Raspberry Cheesecake Brownies: A Cozy Treat
There are few things more comforting than the aroma of freshly baked brownies wafting through the kitchen. It transports me back to my childhood—when every Saturday involved stirring and mixing, laughter echoing, and the occasional chocolate-covered finger. Today, I want to share a recipe that combines my fondest memories with an irresistible twist: Raspberry Cheesecake Brownies. Layered with rich chocolate, creamy cheesecake, and a vibrant raspberry swirl, these brownies are a delightful combination of flavors that will warm your heart and remind you of simpler, cozy moments. Perfect for a sweet afternoon treat or an indulgent dessert, these brownies are sure to be your new favorite recipe.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Decadent Layers: The rich brownie base paired with creamy cheesecake is a true match made in dessert heaven.
- Bright Raspberry Swirl: The tartness of fresh raspberries beautifully contrasts the sweetness of the cheesecake, making every bite a delightful surprise.
- Simple to Make: A quick and easy recipe that requires no fancy skills; just good old-fashioned mixing!
- Perfect for Any Occasion: Whether it’s a family gathering or a cozy night in, these brownies are a hit with everyone.
- Make-Ahead Friendly: You can whip these up ahead of time, making them a great option for busy weeks or holiday entertaining.
Gather These Simple Ingredients
Brownie Layer:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
- ½ cup (85 g) chocolate chips (optional)
Cheesecake Layer:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 egg
- ½ tsp vanilla extract
Raspberry Swirl:
- ½ cup fresh or frozen raspberries
- 1–2 tsp sugar (optional, depending on sweetness of berries)
Let’s Make It Together
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Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper, letting the edges hang over for easy removal later.
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Make the Brownie Batter: In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture turns glossy and smooth.
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Add the eggs and vanilla extract, whisking vigorously for 30–45 seconds until fully combined.
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Gently stir in the cocoa powder and salt until you have a smooth batter. Then, fold in the all-purpose flour just until combined. If you’re feeling indulgent, add in the chocolate chips for an extra chocolatey touch!
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Spread the brownie batter evenly into your prepared baking pan, smoothing the top with a spatula.
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Prepare the Cheesecake Layer: In another bowl, beat together the softened cream cheese and granulated sugar until creamy. Add the egg and vanilla extract, mixing well until smooth and velvety.
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Spoon the cheesecake layer over the brownie batter, spreading it carefully to cover the surface.
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Create the Raspberry Swirl: In a small bowl, gently mash the raspberries with a fork, adding sugar if necessary to enhance sweetness. Spoon dollops of the raspberry mixture over the cheesecake layer and swirl it gently with a knife or toothpick for that beautiful marbled effect.
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Bake in the preheated oven for 25–30 minutes, or until the cheesecake is slightly set. Keep an eye on it!
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Once baked, remove from the oven and allow it to cool completely in the pan. The cheesecake layer will firm up as it cools, making it easier to slice.
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Once cooled, lift the brownies out of the pan using the parchment paper, slice into squares, and enjoy!
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Store any leftovers in an airtight container in the fridge for up to five days—or enjoy them warm with a scoop of vanilla ice cream for a cozy treat!
Delicious Variations to Try
- Nutty Delight: Add a handful of chopped nuts, like pecans or walnuts, into the brownie layer for added texture and flavor.
- Citrus Zing: Mix in a teaspoon of lemon zest into the cheesecake batter for a bright and zesty contrast to the chocolate.
- Berry Bliss: Experiment with different berries like blueberries or strawberries for a delightful twist on the raspberry flavor.
- Salted Caramel Drizzle: After baking, drizzle warm salted caramel sauce over the top for an indulgent finishing touch that will take these brownies to the next level.
Chef Emma’s Helpful Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother cheesecake batter.
- Chill Before Slicing: For cleaner cuts, refrigerate the brownies for a little while after they cool. It helps the layers set!
- Use Parchment Paper: This makes removing the brownies from the pan a breeze, avoiding any crumbling or sticking.
- Mix and Match Berries: Use a mix of fresh or frozen berries for the raspberry swirl; they all work beautifully together.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 brownie
- Calories: 250
- Carbs: 30 g
- Sugar: 20 g
- Fat: 12 g
- Protein: 3 g
- Sodium: 150 mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! These Raspberry Cheesecake Brownies store well in the refrigerator for up to five days.
Can I use different ingredients?
Certainly! Feel free to swap in your favorite berries, or use a plant-based cream cheese alternative for a dairy-free version.
How do I store leftovers?
Keep any uneaten brownies in an airtight container in the fridge.
How long does it last?
They’re best enjoyed within five days but will last up to a week in the fridge.
Wrapping It Up
These Raspberry Cheesecake Brownies are more than just a dessert; they’re a heartfelt embrace, sweet reminders of life’s special moments, and perfect for sharing with loved ones. Their delightful layers of chocolatey goodness and tangy, creamy cheesecake topped with a fruity swirl make them an irresistible indulgence. Make sure to save this recipe to your cozy desserts board so it’s ready when you need a sweet pick-me-up! Happy baking, my friends!
Raspberry Cheesecake Brownies
Ingredients
Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup all-purpose flour
- ½ cup chocolate chips (optional)
Cheesecake Layer
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Raspberry Swirl
- ½ cup fresh or frozen raspberries
- 1–2 tsp sugar (optional) depending on sweetness of berries
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Line a 9×9-inch pan with parchment paper, letting the edges hang over for easy removal later.
- Make the Brownie Batter: In a large mixing bowl, whisk together the melted butter and granulated sugar until the mixture turns glossy and smooth.
- Add the eggs and vanilla extract, whisking vigorously for 30–45 seconds until fully combined.
- Gently stir in the cocoa powder and salt until you have a smooth batter. Then, fold in the all-purpose flour just until combined. If you’re feeling indulgent, add in the chocolate chips for an extra chocolatey touch!
- Spread the brownie batter evenly into your prepared baking pan, smoothing the top with a spatula.
Prepare the Cheesecake Layer
- In another bowl, beat together the softened cream cheese and granulated sugar until creamy. Add the egg and vanilla extract, mixing well until smooth and velvety.
- Spoon the cheesecake layer over the brownie batter, spreading it carefully to cover the surface.
Create the Raspberry Swirl
- In a small bowl, gently mash the raspberries with a fork, adding sugar if necessary to enhance sweetness. Spoon dollops of the raspberry mixture over the cheesecake layer and swirl it gently with a knife or toothpick for that beautiful marbled effect.
Baking
- Bake in the preheated oven for 25–30 minutes, or until the cheesecake is slightly set. Keep an eye on it!
- Once baked, remove from the oven and allow it to cool completely in the pan. The cheesecake layer will firm up as it cools, making it easier to slice.
- Once cooled, lift the brownies out of the pan using the parchment paper, slice into squares, and enjoy!
