Strawberry Cheesecake Brownie Bars Recipes

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line an 8x8 baking dish with foil, spray with baking spray. Set aside.
• In large mixing bowl prepare the brownie batter. Beat the butter until creamy. Add the sugars and cream until fluffy.
• Add in the eggs and vanilla extract, mix until combined.
• Add the flour, salt, and cocoa powder. Mix until fully combined and mixture is smooth.
• Pour into the prepared baking dish.
• Bake for about 12-15 minutes until the brownies are mostly set.
• While the brownies are baking prepare the cheesecake mixture. In a medium size bowl beat the cream cheese until creamy.
• Add in the sugar, egg and vanilla extract. Mix on high speed until mixture is smooth and creamy, no lumps.
• Spoon the cheesecake mixture on top of the pre-cooked brownies and carefully smooth out with a rubber spatula. If you spread it too roughly you will tear up the brownies underneath.
• Once the cheesecake layer is smoothed out, spoon the strawberry sauce or jam on top. Using a butter knife gently swirl.
• Return the pan to the oven and continue baking for another 20 minutes.
• Allow the brownies to cool for about 20 minutes on the counter, then place the pan in the fridge and allow to cool for another 2-3 hours prior to cutting.
• Serve and enjoy!

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line 8 inch pan with nonstick foil and set aside.
• In a saucepan on low, melt the butter with the chocolate until smooth. Whisk in the cocoa powder.
• Remove heat and whisk in sugars. Keep whisking while you add eggs. Fold in the flour and salt.
• Spread in pan and set aside.
• Make the cheesecake layer. Beat cream cheese smooth. Add sugar and vanilla. Add the egg and mix well.
• Carefully pour this over the brownies and spread with an offset spatula.
• Stir jam so it is spreadable. Drop dollops over cheesecake and swirl with a toothpick just through the cheesecake-not the brownie layer.
• Place another baking dish with hot water in the oven on the bottom rack to add moisture.
• Place brownies on the middle rack and bake for 45 minutes.
• Turn off the oven and leave brownies in another 10 minutes. Remove and cool.
• Chill in pan overnight or several hours. Cut into bars to serve.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• HEAT oven to 350 degrees F. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
• STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.

NO-BAKE STRAWBERRY CHEESECAKE BARS

Steps:

• For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
• Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
• For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
• Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
• Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
• To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• 1. Preheat oven to 350F. Line an 8x8 pan with foil and spray with nonstick spray. Set aside.
• 2. In a large bowl, stir together cake mix, butter and eggs until a thick batter forms. Spread HALF of the batter in prepared pan.
• 3. In the bowl of your mixer, beat cream cheese and sugar until smooth. Scrape the sides of the bowl, then beat in egg yolk and vanilla until combined. Pour cream cheese mixture of the batter in the pan.
• 4. Crumble remaining batter over cheesecake mixture, covering he surface of the bars as evenly as possible. Gently press with your hands to flatten, then place the pan in the oven.
• 5. Bake for 20 minutes or until edges of bars are light golden brown. Remove from oven and let cool completely in pan. Refrigerate until chilled, then remove foil from pan, peel from bars, and cut into squares and serve.

STRAWBERRY CHEESECAKE BROWNIE BARS RECIPE

Steps:

• Bottom:.
• Preheat oven to 350 degrees F. Line a 9 by 13-inch pan with non-stick foil.
• Cream butter and cream cheese together (it will look a bit curdled). Add egg and mix until smooth. Combine creamed mixture with dry brownie mix, folding and pressing batter by hand until mixed. Mixture will be thick. Spread evenly in foil-lined pan and bake for 15 minutes. Cool to room temperature.
• Cheesecake Layer:.
• Beat cream cheese, 3/4 cup sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir strawberry puree into batter.
• Spoon strawberry batter over pre-baked, cooled brownie bottom.
• Bake for 40 to 45 minutes or until center is set and edges are lightly browned. Cool to room temperature, then refrigerate while preparing topping.
• Topping:
• Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to lukewarm temperature. Add strawberry chunks to the gelatin and mix well.
• Pour cooled strawberry gelatin mixture over top of cooled cheesecake and spread evenly. Refrigerate for 2 hours or until topping is firm. Cut into small bars before serving. Refrigerate leftovers.

STRAWBERRY STREUSEL CHEESECAKE

Steps:

• Spread some Neufchâtel cheese over your streusel bar, top it with strawberry slices and enjoy.