Introduction

Raspberry Cheesecake Brownies are a decadent blend of rich chocolate brownie and creamy raspberry-infused cheesecake swirls. These delicious bars combine the best of both worlds for a dessert that’s perfect for any chocolate and berry lover.

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, beat the cream cheese and softened butter together on medium-high speed until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla, and raspberry powder if using, and beat until combined. Beat in the egg just until incorporated. Set aside.
Step 3: Make the brownie batter. Melt the butter in the microwave or on the stove and transfer to a large bowl if needed. Whisk in sugar and oil. Let cool for 1 minute. Add eggs and vanilla, and whisk until sugar dissolves and mixture is smooth. Add cocoa powder, flour, salt, and hot water; whisk until smooth and thick. Fold in chocolate chips.
Step 4: Assemble the layers. Spread about one-third of the brownie batter evenly in the pan. Drop large spoonfuls of half the cheesecake batter on top. Alternate spoonfuls of remaining brownie and cheesecake batters. Tap the pan gently on the counter to settle. Drop small spoonfuls of raspberry jam over the surface and use a knife to swirl the batters and jam together. Tap again to settle the layers.
Step 5: Bake for 33–40 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs. Tent with aluminum foil after 25 minutes to prevent over-browning if desired.
Step 6: Remove from oven and cool completely on a wire rack, at least 3 hours. Use the parchment paper overhang to lift brownies from pan and transfer to a cutting board. Slice into squares.
Step 7: Store leftover brownies covered in the refrigerator for up to 1 week.

Tips & Variations

For a stronger raspberry flavor and vibrant color, add more freeze-dried raspberry powder to the cheesecake batter, a teaspoon at a time.
Use Dutch-process cocoa for a richer, smoother chocolate taste.
Swap raspberry jam with other fruit preserves like strawberry or cherry for a different twist.
Tent the brownies with foil halfway through baking to prevent the top from becoming too dark.

Storage

Store leftover brownies covered in the refrigerator for up to one week. Because of the cream cheese layer, refrigeration is important to keep them fresh. Warm slightly before serving for a softer texture, but enjoying them cold is also delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

For best texture and flavor, use full-fat brick cream cheese. Low-fat versions may affect the creaminess and consistency of the cheesecake layer.

Can I freeze these raspberry cheesecake brownies?

Yes, you can freeze the brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before serving.