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- 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 1 cup fresh raspberries To make the brownie base, start with unsalted butter. This gives the brownies a rich flavor. You will need 1/2 cup, melted. Next, grab 1 cup of granulated sugar. This adds sweetness and helps with texture. Add in 2 large eggs. They provide moisture and richness. A teaspoon of vanilla extract gives a warm, sweet note. The cocoa powder, at 1/3 cup, gives the brownies their chocolatey base. For the dry mix, use 1/2 cup of all-purpose flour. This helps bind the brownies. You’ll also need a pinch of salt (1/4 teaspoon) to enhance flavor. The baking powder (1/4 teaspoon) helps the brownies rise. Lastly, toss in 1 cup of fresh raspberries. They add a tart burst that balances the sweetness. - 8 oz cream cheese - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup fresh raspberries (for swirls) The cheesecake layer starts with 8 oz of softened cream cheese. This creates a creamy, dreamy texture. Add 1/4 cup of granulated sugar for sweetness. It helps balance the tartness of the raspberries. Next, use 1 large egg. This adds richness and helps set the cheesecake. A teaspoon of vanilla extract adds a lovely aroma. For the swirls, you’ll need 1/2 cup of fresh raspberries. These make the cheesecake layer pop with color and flavor. With these ingredients, you create a delightful treat. The contrast of chocolate brownies and creamy cheesecake is simply divine. {{ingredient_image_1}} 1. Step 1: Preheat and prepare the baking pan Start by preheating your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper for easy removal later. 2. Step 2: Mixing butter and sugar In a bowl, mix 1/2 cup of melted unsalted butter with 1 cup of granulated sugar. Whisk until the mixture is smooth and creamy. 3. Step 3: Adding eggs and vanilla extract Add 2 large eggs to the bowl, one at a time. Mix in 1 teaspoon of vanilla extract. Beat until well combined. 4. Step 4: Combining cream cheese and sugar In another bowl, combine 8 oz of softened cream cheese with 1/4 cup of granulated sugar. Mix until smooth. 5. Step 5: Incorporating egg and vanilla extract Add 1 large egg and 1 teaspoon of vanilla extract to the cream cheese mixture. Blend until it’s creamy and free of lumps. 6. Step 6: Preparing for the swirl Reserve 1/2 cup of fresh raspberries for swirling later. You will use them to create beautiful patterns in your cheesecake layer. 7. Step 7: Pouring half of the brownie mix Pour half of the brownie batter into your prepared baking pan. Spread it evenly across the bottom to form a solid base. 8. Step 8: Layering cream cheese and raspberries Drop spoonfuls of the cream cheese mixture over the brownie layer. Scatter half of the fresh raspberries on top. 9. Step 9: Finishing the top layer and swirling Pour the remaining brownie batter over the cream cheese layer. Add more spoonfuls of the cream cheese mixture and the remaining raspberries. Swirl gently with a knife. 10. Step 10: Baking instructions Bake in the preheated oven for about 30-35 minutes. Check if a toothpick comes out with a few moist crumbs. 11. Step 11: Cooling down and refrigerating Let the brownies cool in the pan for a bit. Then, refrigerate for at least 2 hours before cutting them into squares. To make the best brownies, avoid overmixing. Mix just until you see no dry flour. This keeps your brownies soft and chewy. For a smooth cheesecake layer, blend the cream cheese well. Make sure it's soft first. Add sugar, egg, and vanilla, then mix until creamy. This will help you achieve a nice, even layer. Garnish your brownies with powdered sugar. This adds a nice touch and looks great. You can also serve them with a scoop of ice cream or a dollop of whipped cream. The cold creaminess pairs well with the rich chocolate and tangy raspberries. Store your brownies in the fridge. Use an airtight container to keep them fresh. They taste best within three days. If you want to reheat them, warm them in the microwave for just a few seconds. This makes them soft and gooey again, perfect for enjoying. Pro Tips Use Room Temperature Cream Cheese: This ensures a smoother cheesecake layer, making it easier to swirl into the brownie batter. Don’t Overmix the Brownie Batter: Overmixing can lead to dense brownies. Fold just until the ingredients are combined for a fudgier texture. Fresh Raspberries are Key: Using fresh raspberries instead of frozen ones will give your brownies a bright flavor and lovely texture. Chill Before Serving: Allowing the brownies to chill in the refrigerator for a couple of hours helps set the layers and enhances the flavor. {{image_2}} You can play with flavors in your Raspberry Cheesecake Brownies. Try using different berries like blueberries or strawberries for a fresh twist. These berries will add unique tastes and colors. If you want to switch up the chocolate, you can use dark or white chocolate. Each type brings its own charm to the brownies. For those who need gluten-free treats, you can use almond flour or coconut flour. These flours work well and give great results. Just remember to adjust the baking time a bit. Gluten-free baking can be tricky, but it’s worth it for these brownies! Swirling the cheesecake layer can be fun. You can create different designs by using a knife or toothpick. Just draw gentle lines through the cream cheese and brownie layers. For a marble effect, make sure to swirl lightly. This will make your brownies look amazing and taste even better! To keep your Raspberry Cheesecake Brownies fresh, use an airtight container. This helps prevent them from drying out. Store them at room temperature for up to three days. If you want them to last longer, place them in the fridge. They will stay fresh in the fridge for about a week. If you want to freeze your brownies, wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to three months. When you're ready to enjoy them, take them out and let them thaw in the fridge overnight. This keeps the taste and texture just right. To check if your brownies are done, use a toothpick. Insert it into the center of the pan. If it comes out with a few moist crumbs, the brownies are ready. Look for a slightly firm texture on the top. The edges should pull away from the pan a bit, too. Yes, you can use frozen raspberries. They work well in this recipe. However, be aware that they may add extra moisture. This could change the texture a little. If you use frozen berries, do not thaw them. Add them straight from the freezer to keep the brownies firm. If you have leftover cream cheese mixture, don’t waste it! You can use it to make a small cheesecake. Just pour it into a crust and bake. You might also add it to pancakes or waffles for a tasty topping. Another idea is to mix it into yogurt for a sweet treat. In this post, I shared how to make delicious raspberry cheesecake brownies. We covered the key ingredients for both the brownie and cheesecake layers, along with simple, step-by-step instructions. I included essential tips for perfecting your brownies, serving ideas, and even storage advice. Remember, using fresh ingredients makes a big difference in taste. Enjoy experimenting with flavors and sharing these treats. You’ll impress friends and family with your baking skills! Trust me, these brownies are worth making.

Raspberry Cheesecake Brownies

Deliciously rich brownies swirled with a creamy cheesecake layer and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup fresh raspberries
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh raspberries (for swirls)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper for easy removal.
  • In a mixing bowl, combine the melted butter and sugar, whisking until smooth.
  • Add the eggs one at a time and mix in the vanilla extract. Beat until everything is well combined.
  • Sift in the cocoa powder, flour, salt, and baking powder. Fold until just combined, ensuring not to overmix.
  • Pour half of the brownie batter into the prepared baking pan, spreading it evenly.
  • Gently fold together the cream cheese, 1/4 cup sugar, egg, and 1 teaspoon vanilla extract in another bowl until smooth.
  • Drop spoonfuls of the cream cheese mixture over the brownie layer. Use a knife or skewer to swirl it gently.
  • Scatter half of the raspberries over the cream cheese layer and then pour the remaining brownie batter on top.
  • Finish with the remaining cream cheese mixture, drop it in spoonfuls over the top, followed by the rest of the raspberries. Swirl lightly.
  • Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Allow cooling in the pan, then refrigerate for at least 2 hours before cutting into squares.

Notes

Serve with a dusting of powdered sugar and fresh raspberries. Pair with vanilla ice cream for an indulgent treat.
Keyword brownies, cheesecake, dessert, raspberries