Prep your pan and oven. Heat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease the paper.

Make the brownie batter. In a bowl, whisk almond flour, cocoa, 1/2 cup sweetener, baking powder, and salt. In another bowl, whisk 2 eggs, melted butter, and 1 teaspoon vanilla until smooth. Combine wet and dry, stirring until thick and glossy. Fold in chocolate chips if using.

Spread the base. Scoop about 2/3 of the brownie batter into the pan. Smooth into an even layer with a spatula.

Make the cheesecake layer. Beat softened cream cheese until creamy. Add 1 egg, 2 tablespoons sweetener, 1 teaspoon vanilla, and heavy cream. Beat until smooth and pourable with no lumps.

Add strawberries. Gently fold chopped strawberries into the cheesecake mixture. Pat them dry first with a paper towel so they don’t add extra moisture.

Layer and swirl. Pour the cheesecake mixture over the brownie base. Dollop the remaining brownie batter on top in small spoonfuls. Use a knife or skewer to swirl the layers gently. Don’t overmix—aim for ribbons.

Bake. Bake 28–34 minutes, or until the edges are set and the center has a slight jiggle. A toothpick inserted near the edge should come out mostly clean.

Cool completely. Let the pan cool on a rack, then chill at least 2 hours. This sets the cheesecake and makes clean slices.

Slice and serve. Lift using the parchment, cut into 16 squares, and garnish with extra sliced strawberries if you’d like.