Fudgy Raspberry Cheesecake Brownies

You know those moments when you can't decide between cheesecake and brownies? Well, I've got the best news for you. These raspberry cheesecake brownies solve that problem in the most beautiful way possible.

Jump to:

• Why You Will Like These Raspberry Cheesecake Brownies
• What You Need For Raspberry Cheesecake Brownies
• How To Make Raspberry Cheesecake Brownies
• Storage And Reheating
• Tips For Perfect Raspberry Cheesecake Brownies
• Raspberry Cheesecake Brownies FAQ
• Recipes You May Like
• Final Thoughts
• Fudgy Raspberry Cheesecake Brownies

I made these for the first time last Valentine's Day when Sarah begged me for something pink and chocolate. She's at that age where everything needs to be pretty AND taste amazing. I wasn't sure how they'd turn out, but honestly? They were gone in two days. Alex even asked if I could make them for his birthday instead of regular cake.

The combination here is really something special. You get that super fudgy brownie base that's rich and chocolatey, then there's this tangy cream cheese layer swirled throughout, and the raspberry jam on top adds this fruity sweetness that ties everything together. They look fancy enough for a party but they're actually pretty simple to make.

If you're looking for more chocolate treats that bring smiles to everyone's face, you'll want to check out my fudgy buckeye brownies. They're another family favorite that combines two amazing flavors in one pan.

Why You Will Like These Raspberry Cheesecake Brownies

Let me tell you what makes these brownies so great:

• They look stunning with those pretty pink and chocolate swirls that make everyone think you spent hours on them
• Super fudgy texture that's dense and rich, not cakey at all
• Real raspberry flavor from the freeze dried raspberry powder and jam, not artificial stuff
• Perfect for special occasions like Valentine's Day, birthdays, or when you just want to treat yourself
• They feed a crowd with 16 generous squares from one batch
• Not overly sweet because the tangy cream cheese and tart raspberries balance out the chocolate

What You Need For Raspberry Cheesecake Brownies

Here's what you'll need to gather before you start. I always lay everything out on my counter first because it makes the whole process so much easier.

For The Cheesecake Layer:

• 8 ounces full fat brick cream cheese, softened to room temperature
• 2 tablespoons unsalted butter, softened to room temperature
• ½ cup granulated sugar
• 2 tablespoons all purpose flour
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• Freeze dried raspberry powder (optional but makes them pink)

For The Brownie Batter:

• ½ cup unsalted butter, sliced into pieces
• 1 cup granulated sugar
• 2 tablespoons vegetable oil or melted coconut oil
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ¾ cup Dutch process cocoa powder
• ½ cup all purpose flour, spooned and leveled
• ¼ teaspoon salt
• 1 tablespoon hot water
• ¾ cup semi sweet chocolate chips

For The Topping:

• ¼ cup raspberry jam

A quick note about the freeze dried raspberry powder. I found mine at Trader Joe's in the dried fruit section. You can also order it online or just skip it if you can't find it. The brownies will still taste great, they just won't be as pink.

How To Make Raspberry Cheesecake Brownies

Let me walk you through this step by step. It might seem like a lot, but I promise it's easier than it looks.

Getting Ready

First things first, move your oven rack to the lower third position and preheat to 350 degrees F. Line a 9 inch square pan with parchment paper, making sure to leave some overhang on the sides. Trust me on this. That overhang makes it SO much easier to lift the brownies out later.

Making The Cheesecake Batter

Start with the cheesecake layer because it needs to be ready when you assemble everything. In a medium bowl, beat together the cream cheese and butter with a handheld mixer until it's completely smooth. This takes about 2 minutes. You don't want any lumps here.

Add the sugar, flour, vanilla, and raspberry powder if you're using it. Beat until everything is combined. Here's where you can get creative. If you want a deeper pink color, add more raspberry powder one teaspoon at a time until it looks how you want. Sarah likes hers really pink, so I usually add extra.

Beat in the egg just until it's mixed in. Don't overbeat at this point. Set this aside while you make the brownie batter.

Preparing The Brownie Base

Melt your butter in a large microwave safe bowl or in a small pot on the stove. If you use the stove, transfer it to a large bowl after melting.

Whisk in the sugar and oil. Let this sit for about a minute to cool slightly. Then add the eggs and vanilla and whisk really well. You want to dissolve that sugar completely so the mixture doesn't look grainy anymore.

Add the cocoa powder, flour, salt, and hot water. Whisk until the batter is smooth and combined. It'll be pretty thick, which is exactly what you want. Fold in those chocolate chips.

Assembling Your Brownies

This is the fun part. Spread about one third of the brownie batter into your prepared pan. The batter is thick, so just do your best to spread it around.

Now drop large spoonfuls of about half the cheesecake batter over the brownie layer. Then alternate dropping spoonfuls of the remaining brownie batter and the rest of the cheesecake batter all over the top.

Bang the pan on your counter a few times. This helps everything settle into the layers. Drop small spoonfuls of raspberry jam all over the top.

Use a butter knife to gently swirl everything together. I like to make figure eight motions and swirls. Don't go crazy here though. A few swirls is perfect. If you overmix, you'll lose those pretty distinct layers.

Bang the pan on the counter a few more times to settle everything one last time.

Baking Time

Bake for 33 to 40 minutes. You're looking for a toothpick inserted in the center to come out with just a few moist crumbs. Mine usually take exactly 36 minutes.

Here's a tip I learned the hard way. At the 25 minute mark, tent the brownies with aluminum foil. This keeps the top from getting too dark or crusty while the inside finishes baking.

The Hardest Part

I know this is tough, but you NEED to let these cool completely before cutting. I'm talking at least 3 hours, or better yet, refrigerate them overnight. I tried cutting them too early once and they were a gooey mess. Still tasted good, but they didn't look pretty at all.

Storage And Reheating

These raspberry cheesecake brownies keep really well, which is good because they're even better the next day.

Store them in an airtight container in the fridge for up to 5 days. The cheesecake layer means they need to stay cold. I usually just keep them in the pan, covered with plastic wrap, until we're ready to eat them.

You can freeze them too. Wrap individual squares in plastic wrap, then put them all in a freezer bag. They'll keep for up to 3 months. Thaw them in the fridge overnight before eating.

As for reheating, I actually prefer these cold or at room temperature. But if you want them slightly warm, just microwave a square for about 10 seconds. Don't go longer or the cheesecake layer gets weird.

Tips For Perfect Raspberry Cheesecake Brownies

Let me share what I've learned from making these multiple times:

• Room temperature ingredients are key for the cheesecake layer. Cold cream cheese will never get smooth and you'll end up with lumps.
• Don't overmix the swirls. I know it's tempting to keep swirling to make them perfect, but a few gentle swirls is all you need. Too much mixing and you lose the definition between the layers.
• Use a light hand when spreading the first brownie layer. It doesn't need to be perfect. Just get it mostly spread out and the rest will settle during baking.
• The hot water in the brownie batter isn't a mistake. It actually helps make the brownies more fudgy. Don't skip it.
• Line your pan properly. Make sure that parchment paper goes up the sides with overhang. It makes getting these out so much easier.
• Cool them completely or you'll have a mess when you try to cut them. I usually make these the night before I need them.

Want to switch things up? Try using strawberry jam instead of raspberry. Or add some white chocolate chips to the brownie batter. Alex suggested adding peanut butter to the cheesecake layer once, and honestly, that wasn't a bad idea.

Raspberry Cheesecake Brownies FAQ

How Do I Get Clean Swirls In Raspberry Cheesecake Brownies Without Overmixing?

The trick is to use just 3 or 4 gentle swirls with your knife. I like to make figure eight patterns, starting from one corner and working across. Don't go back over the same spots. Each swirl should be deliberate. If you keep swirling, you'll blend everything together and lose those pretty distinct layers. Also, make sure your knife reaches down to the bottom of the pan so you're swirling through all the layers, not just the top.

Can I Make Raspberry Cheesecake Brownies Without Freeze Dried Raspberry Powder?

Yes, absolutely. The freeze dried raspberry powder mainly adds color and a bit of extra raspberry flavor to the cheesecake layer. Without it, your cheesecake swirls will just be white instead of pink, but they'll still taste great. The raspberry jam on top provides plenty of berry flavor on its own. If you want some pink color without the powder, you could add a tiny drop of red food coloring to the cheesecake batter, but honestly, I'd just skip it and enjoy them as they are.

Why Do Raspberry Cheesecake Brownies Need To Cool For Several Hours Before Cutting?

The cheesecake layer needs time to set properly. When the brownies first come out of the oven, everything is soft and melty. If you try to cut them right away, the layers will smear together and you'll end up with a gooey mess on your knife and cutting board. I learned this the hard way my first time making them. After cooling for at least 3 hours, or better yet overnight in the fridge, the cheesecake firms up and the brownies are much easier to cut into clean squares. Plus, the flavors actually get better as they sit.

How Should I Store Raspberry Cheesecake Brownies To Keep Them Fudgy?

Always store these in an airtight container in the refrigerator because of the cream cheese in the cheesecake layer. They'll stay fresh for up to 5 days. The key to keeping them fudgy is making sure they're completely covered so they don't dry out. I usually leave them right in the baking pan and cover the whole thing tightly with plastic wrap. When you're ready to eat one, just take it out and let it sit at room temperature for about 10 minutes. That way you get that perfect fudgy texture without the brownies being too cold and hard.

Recipes You May Like

If these raspberry cheesecake brownies are your kind of dessert, here are some other treats my family loves:

• Fudgy Buckeye Brownies With Creamy Peanut Butter Filling – Another swirled brownie recipe that combines chocolate with peanut butter in the best way
• Moist Chocolate Fudge Cupcakes That Wow – If you love rich chocolate desserts, these cupcakes are ridiculously good
• Decadent Chocolate Caramel Cookies You'll Crave Daily – When you want chocolate and something gooey, these cookies hit the spot

Final Thoughts

I really hope you try making these raspberry cheesecake brownies soon. They're one of those desserts that looks impressive but doesn't require any fancy skills. Just follow the steps, don't rush the cooling time, and you'll end up with something that tastes like it came from a bakery.

Sarah still asks for these whenever we have company coming over. And honestly, I love making them because everyone always wants the recipe. There's something about that combination of fudgy chocolate, tangy cheesecake, and sweet raspberry that just works.

Make sure to save this recipe to Pinterest so you can find it again when you're ready to bake. And if you make them, I'd love to know how they turned out for you.

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