Why You’ll Love This Recipe

Raspberry Cheesecake Brownies are the perfect dessert for anyone who loves a rich, indulgent treat with a touch of fruitiness. The dense, fudgy brownie base is complemented by the smooth and creamy cheesecake layer, while the raspberry swirl adds a refreshing tartness that cuts through the sweetness. The final glossy chocolate ganache topping brings everything together for an unforgettable dessert experience. These brownies are the perfect combination of chocolate, cheesecake, and fruit, making them a crowd-pleaser for all occasions.

Ingredients

For the Fudge Brownie Base:

1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

For the Cheesecake Layer:

8 oz (225g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 large egg
1/2 tsp vanilla extract

For the Raspberry Swirl:

1 cup (125g) fresh or frozen raspberries
2 tbsp sugar
1 tsp lemon juice

For the Chocolate Ganache:

1/2 cup (120ml) heavy cream
4 oz (115g) semi-sweet chocolate, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Raspberry Sauce:

In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook while stirring and gently mashing the fruit until the raspberries break down and the mixture thickens slightly, about 5 to 7 minutes. Optionally, strain through a fine mesh sieve to remove seeds. Set aside to cool completely.

Prepare the Brownie Layer:

Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Melt the butter in a medium saucepan or microwave-safe bowl. Whisk in the sugar, eggs, and vanilla until smooth.
Stir in the cocoa powder, flour, salt, and baking powder just until combined. Pour the batter into the prepared pan and smooth the surface evenly.

Make the Cheesecake Layer:

In a mixing bowl, beat the softened cream cheese until smooth.
Add sugar, egg, and vanilla extract, and mix until fully incorporated. Pour this mixture over the brownie layer and spread it evenly to the edges.

Add the Raspberry Swirl:

Drop spoonfuls of the raspberry sauce over the cheesecake layer. Use a skewer or knife to gently swirl the raspberry sauce through the cheesecake without overmixing.

Bake:

Bake the layered batter in the preheated oven for 35 to 40 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack before proceeding.

Make and Add Ganache:

In a small saucepan, heat the heavy cream until it just begins to simmer.
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes, then stir until smooth and fully melted.
Pour the ganache over the cooled brownies and smooth it into an even layer using a spatula.
Chill the pan in the refrigerator for at least 1 hour to set the ganache.

Slice and Serve:

Once the ganache is firm, lift the brownies from the pan using the parchment paper overhang.
Transfer to a cutting board and slice into 16 squares with a sharp knife, wiping the blade clean between each cut for neat edges.

Servings and Timing

Servings: 16
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes

Variations

Fruit Swirl: Swap the raspberry sauce for another fruit, such as strawberry, blueberry, or cherry, for a different flavor twist.
Nutty Addition: Add chopped nuts, such as almonds or walnuts, to the brownie layer for extra texture and flavor.
Cheesecake Flavor: Infuse the cheesecake layer with a bit of lemon zest or vanilla bean paste for an added flavor boost.

Storage/Reheating

Storage: Store the brownies in an airtight container in the refrigerator for up to 4 days. They can also be kept at room temperature for 1-2 days, but the ganache will stay firmer when refrigerated.
Reheating: If you prefer warm brownies, heat them in the microwave for about 10-15 seconds before serving. The ganache may soften slightly, but it will still be delicious.

FAQs

1. Can I use frozen raspberries for the raspberry swirl?

Yes, frozen raspberries work just as well as fresh raspberries. Be sure to thaw them before cooking to get the right consistency for the sauce.

2. Can I make these brownies without the ganache topping?

Yes, you can skip the ganache if you prefer a simpler version. The brownies will still be delicious with just the brownie, cheesecake, and raspberry layers.

3. Can I freeze these brownies?

Yes, you can freeze the brownies after they’ve cooled completely. Wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months. Allow them to thaw before serving.

4. How do I make the cheesecake layer fluffier?

To make the cheesecake layer fluffier, you can beat the cream cheese and sugar mixture for a little longer to incorporate more air into the mixture before adding the egg.

5. Can I use a different type of chocolate for the ganache?

Yes, you can use milk chocolate or dark chocolate with a different cocoa percentage if you prefer a sweeter or more intense chocolate flavor.

6. How do I know when the brownies are done baking?

The brownies are done when the cheesecake layer is set and the center no longer jiggles. A toothpick inserted should come out with moist crumbs, not wet batter.

7. Can I add more fruit to the raspberry swirl?

Absolutely! You can mix in other fruits like strawberries, blueberries, or even blackberries for a mixed berry swirl.

8. Can I use low-fat cream cheese in the cheesecake layer?

While low-fat cream cheese can be used, it may affect the creaminess and texture of the cheesecake layer. Full-fat cream cheese will provide the richest texture.

9. Can I make these brownies ahead of time?

Yes, these brownies are perfect for making ahead. They can be stored in the refrigerator for several days before serving and the flavors will only improve.

10. How should I store leftover ganache?

If you have leftover ganache, store it in an airtight container in the refrigerator for up to 1 week. You can reheat it gently to bring it back to a pourable consistency.

Conclusion

Raspberry Cheesecake Brownies are a decadent dessert that combines all the best elements of rich brownies, creamy cheesecake, tart raspberry, and silky chocolate ganache. With their delightful layers and irresistible flavors, these brownies are perfect for any occasion. Whether served at a party or enjoyed as a special treat at home, they’re sure to become a favorite in your dessert repertoire!

Why You’ll Love This Recipe

Ingredients

For the Fudge Brownie Base:

For the Cheesecake Layer:

For the Raspberry Swirl:

For the Chocolate Ganache:

Directions

Make the Raspberry Sauce:

Prepare the Brownie Layer:

Make the Cheesecake Layer:

Add the Raspberry Swirl:

Bake:

Make and Add Ganache:

Slice and Serve:

Servings and Timing

Variations

Storage/Reheating

FAQs

1. Can I use frozen raspberries for the raspberry swirl?

2. Can I make these brownies without the ganache topping?

3. Can I freeze these brownies?

4. How do I make the cheesecake layer fluffier?

5. Can I use a different type of chocolate for the ganache?

6. How do I know when the brownies are done baking?

7. Can I add more fruit to the raspberry swirl?

8. Can I use low-fat cream cheese in the cheesecake layer?

9. Can I make these brownies ahead of time?

10. How should I store leftover ganache?

Conclusion

Raspberry Cheesecake Brownies Recipe

Ingredients

Instructions

Notes

Nutrition