Indulge in the perfect combination of rich, fudgy brownies, creamy cheesecake, and tangy raspberry filling with this Raspberry Cheesecake Brownies recipe. The layers of decadent chocolate, smooth cream cheese, and bright raspberry create a dessert that’s both stunning and irresistibly delicious.
Ingredients
For the Raspberry Filling:
- 1 (12 oz) bag frozen raspberries, thawed (divided)
- 3 tablespoons (0.9 oz) cornstarch
- 1 tablespoon lemon juice
- ½ cup + 2 tablespoons (4.4 oz) granulated sugar
For the Brownie Batter:
- ½ cup (4 oz) salted butter, melted
- ½ cup (5 oz) light brown sugar, packed
- ¼ cup (2 oz) granulated sugar
- ½ cup (3.8 oz) vegetable oil
- 1 ½ cups (8 oz) powdered sugar
- 1 cup (3.6 oz) cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup + 2 tablespoons (5.5 oz) all-purpose flour
For the Cheesecake Layer:
- 2 cups (16 oz) cream cheese, softened
- ½ cup (3.5 oz) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Raspberry Filling : In a small saucepan, mix together half of the thawed raspberries, cornstarch, lemon juice, and sugar. Heat over medium, stirring often, until the sauce thickens and takes on a smooth, glossy texture. Remove from heat, fold in the remaining thawed raspberries, and set aside to cool.
- Make the Brownie Batter : Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with grease or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the melted butter, light brown sugar, granulated sugar, and vegetable oil until smooth.Add powdered sugar and cocoa powder, stirring until fully incorporated.Mix in the eggs, one at a time, followed by the vanilla extract and salt.Gradually fold in the flour until a smooth batter forms.
- Prepare the Cheesecake Layer : In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Assemble the Brownies : Pour half of the brownie batter into the prepared baking pan and spread it evenly.Gently spread the cheesecake mixture over the brownie layer.Spoon the raspberry filling over the cheesecake layer in small dollops.Cover with the remaining brownie batter, smoothing it over the top. Swirl the layers lightly with a knife or skewer for a marbled effect, if desired.
- Bake the Brownies : Bake in the preheated oven for 40-45 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs.Allow the brownies to cool completely in the pan before slicing into squares.
Conclusion
These Raspberry Cheesecake Brownies are the ultimate dessert for chocolate and cheesecake lovers alike. The tangy raspberry filling perfectly complements the rich brownie and creamy cheesecake layers, creating a treat that’s as beautiful as it is delicious. Make these for your next gathering or as a decadent snack, and watch them disappear!
Raspberry Cheesecake Brownies
A rich and decadentlayered dessert combining fudgy brownies, creamy cheesecake, and tangyraspberry filling for an indulgent treat.
Ingredients
For the Raspberry Filling:
- 1 12 oz bag frozen raspberries, thawed (divided)
- 3 tablespoons 0.9 oz cornstarch
- 1 tablespoon lemon juice
- ½ cup + 2 tablespoons 4.4 oz granulated sugar
For the Brownie Batter:
- ½ cup 4 oz salted butter, melted
- ½ cup 5 oz light brown sugar, packed
- ¼ cup 2 oz granulated sugar
- ½ cup 3.8 oz vegetable oil
- 1 ½ cups 8 oz powdered sugar
- 1 cup 3.6 oz cocoa powder
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup + 2 tablespoons 5.5 oz all-purpose flour
For the Cheesecake Layer:
- 2 cups 16 oz cream cheese, softened
- ½ cup 3.5 oz granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Raspberry Filling : In a small saucepan, mix together half of the thawed raspberries, cornstarch, lemon juice, and sugar. Heat over medium, stirring often, until the sauce thickens and takes on a smooth, glossy texture. Remove from heat, fold in the remaining thawed raspberries, and set aside to cool.
- Make the Brownie Batter : Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with grease or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the melted butter, light brown sugar, granulated sugar, and vegetable oil until smooth. Add powdered sugar and cocoa powder, stirring until fully incorporated. Mix in the eggs, one at a time, followed by the vanilla extract and salt. Gradually fold in the flour until a smooth batter forms.
- Prepare the Cheesecake Layer : In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Assemble the Brownies : Pour half of the brownie batter into the prepared baking pan and spread it evenly. Gently spread the cheesecake mixture over the brownie layer. Spoon the raspberry filling over the cheesecake layer in small dollops. Cover with the remaining brownie batter, smoothing it over the top. Swirl the layers lightly with a knife or skewer for a marbled effect, if desired.
- Bake the Brownies : Bake in the preheated oven for 40-45 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs. Allow the brownies to cool completely in the pan before slicing into squares.