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–+ servings

Raspberry Cheesecake Brownies

Delight in rich chocolate brownies layered with creamy cheesecake and vibrant raspberry swirls for a decadent treat.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Servings 12 pieces
Calories 450 kcal

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.

Notes

For best results, refrigerate the brownies before serving to enhance flavor and texture.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSodium: 150mg
Keyword brownies, cheesecake, raspberry
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