Raspberry Cheesecake Brownies Recipe

ByLucy
Jump to Recipe· 4.7 from 27 reviews

If you’re a fan of rich, decadent desserts with a fruity twist, you’re going to absolutely love this Raspberry Cheesecake Brownies Recipe. Imagine fudgy brownies layered with creamy cheesecake and punctuated by a tangy raspberry swirl — it’s like enjoying three treats in one! I’ve made these several times now, and let me tell you, they’re a total crowd-pleaser whether it’s a family gathering or just a cozy night in. Stick with me, and I’ll walk you through all the tips and tricks to nail them perfectly every time.

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Why This Recipe Works

  • Layered Flavor Harmony: The fudge-rich brownie base contrasts perfectly with the smooth cheesecake layer and tart raspberry swirl.
  • Simple Ingredients, Stunning Result: With straightforward pantry staples, you create a show-stopping dessert.
  • Make-ahead Friendly: These brownies firm up beautifully after chilling, making them perfect for prepping ahead of time.
  • Customizable Swirl: The raspberry sauce lets you get creative with presentation and flavor balance.
Raspberry Cheesecake Brownies, raspberry cheesecake brownies recipe, decadent brownie dessert, fruity cheesecake brownies, easy raspberry brownie bars - The image shows two square dessert pieces stacked on a white marbled surface with the top piece having a bite taken out. Each piece has two clear layers: the bottom layer is dark brown and looks dense and moist, while the top layer is creamy white with red swirled patterns that give a marbled effect. Around the dessert pieces, fresh bright red raspberries are scattered. In the background, there is a white plate holding more dessert pieces and a white bowl filled with raspberries, all placed on the white marbled surface. The photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic behind these Raspberry Cheesecake Brownies Recipe lies in choosing quality ingredients that naturally balance each other — the rich cream cheese brings luscious creaminess, while fresh raspberries add a pop of bright tartness. I always hunt for ripe, fresh raspberries when they’re in season for the best flavor punch.

Raspberry Cheesecake Brownies, raspberry cheesecake brownies recipe, decadent brownie dessert, fruity cheesecake brownies, easy raspberry brownie bars - Flat lay of fresh bright red raspberries, a small white ceramic bowl of fine white granulated sugar, a small white ceramic bowl of clear water, a large block of smooth cream cheese, a small white ceramic bowl filled with creamy sour cream, three whole uncracked brown eggs with clean shells, a small white ceramic bowl of light amber vanilla extract syrup, and a large mound of glossy dark chocolate brownie batter placed neatly on a simple white ceramic plate, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Raspberries: Fresh or frozen works, but fresh gives the brightest flavor for the sauce swirl.
  • Sugar: Balances the tartness of raspberries and smooths out the cheesecake’s tang.
  • Cream Cheese: The heart of the cheesecake layer—make sure it’s softened for a smooth batter.
  • Sour Cream: Adds moisture and a subtle tang that keeps cheesecake silky.
  • Eggs: Essential for setting the cheesecake layer while keeping it tender.
  • Vanilla Extract: Lifts the cheesecake’s flavor with a gentle sweetness.
  • Brownie Batter: Rich and fudgy—omitting instant coffee ensures no flavor clashes with the raspberry cheesecake swirl.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this Raspberry Cheesecake Brownies Recipe depending on the season or mood. Sometimes I throw in a handful of white chocolate chips for a sweet surprise or swap raspberries for blackberries when they’re abundant. It’s your kitchen—feel free to make it yours!

  • Add-ins: I’ve had great success folding in chopped nuts for a crunchy texture contrast—walnuts are my favorite.
  • Fruit Swap: Blueberries or strawberries work beautifully if raspberries are out of reach.
  • Dietary Tweaks: Using a dairy-free cream cheese substitute lets you enjoy this treat even if you’re avoiding dairy.
  • Spice it Up: A touch of cinnamon in the brownie layer adds warmth without overpowering the raspberry.

Step-by-Step: How I Make Raspberry Cheesecake Brownies Recipe

Step 1: Simmer and Strain Your Raspberry Sauce

Start with the raspberry sauce so it has time to cool down. Heat raspberries, sugar, and a splash of water in a small pan over medium heat, stirring often. As it simmers for about 8-10 minutes, the berries’ll break down and thicken slightly. Then, press the mixture through a fine mesh strainer to catch those pesky seeds. Trust me, this step is worth it to get that smooth, luxurious swirl on your cheesecake layer.

Step 2: Bake the Brownie Base

Preheat your oven to 325°F. Prepare your brownie batter (I use my favorite Best Ever Brownies recipe but skip the instant coffee). Spread it evenly in a greased and floured 9×13 pan—or my favorite hack: line the pan with foil and spray with cooking spray for easy removal later. Bake for about 20 minutes until the edges are set and the center is almost done but not fully firm—this helps the cheesecake layer bake perfectly on top.

Step 3: Whip Up the Cheesecake Layer

While the brownie bakes, whip your softened cream cheese with sugar in a stand mixer or by hand until silky and lump-free (about 1-2 minutes). Mix in sour cream, then add eggs one by one, beating just until combined after each addition to avoid overmixing. Finish by stirring in vanilla extract. This creamy mixture will be the luscious cheesecake layer that contrasts beautifully with the fudgy brownie.

Step 4: Assemble and Swirl the Raspberry Sauce

Once your brownie layer is out of the oven (leave the oven on!), spread the cheesecake batter evenly over the top. Then drop spoonfuls of the cooled raspberry sauce across the cheesecake—about dime to nickel-sized drops work best. Use a toothpick to gently swirl each drop into pretty patterns without overmixing, so you get gorgeous streaks of raspberry flavor in every bite.

Step 5: Final Bake and Chill

Bake everything together for an additional 40 minutes at 325°F. You want the center of the cheesecake to be set but still slightly jiggly—it will firm up as it cools. Let it cool completely at room temperature, then refrigerate for at least 6 hours (overnight is best) before slicing for clean cuts and maximum flavor fusion.

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Tips from My Kitchen

  • Cream Cheese at Room Temp: Let it soften overnight if possible to avoid lumps in your cheesecake batter.
  • Don’t Overmix: When adding eggs to the cheesecake, mix just until combined to keep it creamy, not rubbery.
  • Use Foil Lining: Lining the pan with foil makes lifting the brownies out a breeze, perfect for neat slices.
  • Chill Time is Key: Patience here pays off — chilling ensures your brownies slice cleanly without crumbling.

How to Serve Raspberry Cheesecake Brownies Recipe

Raspberry Cheesecake Brownies, raspberry cheesecake brownies recipe, decadent brownie dessert, fruity cheesecake brownies, easy raspberry brownie bars - The image shows several square slices of a dessert with three visible layers: a bottom dark brown chocolate layer, a thick creamy white middle layer, and a top layer swirled with bright red raspberry sauce creating a marble effect. The slices are placed on a white scalloped plate and some on parchment paper over a rustic wood surface now imagined as white marble. A silver fork holds a small bite-sized piece showing the creamy and chocolate layers. Bright red raspberries and chunks of dark chocolate are scattered around. A white carnation flower is visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve these, I often sprinkle fresh raspberries and a light dusting of powdered sugar on top. It adds freshness and a pretty, inviting look. Sometimes—if I’m feeling fancy—I drizzle a little melted white chocolate or even a dollop of whipped cream alongside. It’s all about elevating that perfect balance between tart and sweet.

Side Dishes

These brownies stand well on their own, but I love pairing them with a scoop of vanilla bean ice cream or a simple mixed green salad with a light citrus dressing to balance the richness if I’m serving them at a dinner party.

Creative Ways to Present

For special occasions, I’ve layered cut squares in pretty glass jars as individual desserts, topped with fresh mint leaves and tiny edible flowers. It turns a humble brownie into an elegant treat that guests can take home too. Another fun idea? Use mini muffin tins to bake smaller portions for parties — perfect bite-sized indulgences!

Make Ahead and Storage

Storing Leftovers

After baking, I keep these Raspberry Cheesecake Brownies in an airtight container in the fridge. They stay delicious for about 4-5 days. If you want to keep them fresher longer, slicing right before serving helps maintain their moist texture.

Freezing

Freezing these brownies works like a charm. I wrap individual squares tightly in plastic wrap, then pop them into a freezer-safe bag or container. When I’m ready to enjoy, I thaw them overnight in the fridge. The cheesecake layer might lose a tiny bit of its silky texture, but the flavor is just as fantastic.

Reheating

If you prefer your brownies slightly warm, I reheat them gently in the microwave for about 10-15 seconds. Just enough to bring out that fudgy softness without melting the cheesecake swirl. They’re lovely served with a cold glass of milk or a scoop of ice cream.

FAQs

  1. Can I use frozen raspberries for this Raspberry Cheesecake Brownies Recipe?

    Absolutely! Frozen raspberries work well—just thaw them first and drain any excess liquid before making the raspberry sauce. This helps prevent the sauce from becoming too watery and keeps the swirl nicely concentrated.

  2. Why do I need to omit the instant coffee in the brownie batter?

    The original brownie recipe includes instant coffee to enhance chocolate flavor, but it can clash with the fruity raspberry and creamy cheesecake layers here. Leaving it out keeps all the flavors bright and harmonious.

  3. How can I tell when the cheesecake layer is done baking?

    The cheesecake layer should no longer be liquid in the center but might look slightly jiggly when you gently shake the pan. It will firm up more after chilling, so avoid overbaking to keep it silky smooth.

  4. Can I make this recipe vegan or dairy-free?

    Yes, with some swaps! Use dairy-free cream cheese and sour cream alternatives, and choose a vegan brownie recipe as your base. Keep in mind the texture and flavor might vary slightly, but the raspberry swirl will still provide that fresh zing!

  5. How long does this Raspberry Cheesecake Brownies Recipe take to make from start to finish?

    Between prepping the raspberry sauce, brownie layer, cheesecake batter, baking, and chilling, expect about 1 hour and 25 minutes total—plus the chilling time of 6 hours. It’s perfect for a weekend project or making a day ahead.

Final Thoughts

Honestly, this Raspberry Cheesecake Brownies Recipe is one of those desserts I turn to when I want to wow friends or just treat myself. It combines my favorite flavors—chocolate, cream cheese, and fresh berries—in a way that feels indulgent but not overwhelming. I hope you enjoy making and sharing these as much as I do because there’s something so satisfying about that first bite of fudgy, creamy, tangy goodness. Go ahead, give it a try—you won’t regret it!

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Raspberry Cheesecake Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 27 reviews
  • Author: Lucy
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 24 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in the luscious combination of rich brownies swirled with creamy cheesecake and fresh raspberry sauce in these Raspberry Cheesecake Brownies. The homemade raspberry sauce adds a fruity tang that perfectly complements the dense, fudgy brownie base and smooth cheesecake topping, making these brownies an irresistible dessert for any occasion.

Ingredients

Raspberry Sauce

  • 6 oz raspberries
  • 2 Tbsp sugar
  • 1 Tbsp water

Brownie Layer

  • One batch Best Ever Brownies batter (instant coffee omitted)

Cheesecake Layer

  • 32 oz cream cheese, softened
  • 1 cup sugar
  • ½ cup sour cream
  • 3 eggs
  • 1 tsp vanilla extract

Instructions

  1. Prepare Raspberry Sauce: In a small saucepan over medium heat, combine raspberries, sugar, and water. Increase heat to medium-high and stir frequently for about 10 minutes until the raspberries release their juices and the mixture reduces. Remove from heat and press mixture through a fine mesh strainer into a heat-proof bowl. Discard seeds and fruit pieces, and allow the sauce to cool.
  2. Prepare Brownie Layer: Preheat the oven to 325F. Prepare the brownie batter according to the Best Ever Brownies recipe without instant coffee. Spread the batter evenly in a greased and floured 9×13-inch pan or line with foil and lightly spray. Bake for 20 minutes until the center is almost set but not liquid, and edges appear cooked.
  3. Make Cheesecake Filling: In a stand mixer or using a hand mixer, beat softened cream cheese and sugar on medium speed for 1-2 minutes until creamy, scraping down sides occasionally. Add sour cream and mix well, scraping sides once. Add eggs one at a time, beating just until incorporated after each, scraping sides. Stir in vanilla extract.
  4. Assemble and Bake: Once the brownie layer is baked, spread the cheesecake mixture evenly over the brownies without turning off the oven. Drop spoonfuls of cooled raspberry sauce over the cheesecake layer, then use a toothpick to swirl the raspberry sauce into the cheesecake.
  5. Bake Cheesecake Layer: Bake at 325F for 40 minutes or until the center is set and springs back to the touch.
  6. Cool and Refrigerate: Allow brownies to cool to room temperature, then refrigerate for at least 6 hours before cutting and serving to ensure clean slices and perfect texture.

Notes

  • The brownie batter should be prepared without instant coffee and baked according to these specific instructions, not the original Best Ever Brownies recipe directions.
  • Lining the pan with foil and using cooking spray allows easy removal and clean cutting of brownies.
  • Make sure the raspberry sauce is completely cool before swirling to prevent it from blending too much into the cheesecake layer.
  • Chilling the brownies overnight will enhance flavors and help them set properly for neat slicing.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 320 kcal
  • Sugar: 24 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 65 mg

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