Strawberry Cheesecake Brownies

These strawberry cheesecake brownies are a simple and delicious treat that combines the best of both worlds: rich cheesecake and sweet strawberry flavor. Using a strawberry brownies recipe with a 15 oz box of strawberry cake mix and strawberry jello mix, this recipe gives you a soft, flavorful brownie base.

The creamy cheesecake layer, made with cream cheese, powdered sugar, and vanilla, adds a smooth, tangy contrast. Golden Oreos bring a nice crunch, while a touch of heavy cream and melted butter completes the flavor. These strawberry brownies from scratch are perfect for anyone looking for a quick and tasty dessert.

Reasons why you’ll love this recipe♡

• Crunchy Oreo Topping: The golden Oreo crumbs mixed with melted butter and strawberry Jello create a delightful crunch on top of the creamy cheesecake, adding a fun twist to the traditional brownie.
• Perfect for Any Occasion: Whether you’re serving them at a family gathering, a party, or as an afternoon treat, these strawberry cheesecake brownies are sure to impress with their bright colors and irresistible flavor.
• Rich and Creamy: The cheesecake layer made with cream cheese, powdered sugar, and vanilla gives these brownies a rich, smooth texture that pairs perfectly with the fruity strawberry flavor.

Ingredients you’ll need for this recipe

Servings: 16

Step by Step Guide

1. Line an 8×8 baking dish with parchment paper and spray it with non-stick cooking spray, then set it aside.

2. Preheat the oven to 350°F (175 °C) .

3. In a large bowl, combine the strawberry cake mix, eggs, 2 tbsp of strawberry Jello mix, and 1/2 cup of melted butter.

4. Beat with a hand mixer until smooth, ensuring there are no clumps left.

5. Scoop the batter into the prepared baking dish and spread it evenly using a rubber spatula or clean hands.

6. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let it cool completely.

7. Once the cake has cooled completely, slice off the top to make it even (skip this step if the cake is already flat and level).

8. In a medium-sized bowl, combine the cream cheese, vanilla, and 1/4 cup of butter. Beat with a hand mixer until well combined.

9. Add the powdered sugar and heavy cream to the mixture, then beat again until it becomes fluffy and smooth.

10. Scoop the frosting onto the cooled cake and spread it evenly across the surface.

11. In a food processor, add the Oreos and pulse until you achieve a mixture of fine crumbs with some larger chunks.

12. Transfer the crumbs to a large ziplock bag, then add the 4 tbsp of melted butter and the remaining strawberry Jello powder. Seal the bag and shake it until everything is well coated.

13. Sprinkle the Oreo mixture evenly over the frosting and gently press it down to ensure it sticks. Lift the cake out of the baking dish, slice it into 16 squares, and serve.

Notes

• Store the brownies in an airtight container in the fridge for 3-4 days.
• Leave the edges of the parchment paper hanging over the sides of the baking dish to make it easier to lift the brownies out for slicing.
• When shaking the Oreo mixture in the ziplock bag, be sure to break apart any clumps.
• Allow the cake to cool for about 30 minutes; if it’s still hot at that point, let it cool longer before proceeding.

Recipe FAQ

Q: Can I use a different cake mix?
A: Yes, you can use a white or vanilla cake mix, but the flavor and color will be different from the strawberry version.

Q: Can I make this recipe gluten-free?
A: You can try using a gluten-free cake mix and make sure all other ingredients are also gluten-free.

Q: Can I substitute the golden Oreos?
A: Yes, you can substitute with any other type of cookie, like regular Oreos, or even graham crackers for a different flavor.

Q: Do I need to chill the brownies after baking?
A: It’s recommended to let the brownies cool completely before slicing them. You don’t need to chill them unless you prefer them cold.

Q: How long do these brownies last?
A: They will last up to 3-4 days at room temperature if stored in an airtight container or about a week in the refrigerator.

Q: Can I freeze these brownies?
A: Yes, you can freeze them. Just wrap the brownies tightly in plastic wrap or aluminum foil, then place them in an airtight container for up to 3 months.

Q: Can I make the cheesecake layer without heavy cream?
A: Yes, you can substitute heavy cream with milk or omit it altogether for a slightly less creamy texture.

Q: Can I add fresh strawberries to the recipe?
A: Yes, you can fold in fresh strawberry pieces into the batter or sprinkle them on top of the frosting for added flavor and decoration.

Q: How can I make these brownies less sweet?
A: To reduce sweetness, you can cut back on the powdered sugar in the cheesecake layer and the Jello mix in the batter.

Q: Can I make these brownies in a different-sized baking dish?
A: Yes, if you use a larger or smaller baking dish, adjust the baking time accordingly, as it may take more or less time to bake.

Q: What should I do if the brownies are too thick?
A: If you find the brownie layer too thick, try spreading it thinner or adjusting the batter by adding a little more melted butter or a splash of milk.

Q: How do I know when the brownies are done baking?
A: Insert a toothpick into the center of the brownies. If it comes out clean or with a few moist crumbs, they are done. If it comes out with wet batter, bake a little longer.

Q: Can I use a hand mixer for the entire recipe?
A: Yes, a hand mixer is perfect for mixing both the brownie batter and the cheesecake layer. Just make sure not to overmix the brownie batter to avoid tough brownies.