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Raspberry Cheesecake Brownies

These Raspberry Cheesecake Brownies are made with a layer of fudge brownies and a layer of vanilla cheesecake topped with a raspberry swirl.
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Course: Dessert
Cuisine: American
Keyword: cheesecake brownie bars, raspberry cheesecake, raspberry cheesecake brownies
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 4 hours
Servings: 16 slices

Equipment

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 8x8-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).