Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Hand or stand mixer
  • 8x8 baking pan
  • medium-sized saucepan 2 or 3 quarts
  • 2 Mixing bowls
  • Measuring cups and spoons
  • mesh strainer
  • butter knife
  • silicone spatula
  • Parchment paper (optional, but recommended)

Method
 

To make the brownie layer
  1. Preheat your oven to 350 degrees. Spray your 8x8-inch baking pan with baking spray and line with parchment paper. Set it aside.
  2. Use a whisk, hand or stand mixer to stir together the melted butter and sugar. Mix for at least 1 minute.
  3. Add the eggs and mix well again.
  4. Next add the vanilla and melted chocolate, mix until combined. Scrape down the bowl.
  5. Add the cocoa powder, salt and flour. Mix until well combined and scrape down the bowl.
  6. 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!
  7. 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
  1. Add the softened cream cheese and sugar to a separate mixing bowl and use a hand or stand mixer to cream it until smooth.
  2. Add in the vanilla, salt and flour. Mix well, then scrape down the bowl.
  3. Add in the egg and mix until combined. Scrape down the bowl once complete.
  4. 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
  1. Add all ingredients (raspberries, water, lemon juice, sugar and corn starch) to a medium saucepan.
  2. Turn the stove on medium heat and mix every 30 seconds or so until the mixture boils down to a liquid.
  3. 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.
  4. Pour the mixture through a sieve to remove the raspberry seeds and allow it to cool for 5-10 minutes.
  5. 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).
  6. Bake for 25 minutes or until the edges begin to set but the center is still jiggly.
  7. 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).