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Raspberry Swirl Cheesecake Brownies

Raspberry Swirl Cheesecake Brownies

Tangy raspberry-swirled cheesecake layered over a rich fudge brownie.


  • 1 cup all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 8 ounces bittersweet chocolate, finely chopped
  • 1 stick unsalted butter
  • 1 cup plus 2 tablespoons sugar, divided
  • 3 eggs, divided
  • 2 teaspoon vanilla extract, divided
  • 8 ounces cream cheese, softened
  • 1 cup thawed frozen raspberries


  1. Heat oven to 350 degrees F. Grease a 9-inch square baking pan and line with parchment.
  2. In a medium bowl, whisk together flour and salt.
  3. In a medium saucepan over medium-low heat, melt chocolate with butter, stirring frequently. Remove from the heat and whisk in 3/4 cup sugar.
  4. Whisk in 2 eggs, one at a time, and 1 teaspoon vanilla extract.
  5. Fold flour into chocolate mixture until combined and pour into baking pan. Set aside.
  6. In a medium bowl, beat cream cheese, 1/4 cup sugar, 1 egg and 1 teaspoon vanilla until smooth. Spread over brownie batter in the pan.
  7. In a food processor, pulse raspberries and 2 tablespoons sugar until smooth.
  8. Strain through a fine mesh sieve to remove seeds.
  9. Spoon the raspberry sauce onto the cheesecake layer in uneven dollops and use a skewer to swirl the berry puree into the cheesecake layer.
  10. Bake for 45 minutes or until set.
  11. Cool completely before slicing.

12 servings

Recipe and photo credit: Oregon Raspberries and Blackberries

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