Raspberry Cheesecake Brownies: A Cozy Treat for Any Occasion
There’s something magical about the combination of chocolate and cheesecake that evokes the deepest of comfort and nostalgia. Growing up, my grandmother would often surprise us with decadent treats, and her raspberry cheesecake was always the star of the show. This recipe for Raspberry Cheesecake Brownies brings together the best of both worlds: rich, fudgy brownies layered with creamy, dreamy cheesecake and a delightful swirl of tart raspberries. As the brownies bake, the sweet aroma fills the kitchen, wrapping you in a warm hug that feels just like home. So, whether you’re planning a cozy night in or need the perfect dessert to impress guests, these brownies are a must-try! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- A delightful twist on the classic brownie that’s both rich and refreshing.
- Perfect for any occasion, from cozy family nights to festive gatherings.
- Quick and easy to make, ideal for busy bakers short on time.
- A true crowd-pleaser that will satisfy both chocolate lovers and cheesecake fans.
- Beautifully swirled with raspberries, making it visually stunning for sharing on Pinterest.
What You’ll Need
Brownie Layer:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
- ½ cup (85 g) chocolate chips (optional)
Cheesecake Layer:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 egg
- ½ tsp vanilla extract
Raspberry Swirl:
- ½ cup fresh or frozen raspberries
- 1–2 tsp sugar (optional, depending on sweetness of berries)
Step-by-Step Instructions
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Preheat the oven to 325°F (165°C) and line a 9×9-inch pan with parchment paper for easy removal later.
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Make the Brownie Batter: In a mixing bowl, whisk together the melted butter and granulated sugar until the mixture becomes glossy and well combined.
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Add in the eggs and vanilla extract, whisking for about 30–45 seconds until smooth and creamy.
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Gradually stir in the cocoa powder and salt until the mixture is uniform.
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Gently fold in the flour until just combined, and if you’re feeling indulgent, add in those chocolate chips for extra richness.
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Spread the brownie batter evenly into the prepared pan, ensuring every corner is filled with that luscious chocolaty goodness.
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For the Cheesecake Layer: In another bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg and vanilla, mixing until combined and velvety.
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In a small saucepan, gently heat the raspberries with sugar (if using) until they break down into a thick sauce. This should take about 3-4 minutes. Remove from heat and let cool slightly.
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Pour the cream cheese mixture over the brownie layer, smoothing it out with a spatula.
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Drizzle the raspberry sauce over the cheesecake layer, using a knife or toothpick to swirl it into a beautiful marbled effect.
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Bake for 25–30 minutes, or until the cheesecake layer is set but still has a slight jiggle in the center.
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Allow the brownies to cool completely in the pan before slicing — the cheesecake will firm up as they cool to perfection.
Variations & Creative Twists
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Mixed Berries: Swap raspberries for a combination of blueberries and strawberries for a berry medley that’s equally delicious and colorful.
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Chocolate Ganache Topping: For an extra layer of indulgence, drizzle a simple chocolate ganache over the top once cooled. Melt chocolate with cream, let it cool slightly, and then pour it over your brownies.
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Nutty Crunch: Add chopped walnuts or pecans into the brownie batter for a delightful crunch that contrasts beautifully with the creamy cheesecake and tart raspberries.
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Zesty Lemon: For a refreshing twist, add some lemon zest to the cheesecake layer for an uplifting flavor profile that pairs wonderfully with raspberries.
Chef Emma’s Helpful Tips
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Make-Ahead: These brownies can be made a day in advance; they actually taste better after sitting for a few hours as the flavors meld together.
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Ingredient Swaps: If you’re out of fresh berries, frozen raspberries work just as well! Just remember to let them thaw and drain some of the liquid before swirling into the cheesecake.
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Slicing Tricks: To get clean slices, run a sharp knife under hot water before cutting into the brownies. This helps to prevent the cheesecake layer from sticking to the knife.
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Storage Suggestions: Store leftover brownies in an airtight container in the refrigerator for up to a week. Just be warned, they may disappear quicker than you think!
Nutrition Information per Serving
- Serving Size: 1 brownie
- Calories: 210
- Carbs: 25g
- Sugar: 18g
- Fat: 10g
- Protein: 3g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead?
Yes! These brownies taste even better the next day.
Can I use different ingredients?
Absolutely! Feel free to experiment with other berries or even different types of chocolate.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to a week.
How long does it last?
These brownies are best consumed within a week for optimal flavor, but they can also be frozen for up to three months!
Wrapping It Up
These Raspberry Cheesecake Brownies are not just a dessert; they are a memory wrapped in chocolate and cream, a reminder of cozy gatherings and sweet celebrations. The luscious layers, the tart raspberry swirl, and the rich brownie base come together to create a delightful treat that’s hard to resist. So, whether it’s a rainy afternoon or a festive gathering, save this recipe to your dessert board on Pinterest so it’s ready when you need a cozy treat! Enjoy!
Raspberry Cheesecake Brownies
Ingredients
Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup all-purpose flour
- ½ cup chocolate chips (optional) For extra richness
Cheesecake Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Raspberry Swirl
- ½ cup fresh or frozen raspberries
- 1–2 tsp sugar (optional) Depending on sweetness of berries
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and line a 9×9-inch pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and granulated sugar until glossy.
- Add in the eggs and vanilla, whisking until smooth.
- Gradually stir in cocoa powder and salt until uniform.
- Gently fold in flour until just combined, and add chocolate chips if desired.
- Spread the brownie batter evenly into the prepared pan.
Cheesecake Preparation
- In another bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla, mixing until velvety.
- In a saucepan, heat raspberries with sugar until they break down into a thick sauce, about 3-4 minutes. Let cool slightly.
- Pour the cream cheese mixture over the brownie layer.
- Drizzle raspberry sauce over cheesecake layer and swirl it with a knife.
Baking
- Bake for 25-30 minutes until cheesecake layer is set but still jiggles slightly.
- Allow to cool completely in the pan before slicing.
