If you’re looking for a rich and luscious dessert, look no further than these Raspberry Cheesecake Brownies. The brownie is so rich. It’s almost like a flourless chocolate cake, and when you top it with a layer of cheesecake that’s rippled with raspberry, it’s a match made in heaven.
Raspberries are my absolute favorite berry, and I get really, really excited for the raspberry season. There is nothing like eating fresh raspberries right off the bush! Next best is, of course, getting perfectly ripe ones at the store. For this recipe, you can use fresh or frozen. If you use frozen raspberries, you need to let them thaw and drain them before mashing, or it will add too much liquid to the cheesecake.
I am so excited for you to make these. Make sure you have people in mind to share them with because the richness factor in these is no joke!
It’s Raspberry Season!
- Fresh Raspberry Lemon Tart Bars
- Brown Butter Raspberry Pie
- Less Sugar Cooked Raspberry Jam Recipe
- Fresh Raspberry Almond Cake
- Raspberry Shortcake Dessert
- How to Make an Easy Fruit Glaze with Frozen Berries
Step-by-Step Photos for How to Make Raspberry Cheesecake Brownies
Frequently Asked Questions about How to Make Raspberry Cheesecake Brownies
I’m not a fan of dark chocolate. Can I use milk chocolate?
I do not recommend using milk chocolate because it will make the brownies really, really sweet in my opinion. You could use all semi-sweet or use a combination of semi-sweet and unsweetened chocolate as I did.
Can I melt the chocolate and butter in the microwave?
Yes, you can. However, you only want to do it until the mixture is just melted and smooth. In a microwave-safe bowl, melt the butter and dark chocolate together starting with 1 minute, and then stir the mixture. Then do 20-30 second intervals, stirring in between until it is just melted and smooth.
Do you recommend using granulated sugar in place of light brown sugar?
You can use granulated sugar in place of light brown sugar, and the brownies will still taste good. The light brown sugar adds to the richness of the brownies.
Will frozen raspberries work in this recipe?
Yes, but you need to let them thaw and drain them before mashing, or it will add too much liquid to the cheesecake.
Does it matter what type of cocoa powder I use?
No. You can use unsweetened natural cocoa powder or Dutch-processed cocoa powder. You can also use special dark cocoa, which is a blend of both.
How should I store the brownies?
Store the brownies covered in the refrigerator for up to 1 week.
Baker’s Tools:
Recipes for Cheesecake Lovers
- Brownie Layer:
- 8 ounces 60-70% dark chocolate, chopped
- ¾ cup unsalted butter, cubed
- 3 eggs
- 1¼ packed light brown sugar
- 1 tsp vanilla extract
- 1¼ cup all-purpose flour
- 1 tbsp cocoa powder
- pinch of salt
- Cheesecake Layer:
- 12 oz full-fat block cream cheese (1½ blocks)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- ½ cup sour cream
- 1 cup (175g) fresh raspberries
- Preheat the oven to 350 degrees.
- Prepare a 9x13 glass baking dish sprayed with cooking spray or lined with parchment paper. Set aside.
- In a small mixing bowl, mash the raspberries into a puree with a fork and set aside.
- Make the brownie layer by melting the dark chocolate and butter in a double boiler with the water barely simmering. Stir until smooth, and then remove from heat and let the mixture cool for 3-4 minutes.
- In a stand mixer or with a hand mixer, whisk the eggs and light brown sugar on medium speed for about 2 minutes until well aerated. Add the melted chocolate mixture and vanilla extract. Mix until just combined.
- Next, in a medium-sized mixing bowl, whisk together the flour, cocoa powder, and salt. Add the flour mixture to the wet mixture and mix until combined.
- Pour and spread the batter evenly into the prepared 9x13 baking dish. Bake at 350 degrees for 20 minutes until slightly risen and set.
- Meanwhile, make the cheesecake layer. In a medium-sized mixing bowl with a hand mixer, beat together the cream cheese and sugar until smooth. Add the vanilla extract and eggs, and mix until thoroughly combined. Add the sour cream and mix again until smooth.
- When the brownie layer is done baking, let it cool for 3 minutes, and then evenly pour the cheesecake mixture over the top.
- Next, randomly spoon the raspberry puree over the cheesecake layer, and then using a wooden skewer swirl the puree through the cheesecake.
- Return the baking dish to the oven for another 22-25 minutes until the cheesecake sets. Let the brownies cool to room temperature, and then place them in the refrigerator for at least 1 hour before cutting.
- Store leftover brownies covered in the refrigerator.
- Enjoy!
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I have made this delicious dessert a couple of times, most recently for the 4th of July. One of my son’s friend lived it so much he requested it for his birthday. It is so easy but so good.
These Raspberry Cheesecake Brownies are so delicious, I’m going to make them for my daughters birthday party! Thanks for all the amazing recipes Maria!