This raspberry cheesecake brownies recipe is an inspired and swoon-worthy collision of creamy cheesecake and cakey brownie and sweetly tart raspberries. You simply gotta taste it for yourself. And then share it with everyone you know.
These raspberry cheesecake brownies are where cakey chocolate brownies and sigh-inducingly creamy cheesecake collide. [Editor’s Note: Just to repeat ourselves, they’re more cakey than fudgy. Not that there’s anything wrong with that. Just saying, most folks like to know in advance what to expect so they can properly satiate their chocolate craving.] You don’t want to skimp on the fresh raspberries. As one of our testers commented, “When you get a raspberry, <ZING!> You hit the mother lode of flavor and the recipe comes alive with a slight overload of tart.” We couldn’t have said it any better. Originally published April 26, 2015.–Renee Schettler Rossi
Raspberry Cheesecake Brownies
- Quick Glance
- 25 M
- 1 H
- Makes 9 to 16
- For the chocolate brownie layer
- 4 ounces (115 g) bittersweet chocolate, coarsely chopped
- 4 tablespoons (2 ounces) unsalted butter, plus more for the pan
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup (2 1/4 ounces) all-purpose flour, plus more for the pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla extract
- For the cream cheese layer
- 4 ounces (115 g) cream cheese, at room temperature
- 2 tablespoons (1 ounce) unsalted butter, at room temperature
- 2 tablespoons (5 1/4 ounces) granulated sugar
- 2 tablespoons raspberry jam
- 1 large egg
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries, or more if desired
- Make the chocolate brownie layer
- 1. Place a rack in the upper third of the oven and preheat the oven to 350°F (176°C). Butter an 8-inch square pan, line it with parchment paper long enough to extend beyond the sides of the pan and butter and flour the parchment paper. (The parchment paper will ensure that everything is easy to remove from the pan, but if you don’t have any on hand, simply butter and flour the pan and that will suffice.)
- 2. Bring 2 inches water to a simmer in a medium saucepan. Place the chocolate and butter in a heatproof bowl and place the bowl over the simmering water. Melt the chocolate and butter together, stirring occasionally, about 5 minutes. Remove the bowl from the pan and let the mixture cool slightly.
- 3. In a small bowl, beat the eggs. Whisk the eggs into the slightly cooled chocolate mixture. Add the sugar and beat until combined. Add the flour, baking powder, and salt. Stir well. Stir in the vanilla. Spread the brownie batter in the prepared pan.
- Make the cheesecake layer
- 4. In a medium bowl, stir together the cream cheese and butter until smooth and thoroughly combined. Add the sugar, jam, and egg and mix well. Stir in the flour and vanilla. The mixture will be very liquidy.
- Assemble the raspberry cheesecake brownies
- 5. Gently pour the cheesecake mixture onto the chocolate batter in the pan. Drag a regular table knife through the batter to gently swirl the cream cheese mixture into the chocolate mixture. Press the fresh raspberries into the swirls of cream cheese mixture. (Trust us when we say that your experience will be superlative when you ensure there’s a raspberry in each bite, provided you can afford to strew so many raspberries. Although trust us, it’s worth it.)
- 6. Bake until a toothpick or knife inserted in the center of the pan comes out with only a few moist crumbs clinging to it, 35 to 43 minutes. Let it cool completely in the pan. Using the parchment paper as handles, lift the entire chunk out of the pan and slice it into 9 to 16 portions, depending on just how big your craving. The brownies will keep, wrapped individually and stored in the refrigerator, for up to 4 days.
Recipe Testers Reviews
Love this small-batch dessert— just the right amount to share and with a special topping to make it more delicious and appealing. I only make something like this when I can share it, and since I shared it with my workout buddies, I made it 12 servings instead of 9, and they were rich enough to satisfy even the most opinionated brownie-lovers in the crew. I was grateful to be able to limit myself to a single one the evening I made them, and, strictly for quality control purposes, another the next morning with coffee. The verdict was unanimously delish. I think they were even better when refrigerated overnight. I loved the slight fudginess the second day, but my tasters were eagerly circling the batch as they cooled. (If you are feeling greedy, cut them into 9 portions. One of my tasters suggested making it 4 servings! I think 12 b worked, and for the “oh, I could only have a bite” crowd, take those 12 and cut them diagonally in half and place them in paper liners on a silver platter.)
This is almost a pantry dessert, as most ingredients are easily on hand, and where I live, fresh organic raspberries are seemingly available all year round. I had nearly the right amount of chocolate in a Dark Bitter Valrhona (a 3.5-ounce bar). I added 1/2 ounce unsweetened Tcho, which worked fine, especially given the generous amount of sugar and the sweetened cheesecake portion. Borrowing a tip from Alice Medrich, I melted the chocolate in a Pyrex measuring glass set inside a pan of simmering water. Not only does this make melting chocolate safe and almost foolproof, but with the volume, the chocolate phase could continue in this 2-cup jug. When I took the melted chocolate and butter off the heat after about 5 minutes, I popped the jug into a bowl with a couple of inches of tepid water and let the temperature come down a bit more to about 95℉, beat the eggs with a fork in a smaller bowl, and finally introduced the mixture slowly into the other ingredients, continuously stirring and keeping the egg from curdling. Continuing to stir, I slowly added the remaining ingredients, and not only did it not curdle, but any slight graininess also disappeared, and the batter started to cleanly separate from the sides of the glass as I poured it in, requiring only a moment with a small spatula to finish the job and level the batter to the edges of the parchment-lined pan. The 2-cup measuring jug was weighty enough that I could do this without any danger of tipping it over or getting water in the batter, and I only just barely approached the 2-cup mark. The cream cheese topping comes together very easily, especially with the cream cheese completely at room temperature, requiring nothing sturdier than a silicone spatula. The cheesecake mixture ended up being more like a complete covering, but it was easy to marble with a few strokes, and I planned the placement of the berries as best I could to make sure that each piece would have 1 to 2 berries. The baking time of 40 minutes was almost accurate. I gave it another 4 to 5 and checked it using the Thermapen, which read just over 200℉ with the slightest crumb on it. Once cooled, they had a lush denseness. These slice up really pretty, and you could easily serve them as mini-dessert bites for a very special party.
Although I'm usually firmly in the fudgy brownie camp, the raspberry cream cheese layer helped me forgive the slightly cakey texture. This is relatively straightforward as written, but I seemed to have more than a few dollops' worth of cream cheese. I ended up with a pretty solid layer of cheesecake that didn't swirl very much, but it still tasted fine! Next time, I might add a little more jam to up the berry flavor, as my fresh berries were pretty lackluster.
Whoa man, these rocked. One bite and the fussing over a double boiler is forgotten, the hassle of washing the mixing bowl gone, and the confusion about how to "dollop" then "swirl" the liquidy cheesecake topping is ancient history. And really, these are not hard things. Everything was washed up and put away before the bake was over. And by that time, I was on to thinking about other things—like how sad it was that there were only 9, and if I eat 3 warm, 3 fridge-cold, and 3 frozen, then they'd already be gone. And how nice it was that my package of raspberries yielded 18 that were not squishy or moldy or otherwise affected by the fact that it was February and that there were exactly 2 berries per portion. This is my brain. Now where's the milk? The total time from clean kitchen to cooling brownies was 1 1/2 hours. But I did no prep work and cleaned as I went. Any normal person would say active time was 30 minutes. I used Trader Joe's 72% dark bittersweet pound plus bar. The amount of fine sea salt seemed like a lot, but it was just right. The cream cheese and butter don't have to be room temperature if you're using a stand mixer. My cream cheese was 1/3 less fat. It's hard to measure raspberries in a measuring cup. I just topped them with however many seemed right...and 18 was the number of nice berries $3 will buy you in February. I didn't have any problems with sticking, even though my parchment only had cooking spray, no flour. The 5 minutes in the double boiler was spot-on. I would've preferred using the microwave in 30 second bursts on 50% power. I cooled the mixture while I measured the dry ingredients. I had no problem whatsoever with eggs scrambling. I was sad I had to bring out the mixer but couldn't find my handheld, and the cream cheese wasn't soft enough to do by hand. Once I added the egg, the cream cheese was super liquid-y. The swirling was worrisome, but I gave it a try. Next time I'll leave lots of peaks and valleys when I put the brownie layer in the pan so the layers will be more varied. I baked them for 43 minutes. It seems like a long time, but they weren't close to being done at 35 minutes. Once cooled, they were still pretty gooey, proving they weren't dried out. They were good warm but even better the next day cold from the fridge, nice and fudgy. The tart raspberries were my favorite part. I'll definitely make these again.
Definitely a winning combination, but do not look for fudgy chocolate brownies. This produces moist, cakey brownies, and they are most definitely better 24 hours after coming out of the oven, when all the flavors have melded together. Everything was easy to assemble and perfectly written in terms of timing. I microwaved the chocolate and the butter for less than 2 minutes, starting with 1 minute and 30 second increments. I let them cool for about 2 hours. They definitely tasted better the next day, especially when served with vanilla ice cream.
These were quite tasty but not cloyingly sweet. They were easy to make and came together quickly. There seemed to be more than enough of the cheesecake layer. Instead of dropping it in dollops, I simply spread it on top and then used a butter knife to swirl it into the chocolate layer. The result was a paisley pattern that was pretty during baking, but disappeared after baking. But it still tasted good.
As soon as I read this recipe, I knew I had to make time to test it. I quickly finished my homework and, with the help of my little sister, started working on it. Of course this was also a great excuse to buy 2 containers of raspberries—just in case 1 was not enough. It's super easy to follow and is made with very few ingredients. We used Trader Joe's gluten-free all-purpose flour. While the chocolate and butter were melting, we mixed the cream cheese and raspberry part, so everything would be ready at the same time. Hands-on time was about 15 minutes. The melting of the chocolate was more like 7 minutes, but perhaps that's because I had the heat on low, as I'm always afraid of the water boiling over. After adding the batter to the pan, I added the raspberry and cream cheese mixture. It was pretty thick, so swirling it with the chocolate wasn't that easy. I would make sure to keep an eye on the oven. The brownies took 35 minutes exactly. The taste was awesome—not too sweet and the raspberry flavor was very prominent. Is it a brownie or a raspberry cheesecake? It's a perfect mix of both in my book. How can anyone say no to chocolate and raspberries? Even my little sister, who doesn't care much for chocolate, loved these.
These raspberry cheesecake brownies were very good. The butter and chocolate melted in slightly less than 5 minutes, although they would have melted quicker in the microwave. My kitchen was rather cool, so it took about 7 minutes for the chocolate to cool enough to add the eggs. I probably could have added them a minute earlier, but I wanted to make sure the eggs didn't curdle. I didn't use fresh raspberries because they're unavailable here right now. The brownies were done at 35 minutes and were delicious, although I've made similar ones that were just as good but simpler to make. By the way, I always dust my pans with cocoa powder instead of flour to prevent white spots on the bottom when making any type of chocolate dessert.