These Raspberry Cheesecake Brownies are so delicious and easy to assemble. Make these for Valentine’s Day, Mother’s Day, or just for fun!
Quick Tips
- Bake the assembled Raspberry Cheesecake Brownies for 25 minutes or until the edges just begin to set (the center will still be wobbly)
- Line the baking pan with parchment paper for easy removal of the bars!
- Allow the cheesecake bars to set in the fridge for at least 4 hours (preferably overnight) before consuming
Equipment
- Hand or stand mixer
- 8×8 or 9×9-inch baking pan
- Mixing bowls
- Medium saucepan (2 or 3 quarts)
- Mesh strainer
- Measuring cups and spoons
- Butter knife (for swirling the raspberry sauce into the cheesecake batter)
- Silicone spatula
- Parchment paper (optional, but recommended)
Ingredient Notes
- Butter
- Sugar: used for the brownie, cheesecake and raspberry portion
- Eggs: used for both the brownie and cheesecake portion
- Cocoa powder: unsweetened (dutch process recommended)
- Chocolate chips: semi-sweet recommended
- Flour: used for both the brownie and cheesecake portion
- Salt: used for both the brownie and cheesecake portion
- Vanilla: used for both the brownie and cheesecake portion
- Cream cheese
- Raspberries: fresh or frozen
- Water
- Lemon juice
- Cornstarch
Love these Raspberry Cheesecake Brownies? Try these other cheesecake recipes!
How to make Raspberry Cheesecake Brownies
These Raspberry Swirled Cheesecake Brownies are made by first baking the brownie layer, then adding the cheesecake and raspberry swirl, then baking again. Follow the instructions below for more details!
How to make the brownie layer
Preheat your oven to 350 degrees. Spray your 8×8-inch baking pan with baking spray and line with parchment paper. Set it aside.
Use a whisk, hand or stand mixer to stir together the melted butter and sugar. Mix for at least 1 minute. Then add the eggs and mix well again.
Next add the vanilla and melted chocolate, mix until combined. Scrape down the bowl.
Add the cocoa powder, salt and flour. Mix until well combined and scrape down the bowl.
Evenly spread the brownie batter throughout the lined baking pan and bake for 20 minutes. Note: a toothpick will not come out clean after 20 minutes, and that’s okay!
Remove them from the oven and set aside to cool for at least ten minutes while you make the cheesecake batter and raspberry swirl.
How to make the cheesecake layer
Add the softened cream cheese and sugar to a separate mixing bowl and use a hand or stand mixer to cream it until smooth.
Add in the vanilla, salt and flour. Mix well, then scrape down the bowl. Then add in the egg and mix until combined. Scrape down the bowl once complete.
Spread the cheesecake batter over the cooled brownies (it’s OK if they are still a little warm, just not hot).
How to make the raspberry swirl and assemble the cheesecake bars
Add all ingredients (raspberries, water, lemon juice, sugar and corn starch) to a medium saucepan.
Turn the stove on medium heat and mix every 30 seconds or so until the mixture boils down to a liquid.
Once the mixture is simmering, turn it down to low heat and allow it to cook for another 5 minutes or until it thickens to a jelly-like consistency. Continue stirring every 30 seconds until this happens.
Pour the mixture through a sieve to remove the raspberry seeds and allow it to cool for 5-10 minutes.
Spoon the raspberry sauce over the cheesecake layer and use a butter knife to swirl it into the cheesecake. Careful not to push too far into the bars with the knife (you do not want to cut into the brownie layer).
Bake for 25 minutes or until the edges begin to set but the center is still slightly jiggly.
Remove the cheesecake bars from the oven and allow them to cool to room temperature before moving them to the fridge to chill (for 4 hours minimum! overnight is preferred for chilling time).
Looking for more Valentine’s Day desserts? Give these recipes a try!
Raspberry Cheesecake Brownies
Equipment
- medium-sized saucepan 2 or 3 quarts
- Measuring cups and spoons
- butter knife
- silicone spatula
- Parchment paper (optional, but recommended)
Ingredients
For the brownie layer
- ½ cup butter melted
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅓ cup unsweetened cocoa powder (dutch processed recommended)
- ⅓ cup semi-sweet chocolate chips (melted)
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the cheesecake layer
- 16 ounces cream cheese (2 bricks, softened)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 egg
- 1 tablespoon all-purpose flour
For the raspberry swirl
- 6 ounces raspberries (fresh or frozen, a little over a cup)
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 2 teaspoons lemon juice
- 2 teaspoons corn starch
Instructions
To make the brownie layer
- Preheat your oven to 350 degrees. Spray your 8×8-inch baking pan with baking spray and line with parchment paper. Set it aside.
- Use a whisk, hand or stand mixer to stir together the melted butter and sugar. Mix for at least 1 minute.
- Add the eggs and mix well again.
- Next add the vanilla and melted chocolate, mix until combined. Scrape down the bowl.
- Add the cocoa powder, salt and flour. Mix until well combined and scrape down the bowl.
- Evenly spread the brownie batter throughout the lined baking pan and bake for 20 minutes. Note: a toothpick will not come out clean after 20 minutes, and that's okay!
- Remove them from the oven and set aside to cool for at least ten minutes while you make the cheesecake batter and raspberry swirl.
To make the cheesecake batter
- Add the softened cream cheese and sugar to a separate mixing bowl and use a hand or stand mixer to cream it until smooth.
- Add in the vanilla, salt and flour. Mix well, then scrape down the bowl.
- Add in the egg and mix until combined. Scrape down the bowl once complete.
- Spread the cheesecake batter over the cooled brownies (it's OK if they are still a little warm, just not hot).
To make the raspberry swirl and assemble the cheesecake
- Add all ingredients (raspberries, water, lemon juice, sugar and corn starch) to a medium saucepan.
- Turn the stove on medium heat and mix every 30 seconds or so until the mixture boils down to a liquid.
- Once the mixture is simmering, turn it down to low heat and allow it to cook for another 5 minutes or until it thickens to a jelly-like consistency. Continue stirring every 30 seconds until this happens.
- Pour the mixture through a sieve to remove the raspberry seeds and allow it to cool for 5-10 minutes.
- Spoon the raspberry sauce over the cheesecake layer and use a butter knife to swirl it into the cheesecake. Careful not to push too far into the bars with the knife (you do not want to cut into the brownie layer).
- Bake for 25 minutes or until the edges begin to set but the center is still jiggly.
- Remove the cheesecake bars from the oven and allow them to cool to room temperature before moving them to the fridge to chill (for 4 hours minimum! overnight is preferred for chilling time).
