This Strawberry Brownie Cheesecake is such a wonderful combination of flavors. A chewy brownie topped with vanilla no bake cheesecake, fresh whipped cream and fresh strawberries! So simple, yet classic and delicious!

~Ingredients:

-Brownie Mix: 

3/4 Cup Vegetable Oil

1 1/2 Cups Granulated Sugar.

1 1/2 Teaspoons Vanilla Extract.

3 Eggs.

3/4 Cup Flour.

1/3 Cup + 2 1/2 Tablespoon Cocoa.*

1/4 Teaspoon + 1/8 Teaspoon Baking Powder.

1/4 Teaspoon Salt.

-Cheesecake:

20 oz Cream Cheese, room temperature.

1 Cup Sugar.

3 Teaspoon Vanilla Extract.

1 Cup Heavy Whipping Cream.

1/2 Cup Powdered Sugar.

-Topping: 

2/3 Cup Heavy Whipping Cream.

1/3 Cup Powdered Sugar.

1/2 lb Strawberries, sliced.

~Directions:

~Making the Brownies:

Step 1: Preheat the oven to 350 degrees fahrenheit. Line a 9 inch by 9 inch pan with parchment paper or aluminium foil and grease lightly.

Step 2: In large bowl, mix together the oil, sugar and vanilla extract.

Step 3: Add eggs and mix until well combined. Set aside.

Step 4: In a small bowl, combine the flour, cocoa powder, baking powder and the salt.

Step 5: Slowly add dry ingredients to the egg mixture until well combined.

Step 6: Pour the brownie batter into the pan and spread evenly.

Step 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 completely. 

Step 8: Once the brownie is cool, make the cheesecake. 

~Making the Cheesecake:   

Step 9: Beat together the cream cheese and the sugar until smooth.

Step 10: Add the vanilla extract and beat together until combined. Set aside.

Step 11: In a separate bowl, whip heavy whipping cream until it starts to thicken. Add the powdered sugar and whip until stiff peaks form.

Step 12: Gently fold the whipped cream into the cream cheese mixture.

Step 13: Place brownie into a 9 inch springform pan. Line the sides of the with parchment paper that sticks about an inch above the sides of the pan to account for possible overflow.

Step 14: Top brownie with cheesecake mixture and spread into an even layer, then put in refrigerator until firm about 4-5 hours.

Step 15: Once firm, remove cheesecake from springform pan.

~Making the Topping:   

Step 16: Whip heavy whipping cream until it starts to thicken.

Step 17: Add the powdered sugar and whip until stiff peaks form.

Step 18: Spread whipped cream on top of the cheesecake, then top with strawberries. 

Step 19: Refrigerate until ready to serve.

Step 20: Eat and Enjoy!

~Recipe Notes:

*We used Hershey's Dark Cocoa Powder.

1) You can add a pinch of either ed or pink food coloring to the cheesecake batter to give it a more Valentine feel.

Enjoy!

Please leave us a picture in the comments below if you make it!

~Hailey and Hannah :)