Dessert

Raspberry Cheesecake Brownies Recipe

ByElla Hart March 6, 2026March 6, 2026

Introduction

These Raspberry Cheesecake Brownies combine rich, fudgy chocolate with a creamy raspberry cheesecake swirl for a decadent treat. Perfectly balanced between tangy and sweet, they make an impressive dessert for any occasion.

The image shows several square brownies with a marbled pattern on top, placed on a white marbled surface. Each brownie has two distinct layers visible on the surface: a dark brown chocolate layer with a smooth, shiny texture and a pinkish cream cheese layer swirled together, creating a marbled effect with soft, rounded edges. The pink layer has a slightly creamy look, while the chocolate part appears rich and dense. The brownies are evenly cut into small squares, spaced apart on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces (226g) full-fat brick cream cheese, softened to room temperature
2 Tablespoons (26g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
1 large egg, at room temperature
Optional: freeze-dried raspberry powder
1/2 cup (8 Tbsp; 113g) unsalted butter, sliced into 8 Tbsp-size pieces
1 cup (200g) granulated sugar
2 Tablespoons (26g/30ml) vegetable oil or melted coconut oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
3/4 cup (62g) Dutch-process cocoa powder
1/2 cup (63g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
1 Tablespoon hot water
3/4 cup (135g) semi-sweet chocolate chips
1/4 cup (75g) raspberry jam

Instructions

Step 1: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square pan with parchment paper, leaving an overhang on the sides to easily lift the cooled brownies out of the pan. Set aside.
Step 2: Make the cheesecake batter. In a medium bowl, beat the cream cheese and softened butter with a mixer on medium-high until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla, and raspberry powder if using; beat until combined. Beat in the egg until just incorporated. Set aside.
Step 3: Make the brownie batter. Melt the butter in the microwave or on the stove, then whisk in sugar and oil. Let sit for 1 minute to cool slightly. Add eggs and vanilla, whisking until the sugar dissolves and mixture is smooth. Stir in cocoa powder, flour, salt, and hot water until well combined. Fold in chocolate chips.
Step 4: Assemble the brownies. Spread about one-third of the brownie batter in the pan. Drop large spoonfuls of half the cheesecake batter over it. Alternate spooning the remaining brownie and cheesecake batters in layers. Tap the pan on the counter to settle. Drop small spoonfuls of raspberry jam over the top and gently swirl with a knife. Tap the pan again.
Step 5: Bake for 33–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil after 25 minutes to prevent over-browning if desired.
Step 6: Cool the brownies completely on a rack for at least 3 hours. Use the parchment overhang to lift them out, then slice into squares.

Tips & Variations

For a stronger raspberry flavor and deeper color, add extra freeze-dried raspberry powder a teaspoon at a time to the cheesecake batter.
Use coconut oil instead of vegetable oil for a subtle tropical twist.
Swirling the jam well into the batter creates pretty marbled effects in each brownie.

Storage

Store leftover brownies covered in the refrigerator for up to 1 week. They can be eaten chilled or warmed briefly in the microwave for a soft, gooey texture.

How to Serve

The image shows several square brownies placed on white parchment paper over a white marbled surface. Each brownie has two visible layers: a dark brown, rich chocolate layer with a slightly shiny and fudgy texture, and a pinkish-red swirled layer on top that looks creamy and smooth, possibly a fruit or cream cheese swirl. The brownies are cut into neat squares with clean edges, and the swirl pattern varies on each piece but always mixes the dark chocolate and pinkish-red colors in an artistic way. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of jam?

Fresh raspberries can be used, but they may create extra moisture and affect the texture. Raspberry jam provides a thicker, more consistent swirl and flavor.