Cheesecake Raspberry Brownies Recipe – Warm swirls of tart berries and creamy cheesecake

Introduction

The house fills with hot chocolate and raspberry steam as the oven hums; that smell always makes me slow down. These Cheesecake Raspberry Brownies taste like a hug—rich chocolate, a tangy cheesecake ribbon, and bright fresh raspberries on top. I first baked them when friends dropped in with kids underfoot, and now they’re a staple. This always takes me back to Sunday dinners. For a fudgy cousin, try my Amazing Slutty Brownies recipe if you want more gooey layers.

Why You’ll Love This

• Quick to mix: one bowl for the brownie batter, one for cheesecake.
• Kid-approved: they love the swirls and bright raspberries.
• Budget-friendly: pantry staples do most of the work.
• Make-ahead friendly: they keep well for several days.

Quick Recipe Snapshot

• Servings: 12–16 squares
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: 55 minutes (with cooling)
• Skill level: Easy
• Taste: rich chocolate + tangy cheesecake + bright raspberry

This recipe gives you confidence: simple steps, clear cues, and a big payoff.

Ingredients You’ll Need

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1/2 teaspoon salt
• 8 ounces cream cheese
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract (for cheesecake)
• 1 cup fresh raspberries

Chef notes:

• Unsalted butter helps control salt.
• Use room-temp eggs for even mixing.
• Fresh raspberries give bright flavor.
• Full-fat cream cheese gives best texture.

Also, if you like small cheesecake treats, I often make a mini version inspired by this mini cheesecake idea.

How to Make It

1. First, heat the oven to 350°F (175°C) and grease a 9×13 inch pan.
2. Then, melt the butter in a medium saucepan; remove from heat and stir in the granulated sugar, eggs, and 1 teaspoon vanilla until glossy. You’ll hear a slight sizzle as butter cools.
3. Next, fold in the flour, cocoa powder, and salt until just combined; the batter should be thick and shiny.
4. Meanwhile, beat the cream cheese with powdered sugar and 1/2 teaspoon vanilla until smooth and creamy. Pause to scrape the bowl.
5. Pour half the brownie batter into the prepared pan and spread it to the edges. Spoon the cheesecake mixture over it, smoothing gently. Then drop spoonfuls of the remaining brownie batter on top.
6. Use a knife to swirl the cheesecake and brownie layers. Move the knife in an S motion; stop when you see pretty streaks.
7. Scatter fresh raspberries across the surface so each square gets a few berries.
8. Bake 35–40 minutes. Look for a set edge and a slightly soft center; a toothpick should come out with a few moist crumbs, not wet batter.
9. Finally, cool completely in the pan before cutting into squares so the swirls stay neat.

Kitchen Tips (From My Kitchen)

1. Time-saver: Melt butter in the saucepan, then mix in sugar and eggs right away to save dishes.
2. Common mistake + fix: If you overmix after adding flour, brownies get cakey—fold just until streaks disappear.
3. Simple variation: Stir a pinch of cinnamon into the brownie batter for warm spice.

I also like pairing textures; try a nutty add-in if you want crunch, or check this brown sugar version for inspiration brown sugar pecan pie brownies.

Serving Ideas

• Weeknight dessert: warm square with a scoop of vanilla ice cream.
• Brunch treat: cut small squares and serve on a platter with coffee.
• Holiday bake sale: wrap individually in parchment and tie with twine.
  Optional garnish: powdered sugar dusting or a drizzle of melted chocolate.

Storing & Leftovers

• Fridge: store airtight up to 4 days.
• Freezer: freeze squares up to 3 months; thaw in the fridge.
• Reheat: warm briefly in a 300°F oven to keep texture.
  Leftover idea: sandwich two pieces with cream cheese frosting for a playful treat.

FAQs

Q: Can I make these ahead?
A: Yes. Bake, cool, and refrigerate up to 3 days. Chill well before slicing so the layers hold.

Q: Can I substitute frozen raspberries?
A: You can, but thaw and drain first; otherwise they may make the top too wet.

Q: How do I know they are done?
A: The edges should pull slightly from the pan and the center should wobble a bit; a toothpick with moist crumbs is perfect.

Q: Can I freeze Cheesecake Raspberry Brownies?
A: Absolutely—wrap individual squares tightly and freeze; they thaw well and keep texture.

Conclusion

For a video-driven guide and another take on the same flavor combo, I like this version called THE BEST Raspberry Cheesecake Brownies (with VIDEO), and for an ultra-decadent riff try The ULTIMATE Raspberry Cheesecake Brownies.

Final Thoughts

I hope you make these soon and enjoy the warm aroma that fills the kitchen. Move slowly while you swirl, and taste a crumb warm from the pan. Happy baking from my kitchen to yours—enjoy your Cheesecake Raspberry Brownies.

Cheesecake Raspberry Brownies

Warm swirls of tart berries and creamy cheesecake blended into rich chocolate brownies.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 16 squares

Course: Dessert, Snack

Cuisine: American

Calories: 230

Ingredients Method Notes

Ingredients

  

Brownie Batter

• 1 cup unsalted butter Helps control salt.
• 2 cups granulated sugar
• 4 large eggs Use room-temperature for even mixing.
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• 1/2 teaspoon salt

Cheesecake Mixture

• 8 ounces cream cheese Full-fat gives the best texture.
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract For cheesecake.

Toppings

• 1 cup fresh raspberries Gives bright flavor.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch pan.
2. Melt the butter in a medium saucepan; remove from heat and stir in the granulated sugar, eggs, and 1 teaspoon vanilla until glossy.
3. Fold in the flour, cocoa powder, and salt until just combined to make a thick, shiny batter.
4. In another bowl, beat the cream cheese with powdered sugar and 1/2 teaspoon vanilla until smooth and creamy.

Assembly

1. Pour half of the brownie batter into the prepared pan and spread it to the edges.
2. Spoon the cheesecake mixture over the brownie batter, smoothing gently.
3. Drop spoonfuls of the remaining brownie batter on top and swirl with a knife.
4. Scatter fresh raspberries across the surface.

Baking

1. Bake for 35-40 minutes, looking for a set edge and a slightly soft center.
2. Cool completely in the pan before cutting into squares.

Notes

These brownies are kid-approved and perfect for any occasion. They can be made ahead and stored in the fridge or freezer.