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Fudgy Raspberry Cheesecake Brownies cut into squares with vibrant pink cheesecake swirls and chocolate chunks on parchment paper.

Raspberry Cheesecake Brownies

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Rich Raspberry Cheesecake Brownies layered with creamy raspberry cheesecake create the perfect indulgent bite.
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Prep Time 30 minutes
Cook Time 36 minutes
Cooling Time 3 hours
Total Time 4 hours 6 minutes
Servings: 16 Brownies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 325
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces full-fat cream cheese softened to room temperature
  • 2 tablespoons unsalted butter softened for a smooth filling
  • ½ cup granulated sugar for sweetness and creamy texture
  • 2 tablespoons all-purpose flour helps stabilize the cheesecake layer
  • 1 teaspoon vanilla extract pure vanilla preferred
  • 1 large egg room temperature for even mixing
  • 2 teaspoons freeze-dried raspberry powder finely ground for color and flavor
  • ½ cup unsalted butter cut into pieces for easier melting
  • 1 cup granulated sugar balances the cocoa bitterness
  • 2 tablespoons vegetable oil adds moisture and fudgy texture
  • 2 large eggs room temperature for smooth batter
  • 1 teaspoon vanilla extract adds depth to the chocolate flavor
  • ¾ cup Dutch-process cocoa powder for rich chocolate taste
  • ½ cup all-purpose flour spooned and leveled for accuracy
  • ¼ teaspoon salt balances the sweetness
  • 1 tablespoon hot water loosens the batter slightly
  • ¾ cup semi-sweet chocolate chips folded into the brownie batter
  • ¼ cup raspberry jam seedless for smoother swirling

Method
 

  1. 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.
  2. Beat the cream cheese and softened butter together until completely smooth and creamy with no lumps remaining.
  3. Add the sugar, flour, vanilla extract, and raspberry powder to the cream cheese mixture and mix until evenly combined.
  4. Mix in the egg just until incorporated, then set the cheesecake mixture aside.
  5. Melt the butter in a large heatproof bowl and whisk in the sugar and oil until glossy and combined.
  6. Let the mixture cool slightly, then whisk in the eggs and vanilla extract until the batter looks smooth and shiny.
  7. Whisk in the cocoa powder, flour, salt, and hot water until a thick brownie batter forms.
  8. Fold the chocolate chips evenly into the brownie mixture.
  9. Spread about one-third of the brownie batter into the prepared pan as the base layer.
  10. Drop spoonfuls of half the cheesecake filling over the brownie layer, then alternate the remaining brownie batter and cheesecake mixture across the pan.
  11. Spoon small dollops of raspberry jam over the top and gently swirl everything together using a knife.
  12. Bake the brownies for 33 to 40 minutes until the center is set and a toothpick comes out with a few moist crumbs attached.
  13. Cover the pan loosely with foil during the final portion of baking if the top begins browning too quickly.
  14. Place the pan on a cooling rack and allow the brownies to cool completely for at least 3 hours before slicing.
  15. Lift the brownies from the pan using the parchment overhang and cut into squares before serving.
  16. Store leftover brownies covered in the refrigerator for up to 1 week.

Nutrition

Serving: 95gCalories: 325kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 58mgSodium: 120mgPotassium: 175mgFiber: 2gSugar: 28gVitamin A: 520IUVitamin C: 2mgCalcium: 45mgIron: 2mg

Notes

These brownies are deeply chocolatey with creamy swirls of raspberry cheesecake in every bite. They taste even better chilled overnight, making them perfect for celebrations or cozy weekends at home.

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