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

Fudgy Swirled Raspberry Cheesecake Brownies

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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.
Course Dessert, Snacks
Cuisine American
Diet Vegetarian
Keyword Brownies, Cheesecake Brownies, Chocolate, Raspberry Cheesecake Brownies
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours 10 minutes
Servings 12 brownies
Author Marley Goldin

Equipment

  • 9x9-inch or 8x8-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
  • ⅓ cup granulated sugar
  • 1 large egg
US - Metric

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.
    6 ounces raspberries, 2 tablespoons granulated sugar
    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 9x9 or 8x8-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.
    ½ cup unsalted butter, softened, 1 ¼ cup granulated sugar
    Butter and sugar creamed together to create the base for brownie batter.
  • Add the eggs and vanilla extract and mix again until just combined.
    2 large eggs, 2 teaspoons vanilla extract
    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.
    6 tablespoons all-purpose flour, ¾ cup unsweetened cocoa powder, ¼ teaspoon salt
    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.
    8 ounces cream cheese, ¼ cup sour cream, ⅓ cup granulated sugar, 1 large egg
    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.

Video

Notes

  • 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!