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. 

Print

Raspberry Cheesecake Brownies

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

Description

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


Ingredients

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 (95g) 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

Instructions

  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.

Notes

  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

Raspberry Cheesecake Brownies by sallysbakingaddiction.com

166 Comments

  1. You make it so easy to keep reading Sally! Your posts are always fun to read and very informative, I have learned so much just by reading them! The fact that your recipes are INSANELY delicious, as well as the photos, doesn’t hurt either!
    These brownies look like heaven. I LOVE fudgey brownies, not a fan of the cake-y ones, and cheesecake is my favorite food on planet earth. This is like the greatest marriage ever I mean, besides my real marriage that is! 😉
    And, these pictures are making my eyes happy, so bright and colorful!

    1. Thanks Taylor! It sounds like you need to make these. My fiancé loathes cheesecake (I don’t get it!), but he didn’t mind have a couple of these for dessert last night.

  2. Oh Sally, my boy would absolutely love these! He’s such a raspberry-chocolate addict! Can’t wait to try these 🙂

  3. These look amazing! I’ve been baking for just under two years now, and your recipes are always my go-to! For me, they’re always fail proof.

      1. Either your chewy chocolate chunk cookies or your apple blueberry pie bars would be my favourite, although it’s hard to choose! 🙂

  4. It’s funny, Sally. I read a few different recipe blogs and just yesterday I was thinking that it seems like you have the best readers/commenters. Everyone is always so nice and cheery and never critical. That can be hard to find on a blog! You just seem to bring out the best in everyone 🙂

    1. Thanks Michelle! Everyone has an opinion, some people don’t like my photos other don’t like my recipes. But I’m always happy to start conversation with readers who like to bake as much as I do!

  5. Oh dear…these look mind-bendingly incredible! But I have to say “no” to tight pants! lol!

    What a very sweet post. Your blog has changed how I bake and everything I make is SO MUCH BETTER. I was already well known for my cookies but now….I am legend! ha ha ha!!!

    Speaking of that…over the weekend I made another round of your Chewy Chocolate Chunk cookies but this time with chopped up Kit Kats and white chocolate chips. HOLY. MOLY. YUM. Completely crazy delicious! I have a cat having dental cleaning at the vet in a couple of weeks…I am totally bringing a few batches of cookies along with me to bribe them to treat her a little extra special! 😉

    Have a great day, Sally!

    1. Ohhh Christine. I can only imagine how a chewy chocolate chunk cookie with white choc and kit kats taste! I have to try that. I have kit kats in the pantry too… that surprisingly aren’t eaten!

      1. I chopped my Kit Kats a bit small – would use larger chunks next time. And maybe tuck a caramel in the center…. 🙂

  6. Thank YOU for an amazing blog, recipes, and writing. I always look forward to your posts.

    Love the mix of raspberries and chocolate, so I can only imagine just how delicious these brownies are, with the creamy cheesecake twist.

  7. “Your pants may get tighter, but your tastebuds will be grateful.” Yes. I am willing. I volunteer as tribute. Because these look awesome! Yuuuum, I want to make these like asap. Pinning! And thank you for personally connecting with your readers–you are truly set apart in the blog world for your sincere desire to connect with everyone. You are great, Miss Sally! xoxo

    1. Thanks Erin. Your comments always make me smile. Had two recipe disasters today. Ugh! Awful. But I did have a recipe success and it would go wonderfully with your Super Bowl menu this Sunday! I’ll post it tomorrow. xo

  8. That gratitude quote is such a great reminder. I love it!

    These brownies are so pretty. I just love the colors and they could not be more perfect for Valentines day. Vey fun and cute, Sally!

  9. Oh my goodness, sally, these sound like a little bite of heaven. Raspberry and chocolate is one of my all time favorite combos and with a cheesecake swirl too? I wish I could stay home from work and make these this morning, but I can’t wait when I am able to make them. I know they will be divine. The pictures as always are gorgeous too.

  10. What I really love about your blog (besides the incredible recipes!) is how you really connect with your readers and are so willing to help them succeed in the kitchen! Most blogs I read that are as busy and popular as yours is, don’t really make an attempt to get to know their readers or respond to their comments–that’s one of the main reasons I always come back to your blog–because you connect to your audience! 🙂 And these brownies?? Amazing—I love cheesecake-swirled brownies, but now I’m think I have to try your raspberry version! pinned.

    1. Thank you very much Sarah! That’s why I blog in the first place. To share recipes with others by connecting through our love of baking. That sounds so corny! But it’s true.

  11. I’m salivating! I love chocolate and raspberries together. It’s such a wonderful flavor combo. I love that this uses less flour and more egg & butter to give it that fudgy center. My ultimate favorite in brownies!

  12. I too enjoy the wonderful way you relate with your readers. You’re definitely an inspiration to the rest of us!
    And thanks for the brownies … they look beyond delicious!

  13. Oh so delicious! Even though these don’t share the colors of our Blue and Orange Broncos, I may have to add these to my Super Bowl food list this weekend. They look great!

  14. All of my favorites in one sinfully delicious bite, and the perfect treat for Valentine’s Day. I love reading your blog, and look forward to spending time with a “friend” during my lunch hour. Can’t wait for your book to come out so I can hand-sell it to everyone. Definitely making it a staff recommendation.

    1. Thanks Kathy. 🙂 This comment made my day. Not a good afternoon in my kitchen (a couple recipe disasters) so reading this was nice. Thanks for the excitement and willingness to share my cookbook!

  15. My brownie recipes always seem to take 1.5x the normal time (ie if the recipe says 35 minutes in the oven, it usually takes about 50!). Is this something I should be concerned about, or just the way my oven works? It never seems to affect any other recipe, just brownies…

    1. Hey Joanna! It could be your oven or the recipe. I would purchase an oven thermometer. They are incredibly inexpensive and take the hassle out of figuring out your oven temperature accuracy. I ruined A LOT of recipes because my oven temperature did not match what the dial stated. I wouldn’t be worried if your brownies take longer, though. I baked these brownies once (without the cheesecake center) and they took 45 minutes. Maybe I put them in too early before the oven was finished pre-heating, but oh well. They still tasted great!

  16. Fudgey > Cakey brownies ANY day. And I definitely would be baking at midnight if I didn’t still live at home with my parents. I remember the freedom of having no set schedule in college. Oh, how I miss the days. Can I go back?

  17. Oh my goodness, these just look crazy delicious! Can I just say, you are going to make my head explode trying to decide which of your recipes to make for the super bowl on Sunday! I may have to make more than one lol 😉

  18. As always, you never fail to give us all great dessert recipes that are full of delicious ingredients and beautiful bright colors… These are the pefect V-Day treat!

  19. Sally! I’m so excited to make these for Valentine’s Day at my office. Although I don’t like this holiday, I always need an excuse for cheesecake + chocolate 🙂
    This will make Singles Awareness Day more bearable 😉

  20. We should all be thanking YOU for the time and talent you invest in your blog. Anyone can see how dedicated your are to your followers. I truly look forward each day to your recipes, photos, and writing. And I can’t wait till your cookbook gets delivered, whether it’s by drone or UPS !
    Love the grateful heart quote too and I try to both start and end the day on that note !

    1. My mom always reminds me to be a little more grateful. It’s easy to take advantage of all the things we’re blessed with. Thanks for always visiting my blog Jean. Let me know what you make from my cookbook when you get it!

  21. Ooohhh, Sally – these just look incredible! I love how easy the recipe looks and how fancy the brownies look. 🙂 Yum!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×