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Raspberry Cheesecake Brownies Recipe

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★★★★★

4.8 from 134 reviews

Delight in the rich and decadent Raspberry Cheesecake Brownies, featuring a fudgy chocolate brownie base swirled with creamy raspberry-infused cheesecake. This indulgent treat combines the best of both worlds with chewy, chocolatey goodness accented by fruity, tangy swirls, perfect for any dessert lover.

Ingredients

Scale

Brownie Batter

  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 2 Tablespoons (30ml) vegetable oil or melted coconut oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon salt
  • 1 cup (180g) semi-sweet chocolate chips

Cheesecake Batter

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 2 Tablespoons (15g) all-purpose flour
  • 1 egg yolk, at room temperature
  • 1/4 cup (80g) raspberry preserves or raspberry jam
  • Optional: 1–2 drops pink or red gel food coloring
  • Optional: fresh raspberries, for topping

Instructions

  1. Prepare the baking pan and oven: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line the bottom and sides of a 9-inch square or 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
  2. Make the brownie batter: Slice the butter into tablespoon-sized pieces and melt it in the microwave in a large heatproof bowl or in a small saucepan on the stove. If using the stove, transfer melted butter to a large bowl. Whisk in the vegetable oil and granulated sugar. Let the mixture sit for 3–5 minutes to slightly cool. Then whisk in the eggs and vanilla extract until combined. Add cocoa powder, flour, and salt; whisk until the batter is thick and smooth. Fold in the semi-sweet chocolate chips. Spread almost all of the brownie batter evenly into the prepared pan, reserving about 1/2 cup for topping.
  3. Make the cheesecake batter: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened cream cheese and granulated sugar on medium-high speed in a large bowl until smooth and creamy, about 2 minutes. Beat in the flour, egg yolk, and raspberry preserves until well combined. If desired, add 1–2 drops of pink or red gel food coloring for a vibrant pink cheesecake layer.
  4. Swirl the batters: Drop spoonfuls of the cheesecake batter onto the prepared brownie batter layer. Spoon the reserved brownie batter over the cheesecake batter. Using a knife, glide through the layers to create a beautiful swirl pattern. Optionally, press fresh raspberries on top for an extra fruity touch.
  5. Bake the brownies: Bake in the preheated oven for 40–42 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs. About 25 minutes into baking, tent the brownies loosely with aluminum foil to prevent over-browning of the top.
  6. Cool the brownies: Remove the pan from the oven and place it on a wire cooling rack. Allow the brownies to cool completely, at least 3 hours, to set properly.
  7. Serve and store: Lift the brownies out using the parchment paper overhang and cut into squares. Cover any leftovers and store at room temperature for up to 1 day or refrigerate for up to 1 week.

Notes

  • Using full-fat cream cheese ensures a creamy and rich cheesecake layer.
  • Letting the eggs and cream cheese come to room temperature helps achieve a smoother batter.
  • Swirling the batters while both are still pliable is key to a beautiful marbled effect.
  • Tenting with foil mid-bake prevents the cheesecake from over-browning and drying out.
  • For a more intense raspberry flavor, fresh raspberries can be added inside or on top before baking.
  • Ensure complete cooling for clean cuts and better texture.

Keywords: brownies, raspberry cheesecake brownies, chocolate brownies, dessert, raspberry preserves, cream cheese swirl

Find it online: https://kitchenbyclara.com/raspberry-cheesecake-brownies-recipe/