Fudgy brownie, tangy cheesecake and a swirl of fresh raspberries make these brownies irresistible. Perfect for Valentine’s Day or any time you want a decadent dessert.
Raspberry Cheesecake Brownies
These raspberry cheesecake brownies pair a rich, fudgy brownie base with a smooth, tangy cheesecake layer and a bright ribbon of raspberry puree. The contrast of textures and flavors — deep chocolate, silky cheesecake and fresh berry brightness — makes them feel special without being overly sweet. They’re an elegant dessert for guests or a lovely treat for a cozy night in.
Making the Brownies
The recipe has three components — raspberry swirl, brownie layer and cheesecake layer — but each part is straightforward. I usually make the raspberry puree first so it’s ready by assembly.
To make the puree, blend fresh or frozen raspberries until smooth, then press the mixture through a metal sieve to remove the seeds. Simmer the strained puree with a little sugar until it reduces to roughly half its original volume; this concentrates the flavor and reduces excess liquid so the swirl doesn’t bleed into the cheesecake.
Pro tip: If you’re short on time, use seedless raspberry preserves or jam (about 3–4 tablespoons) warmed briefly so it’s easier to swirl. This skips the pureeing and reduction steps.
The brownie layer is built with melted dark chocolate and butter for a fudgy, slightly gooey texture. I prefer 60–70% dark chocolate, but you can use semi-sweet if you want a sweeter result. The batter is finished with sugar, vanilla, eggs and a bit of flour.
The cheesecake layer should be made with full‑fat, brick-style cream cheese for the best texture. I add a little sour cream to keep the cheesecake extra creamy. For a smooth cheesecake layer, make sure the cream cheese, sour cream and egg are all at room temperature before mixing.
Assembling the Layers
- Line an 8×8-inch pan with aluminum foil, leaving an overhang, and lightly grease the foil.
- Spoon the brownie batter into the pan and gently spread it into an even layer.
- Carefully spoon the cheesecake batter over the brownie layer and smooth it — pour slowly or spoon it so the brownie layer isn’t disturbed.
- Drop small spoonfuls of the raspberry puree or warmed preserves across the cheesecake layer.
- Use a toothpick or wooden skewer to drag through the dots of raspberry, creating a swirl or marbled pattern.
Baking & Cooling the Brownies
Bake the assembled bars at 325°F (about 160°C) for roughly 27–33 minutes. If your oven allows, turn off the top element so the cheesecake doesn’t over-brown. The top should look set, though the very center may still be slightly jiggly.
After baking, turn off the oven and crack the oven door, letting the pan cool inside for about 30 minutes. Remove the pan and cool to room temperature. Then cover and chill in the refrigerator for at least 4 hours — overnight is ideal — so the cheesecake layer fully sets and slices cleanly.
When ready to serve, lift the bars from the pan using the foil overhang and place them on a cutting board. For clean slices, use a sharp knife, wiping it between each cut. Store leftovers in an airtight container in the fridge for up to five days.
If you enjoy these brownies, try other creamy or chocolate-and-berry desserts like white chocolate cheesecake, chocolate cheesecake, red velvet cheesecake or chocolate-raspberry sandwich cookies.
Raspberry Cheesecake Brownies
Ingredients
Raspberry Swirl*
- 1 cup raspberries (fresh or frozen)
- 1 tablespoon white sugar
Brownie Layer
- 1/2 cup unsalted butter
- 4 ounces 50–70% dark chocolate, finely chopped
- 1 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
Cheesecake Layer
- 6 ounces full-fat, brick-style cream cheese, room temperature
- 1/3 cup white sugar
- 3 tablespoons sour cream, room temperature
- 1 large egg, room temperature
Instructions
- Line an 8×8 inch (20×20 cm) pan with aluminum foil leaving an overhang. Lightly grease the foil.
- Preheat the oven to 325°F (160°C).
Raspberry Layer
- Blend the raspberries until smooth, then strain through a metal sieve to remove seeds, pressing with a spoon or spatula.
- Simmer the strained puree with the sugar over low–medium heat, stirring gently, until it reduces to about half the volume (about 5 minutes). Remove from heat and set aside.
Brownie Layer
- Place butter and chopped chocolate in a heatproof bowl and melt, stirring until smooth. (Microwave in 45-second intervals, stirring between.)
- Whisk in the sugar and vanilla until combined.
- Whisk in the eggs once the mixture has cooled slightly so they don’t scramble.
- Gently fold in the flour and set aside.
Cheesecake Layer
- Beat the cream cheese and sugar until smooth.
- Beat in the sour cream until smooth, then mix in the egg on low speed until just combined.
Assembling & Baking
- Spread the brownie batter into the prepared pan.
- Spoon the cheesecake mixture over the brownie layer and smooth carefully.
- Drop small spoonfuls of the raspberry puree or warmed preserves over the cheesecake and swirl with a toothpick or skewer.
- Bake at 325°F for 27–33 minutes, until the top appears set and the cheesecake no longer looks liquid when the pan is gently nudged.
- Turn off the oven and crack the door. Let bars cool in the oven for 30 minutes, then remove and cool to room temperature.
- Cover and refrigerate for at least 4 hours before slicing. Lift bars from the pan using the foil overhang and slice with a sharp knife, wiping it between cuts for clean slices. Store in the fridge.
Notes
- Because of the cooling and chilling time, these are great made a day ahead.
- To save time, use seedless raspberry preserves (3–4 tablespoons), warmed so they’re easier to swirl.
- Use semi‑sweet baking chocolate if you prefer a sweeter brownie.
- Do not use tub-style or low‑fat cream cheese; use full‑fat brick (block) cream cheese for best texture.
- This recipe can be doubled and baked in a 9×13-inch pan; bake time will be closer to 35 minutes.
- Store brownies covered in the refrigerator for up to 5 days.