These Raspberry Cheesecake Brownies are a decadent fusion of rich chocolate and tangy raspberry, creating a dessert that’s impossible to resist. The fudgy brownie base is perfectly balanced by a creamy cheesecake swirl, dotted with vibrant raspberries for a burst of freshness. In just over an hour, you’ll have a treat that’s as stunning as it is delicious, making it ideal for gatherings or a sweet indulgence at home.
Every bite offers a delightful contrast of textures—smooth cheesecake, gooey brownie, and juicy raspberries—while the flavors meld into pure bliss. With only 187 calories per serving, you can savor this dessert guilt-free. Whether you’re a baking pro or a beginner, this recipe is straightforward and rewarding, promising a dessert that’s sure to impress.
Ingredients for Raspberry Cheesecake Brownies
- Raspberry Sauce:
- 6 oz fresh or frozen raspberries
- 2 Tbsp sugar
- 1 Tbsp water
- Brownie Layer:
- One batch of Best Ever Brownies batter (omit instant coffee if desired)
- Cheesecake Layer:
- 32 oz cream cheese, softened (use full-fat for best results)
- 1 cup sugar
- ½ cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
Step-by-Step Instructions
- Prepare the Raspberry Sauce:
- In a small saucepan, combine raspberries, sugar, and water. Heat over medium-high, stirring frequently, for 8-10 minutes until the mixture reduces and the raspberries release their juices.
- Remove from heat and strain through a fine mesh sieve into a heat-proof bowl. Discard seeds and solids. Let the sauce cool completely.
- Make the Brownie Layer:
- Preheat oven to 325°F (163°C). Prepare the brownie batter according to the Best Ever Brownies recipe (or box mix instructions).
- Spread the batter evenly into a greased and floured 9×13-inch pan (or line with foil and spray with cooking spray for easy removal).
- Bake for 20 minutes, or until the center is almost set (edges will look cooked, but the center should not be liquid).
- Prepare the Cheesecake Layer:
- In a stand mixer or large bowl, beat softened cream cheese and sugar on medium speed for 1-2 minutes until creamy. Scrape down the sides occasionally.
- Add sour cream and mix well, scraping the sides once. Add eggs one at a time, beating just until combined after each addition. Stir in vanilla extract.
- Assemble and Bake:
- Once the brownie layer is baked, spread the cheesecake mixture evenly over it.
- Drop spoonfuls of the cooled raspberry sauce (about dime to nickel-sized) over the cheesecake layer. Use a toothpick to swirl the sauce into the cheesecake.
- Bake at 325°F (163°C) for 40 minutes, or until the center is set (it should bounce back when touched).
- Cool and Serve:
- Let the brownies cool to room temperature, then refrigerate for at least 6 hours before cutting and serving.
Perfect Pairings: Serving Suggestions
These Raspberry Cheesecake Brownies are rich and decadent, so pairing them with something light can balance the flavors. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. For a refreshing touch, garnish with a few fresh raspberries or a sprig of mint.
Keep It Fresh: Storage and Reheating
Store your brownies in an airtight container in the refrigerator for up to 5 days. If you’d like to enjoy them warm, let them sit at room temperature for 10-15 minutes or microwave a slice for 10-15 seconds. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the raspberry sauce for strawberry or blueberry for a different fruity twist. If you’re a chocolate lover, drizzle melted chocolate over the top before serving. For a nutty crunch, sprinkle chopped pecans or almonds over the cheesecake layer before baking.
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought brownie mix to skip the homemade batter step. You can also prepare the raspberry sauce a day ahead and store it in the fridge. If you’re in a rush, chill the brownies in the freezer for 2 hours instead of the recommended 6 in the fridge.
Essential Equipment Guidance
To make this recipe a breeze, ensure you have a 9×13 baking pan, a fine mesh strainer for the raspberry sauce, and a stand mixer or hand mixer for the cheesecake layer. Lining the pan with foil and spraying it with cooking spray will make cleanup and cutting much easier!
Raspberry Cheesecake Brownies
Ingredients
Raspberry Sauce
- 6 oz raspberries
- 2 Tbsp sugar
- 1 Tbsp water
Brownie
- One batch Best Ever Brownies batter instant coffee omitted*
Cheesecake
- 32 oz cream cheese softened
- 1 cup sugar
- ½ cup sour cream
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Prepare the raspberry sauce first so that it has time to cool before swirling over cheesecake.
- In a small saucepan over medium heat, combine raspberries, sugar, and water.
- Increase heat to medium-high and stir frequently, about 8-10 minutes (until raspberries have released their juices and the mixture has reduced some).
- Remove from heat and press mixture through a fine mesh strainer into a heat-proof bowl. Set aside and allow to cool (discard leftover seeds and fruit pieces).
- Preheat oven to 325F.
- Prepare brownie batter according to Best Ever Brownies instructions (or package instructions, if using box-mix).
- Spread evenly into the bottom of a greased and floured 9×13 pan (alternatively, line the pan with foil and then lightly spray with cooking spray — this will make it easy to lift the brownie/cheesecake out of the pan and make clean cuts once its cooled).
- Bake on 325F for 20 minutes, or until center is almost set (it should not still be liquid, and the edges will appear somewhat cooked).
- As the brownie layer bakes, prepare your cheesecake.
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure it is mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally, it should be creamy and well-mixed).
- Add sour cream, mix well, stopping once to scrape down the sides before mixing again.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).
- Stir in vanilla extract.
- Once brownie layer has finished baking (do not turn off your oven), evenly spread the cheesecake over the brownie layer.
- Take your raspberry sauce and use a spoon to place large droplets (about the size of a dime to the size of a nickel) all over the top of the cheesecake layer.
- Use the point of a toothpick to swirl the raspberry across the top of the cheesecake.
- Bake on 325F for 40 minutes, or until center is set (not liquidy, bounces back to the touch).
- Allow to cool to room temperature, and then place in refrigerator for at least 6 hours before cutting and serving.