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. 

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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


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 (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


  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

Raspberry Cheesecake Brownies by sallysbakingaddiction.com


Comments are closed.

  1. Your pictures never fail to impress–gorgeous!

  2. Jess @ WhatJessicaBakedNext... says:

    These look absolutely divine, Sally! I really want to make them- delicious recipe 🙂

  3. Why, thank you, Miss Sally. The pleasure is all ours!

    These look like a bake for the time when my husband and elder son are not around – they’re not big raspberry fans. Guess that’s all the more for the rest of the family?

    By the way, I have been on a run of making cake for special occasions for people in work – two vivas and a maternity leave so far – and since I am sick of the sight of rolled fondant icing, I have decided that Friday’s cake will be your Chocolate Gingerbread Bundt cake, because it doesn’t need fancy frosting. I can’t wait to see what the greedy gannets make of it!

    1. No fancy frosting needed for most of my cake recipes. Love that gingerbread bundt cake. It’s always a hit. Thanks Nicola!

  4. Sally eres espectacular, gracias por recibirme en tu blog. Tus recetas son

    muy buena, by.

    1. ¡Muchas gracias por mirar mi página web, Ana!

  5. Daniel McCarthy says:

    Thanks Sally Once again you deliver another delicious recipe, I can’t wait to try both brownie recipes.

  6. Thank YOU, Sally, for being such a kind blogger and person! Your readers wouldn’t bother to connect with you if you weren’t so friendly and genuine :). I look forward to your posts just as you look forward to everyone’s comments, and you always deliver! Like these raspberry cheesecake brownies…oh my GOSH! I’ve been having a rough week and these look like the perfect remedy :D. Such beautiful swirls and bright pops of raspberry…perfect for any day!

    1. Hope your week gets brighter, Caley. Stay warm! It was 10 degrees here this morning. Can’t image in your temperatures!

  7. Alexe @ Keys to the Cucina says:

    I love the addition of fresh raspberries on these brownies and that adorable white plate they’re on. So yummy and so cute!

  8. Natasha @ The Cake Merchant says:

    I want to reach through the screen and grab one of these. Raspberries and chocolate are the BEST combo!

  9. Melanie @ Carmel Moments says:

    Whoa! They look awesome. Can’t wait for my raspberries to grow. I miss them so…. Pinned to my brownie board for the meantime.

    1. Let me know when you try them, Melanie!

  10. Hi Sally! Just curious-do you eat dessert every night? I cannot seem to go a night without something sweet, and was wondering if I’m the only one to have very poor will power 🙂

    1. I most certainly have something sweet everyday. Maybe not at “dessert” time specificially, but I do crave chocolate right before bed!

  11. i love chocolate and raspberry. yum!

  12. send some of these my way 😉 🙂 🙂 lolololol hiiii!!!!

    Love the pics, great job as always!

    1. Thanks Er. You’d love these! I’ll make something fab for girls night next week. xoxo lolol

  13. Allie | Baking a Moment says:

    Raspberry + chocolate is one of my absolute favorites! I love how swirly & pink these brownies are- so perfect for Valentine’s day. Glad you’re all settled in the new place. What a terrible ordeal, thank heaven it’s all behind you now. Hugs!

    1. Thanks Allie. For your sweet words, all the time! Things in the new place are great! We like it more than the last place. A little more room to spread out.

  14. So many thoughts going through my head right now! First, OH MY GOODNESS. Raspberries are one of my favorite fruits, and you know how much I love both brownies and cheesecake… Seriously, you’d have to hide the pan from me after your photo shoot if you wanted any for yourself and Kevin! 😉 Secondly, I do most of my baking around dinnertime through midnight these days. (I actually have cookie dough chilling right now!) Baking makes me happy, which means I go to bed with a smile on my face, and the house still smells wonderful when I wake up! (And supposedly, electricity and gas cost less during non-business hours… Still not sure if that’s true.) And thirdly, you deserve every single sweet and adoring comment you receive. You’ve inspired countless people with your baking blog job — including me! — and we all love you to pieces! 🙂

    1. Amy – interesting about the cost of gas & electricity! You can imagine my bills. Though I live in a small apartment, it’s shockingly expensive because eI run the oven all day long. Good to know your little way around it, even if it’s true or not! Thank you for the super sweet comments all the time. I am so, so happy to have a friend like you!

      1. Oh Sally, I’m so grateful to be your friend! It’s really refreshing to meet someone as sweet and real and kind and funny as you that shares my passion for baking. I just wish we lived a little closer so we could meet up in person!

  15. Hey Sally,

    Today’s entry has inspired me to explain how grateful I am that I discovered your blog! About a year ago I was googling recipes to use an abundant of fruit that was about to go to waste (I couldn’t let that happen), when I stumbled across your peach muffin recipe. To this very day I still have friends and family rave about those muffins I made and it is all thanks to you.

    Your blog has been an inspiration to me to change my life and seek the happiness I know I deserve. I was stuck in a dead end IT job with a dismal outlook on my future. Every day I would read your blog (the new and the old posts) and one day I decided that it was about time I do what I wanted. I quit my job and went on a two month holiday to the USA (I am in LOVE with America and Canada). When I returned I enrolled into university to continue to education and hopefully finally earn a degree (one of my life goals). I couldn’t have done it without your blog. I know that sounds weird but baking is one of my passions and your website helped me renew my love and passion. It made me realise I needed to do more of the things that made me laugh and feel happiness. So from the bottom of my heart I thank you.

    Every day I still read your blog, scroll through your instagram, facebook stalk your page and favourite your tweets. Just little things that make my day and keep my friends/family and my waist bands expanding.

    Thank you Sally for being damn right awesome and doing what you love!!

    Love Tehliah xx

    1. Hey Tehliah! Thank you, from the bottom of my heart, for this very lovely comment. I loved reading it today! I love those peach muffins so much. Great recipe. It truly means the world to me that I have been an inspiration to you to reach for your dreams and make them a reality. It doesn’t sound weird at all! Realizing what you want in life and per suing it takes a lot of courage. And it’s miraculous that you were able to put a change to things. Thank YOU for the comment. xo

  16. Averie @ Averie Cooks says:

    These bars are so you, Sally! Everything about them reminds me of…well, YOU! Sort of a ‘Sally Signature’ recipe 🙂 I love how you worked in actual raspberries and kept some whole for that nice visual pop! pinned

    1. Thanks Averie! Kevin said the same thing. Though he added “do you just like them so much because they’re pink?!”

  17. These look delicious! I’ve made several of your wonderful recipes! Somehow I haven’t been getting your posts for about 3 weeks! I subscribed AGAIN….I don’t want to miss! Thank you!

    1. Windi, I am aware of the issue! It’s so frustrating. I’m trying to have it fixed, but in the meantime – I keep telling readers to re0subscribe. So sorry, I wish I knew the issue!

  18. These look great Sally I’ve been making some of your recipes it taste wonderful you did not let me disappointed. I wish that my raspberry will grow faster just planted a few days ago.

  19. Shannon @ Bake.Frost.Repeat. says:

    These are so cute. I love the color combo as well as the flavor combo. Perfect for Valentine’s Day!

  20. Oh, these look so good! And I thought they’d take a ton of ingredients but was so happy to see they don’t. I actually love that about all your recipes…I usually have most of the ingredients but one or two on-hand and it’s never anything I have to search like crazy for. As a city gal with not many traditional grocery stores near me, I appreciate that!!

    I also want to say thank YOU for this blog and for being so sweet and helpful all the time. Since I started coming here last summer my love of baking has increased and there’s usually at least 3 of your recipes in my brain that I can’t stop thinking about making. Is it weird that I feel like your fangirl?! haha because I do!!

    1. Not weird in the slightest. And you’re not a fangirl; you’re a friend. 🙂 I have no time (and umm…patience) for recipes with 25 ingredients. Happy you enjoy my recipes, Rebecca! I used to live in the city. I miss it!

  21. Henriette Wolf says:

    Sally thanks to your link to the American food days I actually discovered the 10th February (my birthday) is cream cheese brownie day… How fortunate is that? 🙂 Amazing how perfect the timing of your post is! These look unbelievable, I will HAVE to make these for my birthday 😀 (I don’t like raspberry and chocolate though… Could I cheekily replace the jam for nutella? 😉 It should work right?) anyway THANK YOU SO SO SO MUCH words can’t express how amazing you are!
    Have a great day
    H.Wolf 🙂 🙂

    1. I believe nutella would make a great sub for the jam, Henriette! And happy early birthday. Enjoy!

  22. Becca @ Crumbs says:

    SO gorgeous! Bonne mamman is my favourite type of jam, nothing else compares!

  23. Laura (Tutti Dolci) says:

    I love a good cheesecake brownie, these are so pretty!

  24. Totally making these…. but in strawberry form. Raspberry would mean a trip to the store & clearly, I’m not patient enough for that right now. Yum!

    1. Enjoy with strawberry, Raquel!

  25. Drooling over these brownies! Oh goodness, they look divine 🙂

  26. Ashleigh-Storm says:


    Was wondering if i could freeze these brownies?


    1. I never recommend freezing any desserts with cream cheese – the texture is always off when thawed afterwards.

  27. Sally help!!! I made these tonight, and even after 45 minutes in the oven, the center is not cooked. Oh my… the flavor. amazing!! I’m so disappointed that it didn’t fully bake.

    Any suggestions on how to save it? Can it go back in the oven? Microwave? Cake balls? Anything???

    On a positive note, I preordered your cookbook today!! Can’t wait till March 1!!

    1. Hey Mary! Somehow, I missed this comment the other day. I’m so sorry the brownies didn’t cook through. You’ll definitely want to bake them until a toothpick inserted in the center comes out clean, as suggested. That may be 35 minutes in one oven or 45 minutes in another oven. Hope you try them again!

  28. Sally, look where I found you! 🙂

    1. Yes, I saw that!! So awesome.

  29. Does “Adjust the oven rack to the lower third position” mean the third from the top or third from the bottom? I used third from the bottom and I think that was wrong – they came out overbaked on the bottom and underbaked on the top, so the overall texture wasn’t the best. They tasted good, though. 🙂

    1. third from the top! Sorry that’s unclear. You definitely don’t want your pan of brownies at the top of the oven. Happy you enjoyed their taste, though!

  30. Oh my word Sally!,here comes a couple more pounds! These brownies,perfection. I will have to try these. i”m new to your blog. I also love to bake and try new recipes . I”m going have to try some of your recipes. I like the looks of them.I can tell you love to bake,everything looks like you put so much love into them. I got my love of baking from my mom , Her name is Sally also. Thanks so much for sharing your good looking recipes,quotes and how to”s. We all appreciate.

    1. Love that your mom’s name is Sally too. There aren’t many of us! Yes, I do love to bake. So much! Let me know any recipes you try.

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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