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

2 images of raspberry cheesecake brownies

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.

quote that says start each day with a grateful heart

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.

raspberry cheesecake brownies on a white plate

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 brownies 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. 

empty jar of raspberry jam with a spatula

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.

stack of raspberry cheesecake brownies

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. 

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raspberry cheesecake brownies on a white plate

Raspberry Cheesecake Brownies

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours
  • Yield: 20 brownies 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


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 pure vanilla extract
  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt

Raspberry Cheesecake Layer

  • 8 ounces (224g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 egg yolk
  • 1/4 cup (80g) raspberry preserves or raspberry jam*
  • optional: 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Jam: Use your favorite raspberry jam, seedless or not. Instead of jam, you may use 1/4 cup of raspberry puree.
  3. Brownie Mix: 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!

Keywords: raspberry cheesecake brownies, raspberry brownies

Reader Questions and Reviews

  1. Hey Sally

    Just made these as a special treat for myself. I’ve had my eye on them for quite some time now but it’s just now I actually found time to make them.

    They are DELISH! Amazing raspberry and chocolate flavor. I adore raspberries so this certainly didn’t let me down.

    Thank you so much for sharing this recipe!

    Greetings from windy Denmark

  2. Hi Sally,
    these are THE best brownies. I have made them twice in 2 weeks, once for my family and then again for guests. I think you said in the recipe that they will last up to a week in the fridge – you were wrong, they didn’t last more than a day 🙂 but everyone was very happy.
    Thanks for sharing this, you have made the world a better place

  3. Not only are these delicious, but they are easy to make! I have made them for a couple of times for when we have girls night–they are always the first to go! Although I am a seasoned baker, it is always nice to have a recipe that is quick to make with amazing taste. Thanks Sally for another great dessert!

  4. My house smells like heaven, thanks to these brownies. They are for guests tommorow, but I have literally no idea how I’ll stop myself from eating them today. Alone.
    Thanks for this beautiful recipe. Alright, i don’t know how they taste, but let’s be serious, there’s only one option – perfect.

    1. You will have to double the brownie recipe for a 9×13 – I am unsure of the baking time.

  5. Hi! I’m looking to make a treat for my coworkers tomorrow, but I need to bake today! Dumb question, but will they still taste good tomorrow? I don’t wanna bring stale treats! Can’t wait to try this, looks heavenly! 🙂

    1. Yep, they will be just fine. Keep at room temperature (covered tightly) until tomorrow.

  6. Hi Sally, i tried this twice and both of them browning too much (the 2nd time better) i used baking paper and i don’t cover it after 20 minute (i don’t know how to cover it), please tell me which part that i do wrong? Thanks

    1. Covering with aluminum foil prevents too much browning. Simply set a piece of aluminum foil on top of the pan.

  7. 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?

  8. 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 🙂

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

  9. 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. 

  10. 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?


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

  11. Can I use a box of brownie mix instead? Like the betty crocker kind and add the raspberry cheesecake stuff to it?

    1. Can I use this in muffin tin with cup liners? I do not have the right size pan. Everything is too big.
      Would i keep temp and time the same if i use a muffin tin?

      1. Hi Tara, You should be able to make individual brownies in a muffin tin but I’m unsure of the bake time needed (it will be less!).

  12. Wow! Did you really wait 4 HOURS to cut into these guys? I couldn’t. It was a genuine struggle not to spoon too much of the components into my mouth even before baking.

    It’s hard to overstate how good these are. I Used only brown sugar and cut it to 100g forvthe dough and maybe two TBS for the cream cheese, leaving a very chocolatey base. I also added raspberries to the brownie base, which I strongly recommend.

  13. What is the reason for the aluminum foil. I have baked for many years and lately many of the brownie and bar recipes ask for this. Do they stick or is it for ease of clean -up?

    1. Easy clean-up and easy to cut! Just lift them out as a whole then cut into squares.

  14. Hey Sally! I baked these in my oven and the gorgeous pink colour just turned brown. Do you know where I went wrong?..

    1. Were they placed too close to the heat source? Next time try lightly covering them half way through or move your oven rack down.

  15. Sally I’m a huge fan and this recipie tasted increadible, my only issue is that my cream cheese layer seemed to shrink and shrivel slightly towards the center. Is there anything I did wrong or what should I do next time

  16. Worst brownie recipe ever. Sorry. I love so many of your recipes but the batter was way to thick. Pan way to big and the swirling just doesn’t work for me for such a thick batter. Big ol’ mess. Ended up throwing it away and not even baking it. Smh.

    1. I also love all the Sally’s recipes I’ve previously made but had the same outcome as you for this one! The batter looked great until the flour portion. I thought the recipe must be wrong, but I hardly see anyone having the same problem here in the comments. They’ve also been in the oven for 55 min and they’re not close to done. Here’s to praying the turn out edible!

      1. I had the exact same issue! Brownie batter was too thick to swirl!

        Also the cheesecake layer doesn’t seem to cook while covered – they’ve been in longer than 45 mins and not set and going brown!

      2. I had the same issue with this recipe. They are also not very chocolatey, which is disappointing in a brownie. I used Ghirardelli 60% cacao bars so maybe that was the issue?

  17. These were wonderful taste-wise but I attempted to make then in a 8×8 pan as I don’t have the one used for the recipe. They took AGES to bake and came out a bit tough on the edges because I had a hell of a time figuring out if they were done. I kid you not…they were in the oven for at least 2 hours haha. Still super delicious but I wouldn’t make them again unless I had the correct sized pan indicated in the recipe.

  18. Hey Sally, made these for Father’s Day and they were a huge hit!! I love your recipes! Have you worked with this recipe for any bigger sized pans?

    1. Hi Ashley, we haven’t tried it ourselves, but you could try doubling the recipe for a 9×13 pan. So glad they were a hit for Father’s Day!

  19. I just made these brownies last night for my family and everyone was raving about them — I couldn’t find my 11×7 pan anywhere, so I had to opt for a 13×9 with the original ingredient proportions (I did not double but I’m sure you could), and it came out totally fine, just a bit thinner, but definitely still a substantial brownie — everything blended well, and, from what I heard, they came out wonderfully. I found that with the 13×9 pan, the baking time was closer to 40 min; I set my timer originally for 30 and tented with foil around the 20 min mark, and I had little-to-no browning on top and they were baked right through after I gave them a little extra time. Will absolutely be making again and may try to use 1:1 GF flour! Thanks, Sally, for another great recipe 🙂

  20. Wow, absolutely amazing! My raspberry bushes are still going strong in October and I was looking for a new way to use them. I made homemade jam to use in this recipe and it was perfect. I didn’t have an 11×7 pan, so I used a 13x9x2 and it worked fine. Surprisingly I needed an extra five minutes rather than less time. The brownie layer is amazing but probably too rich to eat alone. The cheesecake layer is a perfect complement

  21. Has this recipe been altered? I have made them numerous times several years ago and they were great. My attempts at the moment are leaving me scratching my head. The cream cheese layer seems very loose and about twice as much as should be and the brownie mixture is really thick and impossible to swirl.

    1. Hi Lula! No, this recipe hasn’t been altered. Are you using full fat brick style cream cheese? Make sure to stick with that and not cream cheese from a tub which would be too thin for this recipe.

  22. These sound amazing! I would like to use a cookie cutter to cut them into individual heart shapes. Do you think that would work, or should I use a different recipe? I was also considering the White Chocolate Cheesecake Bars.
    Another question… do you think I could wrap and mail to someone?
    Thank you so much!

    1. Hi Theresa, After these are baked and cooled they should cut nicely with your cookie cutter. The you can cut the cheesecake bars also but they may not come out quite as neat using your cookie cutter.

  23. This did not work. Awful recipe. Not chocolatey enough, the brownie layer as it cooked ENGULFED my cheesecake layer and I am not ashamed to say I cried.

    1. Hi Amanda, we strongly recommend using pure baking bars for the best results. Chocolate chips contain stabilizers that prevent them from melting properly. If you do use chips, you want to make sure they’re high quality chocolate chips.

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