These Raspberry Cheesecake Brownies layer rich, fudgy chocolate brownies with creamy pink swirls of tangy cheesecake and sweet raspberry jam. The contrast between dense chocolate and smooth cream cheese makes every bite feel a little fancy, even though they're surprisingly simple to throw together. I first made these for a February potluck, thinking they'd look pretty on the dessert table, and they disappeared so fast I barely got one myself.
If you love the combo of chocolate and fruit, you might also enjoy my Greek Yogurt Fruit Tart or these dreamy No Bake Cheesecake Jars. For something with a totally different vibe but just as crowd-pleasing, try my Confetti Sprinkle Cupcakes.
Why You'll Love These Raspberry Cheesecake Brownies
The Raspberry Cheesecake Brownies bake up incredibly fudgy, with a deep chocolate flavor that doesn't taste like a mix. The cheesecake layer stays creamy and soft, not dry or crumbly like some swirl brownies can get. You get the best of both worlds in one pan, and the pink raspberry swirls make them look bakery-style without any fancy techniques.
Jump to:
- Why You'll Love These Raspberry Cheesecake Brownies
- Raspberry Cheesecake Brownies Ingredients
- How to Make Raspberry Cheesecake Brownies
- Substitutions and Variations
- Equipment For Raspberry Cheesecake Brownies
- How to Store Raspberry Cheesecake Brownies
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Raspberry Cheesecake Brownies
Raspberry Cheesecake Brownies Ingredients
Here's a simple intro to get you started.
Cheesecake Batter
- Full-fat brick cream cheese: This creates the rich, smooth base for the cheesecake layer. Make sure it's softened to room temperature so it mixes without lumps.
- Unsalted butter: Adds extra creaminess and helps the cheesecake blend smoothly. Soften it alongside the cream cheese.
- Granulated sugar: Sweetens the cheesecake filling and balances the tangy cream cheese.
- All-purpose flour: A small amount helps stabilize the cheesecake layer so it holds up during baking.
- Vanilla extract: Brings warmth and depth to the cream cheese flavor.
- Egg: Binds everything together and gives the cheesecake its silky texture.
- Freeze-dried raspberry powder (optional): Adds natural pink color and boosts the raspberry flavor without adding moisture. You can find this in the baking aisle or make your own by grinding freeze-dried raspberries.
Brownie Batter
- Unsalted butter: Melted butter creates the fudgy, dense texture that makes these brownies so rich.
- Granulated sugar: Sweetens the brownies and helps create those crackly tops.
- Vegetable oil or melted coconut oil: Adds moisture and keeps the brownies soft even after they cool.
- Eggs: Provide structure and help bind the batter together.
- Pure vanilla extract: Enhances the chocolate flavor and adds a subtle warmth.
- Dutch-process cocoa powder: Gives a deeper, smoother chocolate flavor than natural cocoa. It's worth seeking out for the richest taste.
- All-purpose flour: Forms the structure of the brownies without making them cakey.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Hot water: Helps bloom the cocoa powder, which intensifies the chocolate taste.
- Semi-sweet chocolate chips: Pockets of melty chocolate throughout the brownies make them even more indulgent.
Topping
- Raspberry jam: Swirled on top, it adds bright fruity flavor and a beautiful marbled look. Use a good-quality jam for the best taste.
How to Make Raspberry Cheesecake Brownies
Let's get these beauties in the oven.
Prepare the pan and oven: Preheat your oven to 350°F (177°C) and position the rack in the lower third. Line your 9-inch square baking pan with parchment paper, leaving some hanging over the sides so you can lift the brownies out later.
Make the cheesecake batter: Beat the softened cream cheese and butter together with a handheld or stand mixer on medium-high speed until the mixture looks smooth and creamy, about 2 minutes. Add the sugar, flour, vanilla extract, and optional raspberry powder, then beat until everything is fully combined. If you want a deeper pink color and more raspberry flavor, add extra raspberry powder 1 teaspoon at a time. Beat in the egg just until it's incorporated, then set the bowl aside.
Make the brownie batter: Melt the butter in a microwave-safe bowl or small saucepan, then transfer it to a large mixing bowl if needed. Whisk in the sugar and oil, then let it cool for about 1 minute so it doesn't scramble the eggs. Add the eggs and vanilla extract, whisking thoroughly until the mixture looks smooth and glossy instead of grainy. Add the cocoa powder, flour, salt, and hot water, whisking until the batter is fully combined and silky. Fold in the chocolate chips gently.
Assemble the brownies: Spread about one-third of the brownie batter into your prepared pan, smoothing it into an even layer. Drop spoonfuls of half the cheesecake batter over the brownie layer, spacing them out. Alternate spoonfuls of the remaining brownie batter and cheesecake batter across the pan, creating a marbled look. Tap the pan gently on the counter a few times to settle the layers and remove air bubbles. Spoon the raspberry jam over the top in small dollops, then use a knife to swirl it gently through the batter. Tap the pan lightly once more.
Bake: Slide the pan into the oven and bake for 33 to 40 minutes, until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. If the top starts browning too quickly after about 25 minutes, tent it loosely with aluminum foil.
Cool and slice: Let the brownies cool completely in the pan for at least 3 hours. This step is crucial for clean slices and the best fudgy texture. Use the parchment overhang to lift the whole block out of the pan, then slice into 16 squares with a sharp knife. Wipe the knife between cuts for the neatest edges.
Store: Cover the brownies and keep them in the refrigerator for up to 1 week. They're delicious cold or at room temperature.
Substitutions and Variations
No freeze-dried raspberry powder? You can skip it entirely and the Raspberry Cheesecake Brownies will still taste great. For a pink color, add a tiny drop of red food coloring to the cheesecake batter.
Different jam flavors: Strawberry, blackberry, or mixed berry jam all work beautifully in place of raspberry.
Make them nut-free: These are already nut-free as written, which makes them great for sharing.
Add white chocolate chips: Fold a handful into the Raspberry Cheesecake Brownies batter along with the semi-sweet chips for extra sweetness.
Use natural cocoa powder: If that's what you have on hand, it'll work fine. The flavor will be slightly more tangy and less mellow.
Equipment For Raspberry Cheesecake Brownies
You don't need much to make these Raspberry Cheesecake Brownies. A 9-inch square baking pan is essential for the right thickness. Parchment paper makes cleanup easy and helps you lift the brownies out cleanly. A handheld or stand mixer is the best way to get the cream cheese smooth, though you can use a whisk and some elbow grease if needed. You'll want a couple of mixing bowls, a whisk, and a silicone spatula or wooden spoon for folding. A cooling rack helps air circulate under the pan, and a knife is perfect for swirling the jam on top.
How to Store Raspberry Cheesecake Brownies
Keep these Raspberry Cheesecake Brownies covered in the refrigerator. The cream cheese layer needs to stay chilled to maintain its texture. They'll last up to a week in an airtight container, though I doubt they'll stick around that long.
You can also freeze them for up to 3 months. Wrap individual Raspberry Cheesecake Brownies in plastic wrap, then store them in a freezer bag. Thaw in the fridge overnight before serving.
Serving Suggestions
Serve these Raspberry Cheesecake Brownies cold straight from the fridge for the fudgiest texture, or let them sit at room temperature for 10 minutes if you prefer them a little softer. A dollop of whipped cream on top makes them feel extra special.
They're perfect alongside a cup of coffee or hot chocolate on a chilly afternoon. For a dessert spread, pair them with my Champagne Cake Roll or a slice of Orange Pie. Kids love them in lunchboxes as a special treat, and they look gorgeous on a Valentine's Day dessert platter.
Expert Tips
Soften your cream cheese completely. Cold cream cheese will leave lumps in your cheesecake layer no matter how long you mix it. Leave it on the counter for at least an hour before you start.
Don't overbake. The toothpick should come out with a few moist crumbs, not completely clean. The Raspberry Cheesecake Brownies will firm up as they cool.
Use the lower oven rack. This helps the bottom bake through while keeping the top from getting too dark.
Cool the full 3 hours. I know it's tough to wait, but warm Raspberry Cheesecake Brownies will fall apart when you try to cut them. Chilled brownies slice clean and stay fudgy.
Swirl gently. You want pretty marbling, not a muddy mix. Just a few passes with the knife is enough.
FAQ
Can I use fresh raspberries instead of freeze-dried raspberries?
Fresh raspberries add too much moisture and will make the cheesecake layer watery and loose. Stick with freeze-dried raspberry powder if you want to add raspberry flavor to the cheesecake itself. The jam on top gives you plenty of fresh raspberry taste without the texture issues.
How do you keep Raspberry Cheesecake Brownies fudgy?
Don't overbake them, and make sure you're using enough fat in both the brownie and cheesecake layers. The oil in the brownie batter is key. Let them cool completely in the pan so the texture sets properly, and store them in the fridge to maintain that dense, fudgy consistency.
Why are my cheesecake brownies cracking?
Overbaking is usually the culprit. Pull them out when the center still looks slightly soft, and avoid opening the oven door too many times while they bake. If your cheesecake layer is too thick in spots, it can also crack as it cools. Make sure to spread the batters evenly.
Do cheesecake brownies need to be refrigerated?
Yes, anything with cream cheese should be refrigerated. The cheesecake layer can spoil if left at room temperature for more than a couple of hours. Keep them covered in the fridge, and they'll stay fresh and safe to eat for up to a week. Plus, they taste even better cold.
Related
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Pairing
These are my favorite dishes to serve with Raspberry Cheesecake Brownies
Raspberry Cheesecake Brownies
Ingredients
Method
- Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving extra paper hanging over the sides for easy removal later.
- Beat the cream cheese and softened butter together until completely smooth and creamy with no lumps remaining.
- Add the sugar, flour, vanilla extract, and raspberry powder to the cream cheese mixture and mix until evenly combined.
- Mix in the egg just until incorporated, then set the cheesecake mixture aside.
- Melt the butter in a large heatproof bowl and whisk in the sugar and oil until glossy and combined.
- Let the mixture cool slightly, then whisk in the eggs and vanilla extract until the batter looks smooth and shiny.
- Whisk in the cocoa powder, flour, salt, and hot water until a thick brownie batter forms.
- Fold the chocolate chips evenly into the brownie mixture.
- Spread about one-third of the brownie batter into the prepared pan as the base layer.
- Drop spoonfuls of half the cheesecake filling over the brownie layer, then alternate the remaining brownie batter and cheesecake mixture across the pan.
- Spoon small dollops of raspberry jam over the top and gently swirl everything together using a knife.
- Bake the brownies for 33 to 40 minutes until the center is set and a toothpick comes out with a few moist crumbs attached.
- Cover the pan loosely with foil during the final portion of baking if the top begins browning too quickly.
- Place the pan on a cooling rack and allow the brownies to cool completely for at least 3 hours before slicing.
- Lift the brownies from the pan using the parchment overhang and cut into squares before serving.
- Store leftover brownies covered in the refrigerator for up to 1 week.
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