Ingredients

Cheesecake Batter:

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 (see Note)

Brownie Batter:

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

Topping:

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 for easy removal. Set aside.

Step 2: Prepare the cheesecake batter by beating the cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla, and freeze-dried raspberry powder if using, then beat until combined. Beat in the egg just until incorporated. Set aside.

Step 3: Melt butter in a microwave-safe bowl or on the stove, then whisk in sugar and oil. Let cool slightly for 1 minute. Add eggs and vanilla, whisking until sugar dissolves and mixture is smooth. Whisk in cocoa powder, flour, salt, and hot water until well combined. Fold in chocolate chips.

Step 4: Spread about one-third of the brownie batter in the prepared pan. Drop spoonfuls of half the cheesecake batter over it, then alternate spoonfuls of remaining brownie and cheesecake batters. Tap the pan on the counter to settle the layers. Drop small spoonfuls of raspberry jam across the top and gently swirl with a knife. Tap the pan again to settle.

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 wire rack, at least 3 hours. Lift brownies out using parchment overhang and cut into squares.

Tips & Variations

For a more intense raspberry flavor and pinker cheesecake layer, add freeze-dried raspberry powder gradually, a teaspoon at a time.

Use Dutch-process cocoa powder for smoother chocolate flavor; natural unsweetened cocoa can be substituted if needed.

To freeze, layer cut brownies between parchment in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

FAQs

Can I use regular dried raspberries instead of freeze-dried?

No, regular dried raspberries contain moisture and won’t grind into a powder needed for the batter. Freeze-dried raspberries are moisture-free and ideal for creating the raspberry powder.

What if I don’t have Dutch-process cocoa powder?

You can use natural unsweetened cocoa powder instead, but the chocolate flavor might be slightly more acidic and less smooth. Dutch-process cocoa is preferred for its mellow taste.