Raspberry Cheesecake Brownies
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. They’re the perfect mix of rich chocolate, smooth cheesecake, and fruity raspberry.
Servings: 9 cheesecake brownies
Calories: 454kcal
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.
Nutrition
Serving: 1cheesecake brownie | Calories: 454kcal