These Raspberry Cheesecake Brownies start with my homemade brownie mix (which you will want to have on hand for all your brownie recipes!), topped with the creamiest, dreamiest cheesecake layer. Then, they are finished off with a fresh raspberry swirl that gives every bite a sweet and tangy pop. I updated the recipe to get them just right! And, I think I did! Seriously, you have to try these! Perfect for sharing (or not 😜), and way easier to make than you’d think. If you love these bars (and you will!), be sure to try my Raspberry Cheesecake Bars with a buttery graham cracker crust and a crumble topping.
Ingredients & Substitutions
- Brownie Layer: The brownie layer is my homemade brownie mix that I would dare to say is perfect! You will want to make a second batch of the brownies just to see, (I mean, taste) what I am talking about! You can make this up ahead of time by just mixing together the dry ingredients and putting them in an airtight container. Oh, and it makes a great gift, too!
- Cheesecake Layer: This is my go-to cheesecake layer for cheesecake bars. It is smooth and creamy and goes so well with the raspberry sauce swirled in there! If you love strawberries, I have Strawberry Cheesecake Bars you will love!
- Raspberries: I love using fresh raspberries when they are in season! When making the raspberry sauce, I like to leave a few chunks of raspberries in there for texture.
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries in the raspberry sauce for cheesecake bars. The cornstarch in the sauce will activate during baking, thickening the raspberries and preventing the sauce from becoming too runny. Frozen raspberries work well and give great flavor! And, now you can indulge in these raspberry cheesecake brownies any time of the year, not only when raspberries are in season!
Can I Use Raspberry Pie Filling Instead Of Fresh Raspberries?
Sure! You can use raspberry pie filling instead of fresh raspberries. It will be sweeter and less chunky but works well for swirling. Since it’s already sweetened and thickened, skip the added sugar and cornstarch. Just warm it slightly if it’s too thick, and gently swirl to avoid mixing too much into the cheesecake layer.
Can I Use A Different Pan For Raspberry Cheesecake Brownies?
Sure! If you don’t have a 9×9-inch baking dish, you could use an 8×8-inch dish, an 11×7-inch dish, or even a 9-inch deep pie dish. If using a different pan, watch the cheesecake brownies carefully as baking times may need to be adjusted.
How To Store Raspberry Cheesecake Brownies
To store raspberry cheesecake brownies, first, let them cool and then set in the refrigerator. Then, cover the cheesecake brownies and keep them in the refrigerator for up to 3-4 days.
Can I Freeze Raspberry Cheesecake Brownies?
Yes, these raspberry cheesecake brownies freeze well. To freeze, first, let the bars cool and set completely. Remove them from the pan and place on a plate (cut or uncut). Freeze uncovered for about an hour until solid. Then, wrap tightly in plastic wrap and place in a zipped freezer bag or wrap with aluminum foil. Label and date the package and store for up to 3 months. To enjoy, thaw the bars in the refrigerator.
Raspberry Cheesecake Brownies
Ingredients
Brownie Layer
- 1 cup (200 g) granulated sugar
- ½ cup (64 g) all-purpose flour
- ⅓ cup (40 g) Dutch-processed cocoa powder
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- ½ cup (1 stick / 113 g) unsalted butter, melted, then cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Cheesecake Layer
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Raspberry Swirl
- 1 cup (123 g) raspberries, fresh or frozen
- 1 tablespoon granulated sugar
- 1 teaspoon cornstarch
- fresh raspberries, for garnish
Instructions
- Preheat the oven to 350°F and line a 9×9-inch pan with parchment paper, leaving some overhang on the sides for easy removal.
Brownie Layer
- In a large bowl, whisk together sugar, flour, cocoa powder, salt, and baking powder.
- In a medium bowl, whisk together the eggs, vanilla, and cooled melted butter until smooth. Pour into the dry ingredients and stir until just combined.
- Spread the brownie batter evenly into the prepared pan. Set aside.
Cheesecake Layer
- In a large bowl, use a hand mixer to beat the cream cheese, eggs, sugar, vanilla, and salt until smooth.
- Spread the cream cheese mixture evenly over the brownie layer.
Raspberry Swirl
- In a small bowl, combine the raspberries, sugar, and cornstarch. Gently mash with a fork, leaving some chunks.
- Drop spoonfuls over the cheesecake layer. Use a skewer or knife to gently swirl the raspberry mixture, being careful not to disturb the brownie layer.
Bake and Chill
- Bake for 35–40 minutes, or until the center is set.
- Let cool at room temperature for about 1 hour.
- Once cooled to room temperature, place the brownies in the refrigerator for 4 hours, up to overnight.
- Serve chilled, garnished with fresh raspberries if desired.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Hi. These looks delicious. After baking, are they supposed to cool for 2-3 hours, or actually refrigerated as stated in step 11? I am confused about oven to refrigerator. Thank you for clarifying.
I will try to clarify the recipe! So yes, allow brownies to cool for a bit on the counter and then refrigerate. You do not have to serve them cold, but they should be kept in the refrigerator when not eating them due to the cheesecake.
Hello, The recipe looks delicious, but I cant have seeds of any kind.
What can I substitute for fresh raspberries. Can I use
seedless jam for the whole recipe. Thanks for any help you can give.
Yes, you can use seedless jam.
Hi id really like to make this but using non baked cheese cake, is this possible? Thank you Alison xx
Can I use a springform pan instead?
You are amazing !! Thank you so much for the great recipes. My sister loves chocolate and raspberries so I am going to make these for her birthday….
Hello! Could this recipe be doubled? Thanks!
I have never doubled it… but yes, I think you could make it in two pans.
I made the cream cheese mixture twice. Both times it was sooo runny. I tried to add more cream cheese and flour, however, that didn’t work out well. Any idea what I was doing wrong? Your cream cheese mixture was nice and thick. Anyhow, I wasn’t able to salvage either batch.