Raspberry Cheesecake Brownies
Raspberry Cheesecake Brownies bring together two desserts that already stand on their own and turn them into something even better. The base is a rich, fudgy brownie made with Dutch process cocoa powder and espresso powder, giving it that deep chocolate flavor. On top, a smooth vanilla cheesecake layer is swirled with raspberry compote, creating beautiful ribbons of bright fruit for a simple and elegant finish.
The combination of flavors in these cheesecake brownies is what makes them so irresistible. The chocolatey brownies are dense and decadent, yet the creamy vanilla cheesecake layer lightens everything up, while the raspberries add a sweet and slightly tart flavor that cuts through the richness and complements the chocolate perfectly.
Why You’ll Love These Raspberry Cheesecake Brownies
- Perfectly fudgy brownies- rich, chocolatey brownies that aren’t overly gooey or messy, with enough structure to slice cleanly and hold their shape.
- Silky cheesecake layer- creamy, smooth vanilla cheesecake with a subtle tang that balances the chocolate perfectly.
- Bursts of raspberry flavor- juicy, vibrant raspberries that add a refreshing fruity pop and a hint of tartness.
- Easy to make- these brownies come together quickly with simple steps, no complicated techniques, so you can enjoy a homemade, bakery-style dessert without the stress.
- Great for any occasion- perfect for Valentine’s Day, birthdays, or just a sweet treat whenever you crave chocolate and cheesecake.
Ingredient Notes
Below are a few notes for the ingredients in this recipe. Full measurements are available in the recipe card at the bottom of the page.
- Butter- you can use salted or unsalted. If using salted, reduce the salt in the recipe slightly.
- Chocolate- use either semi-sweet chocolate chips or a dark chocolate bar, around 70% cocoa solids.
- Eggs- room temperature eggs help the batter mix more evenly and create a smoother texture.
- Cocoa powder- dutch-processed cocoa powder gives these brownies a rich, deep chocolate flavor.
- Flour- all purpose flour works best for these brownies. Make sure to measure the flour accurately using the spoon and level method. For more details, check the tip section below.
- Espresso powder- optional, but it really intensifies the chocolate flavor without tasting like coffee.
- Sugar- white granulated sugar or superfine sugar both work.
- Cream cheese- use full-fat for the creamiest cheesecake layer. Make sure it’s at room temperature so it blends easily without lumps.
- Vanilla- I recommend vanilla bean paste for the best flavor.
- Raspberries- fresh raspberries are best for a bright, juicy flavor, but frozen raspberries can also be used. If using frozen, make sure to thaw and pat them dry to avoid adding extra moisture to the cheesecake layer.
- Cornstarch- mixed directly with the raspberries and prevents the fruit from making the cheesecake too watery.
Step By Step Instructions
Make The Brownie Batter
STEP 1: Preheat and prepare pan. Preheat oven to 350℉. Then, line an 9×9 inch square pan with parchment paper, letting it hang over the sides for easy removal later.
STEP 2: Melt the chocolate and butter. In a heatproof bowl set over a pot of simmering water, melt the butter and chocolate together, stirring until smooth. Then, set aside to cool slightly.
STEP 3: Mix the dry ingredients. In a separate bowl, sift together the flour, cocoa powder, espresso powder, and salt. Set aside.
STEP 4: Beat the eggs and sugar. In a large bowl, combine the eggs, sugar, and vanilla bean paste. Using an electric mixer, beat for about 3 minutes until the mixture is thick and pale yellow.
STEP 5: Combine the chocolate and eggs. Gently fold the melted chocolate mixture into the egg mixture until well combined. It’s ok if there are still a few streaks at this stage.
STEP 6: Add the dry ingredients. Carefully fold in the flour mixture just until combined. Be careful not to over mix.
Make The Cheesecake Batter
STEP 1: Beat the cream cheese. In a large bowl, use a hand mixer to beat the cream cheese and sugar on high speed until completely smooth and fluffy, about 2-3 minutes.
STEP 2: Add the egg and vanilla. Next, add the egg and vanilla bean paste. Beat until smooth and fully incorporated. Scrape down the sides and bottom of the bowl, then mix again just until everything is combined.
STEP 3: Spread over the brownie layer. Once the cheesecake is ready, pour it evenly over the brownie layer. Use a spatula to gently smooth the top.
STEP 4: Make the raspberry swirl. Meanwhile, in a small bowl, combine the fresh raspberries, sugar, and cornstarch. Using a fork, mash until the mixture is thick and chunky, leaving some texture.
STEP 5: Swirl the raspberry mixture. Dollop the raspberry mixture over the cheesecake layer. Using a skewer, gently swirl it through the batter to create a marbled effect. Then, sprinkle the top with mini chocolate chips.
STEP 6: Bake. Bake the for 38 to 40 minutes, until the edges are set and the center is slightly jiggly. Let cool completely at room temperature, then refrigerate for 3-4 hours before slicing.
Tips For Success
- Measure the flour correctly. For best results, use the spoon and level method. First, fluff the flour with a spoon. Then, spoon the flour into your measuring cup and level it off with the back of a knife. This helps prevent adding too much flour, which can make the brownies dense.
- Use room temperature cream cheese and eggs. Room temperature ingredients blend much more smoothly. Softened cream cheese whips up easily without lumps, and room temperature eggs incorporate evenly into the batter.
- Avoid over mixing the cheesecake batter. Once the egg is added, mix just until combined. Over mixing can incorporate too much air and affect the texture of the cheesecake layer.
- Don’t over bake. The cheesecake brownies are done when the edges are just set but the center is still slightly jiggly. It will continue to set as it cools.
- Use a hot knife for clean cuts. Dip a sharp knife into hot water, wipe it dry, then slice. Clean and reheat the knife between cuts for smooth, bakery-style edges.
FAQ’s and Troubleshooting
Yes! These brownies are a great make-ahead dessert. They actually need to chill before slicing and can be made a day in advance.
Using Dutch-processed cocoa powder isn’t required, but strongly recommended. I prefer it because it’s smoother, less acidic, and gives a deeper, richer chocolate flavor. My favorite brand is Cacao Barry Extra Brute Cocoa Powder.
Yes, you can. Thaw the raspberries first so they’re soft enough to mash, then combine with the sugar and cornstarch.
Use a good-quality chopped chocolate rather than chips. I prefer using a chocolate with around 70% cocoa solids. This type of chocolate melts smoothly and adds a deep, intense chocolate flavor.
Yes! You can freeze the brownies directly in the pan, wrapped tightly with plastic wrap and foil, or once they’re fully chilled, slice them and store the pieces in an airtight container. Thaw overnight in the refrigerator before serving.
If you love these raspberry cheesecake brownies, then check out the recipes below!
Did You Make This Recipe
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Raspberry Cheesecake Brownies
Ingredients
Brownies
- 1 stick unsalted butter
- 6 oz dark/bittersweet chocolate, chopped
- 1 cup white granulated sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla bean paste
- 3/4 cup all purpose flour, spooned and leveled
- 1/4 cup Dutch-processed cocoa powder, sifted
- 2 tsp instant espresso powder
- 1/4 tsp sea salt
Cheesecake Batter
- 1 lb full-fat cream cheese, softened
- 1/2 cup white granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla bean paste
- 1/4 cup mini chocolate chips , sprinkled on top
Raspberry compote
- 3/4 cup fresh raspberries
- 1 tsp cornstarch
- 2 tsp white granulated sugar
Instructions
- Preheat oven to 350℉. Then, line an 9×9 inch square pan with parchment paper, letting it hang over the sides for easy removal later.
- In a heatproof bowl set over a pot of simmering water, melt the butter and chocolate together, stirring until smooth. Then, set aside to cool slightly.
- In a separate bowl, sift together the flour, cocoa powder, espresso powder, and salt. Set aside.
- In a large bowl, combine the eggs, sugar, and vanilla bean paste. Using an electric mixer, beat for about 3 minutes until the mixture is thick and pale yellow.
- Gently fold the melted chocolate mixture into the egg mixture until well combined. It's ok if there are still a few streaks at this stage.
- Carefully fold in the flour mixture just until combined. Be careful not to over mix.
Cheesecake Batter
- In a large bowl, use a hand mixer to beat the cream cheese and sugar on high speed until completely smooth and fluffy, about 2-3 minutes.
- Next, add the egg and vanilla bean paste. Beat until smooth and fully incorporated. Scrape down the sides and bottom of the bowl, then mix again just until everything is combined.
- Once the cheesecake is ready, pour it evenly over the brownie layer. Use a spatula to gently smooth the top.
- Meanwhile, in a small bowl, combine the fresh raspberries, sugar, and cornstarch. Using a fork, mash until the mixture is thick and chunky, leaving some texture.
- Dollop the raspberry mixture over the cheesecake layer. Using a skewer, gently swirl it through the batter to create a marbled effect. Then, sprinkle the top with mini chocolate chips.
- Bake the for 38 to 40 minutes, until the edges are set and the center is slightly jiggly. Let cool completely at room temperature, then refrigerate for 2-3 hours before slicing.