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Raspberry Cheesecake Brownies

Irresistible Raspberry Cheesecake Brownies for Sweet Cravings

These Raspberry Cheesecake Brownies are a rich and creamy dessert that satisfies sweet cravings with a fruity twist.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling Time 2 hours
Total Time 3 hours 2 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup Unsalted Butter Use salted if unsalted is unavailable.
  • 1/4 cup Vegetable Oil or Melted Coconut Oil Can substitute with melted butter.
  • 1 cup Granulated Sugar Brown sugar can be used as an alternative.
  • 2 large Eggs Use room-temperature eggs for better blending.
  • 1 teaspoon Pure Vanilla Extract Almond extract can be used instead.
  • 3/4 cup Unsweetened Cocoa Powder Dutch-processed cocoa may be used for richer taste.
  • 1 cup All-Purpose Flour Gluten-free flour blend works for gluten-free option.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1 cup Semi-Sweet Chocolate Chips Dark or milk chocolate chips are also suitable.
Cheesecake Layer
  • 8 oz Full-Fat Brick Cream Cheese Avoid spreadable cream cheese.
  • 1/3 cup Granulated Sugar Powdered sugar can be used for a smoother texture.
  • 1 tablespoon All-Purpose Flour Adjust if using high-moisture fruit preserves.
  • 1/3 cup Raspberry Preserves or Jam Can substitute with other fruit preserves.
Optional Enhancements
  • 1 drop Optional Gel Food Coloring Enhances visual appeal.
  • 1 cup Optional Fresh Raspberries Can substitute with any fresh berry.

Equipment

  • 9-inch square baking pan
  • medium saucepan
  • Mixing Bowls
  • Whisk
  • Spatula
  • sifter

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper.
    Raspberry Cheesecake Brownies
  2. Melt unsalted butter over low heat; stir in vegetable oil and granulated sugar until blended. Cool slightly, then whisk in eggs and vanilla.
    Raspberry Cheesecake Brownies
  3. Sift in cocoa powder, flour, and salt into the brownie mixture, folding until just combined. Gently fold in chocolate chips.
    Raspberry Cheesecake Brownies
  4. Beat cream cheese in a separate bowl until smooth. Gradually mix in sugar, then add flour, egg yolk, and raspberry preserves until smooth.
    Raspberry Cheesecake Brownies
  5. Spread half of the brownie batter into the prepared pan, add the cheesecake layer, then dollop remaining brownie batter and swirl with a knife.
    Raspberry Cheesecake Brownies
  6. Bake for 40-42 minutes until edges are set. Tent with foil after 25 minutes to prevent over-browning.
    Raspberry Cheesecake Brownies
  7. Cool in the pan for 1 hour then refrigerate for up to 2 hours or overnight before slicing into squares.
    Raspberry Cheesecake Brownies

Nutrition

Serving: 1sliceCalories: 240kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Allow brownies to cool completely, ideally for at least 3 hours for neat slices. Store in the refrigerator for freshness, as they taste better the next day.

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