) powdered sugar
- 2 tsp (10g) vanilla extract
- 1 cup (240g) whipping cream (35% fat) , chilled
Strawberries for filling and decoration
- 10 oz fresh strawberries , for filling
- 15 oz (400g) fresh strawberries , for decoration
Chocolate Brush Strokes
- 2 oz (60g) semisweet chocolate
- 2 tbsp (20g) semisweet chocolate , for tempering
- 2 oz (60g) white chocolate
- 2 tbsp (20g) white chocolate , for tempering
- Drop of red food coloring
Instructions
Prepare the cocoa brownie.
- Preheat oven to 320F (160C) and line the bottom of a 8 inch (20cm) pan with parchment paper.
- Place butter into a medium saucepan and melt over medium-low heat. Add sugar, salt, and cocoa powder. Mix to combine and remove from heat. Let cool slightly.
- Add vanilla extract and incorporate eggs one at time. Add flour and mix until well combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes until a toothpick inserted into the center comes out clean or with few crumbs.
- Let the brownie cool completely in the pan.
Prepare the chocolate cream cheese filling.
- Place chocolate and 1/2 cup (120ml) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool at room temperature.
- In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate and set aside.
- In another bowl mix chilled whipping cream until soft peaks form. Gently fold the whipped cream into the chocolate and cream cheese mixture.
Assemble the cake.
- Line the pan with some acetate sheet if desired, for easier removal. Spread a thin layer of the cream cheese filling over the cooled brownie and on the inner edges of the pan.
- Arrange strawberries in a single layer over the entire surface of the cake. Cover with the remaining chocolate cream cheese filling and smooth the top. Cover and refrigerate to set for 4-6 hours or overnight.
Prepare the chocolate brush strokes.
- Melt 2 oz (60g) semisweet chocolate over bain-marie. Remove from heat and add 2 tbsp (20g) chopped semisweet chocolate for tempering. Stir until melted.
- Pour spoonful of the melted chocolate onto a parchment paper lined baking sheet. Use the brush to spread the chocolate. The length of the brushstroke should be longer than the height of the cake. Repeat until all chocolate is used. I got around 15-16 pieces.
- Melt 2 oz (60g) white chocolate over bain-marie. Remove from heat and add 2 tbsp (20g) chopped white chocolate for tempering. Stir until melted. Add the red food coloring if desired.
- Pour spoonful of the melted chocolate onto a parchment paper lined baking sheet. Use the brush to spread the chocolate. The length of the brushstroke should be longer than the height of the cake. Repeat until all chocolate is used. I got around 15-16 pieces.
- Refrigerate for about 20-25 minutes to set. Remove parchment paper.
- Use melted chocolate to stick each brush stroke on the side of the cake.
- Refrigerate for 15 minutes to set the brush strokes. Cover the cake with fresh strawberries and dust with a bit of powdered sugar.
Video
Nutrition
Did you make this recipe?
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