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Raspberry Cheesecake Brownies Recipe

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4.4 from 49 reviews

These Raspberry Cheesecake Brownies combine the rich, fudgy texture of classic brownies with a creamy cheesecake layer and a tangy raspberry swirl. This delightful dessert offers a perfect balance of chocolate and fruity flavors, making it a luscious treat for any occasion.

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out easily after baking.
  2. Make Brownie Batter: In a large bowl, whisk together the sugar, flour, cocoa powder, kosher salt, and baking powder. In a separate medium bowl, whisk the eggs, vanilla extract, and cooled melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined. Spread this batter evenly in the prepared pan.
  3. Prepare Cheesecake Layer: Using a hand mixer, beat the room temperature cream cheese, eggs, sugar, vanilla extract, and kosher salt together in a large bowl until the mixture is smooth and creamy. Spread this cheesecake mixture evenly over the brownie batter in the pan.
  4. Create Raspberry Swirl: In a small bowl, combine raspberries, sugar, and cornstarch. Gently mash the mixture with a fork, leaving some raspberry chunks for texture. Drop spoonfuls of the raspberry mixture over the cheesecake layer. Using a skewer or knife, gently swirl the raspberry mixture into the cheesecake layer without disturbing the brownie layer below.
  5. Bake: Bake the combined layers in the preheated oven for 35 to 40 minutes, or until the center is set but still slightly jiggly. Do not overbake to retain moisture and creaminess.
  6. Cool: Remove the pan from the oven and allow the brownies to cool at room temperature for about 1 hour. This step prevents condensation when refrigerated.
  7. Chill: Once cooled, transfer the brownies to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake layer to firm up properly.
  8. Serve: Remove the brownies from the pan using the parchment overhang, cut into squares, and garnish each piece with fresh raspberries before serving chilled.

Notes

  • Use room temperature eggs and cream cheese to ensure smooth mixtures and prevent lumps.
  • Be careful when swirling the raspberry mixture to avoid mixing it too deeply into the brownie layer.
  • Chilling overnight improves the texture and flavor of these brownies.
  • For extra raspberry flavor, consider adding a teaspoon of raspberry extract to the cheesecake layer.
  • Store leftovers covered in the refrigerator for up to 4 days.

Find it online: https://flavorspath.com/raspberry-cheesecake-brownies-recipe/