Introduction

Raspberry Cheesecake Brownies combine rich, fudgy chocolate with a creamy, tangy cheesecake swirl and bursts of raspberry flavor. This decadent dessert is perfect for those who love the contrast of smooth cheesecake and luscious brownies in every bite.

Raspberry Cheesecake Brownies Recipe - Recipe Image

Ingredients

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (26g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, at room temperature
Optional: freeze-dried raspberry powder
1/2 cup (8 Tbsp; 113g) unsalted butter, sliced into 8 Tbsp-size pieces
1 cup (200g) granulated sugar
2 Tablespoons (26g/30ml) vegetable oil or melted coconut oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (62g) Dutch-process cocoa powder
1/2 cup (63g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1 Tablespoon hot water
3/4 cup (135g) semi-sweet chocolate chips
1/4 cup (75g) raspberry jam

Instructions

Step 1: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
Step 2: Make the cheesecake batter. In a medium bowl, use a handheld or stand mixer with a whisk attachment to beat the cream cheese and softened butter on medium-high speed until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla, and raspberry powder if using, and mix until combined. Beat in the egg just until incorporated. Set aside.
Step 3: Prepare the brownie batter. Melt the butter in the microwave or on the stove, then transfer to a large bowl if needed. Whisk in sugar and oil, then let cool for 1 minute. Add eggs and vanilla, whisking well until sugar dissolves and mixture is no longer grainy. Add cocoa powder, flour, salt, and hot water; whisk until smooth and combined. Fold in the chocolate chips.
Step 4: Assemble the brownies. Spread about one-third of the brownie batter evenly in the prepared pan. Drop large spoonfuls of half the cheesecake batter over the brownie layer. Alternate dropping spoonfuls of the remaining brownie and cheesecake batter. Tap the pan on the counter to settle the layers. Drop small spoonfuls of raspberry jam evenly on top, then gently swirl the batters and jam with a knife to create a marbled effect. Tap the pan again to settle.
Step 5: Bake for 33–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. To prevent over-browning, tent the brownies with aluminum foil after 25 minutes. Remove from oven and cool completely on a rack, at least 3 hours.
Step 6: Once cooled, lift the brownies out of the pan using the parchment overhang. Transfer to a cutting board and slice into squares. Store leftovers covered in the refrigerator.

Tips & Variations

Use freeze-dried raspberry powder to boost raspberry flavor and add a pretty pink hue to the cheesecake layer.
For a dairy-free version, substitute butter with coconut oil and cream cheese with a vegan alternative.
Add chopped nuts like walnuts or pecans for extra texture in the brownie batter.
Swap semi-sweet chocolate chips for white chocolate for a different twist.

Storage

Store leftover brownies covered in the refrigerator for up to 1 week. Bring to room temperature or warm slightly before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies can be made a day in advance and stored in the refrigerator. The flavors often improve after resting.

Can I freeze Raspberry Cheesecake Brownies?

Yes, wrap them tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.