A rich chocolate brownie batter is swirled with a cheesecake mixture and raspberries, so every bite is fudgy, creamy and tangy. This is an irresistible flavor combination. The chocolate batter uses only cocoa powder (no need to melt chocolate), and the berries can be fresh or frozen.
Tart and fudgy
Because I firmly believe there can never be too many brownie recipes, I had to share this cheesecake brownie recipe with raspberries. They're fudgy, tangy, sweet, and creamy.
The combination of flavors in these bars is outstanding. If you can't decide between regular brownies, making a classic cheesecake or going all in with a more sophisticated chocolate tart with raspberries, this recipe is the answer.
These brownies are next level, and rank as one of our most irresistible desserts, and a way to enjoy all those flavors with a lot less work.
They keep well and can be frozen. And are a perfect dessert for Valentine's Day and the holiday season.
Testing notes
Slightly underbake them for a fudgier brownie. The center should jiggle when you remove them from the oven, just like with any brownies. For this recipe, it will also benefit the cheesecake mixture as it'll be creamy and not dry.
Sifting dry ingredients: the cocoa powder can clump during storage, making it harder to integrate, so don't skip this step. The sifter allows you to press and dissolve the bits of clumped cacao.
Cream cheese at room temperature is important to achieve a lump-free cheesecake 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. If they have too much ice around them because they've been in the freezer for a long time, let them thaw a little, just until you can remove that icy layer.
Can you use raspberry jam instead of raspberries? You can, but the brownies will be sweeter and lack the acidity and burst of flavor that tangy raspberries offer.
Ingredients
Quantities are listed in the recipe card toward the end of this post. The Ingredients page has more details and lists the brands I use.
- Raspberries: I always like to use seasonal, fresh raspberries, but for this recipe, frozen ones work just as well.
- Cocoa powder: always use unsweetened. 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 or black cocoa powder).
- Sugar: Both white and brown sugars are used. You can use only one if that's all you have.
- Cream cheese: use full fat, the regular kind.
How to make berry cheesecake brownies
- Variation: Use a different type of berry. Strawberries pair especially well with the rest of the ingredients.
- Extra chocolate flavor: add ¼ cup chocolate chips to the batter.
- Sift the dry ingredients, as cocoa powder and baking soda, can clump during storage. And it will be easier to incorporate.
- 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.
- Cheesecake layer: ingredients are combined until smooth and then dropped in mounds on top of the chocolate batter with the raspberries.
- For the 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.
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Brownies with Cheesecake Swirl and Raspberries (cocoa powder)
Ingredients
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:
- 6 ounces cream cheese, at room temperature
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour
- ⅔ cup fresh or frozen raspberries
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter or spray an 8-inch square baking pan.
- 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. Or use two pieces, making a crisscross pattern. This will help you remove the brownies from the pan.
For the brownie batter:
- Melt ½ cup unsalted butter in a small bowl and reserve.
- 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.
- Add the remaining 2 eggs to the half in the bowl, and beat with ½ cup granulated sugar and 3 tablespoons brown sugar for 3 minutes, until light colored and foamy.
- Add the melted butter and beat until smooth.
- Sift the dry ingredients (⅓ cup all-purpose flour, ⅛ teaspoon salt, and 5 tablespoons unsweetened cocoa powder) over the egg mixture.
- Add 1 teaspoon vanilla extract and mix with a spatula until smooth.
- Pour into the prepared pan. Reserve while you mix the cheesecake batter.
For the cheesecake batter:
- Beat together 6 ounces cream cheese, half egg from before, 2 tablespoons sugar, and 1 tablespoon all-purpose flour in a medium bowl until smooth and lump-free. Spoon the cheese mixture over the chocolate batter in mounds.
- Scatter ⅔ cup fresh or frozen raspberries on top and swirl with the tip of a knife. Don't overmix everything. You want the two batters to be seen.
- 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.
- 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.
- Run a smooth-bladed knife along the sides to unstuck the brownies. Lift carefully the paper to remove it more easily from the pan. Cut into squares and serve.
- Refrigerate or freeze leftovers well-covered in plastic wrap or an airtight container.
He!en Couchman says
I have just made this. I liked the simplicity of the recipe and it looks just like yours. Too hot to taste but I'm waiting in anticipation as it looks and smells so good.
MARY H HIRSCH says
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.
Paula Montenegro says
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!
Earl Williams says
Thank you Paula.
I shall make this for my sweetheart next week.
Earl Williams
New Mexico, USA
Paula Montenegro says
Thank you Earl!
Angie@Angie's Recipes says
Two best desserts in one....this looks heavenly!
Paula Montenegro says
Thanks Angie!