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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 (used with permission): Oregon Raspberries and Blackberries