These Raspberry Cheesecake Brownies are a dessert that really stands out. The combination of rich chocolate, creamy cheesecake, and tart berries is truly magical. They are popular everywhere I take them! Whether you’re baking to celebrate or just cooking, these recipes are sure to impress with minimal effort.
Why we love this recipe:
These raspberry cheesecake brownies are rich, fudgy, and beautifully swirled with a creamy cheesecake layer and sweet-tart raspberries in every bite. The rich chocolate brownie base harmonizes perfectly with the tangy cream cheese filling, and the raspberries add a bright feel to the brownie without making it too heavy.
- Two desserts in one: Brownie + Cheesecake
- Fuzzy, not sticky brownie texture
- sweet tart balance Made with fresh or frozen raspberries
- easy swirl technique without special tools
- kind in advance For parties and gatherings
Although it looks like a bakery, this dessert is surprisingly simple to make. Perfect for the holidays, potlucks, or any time you want a more delicious take on classic brownies.
Tips for the perfect cheesecake brownie:
- Use room temperature cream cheese To prevent lumps from forming in the cheesecake layer
- Don’t swirl too much– Achieve the most beautiful marble look in just a few gentle passes.
- Let cool completely before cutting. For clean edges and ultimate texture.
- Dutch Processed Cocoa It gives a deeper, smoother chocolate flavor, but natural cocoa would also work.
Storage and prep tips:
- store Brownies can be stored in an airtight container in the refrigerator for up to 4 days.
- hang tightly Sliced brownies keep for up to 2 months; Thaw overnight in the refrigerator.
- Serve refrigerated or at room temperature—Both are delicious.
Frequently Asked Questions
Can I use frozen raspberries?
yes! Take it out of the freezer and use it right away without needing to defrost. This helps prevent excess moisture.
How do I know when my cheesecake brownies are done?
A toothpick inserted into the center will come out almost clean, with a few moist crumbs rather than wet batter.
Do cheesecake brownies need to be refrigerated?
yes. Because it has a cream cheese layer, it needs to be stored in the refrigerator.
Can I double this recipe?
entirely. Use a 9×13 inch pan and increase baking time to 40-45 minutes to check for doneness.
Why do I add hot water to reserved brownie batter?
This will loosen the batter slightly, making it easier to gently swirl it into the cheesecake layers.
More dessert recipes:
Raspberry Cheesecake Brownie
These Raspberry Cheesecake Brownies are a dessert that really stands out. They are popular everywhere I take them! Easy, decadent and so delicious!
Serving Size: 9
Preheat the oven Up to 350°F. Line an 8- or 9-inch square pan with parchment paper, leaving an overhang on both sides for easy removal. Lightly coat with cooking spray.
Make the brownie batter: In a large bowl, mix melted butter, sugar, and cocoa powder until smooth. Add eggs and vanilla and beat again. Stir in flour and salt until completely combined. Set aside.
diffusion ¼ of brownie batter Divide evenly into prepared pans. Reserve remaining dough for swirling.
Prepare the cheesecake layers: In a medium bowl, beat softened cream cheese and sugar until smooth and creamy, 2 to 3 minutes. Add eggs and vanilla extract and beat until completely combined.
Pour cheesecake mixture evenly over brownie layer.
row 1 tablespoon very hot water Beat into reserved brownie batter until smooth and pourable. Place this batter on top of the cheesecake layer.
Using a knife or skewer, gently fold the brownie batter into the cheesecake layer.
Sprinkle raspberries evenly over it.
Bake for 30-35 minutesOr until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cool completely in the pan. Remove using parchment paper, slice into squares and serve.
