Few desserts are as visually stunning and downright delicious as a raspberry cheesecake brownie. The richness of a fudgy brownie, the creamy tang of cheesecake, and the sweet-tart brightness of raspberry all layered together in one decadent square. The first time I baked these, it was for a family Valentine’s Day dinner. I wanted something indulgent but also a little fruity, and these raspberry cheesecake brownies were the perfect blend. Since then, they’ve become my go-to dessert for birthdays, holidays, or just because I want to impress with minimal effort.
Why It Works
The magic of raspberry cheesecake brownie lies in the contrast. You get dense, chocolaty brownie on the bottom, silky cheesecake swirled with raspberry in the middle, and a golden top that slightly cracks when you bite in. The raspberry cuts through the richness and balances each mouthful. Plus, it’s baked in one pan no need for multiple components or complicated decorating. If you love classic cheesecake flavors and brownie bliss, this dessert brings them together in harmony.
Ingredients List
For the Brownie Base:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Cheesecake Layer:
8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
For the Raspberry Swirl:
1/4 cup raspberry jam (seedless preferred)
1/2 cup fresh raspberries (optional but highly recommended)
How to Make Raspberry Cheesecake Brownie
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
Step 2: Make the Brownie Base
In a bowl, whisk melted butter and sugar until glossy. Add eggs and vanilla and whisk until combined.
Add cocoa powder, flour, salt, and baking powder. Stir until no streaks remain. Pour batter into prepared pan and smooth out evenly.
Step 3: Make the Cheesecake Batter
In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla and mix until creamy. Pour this over the brownie layer and spread gently.
Step 4: Add the Raspberry Swirl
Drop spoonfuls of raspberry jam over the cheesecake layer. Use a knife to swirl it gently across the surface. Add fresh raspberries if using.
Step 5: Bake
Bake for 35–40 minutes, or until the edges are set and the center jiggles only slightly. Don’t overbake it will firm up as it cools.
Step 6: Cool and Chill
Cool in the pan for 30 minutes, then refrigerate for at least 2 hours before slicing into squares.
Serving & Garnish
Serve raspberry cheesecake brownies chilled for clean slices or room temperature for a softer bite. Garnish with extra fresh raspberries, a dusting of powdered sugar, or even a drizzle of dark chocolate for an elegant finish.
They pair beautifully with coffee, milk, or a scoop of vanilla ice cream. Add these to your dessert table alongside gooey banana chocolate bars for a fruit-meets-chocolate lineup that wows.
Common Mistakes to Avoid
Overmixing the cheesecake layer
You want it smooth, but over-beating can introduce too much air and cause cracking.
Overbaking
A slightly jiggly center is good! The texture sets up perfectly once cooled.
Using cold ingredients
Bring cream cheese and eggs to room temperature for a smooth batter.
Skipping the swirl
Swirling not only looks gorgeous but helps distribute raspberry flavor throughout.
Cutting too soon
Let them chill trust me. Warm bars fall apart and lose their layered effect.
Storage & Reheating
Store your raspberry cheesecake brownie squares in an airtight container in the fridge for up to 5 days. You can also freeze them individually wrapped for up to 2 months. Thaw in the fridge overnight before serving.
Reheating is optional, but if you love warm brownies, pop a slice in the microwave for 10–15 seconds. It’ll melt just a bit for that ooey-gooey magic.
Rita’s Note
This recipe was inspired by my obsession with all things chocolate and cheesecake. If you loved this, I highly recommend my best brownie cheesecake recipe or fried strawberry cheesecake sandwiches they’re messy, fun, and totally addictive.
Don’t be afraid to experiment with flavor try blackberry or cherry jam as alternatives. And always swirl with love. 💕
FAQs
Can I use frozen raspberries?
Yes, just thaw and drain well to prevent sogginess.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and increase baking time by 5–10 minutes.
Do I have to chill the brownies?
Yes, it’s essential for setting the layers and clean cutting.
What if I don’t have raspberry jam?
Try strawberry or even lemon curd for a unique spin.
Can I use boxed brownie mix?
Yes! Prepare as directed and pour into pan before adding the cheesecake and raspberry layers.
Conclusion for Raspberry Cheesecake Brownie
The raspberry cheesecake brownie is everything you love about dessert rich, creamy, tangy, sweet, and chocolatey all in one bite. It’s easy to make, stunning to serve, and sure to be requested again and again. With a swirl of fruit and a heart of fudge, this recipe brings bakery-style brilliance straight to your kitchen.
Happy cooking with Rita chef ❤️!
Print
Raspberry Cheesecake Brownie Recipe
- Total Time: 1 hour
- Yield: 9–12 bars 1x
Description
This raspberry cheesecake brownie recipe combines fudgy cocoa brownies, tangy cream cheese, and raspberry jam swirls for the ultimate indulgent dessert.
Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
8 oz cream cheese, softened
1/3 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
1/4 cup raspberry jam (seedless preferred)
1/2 cup fresh raspberries (optional)
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together melted butter and 1 cup granulated sugar.
Add eggs and 1 teaspoon vanilla, mixing until smooth.
Stir in cocoa powder, flour, salt, and baking powder until fully incorporated.
Spread the brownie batter evenly in the prepared pan.
In a separate bowl, beat the cream cheese and 1/3 cup granulated sugar until smooth.
Add egg and 1/2 teaspoon vanilla and beat until creamy.
Spread cheesecake mixture over brownie batter in the pan.
Drop spoonfuls of raspberry jam over the cheesecake layer.
Use a knife to swirl the jam into the cheesecake layer.
Top with fresh raspberries if using.
Bake for 35–40 minutes or until the edges are set and the center is slightly jiggly.
Cool in the pan for 30 minutes, then chill for at least 2 hours before slicing.
Notes
Use room-temperature cream cheese and eggs for a smoother cheesecake texture.
For a seedless swirl, warm and strain raspberry jam before swirling.
Do not overbake the center should jiggle slightly for the best creamy texture.
Store chilled in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: raspberry cheesecake brownie, raspberry swirl brownie, cheesecake brownie recipe, chocolate raspberry dessert