Oh, my goodness! If you’re looking for a dessert that will make your heart sing, you’ve come to the right place! Today, I’m sharing my delightful recipe for Raspberry Cheesecake Brownies with a perfect swirl. These brownies are not just any brownies; they are a heavenly combination of rich chocolate, creamy cheesecake, and a luscious raspberry swirl that will have your family and friends begging for seconds. Plus, they’re a fantastic way to impress at gatherings or simply enjoy during a cozy night in with a good book. And let’s be honest, who doesn’t love a sweet treat that’s as beautiful as it is delicious? So, let’s dive in!
Why You’ll Love This Recipe
- Irresistibly delicious with a perfect balance of flavors.
- Easy to make, even for beginner bakers!
- Perfect for special occasions or a sweet weeknight treat.
- Can be made ahead and stored for later enjoyment.
- Great way to incorporate healthy ingredients like raspberries into your desserts.
Ingredients
To whip up these Raspberry Cheesecake Brownies, you’ll need the following ingredients:
- 1 (12 oz) bag frozen raspberries, thawed, divided
- 3 T (0.9 oz) cornstarch
- 1 T lemon juice
- ½ C + 2 T (4.4 oz) granulated sugar
- ½ C (4 oz) salted butter, melted
- ½ C (5 oz) light brown sugar, packed
- ¼ C (2 oz) granulated sugar
- ½ C (3.8 oz) vegetable oil
- 1 ½ C (8 oz) powdered sugar
- 1 C (3.6 oz) cocoa powder
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp salt
- 1 C + 2 T (5.5 oz) all-purpose flour
- 2 C (16 oz) cream cheese
- ½ C (3.5 oz) granulated sugar
- 1 tsp vanilla extract
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get to the fun part—making these scrumptious brownies!
- Thaw the raspberries and reserve 3 tablespoons of juice to mix with cornstarch.
- Using a fine sieve, strain half of the raspberries to remove seeds, pushing as much raspberry meat through as possible.
- Mix the sieved berries with the remaining berries and any leftover juice.
- In a small saucepan, combine the reserved raspberry juice, lemon juice, cornstarch, and sugar. Bring to a boil while stirring continuously.
- Once boiling, add the berries and bring to a simmer. Simmer for one minute while stirring, then remove from heat.
- Transfer to a bowl, cover, and refrigerate until completely cooled (2-3 hours or overnight).
- In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Mix for about a minute to dissolve the sugars.
- Add vegetable oil, powdered sugar, and cocoa powder. Mix until all lumps are gone.
- Next, add the eggs, vanilla, and salt. Mix thoroughly, then stir in the flour.
- In another bowl, add cream cheese and beat until smooth using a hand mixer.
- Add sugar and vanilla to the cream cheese and mix to combine.
- Preheat your oven to 350°F. Line a 10×10 pan with parchment paper and lightly spray with cooking spray.
- Pour the brownie batter into the prepared pan.
- Dollop the cream cheese mixture over the brownie batter.
- Spoon about 1 to 1 ½ cups of raspberry filling over the cream cheese layer.
- Swirl the cream cheese and raspberry filling into the brownie batter to create a beautiful swirl pattern. Be careful not to overmix!
- Bake for 40-45 minutes until the edges are set and the center has a slight wobble. Let cool before cutting.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Raspberry Cheesecake Brownies turn out perfectly:
- Make sure your cream cheese is at room temperature for easy mixing.
- Don’t skip the chilling time for the raspberry filling; it helps the flavors meld beautifully.
- Use high-quality cocoa powder for a richer chocolate flavor.
- For a fun twist, try adding a sprinkle of sea salt on top before serving!
How to Serve
These brownies are perfect on their own, but if you want to elevate them even further, consider serving them with:
- A dollop of whipped cream or a scoop of vanilla ice cream.
- Fresh raspberries on top for a pop of color.
- A drizzle of chocolate sauce for extra indulgence.
They also make a fantastic addition to any dessert table, especially when paired with other delightful treats like Coconut cake with pineapple filling: a tropical delight for your table or Crispy baked zucchini chips for a savory contrast!
Make Ahead and Storage
If you’re planning for a gathering or just want to enjoy these brownies throughout the week, they can be made ahead of time! Here’s how:
- Store the cooled brownies in an airtight container in the refrigerator for up to a week.
- For longer storage, freeze the brownies in a freezer-safe container for up to three months. Just thaw them in the fridge overnight before serving.
These Raspberry Cheesecake Brownies are not only a treat for the taste buds but also a feast for the eyes. I hope you enjoy making and sharing them as much as I do! Happy baking!
Raspberry Cheesecake Brownies
Ingredients
Fruits and Juices
- 12 oz frozen raspberries, thawed, divided
- 3 T cornstarch
- 1 T lemon juice
Sugars and Sweeteners
- 0.4 C granulated sugar
- 0.2 C light brown sugar, packed
- 0.25 C granulated sugar
- 0.5 C granulated sugar (for cheesecake)
- 0.5 C light brown sugar, packed (for cheesecake)
Fats and Oils
- 0.5 C salted butter, melted
- 0.5 C vegetable oil
Dry Ingredients
- 1.5 C powdered sugar
- 1 C cocoa powder
- 1.5 C all purpose flour
Eggs and Vanilla
- 4 large eggs
- 2 tsp vanilla extract
Cheesecake
- 2 C cream cheese
- 0.5 C granulated sugar (for cheesecake)
- 1 tsp vanilla extract (for cheesecake)
Instructions
- Thaw raspberries, strain half to remove seeds, and mix with remaining berries and juice.
- Cook raspberry juice, lemon juice, cornstarch, and sugar until boiling, then simmer with berries. Cool completely.
- Mix melted butter, sugars, eggs, vanilla, salt, and flour to make brownie batter. Beat cream cheese until smooth, then add sugar and vanilla.
- Pour brownie batter into a prepared pan, dollop cream cheese, add raspberry filling, and swirl to create a pattern.
- Bake at 350°F (175°C) for 40-45 minutes, then cool before slicing.