Raspberry Cheesecake Brownies Recipe

Raspberry Cheesecake Brownies Recipe

How To Make Raspberry Cheesecake Brownies

Everyone will love these delightfully fudgy Raspberry Cheesecake Brownies, topped with the goodness of raspberry cheesecake frosting and fresh raspberries!

Preparation: 20 minutes
Cooking: 40 minutes
Cool Time: 4 hours
Total: 5 hours



For Fudge Brownies:

  • ½cupbutter,unsalted
  • 8ozchocolate,semi-sweet, coarsely chopped
  • cupsgranulated sugar
  • 3large eggs
  • 1tsppure vanilla extract
  • ¾cupall-purpose flour,spoon and leveled
  • ¼tspsalt

For Raspberry Cheesecake Layer:

  • 8ozcream cheese,softened
  • ¼cupgranulated sugar
  • 1egg yolk
  • ¼cupraspberry preserves,or raspberry jam
  • raspberries,for topping, optional


  1. Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.

  2. Line the bottom and sides of an 11×7-inch baking pan with aluminum foil, leaving an overhang on all sides.

  3. Set aside.

  4. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften while preparing the brownies.

Fudge Brownies:

  1. Melt the butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly for about 6 minutes.

  2. Remove from the heat and let cool to room temperature for about 15 minutes.

  3. Stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.

  4. Stir sugar into the cooled chocolate/butter mixture until combined.

  5. Add in the eggs 1 at a time, whisking until smooth after each addition.

  6. Whisk in the vanilla. Gently fold in the flour and salt.

  7. Pour the batter into the prepared pan, reserving ¼ cup of batter.

Raspberry Cheesecake Swirl:

  1. With a hand-held mixer on medium speed, beat the softened cream cheese, ¼ cup sugar, egg yolk, and raspberry preserves in a medium bowl for about 1 minute until completely smooth.

  2. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.

  3. Drizzle with the last ¼ cup of brownie batter. Glide a knife through the layers, creating a swirl pattern.

  4. Press a few raspberries into the top.

  5. Bake the brownies for 35 to 45 minutes, or until a toothpick comes out almost clean, which may be shorter or longer. Keep an eye on them and test with a toothpick.

  6. Cover the brownies after 20 minutes to avoid the top from browning too much and too quickly.

  7. Allow the brownies to cool completely for at least 4 hours before cutting into squares.

Recipe Notes

  • For a pinker cheesecake layer, add 2 to 3 drops of red food coloring. 
  • For faster cooling, set the brownies on the counter for 30 minutes, then in the refrigerator for 2 hours to speed up the process.
  • Make-Ahead and Freezing Instructions: Brownies stay fresh stored in the refrigerator for 1 week, and may be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Jam: Use preferred raspberry jam, seedless or not. Instead of jam, ¼ cup of raspberry puree can be used.
  • Brownie Mix: Use preferred box brownie mix instead, but their flavor does not compare to homemade.


  • Calories: 233.63kcal
  • Fat: 12.83g
  • Saturated Fat: 7.42g
  • Trans Fat: 0.19g
  • Monounsaturated Fat: 3.66g
  • Polyunsaturated Fat: 0.64g
  • Carbohydrates: 29.14g
  • Fiber: 0.84g
  • Sugar: 23.53g
  • Protein: 2.74g
  • Cholesterol: 59.88mg
  • Sodium: 84.85mg
  • Calcium: 22.87mg
  • Potassium: 78.20mg
  • Iron: 0.79mg
  • Vitamin A: 94.89µg
  • Vitamin C: 0.35mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!


Leave a comment

Replying to