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These fudgy raspberry cheesecake brownies are divine and are guaranteed to be a huge hit. They are a perfect combination of flavors.
Why You’ll Love This Recipe!
- Several years ago, I was in charge of a food committee for a women’s meeting at church and we decided to do a dessert bar. I worked hard coming up with the perfect dessert menu for the event and I did a lot of experimenting too. These fudgy brownies made the cut! I knew that chocolate had to be part of the dessert menu.
- These raspberry cheesecake brownies ended up being the most popular item on the dessert bar and there were lots of requests for the recipe.
- I love the combination of chocolate with fruit and these raspberry cheesecake brownies are the perfect combo!
Ingredients Needed for Raspberry Cheesecake Brownies
- Flour. I use unbleached all purpose flour
- Granulated Sugar
- Butter, I use salted butter
- Dark chocolate
- Fresh Raspberries, you can also use frozen raspberries.
- Cream cheese
- Vanilla extract
- Eggs
How to make Raspberry Cheesecake Brownies
- Note: Be sure and let your cream cheese sit out for a few hours to make sure it is nice and soft before mixing. You don’t want any lumps in your raspberry cheesecake brownies.
- Combine butter with 1 cup sugar and mix. Whisk in eggs on at a time.
- Melt the chocolate on the stove top or microwave and stir it in with the butter and sugar. Gently fold in 1 cup of flour.
- Butter a 9 x 13 baking pan and line with parchment paper.
- Put the cream cheese in a big bowl, add 2 eggs, 1 cup sugar and 1 tsp vanilla. Mix until smooth.
- Spread 2/3 of the brownie batter on the bottom of the pan.
- Pour the cheesecake mixture on top
- Dollop spoonfuls of remaining brownie mix on top of cheesecake layer and marble it together with a knife
- Sprinkle raspberries on top and push them into the cream cheese
- Bake for 40-45 minutes at 350 degrees F.
- Let the raspberry cheesecake brownies cool completely before cutting them into squares
- Allow to cool before cutting.
What is the Easiest way to cleanly cut Raspberry Cheesecake Brownies?
- Allow brownies to totally cool to room temperature or chill in the refrigerator.
- Use a disposable plastic knife, the kind you just throw away. A friend of mine shared this tip with me a few years ago and it works!
- If the knife picks up any crumbs while cutting just wipe them off before your next cut.
Frequently Asked Questions
Can I use frozen berries?
Yes! I’ve used fresh and frozen raspberries and they both worked fine, just make sure to thaw and drain them if they were frozen.
How do you store raspberry cheesecake brownies?
Keep them store in an airtight container in the fridge and they will last for up to 5 days. They can also be frozen for up to 3 months.
If you love these raspberry cheesecake brownies try these other recipes:
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Raspberry Cheesecake Brownies
The delicious combination of raspberry, chocolate, and cheesecake all in a yummy brownie.
Prep:10 minutes
Cook:45 minutes
Total:55 minutes
Ingredients
- 1 cup flour
- 2 cups sugar
- 1 cup butter
- 7 oz dark chocolate
- 5 oz raspberries frozen or fresh
- 14 oz. cream cheese
- 1 tsp vanilla extract
- 5 eggs
Instructions
- Preheat oven to 350 degrees
- Combine butter with 1 cup sugar and mix
- Add 3 eggs one at a time
- Melt the chocolate and mix it in with the butter and sugar
- Gently fold in 1 cup of flour
- Butter a 9 x 13 baking pan and line with parchment paper
- Put the cream cheese in a big bowl, add 2 eggs, 1 cup sugar and 1 tsp vanilla
- Mix until it is smooth
- Spread 2/3 of the brownie mix on the bottom of the pan
- Pour the cream cheese on top
- Add spoonsfuls of remaining brownie mix on top of cream cheese and marble it together with a knife
- Sprinkle raspberries on top and push them into the cream cheese
- Bake for 40-45 minutes
- Let the brownies cool completely before cutting them into squares
Tips & Notes:
- Allow brownies to totally cool to room temperature or chill in the refrigerator.
- Use a disposable plastic knife, the kind you just throw away. A friend of mine shared this tip with me a few years ago and it works!
- If the knife picks up any crumbs while cutting just wipe them off before your next cut.
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Nutrition Facts:
Calories: 219kcal (11%) Carbohydrates: 21g (7%) Protein: 3g (6%) Fat: 14g (22%) Saturated Fat: 8g (50%) Cholesterol: 58mg (19%) Sodium: 109mg (5%) Potassium: 89mg (3%) Fiber: 1g (4%) Sugar: 16g (18%) Vitamin A: 409IU (8%) Vitamin C: 1mg (1%) Calcium: 26mg (3%) Iron: 1mg (6%)
Stacie says
I can understand Emily G’s questions. I, too, looked for DARK chocolate in the baking aisle. I finally had to get them in the CHIP version (60% bittersweet), because I couldn’t find baking chocolate that specifically stated “dark”, and I wasn’t sure if the “unsweetened” baking chocolate that I have is the same or not — or if it’s more along the MILK variety.
Leigh Anne says
Our store does carry dark baking chocolate (the type in the squares) Maybe it’s a regional thing?? I would use semi sweet if I couldn’t find dark.
Stephanie Summers says
I tried this recipe and it was very good. I need to work on my marbling skills because the batch that I made were definitely not as pretty as yours. It didn’t bother me too much because they still tasted very good. Thank you for sharing the recipe.
Karen says
I’ve made these twice and they have been a HUGE hit. The only problem I have is that I just can’t seem to get them to look as great as yours do. The brownie mix sinks to the bottom when it bakes so I don’t have the “sandwich” look that you do. How do you do this?
Leigh Anne says
Karen,
Not sure why that is happening for you. After everythiing is in the pan (except the raspberries) I just use a knife to gently swirl everything together. Mine didn’t look just like the photo from the original blog where the recipe came from either! I’m glad they tasted good though!!
Valerie M. says
These look totally yummers! I love raspberries. (Found you in Make and Takes)
Cindy says
Ok…I made these again for my family only this time I used fresh raspberries. I thought they were better this time because the raspberries were sweeter. Wonderful recipe!