Meatless Monday Challenge

Fudgy Swirled Raspberry Cheesecake Brownies

on February 4, 2021
last updated February 13, 2024
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These Raspberry Cheesecake Brownies utilize a simple decorating technique with a big impact to fuse the fresh and tangy taste of raspberry cheesecake with fudgy chocolate brownies.
Fudgy brownies with a cheesecake layer with a vibrant raspberry swirl.

Want to step up your brownies? These Swirled Raspberry Cheesecake Brownies are not only gorgeous and vibrant, but absolutely brimming with decadent flavor and fudgy and succulent texture.

Beautifully balanced between chocolaty, fruity, and tangy, this next-level brownie recipe has delicious and distinct layers. Plus, the raspberry swirl is so romantic making this one of my favorite romantic Valentine’s Day treats.

Raspberry Cheesecake Brownies laid out with a bite taken out of the front one.

As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.

Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when raspberries are in season in your area with this Seasonal Food Guide.

Raspberry Swirl Cheesecake Brownies Ingredients


Here’s everything you’ll need for the brownie layer:

  • Unsalted butter. It absolutely must be softened for best results.
  • Granulated sugar.
  • Egg.
  • Vanilla extract.
  • All-purpose flour.
  • Cocoa powder. I used dark.
  • Salt.
ingredients for the brownie layer of a raspberry cheesecake brownie - flour, vanilla extract, eggs, salt, sugar, cocoa powder, butter

Quick note: you can use a boxed brownie mix as a shortcut if you prefer!

Here’s what you’ll need for the cheesecake layer:

  • Cream cheese. Make sure it’s completely softened!
  • Sour cream.
  • Egg.
  • Granulated sugar.
ingredients for the cheesecake layer of a raspberry cheesecake brownie - sour cream, egg, cream cheese, sugar

Finally, here is what you need for the raspberry swirl:

ingredients for the raspberry sauce layer of a raspberry cheesecake brownie - raspberries, sugar

Fresh vs Frozen Raspberries for Baking

Frozen raspberries are perfectly delicious, and even encouraged in this recipe.

Raspberries are a warm-weather crop, thriving in the summer months. Buying produce locally and while it’s in season is a great way to reduce your carbon footprint in terms of food miles.

An ingredient’s food miles is the distance that particular ingredient has traveled to get to the produce aisle in your supermarket, into your cart, and then onto your plate.

If you are buying fresh raspberries in the winter in a colder climate, you can assume it’s been imported—and quickly.

Frozen raspberries are harvested and frozen at their peak and are generally transported in a more sustainable way since they stay frozen in transport (likely by ship instead of a plane— much less fuel!).

While the best practice is to buy locally and in-season, buying frozen fruit means less pesticide residue, likely fewer food miles, and less food waste. And for this recipe, in particular, they work perfectly!

Green tip: If you are buying produce that is out of season, consider buying frozen to support produce that is associated with less pesticide residue, likely fewer food miles, and less food waste.

How to Make Raspberry Cheesecake Brownies


How to Make Your Raspberry Sauce

Add the fresh, clean raspberries and sugar to a saucepan over medium heat. Bring it to a boil, then use a wooden spoon to stir. Allow it to simmer and thicken for about 5 minutes over medium heat.

Then, push it through a sieve to filter out the seeds. This step is completely optional but makes the swirling a little bit easier.

If you do decide to sift out the seeds you can save them and use them to a vibrant raspberry vinaigrette.

Set the raspberry sauce aside to cool.

Boiling fresh raspberries with sugar to swirl into cheesecake.
Boil the raspberries and sugar and stir with a wooden spoon to break down. Simmer for about 5 minutes to thicken.
Straining boiled raspberries to get the seeds out.
Optional: push the raspberries through a sieve to sift out the seeds.

How to Make Your Brownie Layer

For this fudgy brownie recipe, you’ll start by creaming together your butter and sugar. Make sure your butter is softened and use a hand mixer on high to whip with the sugar for about 3-5 minutes until well-combined.

Then, add your eggs and vanilla extract and whip again until just combined.

Next comes the flour, cocoa powder, and salt. Whip together and use a rubber spatula to integrate the dry ingredients that stick to the bowl.

You’ll be left with a thick batter. Smooth it out into a lined 8×8 or 9×9-inch baking dish and set aside.

Adding granulated sugar to softened butter to cream together in a large mixing bowl.
Cream together the butter and sugar.
Adding vanilla extract to a large mixing bowl with eggs and creamed butter and sugar.
Add the eggs and vanilla extract and combine.
Adding cocoa powder and flour to a large mixing bowl to make brownie batter.
Add the flour, cocoa powder, and salt and mix.
Adding brownie batter to a lined baking dish.
Spread into a lined baking dish.

How to Make Your Cheesecake Layer

It’s imperative that your cream cheese is softened for this step. Add it to a large mixing bowl with the sour cream, sugar, and egg.

Use your hand mixer again (make sure you clean it first!) to whip together until smooth.

Then, pour the cheesecake batter on top of the brownie layer and use a spatula to smooth it out so it’s in an even layer.

Whipping together softened cream cheese, sour cream, granulated sugar, and and egg to make a cheesecake layer for brownies.
Whip together the softened cream cheese, sour cream, sugar, and egg.
Pouring cheesecake layer on top of brownies.
Pour the cheesecake batter over the brownie layer and smooth it out in an even layer with a spatula.

Swirling the Raspberry into the Cheesecake

Pour your raspberry sauce over the cheesecake batter in a zig zag motion.

Then, take a knife and swirl it back and forth in the opposite direction. Just make sure to be careful with the knife and not to push too deep. You don’t want your knife to hit the brownie batter and dredge it up into the cheesecake layer.

Bake at 350°F for 45-55 minutes until the brownies don’t wobble at all when you shake the pan. Then, allow to cool and set for at least 3 hours before slicing.

Pouring raspberry sauce onto cheesecake brownies in a zig zag.
Pour the raspberry sauce over the cheesecake in a zig zag pattern.
Using a knife to swirl raspberry sauce into cheesecake.
Use a knife to swirl the raspberry sauce into the cheesecake layer.

How to Properly Store Your Brownies Topped with Raspberry Cheesecake

These delicious brownies will last for 2 days in an airtight container at room temperature. In the refrigerator they will last up to a week!

Overhead image of Raspberry Cheesecake Brownies lined up on a pink background.
Bake the cheesecake brownies at 350°F for about 45-55 minutes until it doesn’t wobble at all when you shake it. Then allow to cool and set for at least 3 hours before slicing.

Why You Should Make these Raspberry Swirl Cheesecake Brownies


  • They’re pretty. Those swirls are both easy and impressive.
  • The texture. Those fudgy brownies can only be elevated by the pillowy cheesecake layer on top.
  • They’re bursting with flavor. The raspberry brings a tangy zing to the cheesecake that is perfectly complemented by the rich chocolate.
  • They’re the perfect way to say “I love you”. Valentine’s day and every day.

If you’re loving these Raspberry Cheesecake Brownies and you want more epic brownie recipes, check out these Chocolate Cherry Brownies and Layered Banana Pudding Brownies.

Fudgy brownies with a cheesecake layer with a vibrant raspberry swirl.

Fudgy Swirled Raspberry Cheesecake Brownies

5 from 4 votes
Marley Goldin
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These Raspberry Cheesecake Brownies utilize a simple decorating technique with a big impact to fuse the fresh and tangy taste of raspberry cheesecake with fudgy chocolate brownies.
Prep Time 20 minutes
Cooling Time 3 hours
Cook Time 50 minutes
Total Time 4 hours 10 minutes
Servings 12 brownies

Equipment

  • 9×9-inch or 8×8-inch baking pan

Ingredients
 
 

Raspberry Sauce

  • 6 ounces raspberries ( fresh or frozen)
  • 2 tablespoons granulated sugar

Brownie Layer

  • ½ cup unsalted butter, softened (½ cup butter = 1 stick)
  • 1 ¼ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 6 tablespoons all-purpose flour (6 tablespoons = ¼ cup + 2 tablespoons)
  • ¾ cup unsweetened cocoa powder (I used dark)
  • ¼ teaspoon salt

Cheesecake Layer

  • 8 ounces cream cheese (softened)
  • ¼ cup sour cream
  • cup granulated sugar
  • 1 large egg
Shop Ingredients on Jupiter

Instructions
 

Raspberry Sauce

  • Make your raspberry sauce by adding your raspberries and sugar to a saucepan over medium heat. Use a wooden spatula to stir and break down the raspberries, then simmer for about 5 minutes to thicken.
    Cooking down raspberries and sugar in a saucepan.
  • Optional: push your sauce through a sieve to sift out the raspberry seeds. Set the sauce aside to cool.
    Raspberry sauce after straining out seeds through a sieve.

Brownie Layer

  • Line a 9×9 or 8×8-inch baking dish with parchment paper and preheat your oven to 350°F.
  • To a large mixing bowl, add the softened butter and sugar and use a hand mixer on high to cream together for about 3-5 minutes.
    Butter and sugar creamed together to create the base for brownie batter.
  • Add the eggs and vanilla extract and mix again until just combined.
    Butter, sugar, eggs, and vanilla extract beat together in a large mixing bowl.
  • Add the flour, cocoa powder, and salt and mix to combine. Use a spatula to integrate any dry ingredients that are stuck to the sides of the bowl. You'll be left with a thick batter.
    Thick brownie batter for raspberry cheesecake brownies.
  • Add brownie batter to the lined baking dish and spread it out with a spatula to form an even layer.
    Brownie batter spread out in a lined 9x9-inch baking dish.

Cheesecake Layer

  • In a large mixing bowl, add the softened cream cheese, sour cream, granulated sugar, and egg and use the clean hand mixer on high to mix until smooth.
    Cheesecake batter for raspberry cheesecake brownies.
  • Pour the cheesecake batter over the brownie batter and smooth out with a spatula.
    Cheesecake batter spread over brownie batter in a baking dish.
  • Pour the raspberry sauce over the cheesecake batter in a zig zag pattern. Use a knife to swirl the raspberry sauce in the cheesecake batter.
    Raspberry cheesecake brownies ready for the oven.
  • Bake for 45-55 minutes. You'll know they're ready if you shake the pan and the batter doesn't wobble. Allow to cool completely (for at least 3 hours) before slicing.
    Raspberry cheesecake brownies fresh out of the oven.

Pro Tips

  • Take it slow and clean as you go—there are a lot of moving parts in this recipe!
  • You can use either fresh or frozen raspberries.
  • Make sure your butter and cream cheese are both softened for best results.
  • If you love brownies as much as I do, you’ll love this collection of my greatest brownie recipes!
Course Dessert, Snacks
Cuisine American
Diet Vegetarian
Keyword Brownies, Cheesecake Brownies, Chocolate, Raspberry Cheesecake Brownies
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