No bake cheesecake! What an easy way to serve a top notch dessert to your company.
Now, combine that cheesecake with a rich moist brownie, and man you have a quality dessert right there. And top it with some fresh strawberries, ah, perfection!
STRAWBERRY BROWNIE CHEESECAKE
The first step is baking the brownie in a pan and letting it cool. This brownie recipe is the best one around, no joke. And I’ve struggled greatly with brownies trying to find the best one. They were my baking nemesis for the longest time. I’ve had underbaked brownies trying to keep them chewy, and overbaked brownies making sure they weren’t gooey. I’ve had brownies that were too fluffy, and ones that were overpowering in cocoa. Let me tell you, many a brownie recipe has caused me headaches, but not this one! It has never failed me.
The toothpick should come out almost completely clean when you insert it into the brownie, and that is when you know it is done. Works everytime for me!
Once your brownie has cooled you can crumble it into a small cup or mason jar. I just went to the Thrift Store and found a dozen small cups of various shapes, and used them for this dessert. Use whatever you have, or go and thrift like I did!
For the next layer, I put the cheesecake in a piping bag and piped it into the cups. The reason I did this is to keep it from getting messy. Trust me, pipping it will make your dessert look way neater, and if you don’t have a piping bag just clip off the corner of a ziplock bag and that will work just as well.
Now add your fresh strawberries on top, and a little extra of that brownie crumble and your dessert is company ready!
I have also made this recipe by baking the brownie right into a mason jar instead of baking the brownie in a pan and crumbling it. Your brownie won’t need to bake as long if you are doing this variation, but it’s another fun way to serve this delicious treat.
STRAWBERRY BROWNIE CHEESECAKE
2 cups sugar
1 cup canola oil
½ tsp vanilla
1 ½ cups flour
¾ cup sifted cocoa
20 oz cream cheese
3 tsp vanilla extract
1 cup sugar
½ cup icing sugar (sifted)
1 cup cool whip
2 cups diced strawberries
- Preheat oven to 350℉
- With a handheld mixer (or a whisk if you’re doing it by hand) mix together the eggs, sugar, oil, and vanilla. Add in the flour and cocoa, and mix just until combined. (switch to a wooden spoon if you’re not using the handheld mixer) Do not overmix!
- Pour into a greased 11×13 pan and bake for 35- 40 minutes. When an inserted toothpick comes out almost completely clean it is done. Let it cool.
- With a handheld mixer beat the cream cheese till it is smooth and then add in the vanilla, sugar and sifted icing sugar. Keep beating until you have no lumps in your mixture. Then gently fold in the cool whip until combined.
- Crumbed the cooled brownie into the cups/mason jars to fill it about ⅓ of the way.* Then pipe your cheesecake mixture on top of the brownie. (if you do not have a piping bag you can just use a ziplock bag and cut off the corner) Add your diced strawberries to the top and finish with a little extra brownie crumble. Refrigerate them until ready to serve.
*I had a little extra brownie left over, but it depends on your cup/jar size. If you do, you can put it in an airtight container and it will keep for a few days.
You may also like these FUDGY BROWNIE BARS:
I’m Megan. I love to bake! I am a 19-year old student in my second year of Bible college, and after this year I plan on going through a baking and pastries program to learn more about baking. One day I hope to work for a bakery or maybe even own my own bakery! For now, I love baking for friends and family and we’ll see where God takes me in the future. If you want to see more baking check out my Instagram @baking.memories.
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