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Raspberry cheesecake walnut brownies

Super dark Raspberry cheesecake brownies

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 9 squares 1x
  • Category: Brownies & Bars
  • Method: Baking
  • Cuisine: American


Super dark and full of tangy raspberries, these cheesecake brownies are excellent in flavor and easiness.



For the brownie batter:

  • 1 cup (225g) butter, melted and warm
  • 4 eggs, at room t°
  • 1 3/4 cups (350g) granulated sugar
  • 2/3 cup (90g) all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup (75g) cocoa powder
  • 1 teaspoon vanilla extract

For the cheesecake batter:

  • 12 oz (175g) cream cheese, at room tº
  • 1/4 cup (50g) light brown sugar
  • 1 egg, at room tº
  • 1/4 cup (35g) all-purpose flour
  • 1 cup (120g) fresh or frozen raspberries


  1. Preheat the oven to 350ºF / 180ºC.
  2. Butter a 9x13-inch baking pan and line the bottom and two sides with parchment paper.

For the brownie batter:

  1. Beat eggs with sugar in a large bowl for 2-3 minutes, until light.
  2. Add melted butter and beat until smooth.
  3. Sift the dry ingredients (flour, salt, cocoa) over the egg mixture.
  4. Add vanilla and mix until smooth but only until batter comes together.
  5. Pour into the prepared pan and mix the second batter.

For the cheesecake batter:

  1. In a medium bowl beat together all ingredients (cream cheese, egg, sugar and flour).
  2. Spoon over the chocolate batter and swirl with the tip of a knife.
  3. Scatter the raspberries on top and bake for about 40-45 minutes, until a tester comes out with moist crumbs attached. It should jiggle a bit, like all brownies.
  4. Remove from the oven and cool on a wire rack.
  5. Lift carefully the paper to unmold more easily. Keep refrigerated for a day before eating.


Use a different cocoa powder and get a lighter colored brownies.

Berries: blackberries work well also. Or a mix.


  • Serving Size: 1/12
  • Calories: 399
  • Sugar: 34.8 g
  • Sodium: 128.8 mg
  • Fat: 23.2 g
  • Carbohydrates: 46.3 g
  • Protein: 5.8 g
  • Cholesterol: 132.9 mg

Keywords: cheesecake raspberry brownies, cheesecake brownies