If you are craving a dessert that perfectly balances rich chocolate and creamy cheesecake with a vibrant fruit twist, then this Raspberry Cheesecake Brownies Recipe is going to become your new obsession. These luscious brownies combine a dense, fudgy chocolate base with a velvety cheesecake layer, all beautifully swirled with fresh raspberry goodness. It’s the kind of treat that impresses everyone at a gathering yet feels like a special indulgence you can enjoy any day. Whether you’re baking for friends, family, or just to satisfy your own sweet tooth, this recipe brings together classic flavors with a fresh, fruity pop that keeps you coming back for more.
Ingredients You’ll Need
This Raspberry Cheesecake Brownies Recipe calls for simple, approachable ingredients that come together to create a dessert with incredible texture, flavor, and color contrast. Each component plays a crucial role in building the layers of yum, from the fudgy brownie to the creamy cheesecake and the tart raspberry swirl.
- Granulated sugar: Adds necessary sweetness to both the brownie and cheesecake layers, balancing the cocoa’s bitterness and the cream cheese’s tang.
- All-purpose flour: Provides structure to the brownie without making it cakey, keeping it perfectly dense.
- Dutch-processed cocoa powder: Ensures a deep chocolate flavor with a smooth finish in the brownie.
- Kosher salt: Enhances all the flavors, making the sweet and tart notes shine.
- Baking powder: Gives just a touch of lift to the brownie layer for ideal texture.
- Unsalted butter: Melted and cooled, this adds richness and moistness to the brownie base.
- Large eggs: Bind the ingredients in both layers, providing structure and moisture.
- Vanilla extract: Brings warmth and depth to the cheesecake and brownie layers.
- Cream cheese: The star of the cheesecake layer, offering that luscious, creamy mouthfeel.
- Fresh or frozen raspberries: For the stunning swirl, adding a tart and fresh berry punch.
- Cornstarch: Thickens the raspberry swirl so it holds its shape without running.
How to Make Raspberry Cheesecake Brownies Recipe
Step 1: Prepare the Brownie Layer
Start by preheating your oven to 350°F and lining your 9×9-inch baking pan with parchment paper for easy removal later. In a large bowl, whisk together the sugar, flour, cocoa powder, salt, and baking powder—this dry mix forms the rich, chocolatey base. In a separate bowl, whisk the eggs, vanilla, and cooled melted butter until smooth, then gently combine the wet and dry ingredients. Spread this brownie batter evenly in the prepared pan, creating a solid foundation for the cheesecake layer.
Step 2: Make the Cheesecake Layer
Next, whip up the creamy cheesecake layer by beating together the cream cheese, eggs, sugar, vanilla, and salt until completely smooth and fluffy. This mixture is what gives the dessert its classic cheesecake decadence. Spread the cheesecake batter evenly right over the brownie base, taking care to cover every corner for a uniform layer of rich, creamy goodness.
Step 3: Add the Raspberry Swirl
Now for the fun part that makes this recipe stand out—the raspberry swirl. In a small bowl, gently mash the raspberries with sugar and cornstarch, leaving some chunks intact for texture. Carefully drop spoonfuls of this berry mixture over the cheesecake layer, then use a skewer or knife to swirl the raspberry mixture in artistic patterns. Be gentle here; you want pretty ribbons without disturbing the brownie base underneath.
Step 4: Bake and Chill
Bake the assembled layers for 35 to 40 minutes until the cheesecake is set but still slightly jiggly in the center. Let the baked brownies cool at room temperature for about an hour to help the layers settle beautifully. Then, refrigerate for at least 4 hours or overnight to fully chill and firm up before slicing into indulgent squares that highlight the distinct layers and vibrant raspberry swirls.
How to Serve Raspberry Cheesecake Brownies Recipe
Garnishes
For a gorgeous finishing touch, scatter some fresh raspberries on top right before serving. Their bright color and natural tartness amplify the swirl’s flavor and add a juicy pop to every bite. A light dusting of powdered sugar can also elevate the presentation, giving your Raspberry Cheesecake Brownies Recipe that bakery-fresh look.
Side Dishes
While these brownies are divine on their own, pairing them with a scoop of vanilla ice cream or a dollop of whipped cream adds an extra layer of creamy sweetness. A cup of freshly brewed coffee or a soothing hot tea also complements the rich chocolate and tangy cheesecake flavors wonderfully, creating a balanced dessert experience.
Creative Ways to Present
Consider serving these brownies on a wooden board with sprigs of mint and a stack of small plates for casual gatherings. Or, for a festive touch, drizzle some melted white chocolate or a raspberry coulis over each piece. These little details make the Raspberry Cheesecake Brownies Recipe feel extra special and perfect for celebrations or cozy nights in.
Make Ahead and Storage
Storing Leftovers
These brownies keep beautifully when stored in an airtight container in the refrigerator for up to 5 days. Chilling not only preserves freshness but also helps maintain the layers’ distinct textures and the raspberry swirl’s vibrant taste.
Freezing
If you want to enjoy these delicious brownies later, they freeze well. Wrap individual pieces or the whole pan tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator for the best texture and flavor retention before serving.
Reheating
When ready to enjoy, you can eat the brownies cold, which enhances their creamy texture and rich flavor. If you prefer them warm, gently microwave single servings for about 15 seconds, but avoid overheating to keep the cheesecake layer smooth and luscious.
FAQs
Can I use frozen raspberries for the swirl?
Absolutely! Frozen raspberries work just as well as fresh ones. Just thaw them slightly before mashing so they blend smoothly into the swirl without too much excess liquid.
What if I don’t have Dutch-processed cocoa powder?
You can substitute natural unsweetened cocoa powder, but expect a slightly more acidic and sharper chocolate flavor. Dutch-processed cocoa provides a mellow, rich taste that complements the cheesecake perfectly.
Can I make these brownies gluten-free?
Yes! Replace the all-purpose flour with a gluten-free baking blend of equal measure. Make sure your baking powder is gluten-free for the best results.
How do I know when the cheesecake layer is set?
The cheesecake layer should be mostly firm with a slight jiggle in the center when you gently shake the pan. Avoid overbaking to prevent cracks and dryness.
Why do you add cornstarch to the raspberry swirl?
Cornstarch thickens the raspberry mixture so it doesn’t run too much during baking, allowing the beautiful swirl effect to stay intact while concentrating the raspberry’s bright flavor.
Final Thoughts
I can’t recommend this Raspberry Cheesecake Brownies Recipe enough for anyone looking to treat themselves or impress guests with a dessert that is both classic and dazzlingly fresh. With layers that offer the perfect balance of rich chocolate, smooth cream cheese, and tart berry sweetness, these brownies are destined to become one of your go-to recipes. So grab your ingredients, whip up a batch, and enjoy every decadent, delightful bite!
PrintRaspberry Cheesecake Brownies Recipe
These Raspberry Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy cheesecake layer and a vibrant raspberry swirl for a perfect balance of chocolate and tart fruit flavors. With a luscious cream cheese topping and fresh raspberries, this dessert is both visually stunning and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 55 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Layer
- 1 cup (200 g) granulated sugar
- ½ cup (64 g) all-purpose flour
- ⅓ cup (40 g) Dutch-processed cocoa powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Cheesecake Layer
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Raspberry Swirl
- 1 cup (123 g) raspberries, fresh or frozen
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- Fresh raspberries, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the brownies out later.
- Make Brownie Layer: In a large bowl, whisk together sugar, flour, cocoa powder, salt, and baking powder until well combined. In a medium bowl, whisk together the eggs, vanilla extract, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Spread the brownie batter evenly into the prepared pan and set aside.
- Prepare Cheesecake Layer: Using a hand mixer in a large bowl, beat the cream cheese, eggs, sugar, vanilla extract, and salt until the mixture is smooth and creamy. Spread this cheesecake mixture evenly over the brownie batter in the pan.
- Create Raspberry Swirl: In a small bowl, combine raspberries, sugar, and cornstarch. Gently mash them with a fork, leaving some chunks for texture. Drop spoonfuls of this raspberry mixture over the cheesecake layer. Using a skewer or knife, gently swirl the raspberry mixture through the cheesecake layer in a marbled pattern, taking care not to disturb the brownie layer underneath.
- Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set but still slightly jiggly. A toothpick inserted near the center should come out with a few moist crumbs but no raw batter.
- Cool and Chill: Remove the pan from the oven and allow the brownies to cool at room temperature for about 1 hour. Then, place the brownies in the refrigerator for at least 4 hours or overnight to set completely.
- Serve: Once chilled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve cold, garnished with fresh raspberries if desired.
Notes
- For best results, use room temperature eggs and cream cheese to ensure a smooth cheesecake layer without lumps.
- Be careful not to overmix the brownie batter once wet and dry ingredients are combined to keep the texture fudgy.
- You can substitute fresh raspberries with frozen raspberries, but do not thaw before using to prevent excess moisture.
- The raspberry swirl can be intensified by adding a little lemon juice or zest to brighten the flavor if desired.
- Store leftovers covered in the refrigerator for up to 3 days. Brownies are served best chilled.
- To avoid cracking in the cheesecake layer, don’t overbake and allow gradual cooling before refrigerating.
