Raspberry Cheesecake Brownies.

Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake and dotted with fresh raspberries. 

Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake and dotted with fresh raspberries. So good, they're hard to share!

I’m going to begin today’s post a little differently than normal. You see, I’m simply luring you in with this ultra-fudgy raspberry cheesecake brownie recipe…

I want to pause for a hot second and show some gratitude.

Be Grateful

Thank you.

To every single one of you who takes the time to read my blog. Thank you, from the bottom of my heart, for letting me be a small part of your day. I love reading your comments, your emails, your tweets, your messages… everything. I love getting to know you better and finding things we all have in common. Like our taste in awesome running music, hilarious movies, nail polish colors, and wine. It’s not just about cookies and cupcakes; personally connecting with you about real life things is icing on top of the funfetti cake.

Your thoughts and prayers the day our apartment flooded meant the world to me. Though I couldn’t respond to all of your comments, please know that I read every single one as we picked up the pieces and settled into a new home.

Perhaps it’s the upcoming sappy holiday or the fact that I’ve eaten too much sugar lately in the form of awkward conversation hearts. But, I really just want you all to know how thankful I am to call what I love my job. And I couldn’t make it happen without you.

Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake and dotted with fresh raspberries. So good, they're hard to share!

Please accept these show-stopping brownies as a thank you. Your pants may get tighter, but your tastebuds will be grateful.

Ok, now for the reason you’re really here. Raspberry Cheesecake Brownies. In all their swirly, twirly pink beauty. They’re devilishly rich, undeniably dense, sorta fancy, and require a tall glass of milk to wash down all their decadence. Sweet, tangy raspberry cheesecake tempering the deep richness of a chocolate brownie. If you love raspberries and chocolate as much as I do, this diet-busting recipe is for you.

I used one of my go-to brownie recipes as the base. Though I have two different homemade brownie recipes that I love, I find that one particular recipe is best for cheesecake swirling. When I first tested my Mint Chocolate Chip Cheesecake Brownies last year, I used this brownie base. It did not work. It’s a solid homemade brownie recipe I make quite often, but its batter is much too thick for swirling.

Problem solved. I have found that this homemade brownie recipe, which uses pure chocolate, works like a charm. Still ultra chocolate-y and dense like the other recipe, but the brownie batter is easier to work with when you’re swirling. Make sure you use quality chocolate in this recipe (I prefer Baker’s or Ghirardelli brands). You can absolutely taste the difference.

Now, there are two main styles of brownies: cakey and fudgy. Today’s cheesecake brownies fit the description of fudgy the best. Want to know a little brownie secret of mine? There are more wet ingredients than dry ingredients in this recipe. Less flour, more eggs, more butter. This is what makes them so fudgy! Ditch the box mix brownies now. This homemade version has none of the preservatives and so much more flavor. 

Raspberry Cheesecake Brownies. Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake. Recipe at sallysbakingaddiction.com

The first step is to make your brownie batter. Don’t worry, it’s quite simple. After the batter is made, make your cheesecake batter. The cheesecake batter gets its raspberry flavor from jam. You could simply use 1/4 cup of pure raspberry puree if you prefer, but I find jam easier. Once your light pink cheesecake batter is thoroughly beaten and free of lumps, simply swirl it into the brownie batter. Easier said than done!

Here’s how I swirl: first, reserve about 1/4 cup of brownie batter and pour the rest into the baking pan. Then, simply drop spoonfuls of the cheesecake batter on top of the brownie batter. Drizzle it all with the remaining brownie batter, take a sharp knife, and swirl.

The fresh raspberries on top are optional, but I used them to cover up any ugly swirls that didn’t quite look good. Raspberries: both delicious and functional. I would’ve snapped a pic for you, but I made these brownies at midnight. Don’t tell me you’ve never made a chocolate dessert at midnight before! I have yet to outgrow my college midnight munchies.

The brownies take about 35 minutes in the oven, give or take. All ovens are different, so don’t be nervous if yours aren’t done at 35 minutes. They’ll be ready when a toothpick inserted in the middle comes out clean. I would check them at the 30 minute mark and test for doneness with the toothpick.

I’m not going to lie to you. Waiting for the brownies to cool before cutting is pure torture! I have the patience of a 2 year old in a candy store, so I let the brownies cool for about 30 minutes on the counter then stuck in the refrigerator to speed up the process.

Raspberry Cheesecake Brownies. Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake. Recipe at sallysbakingaddiction.com

Creamy raspberry cheesecake colliding worlds with brownies that are so incredibly dense, they taste like fudge. Go ahead, take a bite. You certainly deserve them!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Raspberry Cheesecake Brownies

Yield: 20 brownies

Prep Time: 20 minutes

Total Time: 55 minutes, plus cooling

Print Recipe

Ultra fudgy homemade brownies swirled with creamy raspberry cheesecake and dotted with fresh raspberries. You won't be able to resist them!


Fudge Brownies

  • 1/2 cup (115g) unsalted butter
  • 8 ounces coarsely chopped semi-sweet chocolate
  • 1 and 1/4 cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour (measured correctly)
  • 1/4 teaspoon salt

Raspberry Cheesecake Layer

  • 8 ounces (224g) cream cheese, softened
  • 1/4 cup (50g) sugar
  • 1 egg yolk
  • 1/4 cup (80g) raspberry preserves/jam1
  • raspberries for topping


  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Line the bottom and sides of an 11 x 7 inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.
  2. Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
  3. Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.
  4. Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and raspberry preserves in a medium bowl until completely smooth - about 1 minute. If you'd like a pinker cheesecake layer, add 2-3 drops of red food coloring. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Drizzle with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Press a few raspberries into the top.
  5. Bake brownies for 35-45 minutes, or until a toothpick comes out almost clean - which may be shorter or longer. Just keep your eye on them and test with a toothpick. Mine took exactly 35 minutes. Cover the brownies after 20 minutes to avoid the top from browning too much and too quickly. Allow brownies to cool completely before cutting into squares, at least 4 hours. I set mine on the counter for 30 minutes, then in the refrigerator for 2 hours which sped up the process.
  6. Make ahead tip: Brownies stay fresh stored in the refrigerator for 1 week - and may be frozen up to 2 months. Thaw overnight in the refrigerator before serving.

Additional Notes:

  1. Use your favorite raspberry jam, seedless or not. Instead of jam, you may use 1/4 cup of raspberry puree.

You can use your favorite box brownie mix instead, but their flavor does not compare to homemade. Give homemade a try, you'll be glad you did!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Today’s recipe was inspired by my Mint Chocolate Cheesecake Brownies.

Mint Chocolate Chip Cheesecake Brownies

And my Red Velvet Cheesecake Brownies.

Red Velvet Cheesecake Brownies

See all recipes with raspberries.

Raspberry Cheesecake Brownies by sallysbakingaddiction.com

150 Responses to “Raspberry Cheesecake Brownies.”

  1. #
    Joan Arnoldposted February 8, 2015 at 7:12 pm

    Instead of baking them in an 11×7 pan, I decided to bake them in a muffin pan (with liners) and lower the baking time. So far, so good. However, I added too much batter to a couple of the muffin cups which is making them puff up and over the liners/cups. Oops. Next batch I’ll have to go light on the batter and cheesecake layer.


  2. #
    Norma Catoneposted February 10, 2015 at 11:04 pm

    Hi Sally,

    For the first time I am baking homemade brownies. I found your raspberry cream cheese brownie that sounded phenomenal. I was so eager to make them for a valentines treat to take to work that I was so careful not to over measure the flour as you indicated in your recipe that I completely omitted it all together, by accident of course. Can you believe it. Well, I realized it after they were already in the oven for 10 minutes. I debated taking them out and stir in the flour since the mixture was still liquidy, but then I thought about the eggs. Would it have been so bad?

    I didn’t know what to do so I decided to let it ride and see what I got. I added another 15 minutes to the baking time. As you can imagine, it didnt set or firm-up. I decided to freeze it and use it as a ice cream sunday topping. It worked out great.

    Sad I know, but what would you have done?

    Kindest regards,
    Norma, sad baker :((


    • Sallyreplied on February 11th, 2015 at 1:28 pm

      Hi Norma! Unfortunately, leaving out the flour entirely… I would have started over. I’m forgetful too and something like this happens to me a lot. Maybe try again and have all of your ingredients measured and ready to go before beginning.


  3. #
    Steven Valeposted April 9, 2015 at 7:24 am

    Hi Sally,

    I made these for work, as everyone was on a diet so I just had to give in, and they were amazing.

    They actually lasted a few days (restraint in a staffroom) and just got better as the brownies became gooier and gooier.

    Many thanks for the recipe, this one is definitely a keeper, though I may try adding black raspberry liqueur in with brownie and see how that goes.



  4. #
    Izzyposted August 2, 2015 at 12:01 pm

    Hi Sally! Firstly I absolutely LOVE your recipes! They always turn out just right! 
    If I just wanted a basic choc cheese swirl brownie, would this recipe work by just omitting the raspberry jam?


    • Sallyreplied on August 3rd, 2015 at 8:43 am

      Yep– just leave out the jam.


  5. #
    Lisaposted August 19, 2015 at 6:46 am

    I freaking looove cheesecake, so I doubled the amount of the topping and it’s gorgeous.
    I also tried blackberries instead of raspberries as they were a little cheaper 😀 
    Greetings from Germany


  6. #
    Juliaposted August 27, 2015 at 11:12 am

    Hi Sally. Isnt it necessary to spray non stick spray on the foil? If i double the recipe to 1.5x, how would the baking time vary?
    Thank you 🙂


    • Sallyreplied on August 27th, 2015 at 1:59 pm

      Not necessary here but you can if you’d like. The baking time will be longer, but I’m unsure of the exact time.


  7. #
    Sandra Fossposted December 4, 2015 at 10:53 am

    Thank you so much for the recipe.  I am making them for my birthday party tonight. I have to say these brownies are very easy to make. 🙂


  8. #
    joposted January 30, 2016 at 8:57 am

    Hi Sally,

    Would this recipe work with Lemon curd spread?

    Thank you.


  9. #
    Matthewposted February 7, 2016 at 12:38 pm

    Just tried baking these and they took a lot longer in my oven and also I think I probably made them too thick, been over an hour now- had to turn down the heat also slightly… and perhaps the consistency of my cheesecake layer also too runny and I put too much of it on!!

    I will definitely try it again because they are tasting amazing from what I have tried so far, but so many variables this time around 😛 

    Thanks for sharing this recipe!


  10. #
    Kimberly O'Malleyposted February 9, 2016 at 12:58 pm

    So disappointed…Just made them, and the top overcooked (looking a bit sad and totally brown and burnt ,rather then pink) while the brownie base was raw. Took longer to prepare than I expected, so very sad they didn’t turn out. Lovely flavor, though. The cheesecake layer just cooked lot faster than the brownie. Oh, well. I’m an experienced home baker, so not sure what I did incorrectly. 


  11. #
    Leslieposted May 21, 2016 at 7:10 pm

    Aloha Sally:
    I don’t have an 11×7 pan and really don’t want to purchase one.  Could I double the recipe and bake it in a 12×17 pan, or double the recipe and bake it in two pans?  I have an 9×13, 8×8 and an 9×9.  What would work best?  Maybe muffin tins?



    • Sallyreplied on May 22nd, 2016 at 1:02 pm

      I actually think a muffin pan would be perfect (and so fun!) for these brownies.


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