Introduction

Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownies with creamy, tangy cheesecake swirls and bursts of raspberry flavor. This indulgent treat is perfect for anyone looking to elevate the classic brownie with a fruity twist.

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 2 tablespoons softened butter 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 1/2 cup butter in the microwave or on the stove. Whisk in sugar and oil, then let cool for 1 minute. Add eggs and vanilla; whisk until sugar dissolves and mixture is smooth. Whisk 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 in the pan. Drop spoonfuls of half the cheesecake batter on top, then alternate spoonfuls of the remaining brownie batter and cheesecake batter. Tap the pan on the counter to settle. Drop small spoonfuls of raspberry jam over the top and gently swirl the batters and jam with a knife. Tap the pan again to settle.
Step 5: Bake for 33–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil at 25 minutes if the top is browning too quickly.
Step 6: Cool the brownies completely on a rack, at least 3 hours. Use the parchment paper overhang to lift brownies out, transfer to a cutting board, and 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 color, add more freeze-dried raspberry powder to the cheesecake batter one teaspoon at a time.
Use Dutch-process cocoa powder for a richer, smoother chocolate taste in the brownies.
If you prefer a vegan option, substitute dairy butter with coconut oil and use a vegan cream cheese alternative.
Swirling the jam and batters gently helps create beautiful marbled patterns—avoid overmixing to keep the look distinct.

Storage

Store any leftover brownies in an airtight container in the refrigerator for up to one week. To enjoy, serve them chilled or bring to room temperature. For a warm treat, heat individual pieces in the microwave for 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of raspberry powder or jam?

Frozen raspberries can be used but may add extra moisture, which can affect the texture. It’s best to drain them well or use raspberry jam and powder for best results.

Why should the ingredients be at room temperature?

Using room temperature ingredients helps them combine more evenly and improves the texture of the batter, ensuring a smooth cheesecake layer and fudgy brownies.

Raspberry Cheesecake Brownies Recipe

Print Recipe

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4.8 from 68 reviews

Indulge in the decadent Raspberry Cheesecake Brownies, combining rich, fudgy chocolate brownie layers with creamy raspberry-infused cheesecake swirls. This delightful dessert offers a beautiful marbled effect with a burst of raspberry flavor, perfect for any occasion or a special treat.

Author: Cleo
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 3 hours 0 minutes including cooling time
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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 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, ensuring there is an overhang on the sides to easily lift the brownies out later. Set aside.
Make the Cheesecake Batter: In a medium bowl, beat together the softened cream cheese and butter on medium-high speed using a handheld or stand mixer fitted with a whisk attachment until smooth and lump-free, about 2 minutes. Incorporate sugar, flour, vanilla extract, and freeze-dried raspberry powder if using, blending until fully combined. For a more vibrant pink color and intensified raspberry flavor, add raspberry powder gradually. Finally, beat in the egg just until combined. Set aside.
Make the Brownie Batter: Melt the butter in the microwave or on the stovetop, then transfer to a large bowl if necessary. Whisk in the sugar and oil, allowing the mixture to rest for 1 minute to cool slightly. Add eggs and vanilla extract and whisk until the sugar is fully dissolved and the mixture is smooth. Stir in cocoa powder, flour, salt, and hot water, mixing until you have a thick and smooth batter. Fold in the semi-sweet chocolate chips carefully.
Assemble the Brownies: Spread approximately one-third of the brownie batter evenly into the lined pan. Drop large spoonfuls of half the cheesecake batter over the top. Then alternate spoonfuls between the remaining brownie batter and the rest of the cheesecake batter. Gently bang the pan on your work surface a few times to settle the batters. Add small spoonfuls of raspberry jam across the top and use a knife to swirl the layers gently. Bang the pan a few more times to settle everything evenly.
Bake: Place the pan in the oven and bake for 33 to 40 minutes. Start checking around 33 minutes by inserting a toothpick into the center; it should come out with only a few moist crumbs attached. To prevent over-browning, tent the brownies with aluminum foil after 25 minutes of baking.
Cool Completely: Remove from the oven and place on a cooling rack. Allow the brownies to cool entirely for at least 3 hours to set the cheesecake layer properly.
Cut and Store: Use the parchment paper overhangs to lift the cooled brownies out of the pan. Transfer to a cutting board and slice into squares. Store any leftovers covered in the refrigerator for up to one week.

Notes

Freeze-dried raspberry powder is optional but adds both color and intensified raspberry flavor to the cheesecake layer.
Tenting with foil midway through baking is recommended to avoid over-browning the top of the brownies.
Ensure all eggs and dairy ingredients are at room temperature to create smooth batters and better texture.
Cooling the brownies completely before slicing allows the layers to set properly, preventing crumbling or mixing of layers.

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