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Raspberry Cheesecake Brownies




  • 4 ounces semisweet chocolate
  • 2 ounces unsweetened chocolate
  • 1/2 cup butter
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 1 cup seedless raspberry jam
  • 1 tablespoon lemon juice

Cream Cheese Topping

  • 8 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons flour
  • 1 1/2 cups fresh or frozen raspberries
  • 1 tablespoon sugar


  1. Brownie: Heat the semisweet chocolate, unsweetened chocolate and butter in a double boiler over hot water until blended, stirring frequently. Remove from the heat. Let stand until cool.
  2. Whisk in the sugar until blended.
  3. Add the eggs 1 at a time, whisking after each addition until smooth.
  4. Whisk in the flour, vanilla extract and salt until blended.
  5. Spread the batter in a buttered and floured 9 x 13-inch baking pan.
  6. Heat the jam and lemon juice in a saucepan until melted, stirring frequently.
  7. Spread the jam mixture over the prepared layer.
  8. Cream Cheese Topping: Beat the cream cheese and 2/3 cup sugar in a mixing bowl until light and fluffy.
  9. Beat in the egg, lemon juice, vanilla extract and salt.
  10. Add the flour and beat until smooth.
  11. Spread the cream cheese mixture over the prepared layers.
  12. Sprinkle with the raspberries and 1 tablespoon sugar.
  13. Bake at 350 degrees F for 35 to 40 minutes or until light brown; do not over-bake.
  14. Cool in the pan on a wire rack.
  15. Chill, covered, for 6 to 8 hours.

Cut into squares.

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