Raspberry Cheesecake Brownies Recipe

Introduction

Raspberry cheesecake brownies combine the rich, fudgy texture of classic brownies with a creamy raspberry cheesecake swirl. These decadent treats are perfect for satisfying your sweet tooth with a delightful fruity twist.

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 (see Note)
• 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

1. 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. Set aside.
2. Step 2: Make the cheesecake batter. In a medium bowl, beat the cream cheese and 2 tablespoons 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. Add the egg and mix just until incorporated. Set aside.
3. Step 3: Make the brownie batter. Melt the 1/2 cup butter in the microwave or on the stove, then whisk in the sugar and oil. Let cool for 1 minute. Add eggs and vanilla, whisking until sugar dissolves and mixture is smooth. Whisk in cocoa powder, flour, salt, and hot water until batter is smooth and thick. Fold in chocolate chips.
4. Step 4: Assemble the brownies. Spread about one-third of the brownie batter into the pan. Drop half the cheesecake batter in large spoonfuls over the brownie layer. Alternate spoonfuls of remaining brownie and cheesecake batter on top. Tap the pan a few times to settle the layers.
5. Step 5: Drop small spoonfuls of raspberry jam evenly over the top and use a knife to gently swirl the batters and jam together. Tap the pan again to settle.
6. Step 6: Bake for 33–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 25 minutes to prevent over-browning.
7. Step 7: Remove from oven and cool completely on a rack, at least 3 hours. Use the parchment paper overhang to lift brownies out of the pan, then slice into squares.
8. Step 8: Store leftover brownies covered in the refrigerator.

Tips & Variations

• For a stronger raspberry flavor and pink color, add more freeze-dried raspberry powder to the cheesecake batter a teaspoon at a time.
• Use high-quality Dutch-process cocoa powder for a richer chocolate flavor.
• Try swapping raspberry jam with strawberry or blackberry jam for a different berry twist.
• Tenting the brownies with foil during baking prevents the top from browning too much while ensuring the inside cooks perfectly.

Storage

Store the brownies covered in the refrigerator for up to 1 week. They can also be frozen for longer storage; thaw overnight in the refrigerator before serving. Reheat individual squares briefly in the microwave if desired for a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cream cheese for the cheesecake batter?

It’s best to use cream cheese softened to room temperature for a smooth, lump-free cheesecake batter. Thaw frozen cream cheese completely and let it sit at room temperature before mixing.

What if I don’t have freeze-dried raspberry powder?

The raspberry powder is optional and primarily for extra flavor and color. You can omit it without affecting the texture. Using raspberry jam inside the swirl also adds lovely berry flavor.