Raspberry Cheesecake Brownies are the ultimate indulgence, bringing together the rich decadence of brownies and the creamy, tangy perfection of cheesecake. When these two desserts come together, magic happens. The fudgy brownie base complements the smooth cheesecake layer, enhanced by the sweet-tart burst of raspberry jam, creating a delightful symphony of flavors. The contrast in textures, from the dense, chocolatey brownie to the light, fluffy cheesecake, is simply irresistible.

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I first discovered this mouthwatering blend when searching for a dessert that could impress at my friend’s gathering. These brownies turned out to be the star of the show! With each bite, I was met with a richness that felt both comforting and sophisticated. They quickly vanished from the platter, leaving everyone craving more. If you’re looking for an easy, crowd-pleasing dessert that will wow your guests and satisfy your sweet tooth, Raspberry Cheesecake Brownies are the answer. Let’s get baking!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Raspberry Cheesecake Brownies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Raspberry Cheesecake Brownies

Why You’ll Love This Recipe

Simple & Quick: Ready in about 1 hour and 40 minutes (including cooling time), these brownies come together easily for a fantastic dessert.
Irresistible Flavor: The combination of rich chocolate and tangy raspberry is mouthwatering, offering the best of both worlds in every bite.
Eye-Catching Appeal: With swirls of pink cheesecake and vibrant raspberry jam, these brownies are as stunning as they are delicious.
Flexible Serving: Perfect for parties, celebrations, or just a craving for something sweet at home, they’re excellent any time of the day.
Diet-Friendly Options: Feel free to add gluten-free flour or substitute coconut oil for traditional butter for delicious variations!

Ingredients You’ll Need

8 ounces full-fat brick cream cheese, softened: This is essential for that rich, creamy cheesecake layer. Make sure to use the brick variety for the best texture.
2 tablespoons unsalted butter, softened: Adds richness to the cheesecake batter; keep it at room temperature for easy mixing.
1/2 cup granulated sugar: This sweetens the cheesecake filling, balancing its tangy flavor. Granulated sugar achieves a smooth texture.
2 tablespoons all-purpose flour: Helps thicken the cheesecake and gives structure to the filling.
1 teaspoon vanilla extract: Brings a warm, aromatic flavor that complements the cream cheese.
1 large egg, at room temperature: Provides moisture and binds the cheesecake layers together. Ensure it’s at room temperature for better emulsion.
Optional: freeze-dried raspberry powder: For an extra punch of raspberry flavor and color. If you can’t find it, fresh raspberries can be folded in but may add moisture.
1/2 cup unsalted butter, sliced into pieces: Key for creating a fudgy brownie base.
1 cup granulated sugar: Sweetens the brownie batter; it dissolves and creates a perfect texture when mixed with warm butter.
2 tablespoons vegetable oil or melted coconut oil: Enhances the moistness and decadence of the brownies.
2 large eggs, at room temperature: Just like the cheesecake, room temperature eggs will incorporate more evenly.
1 teaspoon pure vanilla extract: Broadens the sweet notes and harmonizes the chocolate flavor.
3/4 cup dutch-process cocoa powder: For a deep chocolate flavor; dutch-process provides a smooth and rich quality.
1/2 cup all-purpose flour: Holds the brownie together, giving it just the right density.
1/4 teaspoon salt: A little salt helps enhance the overall flavor profile of the brownies.
1 tablespoon hot water: Activates the cocoa powder, ensuring a rich chocolate taste.
3/4 cup semi-sweet chocolate chips: Melts beautifully into the brownie, adding additional chocolatey goodness.
1/4 cup raspberry jam: This will add a sweet-tart swirl that beautifully complements both the brownie and cheesecake layers.

How to Make Raspberry Cheesecake Brownies

Prepare the 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, creating an overhang on each side. This makes it easier to lift out the brownies once they’re baked.
Make the cheesecake batter: In a medium bowl, using a handheld mixer or a stand mixer fitted with a whisk attachment, beat the 8 ounces of full-fat brick cream cheese and 2 tablespoons of softened unsalted butter until smooth and creamy, about 2 minutes. Add 1/2 cup granulated sugar, 2 tablespoons of all-purpose flour, 1 teaspoon of vanilla extract, and the freeze-dried raspberry powder (if using). Beat until fully combined. Finally, mix in the large egg just until incorporated, and set this luscious batter aside.
Prepare the brownie batter: Melt the 1/2 cup sliced unsalted butter in a microwave-safe bowl or a small saucepan over low heat. If using the stovetop, just be careful not to burn it. In the same bowl, whisk together 1 cup granulated sugar and 2 tablespoons of vegetable oil or melted coconut oil until combined. Let it sit for a minute to cool slightly. Then, add 2 large eggs and 1 teaspoon of pure vanilla extract, whisking until the mixture is smooth.
Combine dry ingredients: Add in the 3/4 cup dutch-process cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and hot water, whisking until fully combined. The batter should be thick and glossy. Gently fold in 3/4 cup semi-sweet chocolate chips for an indulgent touch.
Layer the batters: Spread about 1/3 of the brownie batter evenly in your lined pan. Then, drop large spoonfuls of about half of the cheesecake batter over the brownie layer. Alternate using large spoonfuls of the remaining brownie batter and the remaining cheesecake batter on top. Be sure to bang the pan on the counter several times to help the layers settle. Lastly, drop small spoonfuls of 1/4 cup of raspberry jam across the top and use a knife to gently swirl the batters and jam together. Bang the pan a few more times to level everything out.
Bake and cool: Bake in the preheated oven for 33–40 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. To prevent over-browning, tent the brownies with aluminum foil after about 25 minutes.
Cool completely: Once baked, remove the brownies from the oven and place the pan on a cooling rack. Allow the brownies to cool completely in the pan for at least 3 hours. This cooling time is essential for achieving the right texture.
Slice and serve: Using the parchment paper overhang, lift the brownies out of the pan and transfer them to a cutting board. Slice them into 16 squares, and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Storing & Reheating

To keep your Raspberry Cheesecake Brownies fresh, store them at room temperature for 1-2 days in a covered container, but for extended freshness, refrigerate them for up to a week. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap or foil and place them in a freezer-safe container. When ready to enjoy, simply thaw in the fridge overnight or reheat in a microwave for about 10-15 seconds. Keep in mind that while freezing can slightly alter the texture, a short reheating will bring back that gooey goodness.

Chef’s Helpful Tips

Be careful not to overmix the cheesecake batter; this helps prevent cracks after baking.
Make sure the cream cheese is fully softened for a smoother filling.
If your brownies look a bit underbaked, they will firm up as they cool. A toothpick should come out with moist crumbs, not wet batter.
Experiment with toppings! Consider fresh raspberries or a sprinkle of powdered sugar for an elegant touch.
Allowing the brownies to cool completely enhances the flavors and helps them firm up for slicing.

These Raspberry Cheesecake Brownies are sure to make a lasting impression, bringing that perfect blend of rich chocolate and tangy raspberry to your dessert table. The beautiful swirls and the delicious dance of flavors make this dish not only a treat for the taste buds but also a feast for the eyes. I encourage you to experiment with the ingredients, perhaps by adding a hint of orange zest or a sprinkle of sea salt for added depth.

Enjoy creating your own version of this beloved dessert and savor every luscious bite!

Recipe FAQs

Can I use a different type of fruit jam?

Absolutely! While raspberry jam pairs beautifully with the chocolate and cream cheese, you can try any berry jam, like strawberry or blackberry, or even apricot for a more unique flavor profile.

How can I make this recipe gluten-free?

Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure your baking powder and any other ingredients are also certified gluten-free.

What’s the best way to cut brownies for clean slices?

To achieve clean cuts, use a sharp knife and warm it slightly before slicing through the brownies. Wipe the knife clean between each cut for the best results.

Can I make these brownies ahead of time?

Definitely! You can prepare them a day in advance and store them in the refrigerator. They often taste even better the next day as the flavors meld together.

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