Raspberry Cheesecake Brownies Recipe
Introduction
Raspberry Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy raspberry cheesecake swirl. These decadent treats offer a perfect balance of chocolate and fruit, making them an irresistible dessert for any occasion.
Ingredients
- Cheesecake Batter:
- 8 ounces (226g) full-fat brick cream cheese, softened
- 2 Tablespoons (26g) unsalted butter, softened
- 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
- Brownie Batter:
- 1/2 cup (8 Tbsp; 113g) unsalted butter, cut into 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 and leveled
- 1/4 teaspoon salt
- 1 Tablespoon hot water
- 3/4 cup (135g) semi-sweet chocolate chips
- Topping:
- 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.
- Step 2: Make the cheesecake batter by beating cream cheese and butter together until smooth. Add sugar, flour, vanilla, and raspberry powder (if using), then beat in the egg until combined. Set aside.
- Step 3: Melt the butter for the brownie batter. Whisk in sugar and oil, then let cool slightly. Add eggs and vanilla, whisking until sugar dissolves. Stir in cocoa, flour, salt, and hot water until smooth, then fold in chocolate chips.
- Step 4: Spread one-third of the brownie batter into the pan. Drop spoonfuls of half the cheesecake batter on top, then alternate spoonfuls of the remaining brownie and cheesecake batter. Gently tap the pan to settle.
- Step 5: Drop small spoonfuls of raspberry jam over the top and swirl gently with a knife. Tap the pan again to settle the layers.
- Step 6: Bake for 33–40 minutes, tenting with foil after 25 minutes to prevent over-browning. Remove when a toothpick comes out with a few moist crumbs.
- Step 7: Cool completely on a rack, at least 3 hours. Lift out using parchment overhang and slice into squares.
Tips & Variations
- Use freeze-dried raspberry powder for a natural pink tint and enhanced raspberry flavor in the cheesecake. Add gradually to achieve your preferred intensity.
- Swap Dutch-process cocoa powder for natural cocoa if needed, though Dutch-process gives a smoother chocolate taste.
- To prevent the top from burning, tent with foil after 25 minutes of baking.
- For a more intense raspberry swirl, add extra raspberry jam before swirling.
Storage
Store leftover brownies covered in the refrigerator for up to one week. For longer storage, freeze cut brownies in layers separated by parchment paper for up to three months. Thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular dried raspberries instead of freeze-dried raspberry powder?
No, regular dried raspberries contain moisture and will not grind into a fine powder. Freeze-dried raspberries are moisture-free and can be ground into powder, which blends smoothly into the cheesecake batter.
How do I know when the brownies are done baking?
Insert a toothpick into the center of the brownies. They are done when it comes out with just a few moist crumbs attached, not wet batter. This usually takes 33 to 40 minutes.
PrintRaspberry Cheesecake Brownies Recipe
Delight in these luscious Raspberry Cheesecake Brownies featuring a rich, fudgy brownie base swirled with a creamy raspberry-infused cheesecake layer and topped with vibrant raspberry jam. Perfectly balanced between chocolate and tart raspberry flavors, these brownies are baked to perfection with a moist, dense texture and a beautiful marbled appearance.
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Total Time: 3 hours 56 minutes
- Yield: 16 brownies 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 Notes)
Brownie Batter
- 1/2 cup (8 Tbsp; 113g) unsalted butter, sliced into 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
Topping
- 1/4 cup (75g) raspberry jam
Instructions
- Prepare Oven and Pan: 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 for easy removal. Set aside.
- Make Cheesecake Batter: In a medium bowl, beat the softened cream cheese and butter on medium-high speed until smooth and creamy with no lumps, about 2 minutes. Add sugar, flour, vanilla extract, and optional freeze-dried raspberry powder, mixing until fully combined. For a deeper raspberry flavor and pinker shade, add more raspberry powder incrementally. Beat in the egg just until incorporated. Set aside.
- Prepare Brownie Batter: Melt butter either in the microwave or on stovetop, then transfer to a large bowl if melted on the stove. Whisk in sugar and vegetable oil, and let mixture sit for 1 minute to slightly cool. Add eggs and vanilla, whisking thoroughly until sugar dissolves and mixture smooths. Whisk in cocoa powder, flour, salt, and hot water until completely combined and thick. Fold in chocolate chips gently.
- Assemble Brownies: Spread about one-third of the brownie batter evenly in the prepared pan. Drop spoonfuls of half the cheesecake batter over the brownie layer. Alternate dropping the remaining brownie batter and cheesecake batter spoonfuls on top. Tap the pan on the counter a few times to settle the batters. Drop small spoonfuls of raspberry jam evenly over the top. Using a knife, gently swirl the batters and jam together to create a marbled effect. Tap the pan again to help the layers settle.
- Bake: Bake for 33 to 40 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs. Around 25 minutes into baking, tent the pan loosely with aluminum foil to prevent over-browning on top.
- Cool and Serve: Remove from oven and place pan on a cooling rack. Allow brownies to cool completely, at least 3 hours. Using the parchment overhang, lift brownies out of the pan. Transfer to a cutting board and slice into squares. Store leftovers covered in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze cut brownies individually separated by parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
- Freeze-Dried Raspberry Powder: Pulse 1/4 cup (about 5g) freeze-dried raspberries in a small food processor until finely ground, then sift through a fine-mesh sieve to discard seeds. Add 2 teaspoons to cheesecake batter for raspberry flavor and color; add more incrementally to intensify.
- Where to Buy Freeze-Dried Raspberries: Available at grocery stores in dried fruit aisles, Trader Joe’s, Target, or online. Do not substitute chewy dried raspberries; only use freeze-dried versions.
- Cocoa Powder: Dutch-process cocoa powder is recommended for a smooth chocolate flavor, but unsweetened natural cocoa powder can be used as a substitute.
- Recipe Update: The recipe was updated in 2026 to include butter and extra sugar in the cheesecake for creaminess and to add hot water to the brownie batter for improved swirl consistency.
Keywords: raspberry cheesecake brownies, chocolate raspberry brownies, cheesecake brownies, raspberry swirl brownies, dessert brownies
