Description

Delicious Raspberry Cheesecake Brownies featuring a rich, fudgy brownie base swirled with creamy raspberry-infused cheesecake batter and topped with sweet raspberry jam. Perfectly balanced in flavor and texture, these decadent treats combine the best of chocolate and fruit for a special dessert that’s ideal for Valentine’s Day or any occasion.

Ingredients

Scale

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 Notes)

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

Prepare Oven and Pan: Adjust your oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the brownies once baked. Set aside.
Make the Cheesecake Batter: In a medium bowl, use a handheld mixer or stand mixer fitted with a whisk attachment to beat together the softened cream cheese and butter on medium-high speed until smooth and creamy with no lumps, about 2 minutes. Add the sugar, flour, vanilla extract, and optional freeze-dried raspberry powder. Beat until fully combined, adding more raspberry powder if a deeper pink color and flavor are desired. Finally, beat in the egg just until incorporated. Set this batter aside.
Make the Brownie Batter: Melt the butter using the microwave or a small saucepan on the stovetop, then transfer to a large mixing bowl if melted on stove. Whisk in the sugar and oil, letting the mixture cool slightly for about one minute. Add the eggs and vanilla; whisk thoroughly until the mixture is smooth and no longer grainy. Next, whisk in cocoa powder, flour, salt, and hot water until completely smooth and thick. Fold in the semi-sweet chocolate chips gently.
Assemble the Brownies: Spread about one-third of the brownie batter evenly in the prepared pan. Spoon half of the cheesecake batter over the brownie layer in large dollops. Alternate by spooning the remaining brownie batter and then the remaining cheesecake batter on top. Tap the pan on the counter several times to help settle the batters. Drop small spoonfuls of raspberry jam over the top and use a knife to gently swirl the batters and jam together. Tap the pan again to settle the mixture.
Bake: Bake in the preheated oven for 33 to 40 minutes, checking around 36 minutes with a toothpick inserted in the center—it should come out with a few moist crumbs but no wet batter. At about 25 minutes into baking, tent the pan with aluminum foil to prevent over-browning on top.
Cool and Serve: Remove the brownies from the oven and place the pan on a cooling rack. Allow the brownies to cool completely, which will take at least 3 hours. Use the parchment paper overhang to lift the brownies from the pan, transfer them to a cutting board, and slice into squares. Store leftover brownies covered in the refrigerator for up to one week.

Notes

Freezing Instructions: Freeze cut brownies in single layers between sheets of parchment paper in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Freeze-Dried Raspberry Powder: Grind 1/4 cup (about 5g) freeze-dried raspberries in a small food processor until fine. Sift through a fine-mesh sieve to remove seeds. Add 2 teaspoons to the cheesecake batter, increasing if desired for deeper color and flavor.
Where to Buy Freeze-Dried Raspberries: Available in many grocery stores, Trader Joe’s, Target, or online. Ensure they are freeze-dried and not chewy dried fruit.
Cocoa Powder: Dutch-process cocoa powder is preferred for its smoothness, but natural unsweetened cocoa powder can be used as a substitute.
Recipe Update: The cheesecake batter now includes butter, additional sugar, vanilla, and a whole egg for smoother texture and fuller flavor. Hot water in the brownie batter helps to slightly thin it for easier swirling.

Prep Time: 20 minutes
Cook Time: 36 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: raspberry cheesecake brownies, blueberry brownies, chocolate cheesecake brownies, raspberry swirl brownies, dessert brownies, chocolate raspberry dessert, Valentines dessert