Raspberry Cheesecake Brownies Recipe

Introduction

Raspberry Cheesecake Brownies are a decadent twist on classic brownies, combining rich chocolate with a creamy raspberry-infused cheesecake swirl. These fudgy treats are perfect for anyone craving a luscious dessert with a fruity finish.

Ingredients

• Cheesecake Batter
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 2 tablespoons (26g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• Optional: freeze-dried raspberry powder (see Notes)
• Brownie Batter
• 1/2 cup (8 Tbsp; 113g) unsalted butter, sliced into 8 Tbsp-size pieces
• 1 cup (200g) granulated sugar
• 2 tablespoons (26g/30ml) vegetable oil or melted coconut oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (62g) Dutch-process cocoa powder
• 1/2 cup (63g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1 tablespoon hot water
• 3/4 cup (135g) semi-sweet chocolate chips
• Topping
• 1/4 cup (75g) raspberry jam

Instructions

1. Step 1: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
2. Step 2: Make the cheesecake batter: In a medium bowl, beat the cream cheese and butter on medium-high speed with a handheld or stand mixer until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla, and raspberry powder if using. Beat until combined. Finally, beat in the egg just until incorporated. Set aside.
3. Step 3: Make the brownie batter: Melt the butter in the microwave or on the stove, then transfer to a large bowl if needed. Whisk in sugar and oil, then let sit 1 minute to cool slightly. Add eggs and vanilla, whisking until no longer grainy. Add cocoa powder, flour, salt, and hot water; whisk until smooth. Fold in chocolate chips.
4. Step 4: Assemble the brownies: Spread about one-third of the brownie batter in the pan. Drop spoonfuls of half the cheesecake batter over it. Alternate spoonfuls of the remaining brownie and cheesecake batters. Tap the pan on the counter to settle. Drop small spoonfuls of raspberry jam over the top and gently swirl all layers with a knife. Tap the pan again to settle.
5. Step 5: Bake for 33–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 25 minutes to prevent over-browning if desired.
6. Step 6: Cool brownies completely on a rack, at least 3 hours. Lift out using parchment overhang and slice into squares.

Tips & Variations

• For a stronger raspberry flavor and a pretty pink hue, add more freeze-dried raspberry powder to the cheesecake batter, one teaspoon at a time.
• Use Dutch-process cocoa powder for a smooth, rich chocolate flavor, or substitute with natural cocoa powder if needed.
• Try swapping the semi-sweet chocolate chips for white chocolate or dark chocolate chips for a different taste.
• If you don’t have raspberry powder, you can omit it or gently fold in a few tablespoons of fresh or frozen raspberries into the cheesecake batter before swirling.

Storage

Store leftover brownies covered in the refrigerator for up to 1 week. To freeze, layer cut brownies between sheets of parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch-process?

Yes, you can substitute natural cocoa powder, but the flavor will be slightly more acidic and less smooth than Dutch-process cocoa. It won’t affect the texture significantly.

What is freeze-dried raspberry powder and where can I find it?

Freeze-dried raspberry powder is made by grinding freeze-dried raspberries into a fine powder, offering concentrated raspberry flavor without moisture. It’s often found in grocery stores, specialty food shops, or online. Regular dried raspberries won’t work because of their moisture content.