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Decadent Raspberry Cheesecake Brownies

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Rich, fudgy brownies with creamy cheesecake and tangy raspberry swirls create a luscious dessert perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (120g) frozen raspberries, thawed and lightly mashed
  • 2 tablespoons (25g) granulated sugar (optional)
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
  3. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold dry ingredients into wet until just combined; do not overmix.
  4. Using an electric mixer or whisk, beat softened cream cheese until smooth. Add sugar, egg, and vanilla extract; mix until silky and lump-free.
  5. In a small bowl, mash raspberries with sugar and lemon juice. For smoother texture, strain through a fine mesh sieve to remove seeds.
  6. Spread about two-thirds of brownie batter evenly into prepared pan. Dollop cheesecake mixture over brownie layer in spoonfuls.
  7. Drop spoonfuls of raspberry puree over cheesecake layer. Add remaining brownie batter in dollops on top.
  8. Use a toothpick or skewer to gently swirl layers together, creating wide, loose marbled swirls.
  9. Bake for 35-40 minutes until cheesecake layer is set but slightly jiggly and a toothpick in brownie part comes out with moist crumbs.
  10. Cool brownies completely in pan on wire rack (about 1 hour), then refrigerate at least 2 hours or overnight.
  11. Lift brownies out using parchment overhang and cut into squares with a sharp knife, wiping blade clean between cuts.

Notes

Do not overmix brownie batter to keep fudgy texture. Ensure cream cheese is fully softened to avoid lumps. Chill brownies before slicing for clean cuts. Use a toothpick gently to create pretty swirls without blending layers completely. Rotate pan halfway through baking for even cooking. Add a teaspoon of milk to cheesecake mixture if too thick to swirl easily.

Nutrition

Keywords: raspberry cheesecake brownies, fudgy brownies, raspberry swirl, cheesecake swirl, easy dessert, chocolate dessert, potluck dessert

Find it online: https://magnetmeal.com/decadent-raspberry-cheesecake-brownies-recipe-easy-fudgy-swirls-guide/