Introduction

Raspberry cheesecake brownies combine the rich, fudgy taste of classic brownies with a tangy, creamy cheesecake swirl and bright raspberry notes. This delightful treat is perfect for anyone who loves a dessert that’s both elegant and comforting.

Raspberry Cheesecake Brownies Recipe - Recipe Image

Ingredients

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (26g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, at room temperature
optional: freeze-dried raspberry powder
1/2 cup (8 Tbsp; 113g) unsalted butter, sliced into 8 Tbsp-size pieces
1 cup (200g) granulated sugar
2 Tablespoons (26g/30ml) vegetable oil or melted coconut oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (62g) Dutch-process cocoa powder
1/2 cup (63g) all-purpose flour, spooned & leveled
1/4 teaspoon salt
1 Tablespoon hot water
3/4 cup (135g) semi-sweet chocolate chips
1/4 cup (75g) raspberry jam

Instructions

Step 1: Adjust the oven rack to the lower-third position and preheat to 350°F (177°C). Line a 9-inch square pan with parchment paper, leaving an overhang for easy removal. Set aside.
Step 2: Make the cheesecake batter by beating the cream cheese and 2 tablespoons butter together on medium-high speed until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla, and raspberry powder (if using), then beat until combined. Beat in the egg just until incorporated. Set aside.
Step 3: Make the brownie batter by melting the 1/2 cup butter. Whisk sugar and oil into melted butter and let cool for 1 minute. Add eggs and vanilla; whisk until sugar dissolves and mixture is smooth. Whisk in cocoa powder, flour, salt, and hot water until smooth. Fold in chocolate chips.
Step 4: Assemble by spreading about one-third of the brownie batter in the prepared pan. Drop spoonfuls of half the cheesecake batter on top, then alternate remaining brownie batter and cheesecake batter spoonfuls. Tap the pan gently to settle. Drop small spoonfuls of raspberry jam over the top and swirl gently with a knife. Tap pan again to settle layers.
Step 5: Bake for 33–40 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 25 minutes if necessary to prevent over-browning.
Step 6: Remove from oven and cool completely on a rack for at least 3 hours.
Step 7: Lift brownies out with parchment overhang, transfer to a cutting board, and slice into squares.
Step 8: Store leftover brownies covered in the refrigerator for up to 1 week.

Tips & Variations

For a stronger raspberry flavor and pinker color, add more freeze-dried raspberry powder to the cheesecake batter, about a teaspoon at a time.
Use high-quality Dutch-process cocoa powder for a richer chocolate flavor.
Swirling the jam gently preserves the marbled look without mixing the flavors too much.
Freeze-dried raspberry powder can be found in specialty stores or online—it adds bright color and tartness without extra moisture.

Storage

Store cupcakes covered in an airtight container in the refrigerator for up to one week. Before serving, allow brownies to come to room temperature or gently warm individual squares in the microwave for 10–15 seconds to soften the texture and release the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of raspberry powder?

Frozen raspberries aren’t recommended in the cheesecake batter as they add too much moisture and can affect texture. Raspberry jam is used for a fruity burst; raspberry powder is best for color and flavor in the batter.

How do I know when the brownies are done baking?

A toothpick inserted in the center should come out with just a few moist crumbs, but not wet batter. The edges will be set and may start to pull away from the pan. Tent with foil if the top browns too quickly.

Raspberry Cheesecake Brownies Recipe

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★★★★★

5 from 89 reviews

These Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownie layers with tangy, creamy raspberry cheesecake swirls for a decadent dessert treat. The layering and swirling technique creates a beautiful marbled effect with vibrant raspberry jam accents throughout. Perfect for dessert lovers craving a blend of chocolate and fruity flavors in every bite.

Author: Lila
Prep Time: 20 minutes
Cook Time: 36 minutes
Total Time: 3 hours 56 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Batter

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
2 tablespoons (26g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, at room temperature
Optional: freeze-dried raspberry powder, for color and flavor enhancement

Brownie Batter

1/2 cup (8 tablespoons; 113g) unsalted butter, sliced into pieces
1 cup (200g) granulated sugar
2 tablespoons (26g/30ml) vegetable oil or melted coconut oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (62g) Dutch-process cocoa powder
1/2 cup (63g) all-purpose flour, spooned and leveled
1/4 teaspoon salt
1 tablespoon hot water
3/4 cup (135g) semi-sweet chocolate chips

Topping

1/4 cup (75g) raspberry jam

Instructions

Preheat and prepare pan: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out. Set aside.
Make the cheesecake batter: In a medium bowl, beat cream cheese and softened butter with a mixer on medium-high until creamy with no lumps, about 2 minutes. Add sugar, flour, vanilla extract, and raspberry powder if using; beat until combined. Beat in the egg just until incorporated. Set aside.
Make the brownie batter: Melt the butter in the microwave or on the stove. Transfer melted butter to a large bowl, whisk in sugar and oil, and let cool for 1 minute. Add eggs and vanilla; whisk until sugar dissolves and mixture is smooth. Add cocoa powder, flour, salt, and hot water; whisk until combined and thick. Fold in chocolate chips gently.
Assemble the layers: Spread about a third of the brownie batter evenly in the prepared pan. Drop large spoonfuls of half the cheesecake batter over the brownie batter. Alternate spoonfuls of remaining brownie batter and cheesecake batter on top. Tap the pan gently to settle layers.
Add raspberry jam and swirl: Drop small spoonfuls of raspberry jam over the layered batter. Use a knife to gently swirl the batters and jam together. Tap the pan again to settle the mixture.
Bake: Bake for 33–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (about 36 minutes typically). At 25 minutes, tent brownies loosely with foil to prevent over-browning.
Cool completely: Remove from oven and transfer pan to a cooling rack. Cool brownies completely for at least 3 hours to allow flavors to set.
Slice and store: Use parchment paper overhang to lift brownies from pan onto a board. Cut into squares. Store leftovers covered in the refrigerator for up to 1 week.

Notes

Freeze-dried raspberry powder is optional but recommended to enhance both raspberry flavor and give the cheesecake batter a pretty pink hue.
Using Dutch-process cocoa powder yields a richer, smoother chocolate flavor in the brownies.
Tenting the brownies with foil after 25 minutes prevents the top from burning while allowing the center to fully bake.
Cooling completely is essential for clean slicing and allows the cheesecake and brownie layers to firm up.
You can substitute vegetable oil with melted coconut oil for a subtle coconut aroma and slightly healthier fat profile.

Keywords: brownies, cheesecake brownies, raspberry dessert, chocolate and raspberry, marbled brownies, cheesecake swirl brownies