Raspberry Cheesecake Brownies Recipe
Delight in the perfect combination of rich, fudgy brownies swirled with creamy cheesecake and fresh raspberry puree in these Raspberry Cheesecake Brownies. This easy-to-make dessert features layers of chocolate brownie, tangy cheesecake, and a sweet-tart raspberry swirl, creating a beautiful marbled pattern that’s as delicious as it looks. Ideal for any occasion or a special treat to satisfy your sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 60 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Base
- Brownie mix (amount as per package instructions)
Cheesecake Layer
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
Raspberry Swirl
- 6 ounces raspberries
- 1 tablespoon sugar (optional)
Instructions
- Prepare Brownie Batter: Preheat the oven according to the brownie mix package instructions. Prepare the brownie batter following the directions on the package and set it aside.
- Make Cheesecake Mixture: Using an electric blender on medium to high speed, blend the softened cream cheese until light and creamy. Add 2/3 cup sugar, eggs, and vanilla extract, then continue blending until the mixture is smooth. Set aside.
- Prepare Raspberry Puree: Puree the raspberries using a blender or food processor. If desired, strain the puree to remove seeds. Stir in 1 tablespoon sugar to sweeten, if using.
- Assemble in Baking Dish: Spray a 13×9-inch baking dish with oil or line it with parchment paper. Pour the prepared brownie batter into the pan, reserving about 1/4 cup, and spread it evenly to cover the bottom. Next, pour the cheesecake mixture over the brownie layer, reserving about 1/4 cup. Drizzle the raspberry puree on top, then add dollops of the reserved brownie batter and cheesecake mixture. Use a toothpick to swirl the layers together lightly, creating a marbled pattern.
- Bake the Dessert: Bake uncovered for 25-30 minutes or until the top is almost golden. Then cover the dish with foil and bake for an additional 10-15 minutes, or until the cheesecake layer is firm and a toothpick inserted comes out clean.
- Cool and Chill: Allow the brownies to cool completely at room temperature, then refrigerate for at least 2 hours or overnight to set properly.
- Store Leftovers: Keep any leftovers in a lightly sealed container in the refrigerator for 3-5 days.
Notes
- For a smoother raspberry puree, strain to remove seeds before swirling on top.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake mixture.
- Using parchment paper helps with easy removal and cleanup.
- Chilling overnight improves the texture and flavor integration.
- You can substitute fresh raspberries with frozen, thawed, and drained ones if fresh are unavailable.
Keywords: raspberry cheesecake brownies, marbled brownies, cream cheese brownies, raspberry swirl brownies, easy brownie dessert
Find it online: https://annakocht.com/raspberry-cheesecake-brownies-recipe/
