Raspberry Cheesecake Brownies

A fudgy brownie base topped with a smooth and creamy cheesecake layer and a raspberry swirl.  These Raspberry Cheesecake Brownies make a beautiful dessert for any occasion!

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INGREDIENTS
  • For the brownie base:
  • ½ cup (115 grams) unsalted butter, melted and slightly cooled
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (65 grams) all-purpose flour, spooned & leveled
  • ½ cup (40 grams) unsweetened cocoa powder
  • ¼ teaspoon salt
For the raspberry swirl:
  • ½ cup (65 grams) fresh raspberries
  • 1 tablespoon (8 grams) granulated sugar
For the cheesecake filling:
  • 12 ounces brick-style cream cheese, softened to room temperature
  • ¼ cup (60 grams) sour cream, room temperature
  • ⅓ cup (65 grams) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
INSTRUCTIONS
To make the brownie base:
  1. Preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil or parchment paper, spray with nonstick cooking spray, and set aside.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Whisk in the eggs and vanilla extract until fully combined. Sift in the flour, cocoa powder, and salt and mix until just combined.
  3. Pour the brownie batter into the prepared pan and smooth it out into one even layer. Bake at 350°F for 20-25 minutes or until the top of the brownies are just set. Remove from the oven and set aside. Keep oven temperature at 350°F.
To make the raspberry swirl:
  1. While the brownie base is baking, make the raspberry swirl. Add the raspberries and sugar to a small food processor or blender and blend until smooth. Strain through a fine mesh strainer to remove all of the seeds into a small bowl and set aside.
To make the cheesecake filling:
  1. While the brownie base is baking, make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Mix in the sour cream, sugar, and vanilla until fully combined, stopping to scrape down the sides of the bowl as needed. Mix in the egg on low speed until just combined.
  2. Pour the cheesecake filling on top of the brownie layer and spread it into one even layer.
  3. Take the raspberry puree and use a spoon to drop small dots of the puree onto the cheesecake layer. Use a knife to gently swirl the raspberry mixture into the cheesecake.
  4. Return to the oven and bake 350°F for 25-30 minutes or until the top of the cheesecake is set. Remove from the oven and cool completely on a wire rack, then cover tightly and refrigerate for 2-3 hours or until the bars are completely chilled. Cut into slices, serve, and enjoy!
NOTES
This recipe will make 9 larger bars or 16 smaller bars.

Bars will keep in the refrigerator covered tightly for 2-3 days. Bars may also be frozen for up to 3 months, thaw overnight in the refrigerator.

baking tips for raspberry cheesecake brownies

  • Make sure to sift your dry ingredients for the brownie batter to avoid any lumps of cocoa powder in your brownies.
  • For the cheesecake layer, make sure all of your ingredients are at room temperature.  This will ensure a super smooth and creamy cheesecake filling.
  • Don’t have fresh raspberries?  Use 1/4 cup of jam to swirl into the cheesecake layer.  I suggest microwaving the jam for 20-30 seconds to make it easier to swirl.  Or just leave it out and enjoy some cheesecake brownies instead!
  • If you don’t like raspberries, you can use another berry like blackberries or blueberries instead.
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