This super fudgy Raspberry Cheesecake Brownies earns you big brownie points (pun intended, thanks) whoever you share them with. Made with our favorite brownie recipe, moist cheesecake swirls, and slivers of seedless raspberry jam, these brownies are the ultimate treat.
Raspberry Cheesecake Brownies
These super moist raspberry cheesecake brownies will score you big brownie points (pun intended, thanks) whoever you serve them with! They’re made with the perfect fudgy brownie base swirled with moist cheesecake ribbons and seedless raspberry jam. And while they taste bakery worthy, they’re made with just 10 simple ingredients and come together in under an hour, which I think is a huge win!
Ingredients for Raspberry Cheesecake Brownies
- Unsalted Butter
- Brown sugar
- granulated sugar
- eggs
- cocoa powder
- Salt
- vanilla extract
- all purpose flour
- cream cheese
- raspberry jam
What kind of raspberry jam should you use to make these raspberry swirl brownies?
We prefer using seedless raspberry jam so you don’t have to deal with those pesky raspberry seeds, but if you can’t get your hands on them, don’t worry! We made these with pitted jam and they’re just as delicious! Try going for a higher quality jam that’s made from real fruit and doesn’t have too many extra ingredients so that the bright raspberry flavor really comes through! Some of our favorite raspberry jams are: Bonne Maman, ALDI, Crofters, Tip Tree, and Good Good!
Alternatively, you can make your own raspberry jam, or skip the jam altogether and stir in fresh or frozen raspberries!
Here’s how to store your brownies to keep them soft and fresh for days
Luckily, the odds are in your favor because these Raspberry Cheesecake Brownies are some of the softest, fluffiest brownies I’ve ever had. As long as you store these in an airtight container or bag in the fridge, they’ll stay fresh for up to 7 days! I keep most brownies at room temperature, but since these guys contain cheesecake, I recommend storing them in the fridge!
Happy baking, my friends!
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This super fudgy Raspberry Cheesecake Brownies earns you big brownie points (pun intended, thanks) whoever you share them with. Made with our favorite brownie recipe, moist cheesecake swirls, and slivers of seedless raspberry jam, these brownies are the ultimate treat.
-
Preparation time:
20 minutes -
Cooking time:
35 minutes -
Total time:
1 hour -
Yield:
16 portions 1X -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
-
Preparation time:
20 minutes -
Cooking time:
35 minutes -
Total time:
1 hour -
Yield:
16 portions 1X -
Category:
Dessert -
Method:
Oven -
Kitchen:
American
Units:
Scale:
- Preparation time: 20 minutes
- Cooking time: 35 minutes
- Total time: 1 hour
- Yield: 16 portions 1X
- Category: Dessert
- Method: Oven
- Kitchen: American
Ingredients
for the brownies
- 10 tablespoons unsalted butter
- 1 1/4 cups light brown sugar, packaged
- 2 large eggs, room temperature
- 3/4 cup cocoa powder
- 1/2 teaspoon Salt
- 1 teaspoon vanilla extract
- 1/2 Cup all purpose flour
for the cream cheese swirl
- 3 ounces Cream cheese, room temperature
- 1/4 Cup granulated sugar
- 1 Yolk room temperature
- 1/3 Cup seedless raspberry jam
instructions
- Preheat oven to 350°F. Grease an 8″ x 8″ pan, line all sides with parchment paper, and set aside.
- Mix the butter and sugar in a large, microwave-safe bowl. Microwave for 30 seconds, then remove and stir with a whisk. Repeat the process 2 more times. Although grains of sugar are left, the goal is to bring the mixture to a glossy finish.
- Allow the mixture to cool slightly, then add the eggs one at a time, beating between each addition. Stir until mixture lightens slightly.
- Add cocoa powder, salt and vanilla extract. Fold in the flour until just combined.
- Pour the mixture into the prepared baking pan and use a spatula to spread the batter evenly around the edges.
- In a medium mixing bowl, combine cream cheese, granulated sugar, and egg to make the cream cheese swirl. Mix until smooth and no lumps remain.
- Top the brownies with large dollops of the cheesecake mixture and a spoonful of jam. Using a butter knife, make big swirls and pull the brownie batter up from the bottom. Don’t overdo it!
- Bake for 35 minutes and test doneness by sticking a knife in the center of the brownies, starting at 30 minutes. You’ll know they’re done when the edge is set, but a knife inserted in the center still comes out with some brownie batter on it. Depending on your oven, they can take up to 40 minutes to cook through!
Keywords: Raspberry Cheesecake Brownies