Strawberry Cheesecake Swirl Vegan Brownies Recipes

STRAWBERRY CHEESECAKE SWIRL

Steps:

• Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

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 oven at 350-degree Fahrenheit and prepare an 8-inch square baking dish by greasing it and then stick a parchment paper to it. In a blender combine strawberries, oat milk, vanilla extract, dates, chia seeds and blend it smooth. Keep it aside.
• In a large microwavable bowl combine chocolate chips and microwave it for 1 minute. Pause and take it out. Stir with a spatula. If its not melted microwave again for 30 seconds. Pause and stir again. If needed microwave it again for another 30 seconds. Take it out and stir with a spatula vigorously so that it melts evenly.
• Stir the blended strawberry into the melted chocolate until well blended.
• Fold in brown rice flour, baking powder and salt to it. Mix it well with a spatula until a thick but soft batter is formed. (it should be a thick pouring consistency). Pour the batter at the center of the baking dish and spread it evenly with the back of the spatula. Keep it aside.
• Blend all the ingredients of the vegan cream cheese ( link provided in the ingredients) and spoon it out in a bowl. Stir in granulated white sugar. If using store bough vegan cream cheese then measure ¼ cup of it and stir in sugar. Keep it aside.
• In a nonstick pan combine strawberries and maple syrup. Turn on the heat and cook for 3-4 minutes or until strawberries are mushy. Stir continuously to avoid over cooking. Remove from heat and let it settle for2 minutes.
• Top small drops of cream cheese on the batter which is settled in the baking pan at random intervals. Use a small spoon to make sure the dots are small.
• Top it with cooked strawberries randomly with the help of a spoon.
• With the help of a toothpick or a chopstick swirl and design the top of the batter and bake it in the middle rack of the oven for 35 minutes. Turn it off and let it settle in the warm oven for 3 minutes. Take it out and place it flat in the refrigerator for 5 minutes. (it should not be cold but cool enough to be able to pick the baking pan without gloves). Gently pullout the parchment paper along with the brownies and place it on a flat surface. Slice and enjoy.

STRAWBERRY BOX BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C (350°F).
• Prepare the brownie mix, following instructions on the box.
• Pour into a greased 9-inch (23 cm) spring form tin.
• Bake in the oven for 20 minutes and leave to cool.
• Prepare the cheesecake filling by whisking the cream cheese, sugar, and vanilla extract until smooth.
• Scatter the gelatin over the hot water, mix together, and combine into the cheesecake filling.
• Spread on top of the brownie base.
• Chill for 4-6 hours, until set.
• Spread the whipped cream on top.
• Place strawberries on top.
• Enjoy!

STRAWBERRY CHEESECAKE SWIRL VEGAN BROWNIES

Steps:

• Preheat oven to 350ºF. Lightly grease an 8×8-inch pan.
• In a small bowl, add neat egg and 1/4 cup water; stir. Set aside for 5 minutes.
• In the bowl of a food processor or blender, add sugar, almond butter, applesauce, non-dairy milk and neat egg mixture. Process until well-combined, stopping to scrape down the sides.
• Add oat flour, cocoa powder, baking soda, vanilla, and salt. Process until completely smooth. Add chocolate chips; stir until fully incorporated into the batter. Pour batter into the pan.
• In a clean blender or food processor, add all cheesecake swirl ingredients. Blend until smooth. Pour mixture over brownie batter. Use a knife to swirl the cheesecake filling into the top of the batter.
• Bake for 35-40 minutes. Let cool in the pan for 10 minutes; place in fridge for faster cooling time.

EASY VEGAN STRAWBERRY CHEESECAKE

Steps:

• In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth. Don't over blend it! The crust is better when it is slightly coarse in texture.
• Line an 8" by 8" baking dish with parchment paper. Press the crust dough into the baking dish then set aside.
• Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
• In a food processor, blend the cashews until they become a pulp.
• Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
• Heat both coconut milks to room temperature (If they were refrigerated). Then combine with the cashew mixture.
• Add the vanilla and salt to the filling and finish blending until 100% smooth. Then pour the filling over the crust.
• In a blender or food processor, puree the strawberry preserves until they become a bright red liquid.
• To make the swirls, pour four diagonal lines of strawberry liquid across the cheesecake. Then take a toothpick and drag it vertically across the top of the cheesecake. As you do this, it will drag the strawberry preserves into a retro pattern.
• Freeze the cheesecake until it is solid. It will still be soft enough to eat, so you don't have to worry about over freezing it. Freezing times vary depending on the type of freezer, but I recommend freezing it for 3-5 hours.

STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat the oven to 160C / 325F / 140C fan forced. Grease and line the base and sides of an 8 inch round spring form tin with baking paper.
• Use a food processor to process the cookies / biscuits to fine crumbs. Add the cinnamon and ginger and pulse to combine (notes)
• Tip the crumbs into a bowl, then mix through the melted butter.
• Press firmly into the bottom of the prepared tin. Bake for 10 minutes then set aside while you make the filling.
• Using a stand mixer with the paddle attachment (notes), beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
• Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
• Add the eggs and extra yolk, one at a time beating until each is incorporated.
• Add the sour cream, salt, lemon juice and zest and beat well. The mixture should now be looking completely smooth and glossy.
• Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top. With a spoon or spatula, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce. Use a knife to run through the little strawberry patches to give it a swirl effect.
• Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the centre.
• Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.
• Remove it from the oven and let it cool at least a further 45 minutes at room temperature before covering (a plate over the top of the tin is finand placing in the fridge to set completely. Let it cool and set for at least 2-3 hours.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
• In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
• For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
• Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
• Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
• Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
• Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.

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.

CHEESECAKE SWIRLED BROWNIES

Steps:

• Preheat oven according to directions on brownie mix.
• Prepare brownie mix according to package directions and set aside.
• In a medium sized bowl, beat the cream cheese for a couple of minutes until smooth and creamy.
• Add in the egg, flour, sugar and vanilla and stir mixture till combined.
• Pour all but about 1/2 cup of the brownie batter into a prepared 9x13 pan.
• Spoon the cream cheese mixture on top of the brownie batter.
• Spoon the remaining brownie batter onto the top of the cream cheese mixture.
• Using a knife, swirl the cream cheese and brownie batter together, creating a marbled effect.
• Place in preheated oven and bake for 35-40 minutes, or until a toothpick inserted near the middle comes out mostly clean.
• Remove from oven and allow to cool completely before cutting into pieces.

STRAWBERRY SWIRL CHEESECAKE WITH CHOCOLATE GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350°F/180°C. Grease a 9-inch/22.5-cm round springform pan.
• Combine all of the crust ingredients until well combined. Press into pan and bake for 10 to 12 minutes. Allow to cool fully before pouring in the filling. In a blender, combine all the filling ingredients except for the coconut oil until completely smooth. If it is difficult to blend, add 1 tablespoon/15 ml of water at a time until the mix is able to blend properly. Try not to add too much, though-you want a thick filling. Add the oil and blend until combined.
• Place the strawberries and sugar in a blender and puree to make the swirl.
• Then, pour the strawberry swirl over the cheesecake and use a spoon to gently swirl it into the filling. Place in the fridge for several hours until firm. (You might need to freeze the pie for a few minutes before you take it out of the pan.)
• Serve with fresh strawberries and homemade Coconut Whipped Cream.

STRAWBERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 375°F and grease a square baking pan, or line with parchment, leaving an overhang on both sides for easy removal.
• In a small saucepan, melt butter over medium-low heat. Remove pan from heat and whisk in chocolate until melted and mixture is smooth.
• Pour chocolate mixture into a large bowl and mix in espresso powder and sugar.
• Beat eggs in a small bowl and then slowly whisk in to ensure the mixture (which might be still warm from the stove) does not cook the eggs. Whisk in vanilla.
• Stir in salt and flour until well-blended.
• In a small bowl, mix together cream cheese and jam until smooth.
• Pour the brownie batter into the prepared pan and smooth to the edges. Dollop the cream cheese mixture on top, then, using a butter knife, gently swirl by moving the knife back and forth across the batter.
• Baked for 25-30 minutes. Let cool completely before cutting.

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.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• HEAT oven to 350°F. Spray a 13×9-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.

STRAWBERRY SWIRL BROWNIES

Steps:

• Preheat over to 350° F, then grease a 13x9 in. pan and line with parchment paper. *you could use a slightly different size, just account for that in your baking time.
• Prepare the brownie batter according to box or your own recipe, and stir in the orange zest. Pour into prepared baking dish and set aside.
• Purée the chopped strawberries in a food processor until smooth.
• In a medium-size bowl, mix the cream cheese, strawberry purée, sugar, egg, and lemon zest until all the ingredients are fully incorporated.
• Add dollops of the strawberry mixture on top of the brownie batter, then use a knife to swirl it around, creating a marbled pattern.
• Bake for 25 minutes, or depending on your pan size, until the center is set and a toothpick placed in the center comes out with a few moist crumbs. Let cool completely then serve!

STRAWBERRY CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Stir the brownie mix, water, oil, and eggs together in a medium sized bowl until combined.
• Reserve 1/4 cup of brownie mix and pour the rest of the brownie batter into a greased 13x9 inch pan.
• In a large bowl, beat the strawberry cream cheese and sugar until smooth. Then beat in the egg until combined.
• Dollop spoonfuls of the cheesecake batter evenly on top of the brownie batter. Then cover the cheesecake with the reserved 1/4 of brownie batter. Glide a knife through the brownie and cheesecake batters to create a swirl pattern.
• Bake the brownies for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the brownies to cool before cutting. Store in an airtight container.