Fudgy Swirled Raspberry Cheesecake Brownies

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.

Think: ultra-fudgy brownies topped with a vibrant layer of gorgeous raspberry cheesecake. Yup. ALL. THE. DELICIOUSNESS.

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

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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.

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.

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

• Raspberries.
• Granulated 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

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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.

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.

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.

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.

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!

Why You Should Make these Raspberry Swirl Cheesecake Brownies

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• 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.