These raspberry cheesecake brownies are decadent, fudgy, creamy and fruity, all in one bite. Homemade raspberry jam and creamy, tangy cheesecake is swirled into rich and fudgy brownies, making these brownies truly irresistible.
This magical cheesecake brownie combination is a winner. Dense, fudgy brownies with creamy, tangy cheesecake is perfection. Add raspberry jam into the mix and this just may be the perfect dessert.
Why You Will Love This Recipe
- This small batch of raspberry jam is quick and simple to make. The jam is sweet-tart, with a concentrated raspberry flavor. Fresh or frozen raspberries work for this recipe. Not only is this jam fabulous in these brownies but it’s also great for drizzling on ice cream, mixing into butter creams, spreading on scones and even for mimosas.
- This brownie recipe is my go-to. It's fudgy and chewy, no cakey brownie here. It’s my absolute favorite and I use variations of this brownie recipe all the time. Be sure to use higher quality chocolate here because the chocolate flavor is everything in these brownies.
Raspberries - fresh or frozen
All purpose flour
Fine sea salt
Instant espresso, or coffee - just to enhance the chocolate and give it more of a intense flavor
Light brown sugar
Before beginning the recipe, line a 8x8 square pan with two sheets of parchment paper, making sure the parchment extends over the sides of the pan to form a "sling". Secure the sides with binder clips if you would like. Preheat the oven to 350F.
- Simmer the raspberries, sugar and lemon juice over medium heat, mashing the berries and stirring occasionally until thickened.
- Push the raspberry mixture through a fine mesh sieve. Discard the pulp and seeds.
- Let the raspberry purée cool completely before using.
- Beat the cream cheese and sugar until smooth and creamy.
- Beat in the egg and vanilla extract. Set aside.
- Whisk together the flour, cocoa powder and salt.
- Melt together the butter, chocolate and espresso powder in the microwave in 30 second increments, stirring after each, until smooth and melted. (You can also do this on the stove top in a saucepan over low heat.)
- Whisk in the granulated sugar and the brown sugar.
- Whisk in the eggs, one at a time, and vanilla extract.
- Fold the flour mixture into the batter.
- Scrape down the bottom and sides of the bowl and give a final stir to ensure all the flour is incorporated. Do not over mix.
- Spread the batter evenly into the prepared pan.
- Dollop cream cheese mixture on top of the brownie mixture and swirl to mix.
- Dollop more cream cheese mixture and raspberry jam on top of the brownies and swirl to mix.
- Optionally, dot some fresh raspberries on top of the swirled batter.
- Bake until the center is set, with just a slight wobble, about 30 minutes.
- Use a good quality cocoa powder and chocolate. The quality of your chocolate will be noticeable when eating these brownies. Use a brand you enjoy eating. I like to use Ghirardelli, Guittard, or Cacao Barry.
- Make sure all the ingredients for the cheesecake are at room temperature. Too cold ingredients can cause lumpy or broken cheesecake batter.
- Do not over bake the brownies. Over baking can cause the brownies to be tough and the cheesecake layer rubbery.
Storage and Freezing
These brownies are fantastic when made in advance. I like them best the day after they're baked, and when they're slightly chilled. You can leave these brownies at room temperature for up to 24 hours. They should be stored in the refrigerator for up to 4 days.
Baked and cooled brownies can also be frozen. Store the brownies in an airtight container, in an even layer, using parchment paper or wax paper to separate the layers so the brownies don't stick together. Thaw overnight in the refrigerator before serving.
You can use any fruit you would like to make the jam. These are also amazing with strawberry jam. Alternatively, you can save some time by using a store bought jam, but just note that store bought will be sweeter.
Yes, because of the cheesecake layer, these need to be refrigerated.
These raspberry cheesecake brownies are the easiest to slice when they are cold. At the very least, brownies should be completely cool before cutting into them.
Use a sharp knife, not serrated. I like to use a large chef's knife. Slice into the brownies downwards, then carefully pull the knife up. Wipe the knife off on a damp towel between slices for the neatest cuts.
Spraying the knife with a light layer of cooking spray between slicing can also make clean cuts and prevent sticking.
If you make these raspberry cheesecake brownies, let me know! Drop a comment below or tag me on Instagram.
More Brownies and Bars Recipes
Raspberry Cheesecake Brownies
- ¾ cups raspberries, fresh or frozen
- 2 tablespoons granulated sugar
- 2 teaspoons lemon juice
- 1 cup (1 - 8oz block) cream cheese
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon fine sea salt
- ½ cup unsalted butter
- ⅔ cup bittersweet chocolate, chopped
- ½ teaspoon instant espresso or coffee powder
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 F. Line an 8x8 square pan with parchment paper.
- In a saucepan over medium heat, combine the raspberries, sugar and lemon juice. Bring to a simmer, smashing the berries and stirring occasionally for 5-8 minutes.¾ cups raspberries, fresh or frozen, 2 tablespoons granulated sugar, 2 teaspoons lemon juice
- Once the mixture has thickened and reduced, push the mixture through a fine mesh sieve. Cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar until smooth and creamy.1 cup (1 - 8oz block) cream cheese, ¼ cup granulated sugar
- Beat in the egg yolk and vanilla until thoroughly combined. Set aside.1 large egg yolk, 1 teaspoon pure vanilla extract
- In small bowl, whisk together the flour, cocoa powder and salt. Set aside.¾ cup all-purpose flour, 2 tablespoons cocoa powder, ½ teaspoon fine sea salt
- In a large bowl melt together the butter, chocolate and espresso powder in 30 second increments, stirring well after each increment, until smooth.½ cup unsalted butter, ⅔ cup bittersweet chocolate, chopped, ½ teaspoon instant espresso or coffee powder
- Whisk in in the granulated sugar and brown sugar.¾ cup granulated sugar, ¼ cup light brown sugar, packed
- Whisk in the eggs one at a time. Whisk in the vanilla.3 large eggs, 1 teaspoon pure vanilla extract
- Stir in the flour mixture, stirring until just combined.
- Pour the brownie mixture into the prepared pan. Spread evenly with a spatula.
- Spoon dollops of cheesecake mixture onto the brownies.
- Spoon dollops of raspberry jam onto the brownies.
- With a skewer or butter knife, create swirls in the batter until the jam and the cheesecake are well distributed. Press a few fresh raspberries into the batter.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The center should have just a slight jiggle.
- Allow the brownies to cool for about 20 minutes on the counter, then place the pan in the fridge and allow to cool for another 2-3 hours prior to serving.