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Raspberry Cheesecake Brownies Recipe

These ultra fudgy homemade brownies pair perfectly with a creamy, tangy raspberry cheesecake filling swirled throughout. Dotted with fresh raspberries on top, raspberry cheesecake brownies give a whole new meaning to pretty in pink. When it comes to indulgent and festive Valentine’s Day dessert recipes, this luscious cheesecake + brownie combo checks all the boxes!

There’s always something extra special (and extra tasty) about developing recipes that take 2 great desserts on their own and combine them into 1 INCREDIBLE dessert. I’m talking brownie cookies, pecan pie cheesecake, and cookie dough cupcakes. Swoon.

Enter raspberry cheesecake brownies. I have a few of these magical brownie + cheesecake pairings on my website, like coconut cheesecake brownies and mocha cheesecake brownies. The combination of dense, fudge-like brownies with creamy, tangy cheesecake just… works.

Today we’re adding some raspberry preserves and optional fresh raspberries to the mix for a treat that’s just as pretty-pink as strawberry cake. They’re an obvious choice when looking for Valentine’s Day dessert recipes, but after 1 taste, you won’t want to limit these to just 1 month of the year!

Tell Me About These Raspberry Cheesecake Brownies

  • Flavor: A sweet yet slightly tangy raspberry cheesecake filling tempers the deep, dark taste of the brownie base. With an undeniably rich and decadent treat like this, you’ll want a glass of milk nearby!
  • Texture: This dense, fudge-like brownie batter bakes up flawlessly with the creamy raspberry cheesecake swirl. You get the best of both worlds in each bite.
  • Ease: While these raspberry cheesecake brownies look fancy, pulling them off is easier than you may think. It takes a little more work than a regular pan of homemade brownies, but mixing up the 2 batters and swirling them together is doable for bakers of any skill level.

If you love this combination of flavors, you’ll also love these white chocolate raspberry cheesecake bars and my dark chocolate raspberry coffee cake.

Testing the Recipe

We’re using the same brownie base as these coconut cheesecake brownies. The recipe used to be quite similar to these frosted brownies, but that batter is so thick, swirling was often difficult. I’ve made a lot of brownie recipes before, but I really enjoy this one because the brownies remain soft, don’t dry out, and are intensely chocolatey.

Butter and sugar make up the base of the brownie batter. I always love how vegetable oil keeps this brownie pie filling extra moist and rich, so I add some here as well. I also love that all of the chocolate flavor comes from cocoa powder, so you don’t need baking chocolate.

This brownie batter bakes up beautifully with a cheesecake topping.

How to Assemble Raspberry Cheesecake Brownies

  • Make the cheesecake batter: Just like when we’re making classic cheesecake or cheesecake pie, full-fat brick cream cheese is the best option for a creamy cheesecake swirl. Combine with sugar, egg, a little flour, and raspberry jam/preserves. Use room temperature ingredients so that the batter comes together easily, and without lumps. The cheesecake batter will be a light shade of pink, but feel free to add a few drops of pink or red gel food coloring for a more vibrant color.
  • Make the brownie batter: Pretty straightforward here. Melted butter and cocoa powder are the keys to this brownie batter. I like to make this after the cheesecake batter because it thickens quickly, which makes swirling difficult. Make this right before you assemble/swirl.
  • Swirl: This is where the magic happens. After the batters are prepared, reserve about 1/2 cup of brownie batter. Pour/spread the remaining batter into a lined 9-inch square or 11×7-inch baking pan. Simply drop spoonfuls of cheesecake batter on top of the brownie batter. Spoon the remaining brownie batter on top of it all, then take a knife and swirl... A knife is necessary for this thicker combination of brownie and cheesecake batter.)
  • Add fresh raspberries: This is an optional final touch. The bright pop of red raspberries is gorgeous.

Then it’s time to bake!

The most difficult part about the recipe is the test to your self control as the brownies cool. Allow the raspberry cheesecake brownies to completely cool for at least 3 hours before cutting. And then get started on your next batch, because I promise they’ll be gone just as quickly. 😉

Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Cuisine:
Courses:
Servings: 1
Description

Enjoy homemade brownies swirled with creamy, tangy raspberry cheesecake filling and dotted with fresh raspberries. These raspberry cheesecake brownies are fruity, fudge-like, and unapologetically rich! Wait at least 3 hours before slicing and serving.

Ingredients You’ll Need
  • 1/2 cup (8 Tbsp; 113g)
  • 2 Tablespoons (30ml)
  • 1 cup (200g)
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (62g)
  • 1/2 cup (63g)
  • 1/4 teaspoon salt
  • 1 cup (180g)
  • 8 ounces (226g)
  • 1/4 cup (50g)
  • 2 Tablespoons (15g)
  • 1 egg yolk, at room temperature
  • 1/4 cup (80g)
  • 1 1–2 optional: drops pink or red gel food coloring
  • optional: fresh raspberries, for topping
Instructions
  1. 1
    Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square or 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
  2. 2
    Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3–5 minutes to slightly cool. Whisk in the eggs and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips. Spread almost all of the brownie batter into prepared pan, reserving about 1/2 cup for top.
  3. 3
    Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Beat in the flour, egg yolk, and raspberry preserves. If you’d like a pinker cheesecake layer, beat in 1 or 2 drops of pink or red food coloring.
  4. 4
    Drop spoonfuls of the cream cheese batter on top of the prepared brownie batter. Spoon remaining brownie batter on top. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top, if desired.
  5. 5
    Bake for 40–42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire cooling rack. Cool brownies completely, at least 3 hours.
  6. 6
    Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.
  7. 7
    Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.
Keywords: all-purpose flour, chocolate, chocolate chips, cream cheese, egg yolks, raspberries, raspberry jam
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