Go Back
–+ servings
Raspberry Cheesecake Brownies

Delicious Raspberry Cheesecake Brownies You’ll Crave Anytime

These Raspberry Cheesecake Brownies are rich, fudgy, and combine creamy cheesecake with vibrant raspberry for an unforgettable dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 42 minutes
Cooling Time 3 hours
Total Time 4 hours 2 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter Substitute with coconut oil if desired.
  • 1/4 cup Vegetable Oil Can use melted coconut oil.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 2 large Large Eggs At room temperature for best results.
  • 1 teaspoon Pure Vanilla Extract Opt for high-quality extract.
  • 1/2 cup Unsweetened Cocoa Powder
  • 1/2 cup All-Purpose Flour Gluten-free blend can be substituted.
  • 1 teaspoon Salt Balances sweetness.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate works well.
For the Cheesecake Layer
  • 8 ounces Full-Fat Brick Cream Cheese Avoid using spreadable types.
  • 1/4 cup Granulated Sugar
  • 1 tablespoon All-Purpose Flour Prevents runniness.
  • 1 tablespoon Raspberry Preserves or Jam Can substitute with other fruit preserves.
  • Optional Pink/Red Gel Food Coloring Enhances visual appeal; omit if desired.
  • Optional Fresh Raspberries for Topping Adds freshness and color.

Equipment

  • 9-inch square baking pan
  • Microwave-safe bowl
  • Whisk
  • Mixing bowls
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, allowing overhang on the sides.
  2. Melt 1 cup of unsalted butter in a microwave-safe bowl for about 1 minute. Let it cool slightly, then whisk in 1 cup of granulated sugar and 1/4 cup of vegetable oil until smooth.
  3. Add 2 large eggs and 1 teaspoon of pure vanilla extract to the butter mixture. Whisk until fully blended.
  4. Gently fold in 1/2 cup of unsweetened cocoa powder, 1/2 cup of all-purpose flour, and a pinch of salt until just combined.
  5. Fold in 1 cup of semi-sweet chocolate chips into the batter evenly.
  6. In a separate bowl, beat together 8 ounces of full-fat cream cheese and 1/4 cup of granulated sugar until smooth. Add 1 egg yolk, 1 tablespoon of raspberry preserves, and 1 tablespoon of all-purpose flour, mixing until well combined.
  7. Spread two-thirds of the brownie batter evenly into the prepared pan. Pour the cheesecake mixture over the brownie layer, smoothing it out. Drop spoonfuls of the remaining brownie batter on top and swirl gently with a knife.
  8. Bake for 40 to 42 minutes, tenting with foil after 25 minutes. The brownies should puff slightly and a toothpick inserted should come out with a few moist crumbs.
  9. Allow the brownies to cool completely in the pan for at least 3 hours before cutting.
  10. Lift the brownies out of the pan using the parchment overhang. Cut into squares and enjoy, possibly with whipped cream or a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 18gVitamin A: 8IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Ensure your cream cheese is at room temperature to prevent lumps. Store in the refrigerator for optimal freshness.

Tried this recipe?

Let us know how it was!