Raspberry Cheesecake Brownies

Updated: Jan 10, 2026 by christina.marsigliese · 36 Comments

This is one of my favorite twists on brownies. These Raspberry Cheesecake Brownies have SO much flavor and will completely tantalize your tastebuds with fudgy moist dark chocolate brownie layered with creamy vanilla cheesecake and fresh tart smashed raspberries swirled through. You'll get so much creamy texture in one bite and so many rich chocolatey, sweet and slightly tart fruity flavors. They are easy to make and really, really delicious. This recipe is based on one from Scientifically Sweet Occasions cookbook and is featured in one of my head shots because I just love them so much. When my mom first took a bite, she literally said "it's like a flavor explosion in my mouth". She's not wrong. ENJOY!

WHY THIS RECIPE WORKS

Fudgy chocolate brownies - the brownie base has such a rich fudgy texture and intense chocolate flavor thanks to bittersweet chocolate and not a lot of flour.
Not too gooey - with all the soft texture going on, I think it's important to ensure the brownie isn't too gooey which would make it difficult to get clean slices.
Creamy vanilla cheesecake - the vanilla cheesecake batter bakes up into a velvety texture and it is so creamy. The sweet, cheesy, creamy notes really pair well against the bittersweet chocolate.
Fresh raspberry swirl - the raspberry part of this recipe is so simple! You just need to mash fresh raspberries with sugar and starch for thickening and it is so bright, tart and delicious!
Simple ingredients - this recipe requires few simple ingredients and is very easy to prepare.

INGREDIENTS FOR RASPBERRY CHEESECAKE BROWNIES

Butter - the best brownies that have a chewy fudgy texture are made with butter. You can use salted or unsalted butter in this recipe, but if you use salted, then reduce the added salt by half.
Dark chocolate - anything between 60 and 70% cocoa solids will work. I prefer bittersweet chocolate and these bittersweet chocolate callets are very convenient.
Egg - 2 whole eggs will provide majority of the structure in these brownies and 1 additional egg will set the cheesecake.
Granulated sugar - simple fine white granulated sugar is best for these brownies and for the cheesecake. I do not recommend substituting with brown sugar because brown sugar has a coarser texture and it will be more difficult for it to dissolve to make the shiny top.
Pure vanilla extract - vanilla is essential to enhance the flavor of the chocolate and is the main flavor in the cheesecake layer. I like this Madagascar Bourbon Vanilla extract.
All purpose flour - regular all purpose flour is perfect to make fudgy brownies. Use unbleached flour which will give you that nice dense texture.
Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
Raspberries - you can use fresh or frozen raspberries for the swirl. It's so simple! There's no cooking involved - you just mash them up with a bit of sugar and corn starch.

STEP BY STEP INSTRUCTIONS

STEP 1). Make the brownie batter. Melt chocolate. Combine chocolate and butter in a saucepan over very low heat and stir constantly until melted and smooth, or melt in the microwave at 50% power in short bursts with frequent stirring.
STEP 2). Whisk eggs and sugar. Combine eggs, sugar, vanilla and salt in a large bowl and whisk or beat with an electric hand mixer until pale and thick. Whisk in warm melted chocolate mixture until smooth and glossy. The mixture will tighten up and that's how you know it is well incorporated.
STEP 3). Fold in flour. Sprinkle flour over the surface and fold it in. Reserve about ⅓ cup (80ml) of brownie batter and then spread the rest evenly into the prepared pan.
STEP 4). Make the cheesecake batter. Beat the soft cream cheese in a medium bowl with an electric hand mixer or spatula until very smooth. Add sugar and vanilla and beat until smooth and glossy. Beat in egg until well incorporated. Spread this batter evenly over the brownie batter in the pan, then spoon teaspoons of the reserved brownie batter randomly over top.
STEP 5). Make the raspberry swirl. Combine raspberries, sugar and corn starch in a small bowl and mash it up with a fork leaving it just a bit chunky. Spoon teaspoons of this raspberry mixture over the batter in the pan and then use a skewer to swirl all of the flavors together.
STEP 6). Bake until puffed and the cheesecake is set in the middle with lightly golden edges. Transfer pan to a wire rack and let cool completely in the pan. Refrigerate for at least 1 hour before slicing with a hot dry knife.

raspberry cheesecake brownies square with bite on board

EXPERT BAKING TIPS FOR CHEESECAKE BROWNIES

Keep the chocolate and butter hot. There is no need to cool the chocolate mixture before adding it to the eggs. In fact, a warm batter will help the sugar dissolve for a nice shiny top.
Always use room temperature eggs so that they incorporate more evenly and the warmer temperature helps sugar dissolve. TIP: to bring eggs to room temperature quickly, submerge them in warm water for 10 minutes.
Measure flour accurately. Too much flour leads to a dry brownie so be sure to measure accurately with a scale if you have one. I always use a scale for baking.
Use soft cream cheese. Cream cheese at room temperature will blend more evenly with the sugar and eggs for a smooth batter. If the batter is lumpy, then the cheesecake will not be as silky.
Do not over-bake. Start checking after a total of 30 minutes. A toothpick should not come out clean - it will come out with a few moist sticky bits attached. If it comes out clean it may be over baked, and if it comes out with wet batter then it is still a bit raw.
Cool completely. For the best texture, it is important that the brownies cool completely so that the cheesecake sets. I like to refrigerate for 1 hour for best results.

RECIPE FAQ

What type of chocolate should I use for cheesecake brownies?

This recipe works best with bittersweet chocolate. That is, chocolate with between 70% cocoa solids. It adds an intense chocolate taste since the cheesecake batter is also sweet. If you can't find bittersweet chocolate, this recipe will also work with semi-sweet chocolate, but they will be sweeter and more gooey this way. .

How to get the shiny crust on brownies?

It's about dissolved sugar. If you see my Perfect Shiny Crust Brownies recipe, I explain how the shiny top is achieved when sugar is thoroughly dissolved.

Can I use cocoa powder to make brownies?

This recipe requires melted chocolate. If you prefer to make brownies with cocoa powder only, then check out my Better Than Box Brownie Mix recipe.

Can I add chocolate chips to this brownie recipe?

Yes you can! If you'd like to add chocolate chips, I would recommend ½ cup of dark chocolate chips to the brownie batter. Just fold it into the finished batter before baking.

How do I know when brownies are baked?

Brownies are baked when a toothpick inserted into the center comes out with a few moist sticky crumbs attached - not wet batter, and NOT clean. If the skewer is clean, then the brownies are over-baked and if the skewer has wet batter then they are still raw.

Why are my brownies dry?

The number one reason why these would turn out dry is if they are over-baked. These brownies will take a little longer than normal to bake due to the cheesecake batter on top, but start checking for doneness around 28 minutes. Measure the flour accurately too because too much flour will make them dry.

Can I bake these brownies in an 8x8-inch pan?

If you want to use an 8x8-inch square baking pan, the brownies will be thicker and still very delicious. I recommend to then bake at 350 degrees F also for about 30-35 minutes. They will sink slightly as they cool, but they will be more gooey in the middle. You can choose to bake for longer in and 8x8-inch pan for a firmer set, but understand that the edges will dry out slightly more. The other option is to bake at a lower temperature such as 325 degrees F for 40-45 minutes.

Why does pan size matter in baking?

The reason why pan size matters so much in baking is because of surface area. Surface area refers to the amount of surface of your batter or dough exposed to direct heat during cooking or baking. If there is more surface area, then the product will cook faster which does have an affect on texture. These brownies are baked in a 9x9-inch pan to ensure that the brownie and the cheesecake layers bake evenly. The result is a dense and fudgy (but not wet and gooey) brownie with smooth creamy cheesecake. You can also bake these in an 8x8-inch pan, but since there will be less surface area (aka. the batter will be deeper in the pan), the brownies will be a bit gooier in the middle.

STORING AND FREEZING

How do I store raspberry cheesecake brownies?

These brownies keep well at room temperature for 1-2 days as long in an airtight container. If you plan to keep them for more than a couple of days, then store them in the fridge.

Can cream cheese brownies be left out?

Yes, you can keep these brownies stored at a cool room temperature for 1 day, but then I would recommend refrigerating them for any longer than that.

Can you freeze raspberry cheesecake brownies?

Yes, you can freeze these cheesecake brownies! Place the sliced brownies in a resealable freezer bag and keep frozen for up to 3 months.

raspberry cheesecake brownies slice with bite on board

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