Raspberry Cheesecake Brownies Recipe

This Raspberry Cheesecake Brownies Recipe is inspired by gourmet bakery treats. It is a fudgy and decadent recipe, which contains chocolate chips and cream cheese. It’s the ultimate comfort food recipe, ready in about 3 hours 45 minutes.

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Raspberry Cheesecake Brownies Recipe Ingredients

Brownie Batter

• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 2 Tablespoons (30ml) vegetable oil or melted coconut oil
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
• 1/2 cup (63g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1 cup (180g) semi-sweet chocolate chips

Raspberry Cheesecake Batter

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (50g) granulated sugar
• 2 Tablespoons (15g) all-purpose flour
• 1 egg yolk, at room temperature
• 1/4 cup (80g) raspberry preserves or raspberry jam
• optional: 1–2 drops pink or red gel food coloring
• optional: fresh raspberries, for topping

How To Make Raspberry Cheesecake Brownies

1. Prep the oven and pan: Adjust your oven rack to the lower-third position and preheat the oven to 350 F (177 C). Line the bottom and sides of a 9-inch square or 11×7-inch baking pan with parchment paper. Make sure you leave a bit of an overhang on the sides so you can easily lift the brownies out once they have cooled.
2. Whisk the brownie base: Melt your butter in a large bowl and whisk in the oil and granulated sugar while the butter is still warm. Let the mixture sit for about 3–5 minutes to cool slightly so you don’t scramble the eggs. Whisk in the eggs and vanilla extract until smooth, then add the cocoa powder, flour, and salt. Stir just until combined—the batter will be quite thick—and then fold in the chocolate chips. Spread almost all of the batter into the pan, but save about 1/2 cup to use for the top swirl later.
3. Beat the cheesecake layer: In a separate large bowl, use a handheld or stand mixer to beat the softened cream cheese and sugar together on medium-high speed. You want it to be perfectly smooth and creamy, which usually takes about 2 minutes. Once it’s fluffy, beat in the flour, egg yolk, and raspberry preserves. If you want a more vibrant pink color, this is the time to add a drop or two of red gel food coloring.
4. Swirl the batters together: Drop large spoonfuls of the raspberry cheesecake batter onto the brownie base. Take that reserved 1/2 cup of brownie batter and spoon small dollops over the cheesecake layer. Use a thin knife to gently glide through the layers in a zigzag or swirl pattern. If you’re feeling extra fancy, press a few fresh raspberries into the top for a pop of fresh flavor.
5. Bake and protect the top: Slide the pan into the oven and bake for 40–42 minutes. A pro tip is to loosely tent the pan with aluminum foil after the 25-minute mark; this protects the cheesecake layer from over-browning while the center of the brownie finishes cooking. You’ll know they’re done when a toothpick comes out with just a few moist crumbs.
6. Cool and set: Remove the pan from the oven and place it on a wire rack. It is vital that you allow these brownies to cool completely—at least 3 hours—before you try to slice them. This time allows the cheesecake to set and the chocolate to firm up, ensuring you get those beautiful, clean layers.
7. Lift and slice: Use the parchment paper overhang to lift the entire block of brownies out of the pan. Place them on a cutting board and use a sharp knife to cut them into squares. For the neatest look, wipe your knife clean with a damp cloth between every single cut.

Recipe Tips

• How to get perfectly clean layers: Always use full-fat brick-style cream cheese rather than the spreadable kind in a tub. The tub variety contains more air and moisture, which can make the cheesecake layer too runny to swirl properly.
• Why the lower-third rack position matters: Placing the brownies lower in the oven helps the bottom brownie layer cook through thoroughly without the delicate cheesecake top becoming too dark or cracked.
• How to prevent a “cakey” brownie: Be careful not to over-whisk the batter once you add the flour. You want to stop as soon as the white streaks disappear to keep the texture dense and fudgy.
• Can I use frozen raspberries: You can, but it is best to toss them in a teaspoon of flour before pressing them into the top. This prevents the juices from bleeding too much into the pink cheesecake layer.

What To Serve With Raspberry Cheesecake Brownies?

This Raspberry Cheesecake Brownies Recipe is a fudgy, tangy dessert that needs a cold or creamy pairing! A glass of cold milk or a scoop of vanilla bean ice cream is the quintessential choice for balancing the rich chocolate and tart raspberry. For a balanced dessert plate, a few fresh raspberries or a dollop of whipped cream adds a lovely freshness that pairs perfectly with the dense brownie base! A steaming cup of espresso or a small glass of dessert wine pairs wonderfully with the deep, dark cocoa and creamy cheesecake notes.

How To Store Raspberry Cheesecake Brownies

• Refrigerate: Because of the cream cheese layer, these brownies should be kept in the refrigerator. Store them in an airtight container for up to 1 week.
• Freeze: You can freeze these brownies for up to 3 months. Wrap individual squares in plastic wrap and place them in a freezer-safe bag. Thaw them in the refrigerator overnight before serving to maintain the best texture.

Raspberry Cheesecake Brownies Nutrition Facts

• Calories: 310
• Total Fat: 16g
• Cholesterol: 65mg
• Sodium: 125mg
• Total Carbohydrates: 39g
• Dietary Fiber: 2g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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