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    Home » Recipes » Bars & Brownie Recipes

    Published: Aug 16, 2022 by Paula Montenegro · Income from ads and affiliate links 6 Comments

    Raspberry Cheesecake Brownies

    Jump to Recipe
    Close up of cut raspberry cheesecake brownie on a wooden surface. Purple and white text overlay.
    Top view of cheesecake brownie squares with raspberries. Purple and white text overlay.

    A layer of chocolate batter is swirled with a cheesecake mixture and raspberries. This is a decadent flavor combination. Fudgy and scrumptious, these brownies keep well and can be frozen.

    Wooden board with three rows of cheesecake brownies with raspberries.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Originally published in February 2018, this post has been updated with images and text to serve you better. The recipe remains the same.

    Chocolate and berries are a wonderful combination, no surprises there.

    We love the chocolate raspberry tart, but it's more laborious. So these brownies came to be as a way to enjoy the flavors without the work.

    There are two batters in this recipe and fresh or frozen raspberries. I use frozen most of the time; keep a stash year-round.

    Close up of brownies with cheesecake swirl and raspberries on a dark wooden board.
    Table of Contents Hide
    Ingredients
    How to make raspberry cheesecake brownies
    Kitchen notes
    Related recipes you might like:
    Raspberry Cheesecake Brownies

    Ingredients

    This recipe has two batters and berries.

    • Raspberries: I always like to use seasonal fresh raspberries, but for this recipe frozen ones work just as well.
    • Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
    • Eggs: fresh, large.
    • Unsalted butter.
    • Sugar: both white and brown sugars are used. You can use only one if that's all you have.
    • All-purpose flour.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.
    • Cream cheese: use full fat, the regular kind. I use Philadephia original cream cheese.

    See the recipe card at the end of this post for quantities.

    White surface with bowls containing ingredients for raspberry cream cheese brownies including eggs, butter, sugars, vanilla, flour.

    How to make raspberry cheesecake brownies

    • Sifting dry ingredients: this is important when it comes to the cocoa powder because it can clump during storing. The sifter will allow you to press on the balls of powder and dissolve them.
    • Cream cheese at room temperature: this is important to achieve a lump-free mixture.
    • Frozen raspberries: if using them instead of fresh ones, take them out of the freezer at the last minute so they don't turn mushy and stain your hands.
    Square pan with brownie batter on a whitish surface.

    Brownie layer: this chocolate batter starts with eggs and sugar being beaten together for several minutes. They will turn light-colored and triple in volume and make the brownies mousse-like.

    Layered brownie batter, cheesecake mix, and raspberries in a square metal pan on a white surface.

    Cheesecake layer: ingredients are combined until smooth and then dropped in mounds on top of the chocolate batter with the raspberries.

    Swirling cheesecake and brownie batters with raspberries with a knife. Metal square pan.

    Swirl: use a smooth-bladed knife to lightly marble the two batters together. Don't overdo it. You want them to be distinctive from each other.

    Cheesecake swirl brownie batter with raspberries ready to be baked in a metal square pan.

    Ready to go into the oven. Bake as directed in the recipe card and make sure it still jiggles in the center.

    With each bite, you'll get a fudgy and intense chocolate flavor, a tanginess from the berries, and smooth creamy cheesecake.

    They are perfect dessert for Valentine's day, but I make them a few times a year. Of course. One can never have too many brownie recipes.

    Close up overview of cheesecake brownie squares with raspberries on a plastic sheet and wooden board.

    Kitchen notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • When are they done? As with all brownie recipes, they should be taken out of the oven while they still jiggle, especially in the center. That's how you ensure a fudgy brownie.
    • Storing: refrigerate or freeze leftovers, well covered or in an airtight container.

    Related recipes you might like:

    • Chocolate Raspberry Tart
    • Cheesecake with Chocolate Crust
    • Cheesecake Brownies
    • White Chocolate Raspberry Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Top view of cheesecake brownie squares with raspberries on a wooden board.

    Raspberry Cheesecake Brownies

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    A layer of chocolate batter is swirled with a cheesecake mixture and raspberries. This is a decadent flavor combination. Fudgy and scrumptious, these brownies keep well and can be frozen.

    • Total Time: 60 minutes
    • Yield: 9 squares

    Ingredients

    Units

    For the brownie batter:

    • ½ cup unsalted butter
    • 3 eggs, at room temperature
    • ½ cup granulated sugar
    • 3 tablespoons brown sugar
    • ⅓ cup all-purpose flour
    • ⅛ teaspoon salt
    • 5 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract

    For the cheesecake batter:

    • 6oz cream cheese, at room temperature
    • 2 tablespoons sugar
    • 1 tablespoon all-purpose flour
    • ⅔ cup fresh or frozen raspberries

    Instructions

    1. Preheat the oven to 350ºF / 180ºC.
    2. Butter or spray an 8-inch square baking pan. 
    3. Line with a piece of parchment paper if you want, covering the bottom and two sides of the pan. The other two sides will remain unlined but greased. This will help you remove the brownies from the pan. 

    For the brownie batter:

    1. Melt the butter in a small bowl and reserve. 
    2. Crack one of the eggs in a small bowl, beat lightly, and pour half of it into a large bowl. The other half is used in the cheesecake batter below. 
    3. Add the other 2 eggs to the half in the bowl, and beat with the sugars for 3 minutes, until light colored and foamy.
    4. Add the melted butter and beat until smooth.
    5. Sift the dry ingredients (flour, salt, and cocoa powder) over the egg mixture.
    6. Add vanilla and mix with a spatula until smooth.
    7. Pour into the prepared pan. Reserve while you mix the cheesecake batter.

    For the cheesecake batter:

    1. Beat together all ingredients (cream cheese, half egg, sugar, and flour) in a medium bowl until smooth and lump-free.
    2. Spoon the cheese mixture over the chocolate batter in mounds.
    3. Scatter the raspberries on top and swirl with the tip of a knife. Don't overmix everything. You want the two batters to be seen. 
    4. Bake for about 20 minutes, until a tester or toothpick comes out with very moist crumbs attached. It should jiggle a bit in the center, like all brownies.
    5. Remove from the oven and cool completely on a wire rack. I like to keep them refrigerated for a day before eating, covered in plastic wrap. I think the flavor is much better. But you can eat them the same day, of course. 
    6. Run a smooth-bladed knife along the sides to unstuck the brownies.
    7. Lift carefully the paper to remove it more easily from the pan.
    8. Cut into squares and serve. 
    9. Refrigerate leftovers, well covered or in an airtight container. 

    Notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
    • Sifting dry ingredients: this is important when it comes to the cocoa powder because it can clump during storing. The sifter will allow you to press on the balls of powder and dissolve them.
    • Cream cheese at room temperature: this is important to achieve a lump-free mixture.
    • Frozen raspberries: if using them instead of fresh ones, take them out of the freezer at the last minute so they don't turn mushy and stain your hands.
    • When are they done? As with all brownie recipes, they should be taken out of the oven while they still jiggle, especially in the center. That's how you ensure a fudgy brownie.
    • Storing: refrigerate or freeze leftovers, well covered or in an airtight container. 
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 20 minutes
    • Category: Brownies & Bars
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1/12
    • Calories: 398
    • Sugar: 34.4 g
    • Sodium: 128.7 mg
    • Fat: 23.2 g
    • Carbohydrates: 45.8 g
    • Fiber: 2.5 g
    • Protein: 5.8 g
    • Cholesterol: 132.9 mg

    Keywords: raspberry cheesecake brownies

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    Adapted from Linda Lomelino's My Sweet Kitchen

    More Bar & Brownie Recipes

    • Chocolate Chip Oatmeal Bars
    • Walnut Brownie Recipe
    • Dulce de Leche Brownies
    • Lemon Blondies

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. MARY H HIRSCH says

      February 09, 2018 at 7:32 pm

      So you have fellow employees at the office who enjoy the largesse of your baking goods. Lucky them. These brownies do look delicious. I think the very dark chocolate "look" contrasts well with the frosting and raspberries. I would have no trouble helping myself to one or two.

      Reply
      • Paula Montenegro says

        February 10, 2018 at 6:21 am

        My office is happy to share, of course, we call them cake Mondays since I usually bake during the weekend. So great to hear from you Mary!

        Reply
    2. Earl Williams says

      February 06, 2018 at 3:44 pm

      Thank you Paula.
      I shall make this for my sweetheart next week.
      Earl Williams
      New Mexico, USA

      ★★★★★

      Reply
      • Paula Montenegro says

        February 08, 2018 at 10:14 am

        Thank you Earl!

        Reply
    3. Angie@Angie's Recipes says

      February 06, 2018 at 12:22 pm

      Two best desserts in one....this looks heavenly!

      Reply
      • Paula Montenegro says

        February 08, 2018 at 10:14 am

        Thanks Angie!

        Reply

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