Strawberry Cheesecake Brownies

Serving 24 people

70 min


  • butter 2 Tablespoons butter, softened
  • coconut 1 cup shredded coconut (optional)
  • corn syrup 2 teaspoons corn syrup
  • cornstarch 2 Tablespoons cornstarch
  • cream cheese 1 (8 oz.) package cream cheese, softened
  • egg 1 egg
  • lemon juice 1 Tablespoon lemon juice
  • rum extract 1 teaspoon rum extract
  • strawberries 2 cups strawberries, coarsely diced
  • strawberry jell-o 3 Tablespoons dry Strawberry Jell-o mix
  • sugar 1/2 cup sugar
  • sweetened condensed milk 1 (14 oz.) can sweetened condensed milk
  • water 3 3/4 cups water, divided
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How to make it

  1. Bring 3 cups water to boil in a saucepan.
  2. Add diced strawberries and bring back to a boil. Boil for 1 minute.
  3. Drain and set aside.In another saucepan mix sugar and cornstarch. Stir in syrup, lemon juice, and 3/4 c. water. Bring to a boil on high. Reduce heat to medium and simmer for 6 minutes stirring constantly.
  4. Remove from heat and stir in jello until combined, then add cooked strawberries. Set aside.Prepare brownie mix according to the back of the package (use the 2 egg directions).
  5. Pour into a greased 9×13 pan. Set aside.In a mixing bowl, cream the butter, cream cheese, and cornstarch. Stir in the milk, egg and extract and beat until creamy. Stir in coconut by hand if you like. Gently spoon on top of the brownie layer and spread out.Drop spoonfuls of the pie filling on top of the cheesecake and swirl with a knife.
  6. Bake at 350* for 40 minutes. Cool on a wire rack. Refrigerate at least 4 hours before serving.