Name: Raspberry Cheesecake Brownies
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 170 g butter; 170 g dark chocolate; 1/2 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/4 cup cocoa powder; 1/2 teaspoon salt; 225 g cream cheese, softened; 1/3 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup raspberries; 2 tablespoons sugar; 1 tablespoon lemon juice

I make these Raspberry Cheesecake Brownies when I want a dessert that feels rich, indulgent, and a little bit special. The fudgy chocolate brownie base, creamy cheesecake layer, and tangy raspberry swirl come together into a dessert that always feels bakery-worthy.

Why You’ll Love This Recipe

I love this recipe because it combines three amazing flavors into one bite. I like how the brownies stay dense and chocolatey while the cheesecake adds a smooth, creamy contrast. I also enjoy how the raspberries cut through the richness and keep the dessert balanced instead of heavy. Raspberry Cheesecake Brownies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

butter
dark chocolate
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
cocoa powder
salt

cream cheese
granulated sugar
egg
vanilla extract

raspberries
sugar
lemon juice

Directions

I start by preheating the oven and lining a baking pan with parchment paper. I melt the butter and dark chocolate together until smooth, then stir in the sugars. I add the eggs and vanilla and mix until glossy. I gently fold in the flour, cocoa powder, and salt to form the brownie batter.

In a separate bowl, I beat the cream cheese with sugar, egg, and vanilla until smooth. For the raspberry swirl, I gently mash the raspberries with sugar and lemon juice.

I spread the brownie batter evenly in the pan, spoon the cheesecake mixture over the top, and dot it with the raspberry mixture. I use a knife to gently swirl everything together. I bake until the center is just set, then let the brownies cool completely before slicing.

Servings and timing

This recipe makes about 12 brownies. I usually spend around 20 minutes preparing everything and about 40 minutes baking. I like letting them cool fully so the layers set cleanly and slice nicely.

Variations

I sometimes use frozen raspberries when fresh aren’t available, making sure to thaw and drain them first. When I want extra richness, I add chocolate chips to the brownie layer. I’ve also made this with strawberries or blackberries for a slightly different flavor.

storage/reheating

I store these brownies in an airtight container in the refrigerator for up to 5 days. I let them sit at room temperature for a few minutes before serving, or I warm them briefly if I want a softer texture. Raspberry Cheesecake Brownies

FAQs

Can I use boxed brownie mix?

I can use a boxed mix to save time, then add the cheesecake and raspberry layers on top.

Do these brownies need to be refrigerated?

I keep them refrigerated because of the cheesecake layer.

How do I know when they’re done baking?

I look for set edges and a slightly soft center that firms up as it cools.

Can I freeze raspberry cheesecake brownies?

I freeze them individually wrapped, and they keep well for up to 2 months.

Why did my cheesecake layer crack?

I’ve found small cracks can happen if they’re overbaked, but they don’t affect the taste.

Conclusion

I keep these Raspberry Cheesecake Brownies in my dessert rotation because they’re rich, balanced, and incredibly satisfying. I like how they combine fudgy chocolate, creamy cheesecake, and bright raspberry flavor into one dessert that always feels special and indulgent.