Introduction

Raspberry Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy, tangy raspberry cheesecake swirl. This delightful dessert offers a beautiful marbled look and a balance of chocolate and fruity flavors that’s perfect for any occasion.

Raspberry Cheesecake Brownies Recipe - Recipe Image

Ingredients

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 (see Notes)

Brownie Batter:

1/2 cup (8 Tbsp; 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 & 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

Step 1: 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 of the pan. Set aside.
Step 2: Make the cheesecake batter first: In a medium bowl, beat the cream cheese and butter on medium-high speed until smooth and creamy with no lumps, about 2 minutes. Add sugar, flour, vanilla, and raspberry powder if using; beat until combined. For deeper raspberry flavor, add more powder a teaspoon at a time. Finally, beat in the egg just until incorporated. Set aside.
Step 3: Make the brownie batter: Melt the butter in the microwave or on the stove, then transfer to a large bowl if needed. Whisk sugar and oil into the melted butter. Let sit for 1 minute to cool slightly. Add eggs and vanilla, whisking until sugar dissolves and mixture is smooth. Add cocoa powder, flour, salt, and hot water; whisk until smooth and thick. Fold in chocolate chips.
Step 4: Assemble the brownies: Spread about one-third of the brownie batter in the lined pan. Drop large spoonfuls of half the cheesecake batter over it, then alternate the remaining brownie and cheesecake batters in spoonfuls. Bang the pan lightly on the counter to settle the batters. Drop small spoonfuls of raspberry jam over the top and gently swirl with a knife. Bang the 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 (usually about 36 minutes). Tent the pan with foil after 25 minutes to prevent over-browning.
Step 6: Cool the brownies completely on a wire rack, at least 3 hours. Use the parchment overhang to lift them from the pan, then cut into squares.

Tips & Variations

Use freeze-dried raspberry powder for a natural pink color and tangy flavor—found in many grocery stores or online.
Substitute coconut oil for vegetable oil for a subtle tropical note.
Tent with foil during baking to avoid the top browning too much.
Try using natural unsweetened cocoa powder if Dutch-process is unavailable, though the flavor may be slightly different.

Storage

Store leftover brownies covered in the refrigerator for up to 1 week. For longer storage, freeze cut brownies layered between parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without raspberry powder?

Yes, the raspberry powder is optional and mainly adds a brighter raspberry flavor and pink color. You can skip it and still have delicious raspberry cheesecake brownies using just the raspberry jam.

Can I use regular cream cheese instead of brick cream cheese?

Brick cream cheese is preferred for its firmness and pure cream cheese flavor. Softened tub-style cream cheese may work, but it can result in a slightly less creamy texture and more moisture.

Raspberry Cheesecake Brownies Recipe

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★★★★★

4.6 from 122 reviews

These Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownie layers with a creamy, tangy raspberry cheesecake swirl and a sweet raspberry jam topping. Baked to perfection with a luscious marbled effect, they offer an irresistible blend of decadent chocolate and bright raspberry flavors, perfect for dessert lovers seeking a special treat.

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

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 (see Note)

Brownie Batter

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

Topping

1/4 cup (75g) raspberry jam

Instructions

Prepare Pan and Oven: 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 for easy lifting of the brownies after baking. Set aside.
Make Cheesecake Batter: In a medium bowl, beat the cream cheese and butter together on medium-high speed using a handheld or stand mixer with a whisk attachment until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla extract, and if desired, freeze-dried raspberry powder. Beat until fully combined. For a more intense pink color and raspberry flavor, add more raspberry powder, one teaspoon at a time. Finally, beat in the egg just until incorporated. Set aside.
Make Brownie Batter: Melt the butter in the microwave or on the stovetop, then transfer to a large bowl if melted on the stove. Whisk in the sugar and vegetable or coconut oil, then let sit to cool slightly for 1 minute. Add eggs and vanilla, whisk very well to dissolve sugar until mixture is smooth and no longer grainy. Whisk in cocoa powder, flour, salt, and hot water until combined and smooth. Fold in chocolate chips gently.
Assemble the Brownies: Spread about one-third of the brownie batter into the lined pan. Drop large spoonfuls of half the cheesecake batter over the brownie layer, then alternate spoonfuls of the remaining brownie batter and remaining cheesecake batter, creating layers. Gently tap the pan on the counter a few times to settle the batters. Drop small spoonfuls of raspberry jam all over the top and use a knife to gently swirl the batters and jam. Tap the pan a few more times to even out the layers.
Bake: Place the pan in the oven and bake for 33 to 40 minutes until a toothpick inserted in the center comes out with only a few moist crumbs. At around 25 minutes, tent the brownies with aluminum foil to prevent over-browning on top.
Cool and Slice: Remove the pan from the oven and place it on a cooling rack. Allow the brownies to cool completely for at least 3 hours. Use the parchment paper overhang to lift the brownies out, transfer to a cutting board, and slice into squares.
Storage: Cover any leftover brownies and store them in the refrigerator for up to one week.

Notes

Freezing Instructions: Freeze cut brownies in single layers between sheets of parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Freeze-Dried Raspberry Powder: To make raspberry powder, pulse freeze-dried raspberries in a small food processor until finely ground and sift through a fine-mesh sieve to remove seeds. Add 2 teaspoons to the cheesecake batter for flavor and color, adding more as desired.
Cocoa Powder: Dutch-process cocoa is preferred for smoother chocolate flavor, but natural unsweetened cocoa can be used as a substitute.
Special Tools: 9-inch square pan, parchment paper, electric mixer, whisk, silicone spatula or wooden spoon, cooling rack.
Recipe Update: The cheesecake batter now includes butter, extra sugar, vanilla, and a whole egg for richer texture, and hot water was added to the brownie batter for easier swirling.

Keywords: Raspberry cheesecake brownies, chocolate raspberry brownies, dessert brownies, chocolate cheesecake swirl, raspberry swirl brownies