Raspberry Cheesecake Brownies: Rich chocolate brownies topped and swirled with cheesecake and covered with fresh raspberries. You won’t have to choose between two favorite desserts again!
I go through spurts when it comes to baking. I love to bake, don’t get me wrong. But I have no will power when sweets are in my kitchen. They call my name, you know?!
And now that the kids are older, they love to tell me what to make for them – whether I asked them for requests or not! They don’t always agree about what dessert I should bake, but these cheesecake brownie bars are always welcomed.
Why you must bake this
So I have enjoyed many a dessert. I have my favorite cakes and favorite cookies and favorite muffins. But you seriously HAVE TO bake up these cheesecake brownie bars.
First of all, they really are easy to whip up, even though you are making two different batters. Secondly, you have the best of two fabulous desserts melded into on beautiful bar.
And on top of all the sweet goodness, your bars are studded with glorious raspberries. So much deliciousness in a bite sized bar. What’s not to love?!
See my Cheesecake Brownie Web Story for a quick visual guide to making this recipe.
Ingredients you need
You would think this recipe would have a long list of ingredients since you are making two different batters. But surprise, surprise – it’s not a long or complicated list of ingredients.
- Butter: When it comes to baking, I only use unsalted butter. It’s a must. Bring it to room temperature so it softens for smoother mixing.
- Eggs: Again, with baking we always use large eggs. This recipe requires 5 large eggs.
- Chocolate: Choose a high quality chocolate since this is what gives your brownie all of it’s chocolate deliciousness. I used dark chocolate but you can also use your favorite milk chocolate bar or chips.
- Cream cheese: Like the butter, you want to bring it to room temperature before baking for it to soften. And we are talking about the brick of cream cheese, not the whipped stuff.
- Raspberries: These cheesecake brownie bars are topped with fresh raspberries. You could use frozen, but they will be super mushy. You can also use blueberries, blackberries or sliced strawberries.
- Other staple ingredients: granulated sugar, all purpose flour, vanilla extract
Step by step directions
1. Cream the sugar. In a medium-sized mixing bowl beat the softened butter and 1 cup of sugar until light and fluffy. You can use a hand mixer or a stand mixer with a paddle attachment.
2. Add eggs. Add 3 eggs and beat until smooth.
3. Melt chocolate. In a double boiler, melt the chocolate, stirring until smooth. If you are using a chocolate bar, coarsely chop it first.
4. Add chocolate. Once the chocolate has melted, let it cool slightly, then add it to the butter mixture and combine.
5. Add flour. Add the flour and mix until fully incorporated.
6. Brownie batter in pan. Spread ¾ of the chocolate batter evenly into a greased 9×13 pan lined with parchment paper. Reserve the rest of the brownie batter.
7. Cheesecake batter. In a medium-sized bowl, whip together cream cheese, 1 cup sugar, 2 eggs and vanilla extract together until smooth. You can use a hand mixer or stand mixer with paddle attachment.
8. Add cheesecake batter. Pour the cheesecake batter over the brownie batter and spread evenly to cover entire pan.
9. Drop in brownie batter. Drop dollops of the reserved brownie batter randomly over the cream cheese batter.
10. Swirl away. Using a fork or a wooden skewer, swirl cheesecake batter with chocolate pieces to create a marbled effect.
11. Raspberry time. Top evenly with raspberries.
12. Bake. In a 350ºF oven, bake until the cheesecake feels slightly set when gently pressed in the center, about 40-45 minutes. Let brownies cool off completely, preferably overnight before cutting them into squares.
Expert Tips and Recipe FAQS
These cheesecake brownie bars are not super complicated to make. They aren’t totally goof proof, but it is pretty straight forward fairly simple to make.
- Lining your baking pan with parchment paper after you grease it makes sure for easy removal once baked. It is not necessary, but highly suggested. You can also use foil.
- I have baked these bars in both a non stick metal pan and a glass pyrex dish. Both work well.
- I know it smells and tastes incredible, but please let the bars cool completely and chill before slicing and serving. This keeps the bars firm and they won’t fall apart when you remove them from the pan.
You want to choose a high quality delicious tasting chocolate. You can use a bar that is dark and high in cacao if you like the bitterness. Or you can use a smooth and creamy milk chocolate. Either bar or chocolate chips can be used, just coarsely chop the chocolate bar before melting.
If you store the brownies in an airtight container, they should keep in the refrigerator for up to 5 days. Because they need time to chill, you can prepare them a couple of days before serving.
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Raspberry Cheesecake Brownies
Raspberry Cheesecake Brownies: Rich chocolate brownies topped and swirled with cheesecake and covered with fresh raspberries. You won't have to choose between your two favorite desserts again!
- 7 oz unsalted butter, softened
- 2 cup granulated sugar
- 5 large eggs
- 7 oz dark chocolate, coarsely chopped
- 1 cup all purpose flour
- 14 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 5 oz fresh raspberries
- Preheat oven to 350ºF.
- Coat a 9" x 13" baking pan with non-stick spray and line bottom with parchment paper. Set aside.
- In the bowl of a stand mixer with a paddle attachment, beat butter and 1 cup of the sugar until light and fluffy.
- Add 3 eggs and mix until just combined.
- In a double boiler, melt the chocolate, stirring until smooth. Allow chocolate to cool slightly, then mix into the butter mixture.
- Fold in flour and mix until incorporated.
- Spread ¾ of the chocolate batter into the prepared pan and reserve the rest.
- Clean the bowl of your stand mixer and with the paddle attachment cream together the cream cheese, remaining 1 cup sugar and vanilla extract together until smooth.
- Add remaining 2 eggs and beat until batter is smooth and creamy.
- Pour the cheesecake batter evenly over the brownie batter in the pan.
- Drop little pieces of the reserved chocolate batter on top of the cream cheese batter.
- Using a fork or a wooden skewer, swirl cheesecake batter with chocolate pieces to create a marbled effect.
- Top evenly with raspberries.
- Bake until the cheesecake feels slightly set when gently pressed in the center, about 40-45 minutes.
- Let brownies cool off completely, preferably overnight before cutting them into squares.
Serving Suggestions: Also great with blackberries or blueberries.
Recipe adapted from Delicious Magazine
Amount Per Serving: Calories: 263Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 75mgSodium: 75mgCarbohydrates: 27gFiber: 1gSugar: 22gProtein: 4g
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What a great combination of my favorite food! Raspberry and cheesecake and brownies? That’s insane! If you leave a whole baking pan with me for the next half an hour… I guarantee it’s all gone, by me! 🙂 Beautiful pictures Laura!
These brownies are beautiful! And I bet they taste just as good!
These were DANGEROUSLY good! No leftovers whatsoever!
delicious looking colourful for desserts
Thank you! They sure made me smile!