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Kid-Approved Strawberry Cheesecake Stuffed Brownie Hearts

strawberry cheesecake stuffed brownie hearts - featured image
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Fudgy brownies swirled with creamy cheesecake and fresh strawberries, cut into heart shapes for a fun, kid-friendly treat. Perfect for birthdays, Valentine’s Day, or any occasion that calls for a special dessert.

Ingredients

Scale
  • 1/2 cup (1 stick or 113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (about 50g) fresh strawberries, finely diced and patted dry
  • Powdered sugar for dusting (optional)
  • Additional fresh strawberry slices for garnish (optional)
  • Melted white chocolate for drizzling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, whisk together melted butter and sugar until smooth and glossy. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  3. In a separate small bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually add to wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  4. In another bowl, beat softened cream cheese with an electric mixer until smooth. Add sugar and beat until fluffy, about 2 minutes. Add egg yolk and vanilla, beating just until combined. Gently fold in diced strawberries.
  5. Spread about two-thirds of the brownie batter evenly into the prepared pan (about 1/2 inch thick).
  6. Spoon the cheesecake mixture over the brownie layer, spreading gently to create an even layer, leaving a 1/4-inch border around the edges.
  7. Drop spoonfuls of remaining brownie batter over the cheesecake layer. Use a knife to gently swirl the brownie batter into the cheesecake filling for a marbled effect.
  8. Bake for 28-32 minutes, until edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 25 minutes.
  9. Cool completely in the pan on a wire rack for at least 1 hour, then refrigerate for 30 minutes.
  10. Lift brownies out using parchment overhang. Place on a cutting board. Use a heart-shaped cookie cutter (2-3 inches) to cut out shapes, or cut into squares. Wipe cutter clean between cuts.
  11. Serve at room temperature. Dust with powdered sugar, drizzle with melted white chocolate, or garnish with fresh strawberry slices if desired.

Notes

Don’t skip the chilling step—it makes cutting much easier. Pat strawberries dry to prevent sogginess. Use room temperature ingredients for best results. Start checking for doneness at 25 minutes. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use melted coconut oil and dairy-free cream cheese. Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: strawberry cheesecake brownies, stuffed brownies, heart-shaped brownies, kid-friendly dessert, Valentine's Day dessert, easy brownie recipe

Find it online: https://ariaappetite.com/kid-approved-strawberry-cheesecake-stuffed-brownie-hearts-easy-recipe/