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

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. I was given a list of brownies to select one to make and I saw your recipe and had to pick it after the success of making your moist carrot cake. The brownies tastes amazing except I didn’t use the right tin size and there was too much batter for it to work. I eventually scooped some out into a different cooking container and they both worked perfectly. Delicious and moist again! I’m going to make brownies again just need to go through your site and pick which ones 🙂

  2. 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

    1. Hi Marianne! So glad you enjoyed these brownies. Love raspberries and chocolate paired together. Thanks for reporting back!

  3. Hello sally

    your webpage is absolutely amazing. love it! and this recipe looks just … incredibly beautiful yummy….heavenly. 🙂
    one question though, what size baking tray did you use?
    so that i can adjust the ingredients if mine is smaller/bigger

    thank you!!!

    1. Hi Gabriela – I used an 11×7 baking pan as noted in the recipe. You may use a 9×9, but the brownies will take a little longer in the oven.

      1. Hello
        It must have been the drool that dripped down on the monitor that i did not see it 🙂 thanks you sally. I am making these fir my husbands b-day to take to work. Wish me luck 🙂

  4. 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
    J

  5. I’ve been eyeing these brownies off for what feels like forever! I FINALLY made them yesterday for a family get-together today. Wow! Everyone approved, including my hard-to-please grandpa.

    I love that you also use Bonne Maman jams. They are the best! And so are these brownies! I had so much fun layering, that I’m looking at other flavours to try (your peppermint one and red velvet ones… definitely going to attempy PB cheesecake brownies too).

    Rebecca from Australia

  6. I’ve been looking for an excuse to make these for ages, and now I finally have one! I’ll be making them for my sister, (my own Sally!) to help get her through her exams – just a thought, would it work to substitute the cheese cake layer with one of your skinny cheesecake recipes? Or would it throw the consistency off?

  7. 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!

  8. 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.

  9. 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! 🙂

  10. I tried your chocolate fudge brownies and was absolutely convinced to try this one. Just a quick question- can I do the raspberry layer by hand instead of using a handheld mixer?

    1. Because of the cream cheese, I recommend a mixer to help smooth it out. You *could* try without – just use a lot of arm muscle to really get that mixture smooth and creamy.

  11. 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

  12. Hi Sally! My mom and I
    have totally become addicted to your blog! I have two different brownie recipes I plan to try to for our upcoming family Christmas. I just wanted to double check on the size of pan you used for the raspberry cheesecake brownies. Is it the 8×8 pan or is it something different?

    Thanks!!

    1. I have a hard time swirling the cheesecake batter into that thick brownie batter. It’s always quite messy and not very pretty. So, this brownie recipe works best.

  13. Since you wanted to know ( and I don’t mind flaunting my newly acquired exceptional baking skills!)….

    This is next on my list. If I were to bake this in a 8×8 pan, do I need to change the quantities or the bake time? Please let me know.

    So my latest baking “repertoire” includes
    1. Chewy Fudge Brownies
    2. Brown Butter Chocolate chip cookies
    3. Homemade Pizza Crust
    4. Red Velvet Cupcake with cream cheese frosting
    5. Ultimate Magic cookie bars
    6. Orange glazed Cranberry bread
    7. and.. Raspberry cheesecake brownie next!

  14. Hi, Sally.
    I made these just yesterday for my 19th birthday (although I used strawberry jam instead of raspberry) and they turned out great! I’m new to cooking/baking and I was wondering: could I use white chocolate next time or would that not work? Because I LOVE white chocolate!

    Thank you so much for the recipe!

    1. Naba, white chocolate instead of regular chocolate in this brownie recipe is something I’ve been meaning to try. I’m unsure of the taste or how they will look (they might brown quite a bit). White chocolate is sweeter than semi-sweet so perhaps try reducing the sugar in the brownie recipe itself. Let me know how it goes.

  15. Hi Sally,
    Your brownies look delicious so i decided to give it a try. Although i have a few questions. Can I use any other type of berry.. such as strawberries in this recipe?
    And is the oven temperature(350 F) the same temperature for your brownies recipe?
    Thank you

    1. Strawberries would be just fine, make sure you really pat them dry since strawberries are very moist. The bake time may be slightly longer; I’m not entirely sure of the exact time.

  16. 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.

  17. 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 :((

    1. 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.

  18. 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.

    Steven

  19. 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?

  20. Amazing! 
    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

  21. 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 🙂

  22. 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. 🙂

  23. 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!

  24. 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. 

  25. 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?

    Mahalo!

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