Introduction

These Raspberry Cheesecake Brownies combine rich, fudgy chocolate with creamy raspberry cheesecake swirls for a deliciously indulgent treat. Their perfect balance of tart and sweet flavors makes them an irresistible dessert for any occasion.

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 your 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 brownies out later. Set aside.
Step 2: Make the cheesecake batter. In a medium bowl, beat the cream cheese and softened butter on medium-high speed until smooth, about 2 minutes. Add sugar, flour, vanilla, and raspberry powder if using, and mix until combined. Add the egg and beat just until incorporated. Set aside.
Step 3: Make the brownie batter. Melt the butter in the microwave or on the stove, then transfer to a large bowl. Whisk in sugar and oil, then let sit for 1 minute. Add eggs and vanilla, whisking until the sugar dissolves and the mixture is smooth. Stir in cocoa powder, flour, salt, and hot water until combined. Fold in chocolate chips.
Step 4: Assemble the brownies. Spread about one-third of the brownie batter evenly in the pan. Drop spoonfuls of half the cheesecake batter over it, then alternate spoonfuls of the remaining brownie and cheesecake batters. Tap the pan a few times to settle. Dot raspberry jam on top and gently swirl everything with a knife. Tap the pan again.
Step 5: Bake for 33–40 minutes until a toothpick inserted near the center comes out with a few moist crumbs. To prevent over-browning, tent the brownies with foil after 25 minutes.
Step 6: Remove from oven and cool completely on a rack, at least 3 hours. Use the parchment overhang to lift brownies out, then cut into squares.

Tips & Variations

For a stronger raspberry flavor and vibrant pink color, gradually add more freeze-dried raspberry powder to the cheesecake batter.
Swap the semi-sweet chocolate chips for white or dark chocolate to customize the flavor profile.
Make sure all your eggs and dairy are at room temperature for smoother batter and better texture.
Try swirling in fresh raspberries instead of jam for a fresher fruit burst.

Storage

Store leftover brownies covered in the refrigerator for up to one week to keep them fresh. Before serving, you can let them come to room temperature or warm briefly in the microwave for a fudgier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Full-fat cream cheese gives the best texture and flavor for the cheesecake layer, but low-fat can work in a pinch though the cheesecake may be less creamy.

How do I prevent the brownies from drying out?

Be careful not to overbake; check them at 33 minutes and use a toothpick test to avoid drying. Also, wrapping them well and refrigerating helps maintain moisture.

Raspberry Cheesecake Brownies Recipe

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4.9 from 109 reviews

Delight in these luscious Raspberry Cheesecake Brownies that combine rich, fudgy chocolate brownie layers with a creamy, tangy raspberry cheesecake swirl. Perfectly baked to a moist and decadent finish, these brownies offer a harmonious balance of chocolate and fruity raspberry flavors, making them an irresistible treat for any occasion.

Author: Marco
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 3 hours 1 hour (including cooling time)
Yield: 9 to 16 brownies (depending on size) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cheesecake Batter

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 (see Note)

Brownie Batter

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

Preheat oven and prepare pan: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Set aside.
Make the cheesecake batter: In a medium bowl, use a handheld or stand mixer with a whisk attachment to beat cream cheese and butter on medium-high speed until smooth and lump-free, about 2 minutes. Add sugar, flour, vanilla extract, and raspberry powder if using, beating until combined. Adjust raspberry powder for desired color and flavor. Beat in the egg just until incorporated. Set aside.
Make the brownie batter: Melt butter in the microwave or on the stovetop. Transfer melted butter to a large bowl if melted on the stove. Whisk sugar and oil into melted butter and let it cool slightly for 1 minute. Add eggs and vanilla, whisking thoroughly until sugar dissolves and mixture is smooth. Whisk in cocoa powder, flour, salt, and hot water until smooth and combined. Fold in chocolate chips carefully to retain some texture.
Assemble the layers: Spread about one-third of the thick brownie batter evenly in the prepared pan. Drop large spoonfuls of half the cheesecake batter over the brownie layer. Alternate with spoonfuls of remaining brownie and cheesecake batters. Tap the pan gently on the counter to settle the batters. Dot raspberry jam in small spoonfuls over the top and gently swirl together with a knife. Tap pan again to settle.
Bake the brownies: Bake for 33 to 40 minutes, checking with a toothpick inserted in the center; it should come out with a few moist crumbs. At the 25-minute mark, tent the brownies loosely with aluminum foil to prevent over-browning on top.
Cool and slice: Remove brownies from oven and cool completely on a wire rack for at least 3 hours. Using the parchment paper overhang, lift the brownies from the pan and transfer to a cutting board. Slice into squares.
Store leftovers: Cover leftover brownies and refrigerate for up to 1 week to maintain freshness.

Notes

Freeze-dried raspberry powder is optional but adds a vivid pink color and intensified raspberry flavor to the cheesecake layer. Adjust by teaspoons to reach your desired appearance and taste.
Using Dutch-process cocoa powder gives a richer, smoother chocolate flavor in the brownies compared to natural cocoa powder.
Tenting with foil during baking helps prevent the top from over-browning while allowing the center to cook thoroughly.
Allowing brownies to cool fully before slicing ensures cleaner cuts and better texture.

Keywords: raspberry cheesecake brownies, chocolate brownies, raspberry swirl brownies, fudgy brownies, dessert recipe