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Raspberry Cheesecake Brownies Recipe

Brownies aren’t just a delicious chocolaty dessert, they are a way of life. There isn’t a brownie I haven’t loved, especially when topped with a scoop of vanilla ice cream.

Raspberry Cheesecake Brownies Photo

Raspberry brownies, and raspberry cheesecake brownies, in particular, are my top favorites.

The combination of sweet/tart raspberry and chocolate is the best thing to ever happen to taste buds everywhere.

Raspberry Cheesecake Brownies Picture

Normally, I like to make these brownies in an 8×8 baking pan, but they tend to go fast, so I double the recipe to make in a 9×13 pan.

If you don’t think you would finish that whole pan, the recipe is divided easily for an 8×8 pan. The baking time shouldn’t vary, but the best thing to do is always use a toothpick to test doneness!

Raspberry Cheesecake Brownies Image

A few have asked how to swirl cheesecake brownies. It’s actually fairly easy.

After you’ve spread the cheesecake over the brownies, simply add random dollops of raspberry jam. From there, use a skewer or butter knife and place it in one of the dollops.

Raspberry Cheesecake Brownies Pic

Drag out the skewer away from the dollop in a swirly motion. Repeat as many times as needed going in other directions until the dollop isn’t an obvious dollop anymore.

Repeat with the other dollops. Now, you will have beautiful raspberry cheesecake brownies.

File 1 - Raspberry Cheesecake Brownies

You can store your raspberry cheesecake brownies at room temperature in an airtight container for up to three days.

Alternatively, you can store them in an airtight container in the refrigerator for up to five days.

File 2 - Raspberry Cheesecake Brownies

You can freeze your raspberry cheesecake brownies in an airtight container for up to a month. You simply need to allow the brownies to sit at room temperature for about 20-30 minutes to thaw.

File 3 - Raspberry Cheesecake Brownies
Raspberry Cheesecake Brownies Photo

Raspberry Cheesecake Brownies Recipe

Amanda Powell
Dense, chocolaty brownies topped with raspberry swirl cheesecake. These raspberry cheesecake brownies are all you will want for dessert.
No ratings yet
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Cuisine Raspberries
Servings 15 1 brownie
Calories 549.22 kcal


  • 1 Unsalted Butter
  • 12 Semi-Sweet Chocolate
  • 1.33 Granulated Sugar
  • 6 Egg room temperature
  • 2 Pure Vanilla Extract
  • 0.5 Dutch Processed Cocoa
  • 2 All-Purpose Flour
  • 1 Salt
  • 16 Cream Cheese room temperature
  • 0.66 Granulated Sugar
  • 2 Egg room temperature
  • 2 Pure Vanilla Extract
  • 0.33 Raspberry Jam


  • Preheat the oven to 350°F.
  • Add the butter and chocolate to a double boiler (use a heatproof bowl over a small saucepan). Heat until the butter is fully melted. While the butter is melting, consistently stir the butter and chocolate together until it becomes fully combined.
  • Remove the chocolate and butter from the double boiler and add the granulated sugar. Beat until well-combined.
  • Beat in the eggs and vanilla until well-combined. Stir in the cocoa powder, flour, and salt.
  • Pour the mixture into a parchment-lined 9×13 baking pan. Spread until it is an even layer.
  • In a separate bowl, beat together the cream cheese and sugar together until smooth. Beat in the eggs and vanilla until well-combined.
  • Pour the cheesecake mixture over the brownie mixture and spread evenly.
  • Place dollops of the raspberry jame over the cheesecake, then use a skewer or butter knife to swirl.
  • Bake for 40 – 40 minutes, or until a toothpick comes out with just a few crumbs.
  • Allow to cool completely before cutting. 


Calories: 549.22kcalCarbohydrates: 58.18gProtein: 8.07gFat: 32gSaturated Fat: 18.53gSodium: 276.93mgFiber: 1.73gSugar: 42.49g
Keyword Baked, Baking, Bar Desserts, Brownies, Cheesecakes, Chocolate, Desserts, Raspberries
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