These raspberry cheesecake brownies bring together everything you want in a crowd-pleasing dessert. A rich, fudgy brownie layer forms the base, topped with a smooth, creamy cheesecake swirl and finished with tart freeze-dried raspberries for just the right contrast. The flavors strike a balance between deep chocolate and bright fruit, while the swirled layers make each square feel a little special without being fussy. They’re easy to love, easy to share and ideal for when you want a dessert that feels familiar but still a step above the everyday.
Raspberry Cheesecake Brownies
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Ingredients
Brownie Layer
- Cooking spray
- 1 stick unsalted butter ½ cup, cut into ½-inch cubes
- 1 cup semisweet chocolate chips
- 2 Tbsp. cocoa powder
- 1/4 tsp. kosher salt
- 1 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1/2 cup all-purpose flour
Cheesecake Layer
- 8 oz. cream cheese room temperature
- 1/4 cup sugar
- 1 large egg room temperature
- 1/4 tsp. vanilla extract
- 1/8 tsp. kosher salt
- 1/2 cup freeze-dried raspberries
Instructions
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Move oven rack to center and preheat oven to 350 degrees F. Grease 9-inch square baking dish with cooking spray or butter and line with parchment paper, leaving 2-inch overhang on sides.
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To create double boiler, set medium heat-proof mixing bowl over medium saucepan filled with 2 inches of water. Bring water to simmer over medium heat, ensuring bowl does not touch water. Place butter and chocolate in bowl and stir until fully melted and combined.
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Remove bowl from heat and stir in cocoa powder and salt.
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In separate large mixing bowl, whisk together sugar, eggs and vanilla until light and fluffy, 2 to 3 minutes.
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Add chocolate mixture to egg mixture and whisk to combine. Add flour and mix until just combined.
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Pour into prepared baking dish.
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To make cheesecake layer, use electric mixer to beat together cream cheese, sugar, egg, vanilla and salt until smooth.
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Using large spoon or measuring cup, dollop cheesecake batter over brownie batter. Use butter knife to swirl chocolate mixture into cheesecake layer. Place freeze-dried raspberries on top and gently press into batter.
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Bake 20 to 25 minutes, until toothpick in the center comes out mostly clean. Cool in pan on wire rack for 30 minutes, then use parchment paper to transfer brownies to wire rack and cool to room temperature.
Notes
Nutrition
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