If you’re a dessert lover looking for a truly decadent treat, these Raspberry Cheesecake Brownies are about to become your new favourite. There’s something magical about the combination of tangy raspberries, creamy cheesecake, and rich chocolate brownies all in one bite. Each bar brings together layers of fudgy chocolate brownie, velvety cheesecake, and bursts of fresh raspberry flavour.
Perfect for potlucks, holidays, family gatherings, or just a weekend baking session, this recipe takes a classic brownie and elevates it to a whole new level. The steps are easy to follow, even if you don’t have a ton of baking experience, and the final result always looks and tastes like it came from a bakery.
What makes this recipe shine is the gorgeous marbled effect on top, where raspberry swirls dance through the creamy cheesecake layer. Whether you’re serving these at a party or saving a stash for yourself, they’re sure to impress everyone who takes a bite.
You can use fresh or frozen raspberries, so this dessert works beautifully all year round. Plus, the brownies cut into perfect squares, making them great for sharing or gifting.
So if you’re ready to enjoy a show-stopping dessert that blends chocolate, cheesecake, and fruit, let’s dive into this irresistible recipe!
Why You’ll Love This Recipe
– Three Desserts in One: Enjoy the ultimate combination of fudgy brownies, creamy cheesecake, and tangy raspberries in every single bite.
– Bakery-Worthy Swirls: The stunning marbled top not only looks impressive but also adds a pop of raspberry flavour and colour.
– Easy to Make, Hard to Resist: Step-by-step instructions make this recipe approachable—even for beginner bakers.
– Perfect for Sharing: These brownies slice cleanly into squares, making them ideal for parties, picnics, or gift boxes.
– Year-Round Delicious: Use fresh or frozen raspberries, so you can bake this treat anytime you get the craving!

Raspberry Cheesecake Brownies
Description
If you’re a dessert lover looking for a truly decadent treat, these Raspberry Cheesecake Brownies are about to become your new favourite. There’s something magical about the combination of tangy raspberries, creamy cheesecake, and rich chocolate brownies all in one bite. Each bar brings together layers of fudgy chocolate brownie, velvety cheesecake, and bursts of fresh raspberry flavour.
Ingredients
For The Brownie Layer
For The Cheesecake Layer
For The Raspberry Swirl
Instructions
Prepare The Baking Pan And Preheat The Oven
Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides to make removing the brownies easier. Lightly grease the parchment paper with a bit of butter or nonstick spray. Preheat your oven to 350°F (175°C) so it’s ready once you’ve finished mixing your batters.
Melt The Butter And Chocolate
In a medium saucepan set over low heat, add the unsalted butter and chopped semi-sweet chocolate. Stir constantly with a rubber spatula until both are completely melted and smooth. Remove the saucepan from the heat and let the mixture cool slightly for about 2–3 minutes.
Mix The Brownie Batter
Add the granulated sugar to the slightly cooled chocolate mixture and whisk to combine. Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract. Sift in the flour, cocoa powder, and salt, then gently fold everything together with a spatula until just combined and no dry flour remains. The batter should look glossy and thick—do not overmix.
Make The Cheesecake Layer
In a clean mixing bowl, add the softened cream cheese and granulated sugar. Use an electric mixer (or a hand whisk) to beat them together until smooth and creamy. Add the egg and vanilla extract, then continue beating until the mixture is silky and thoroughly combined, with no lumps remaining. Set aside.
Make The Raspberry Swirl
Place the fresh or frozen raspberries and granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture becomes syrupy, about 4–5 minutes. If you want a smooth sauce, you can press the mixture through a fine mesh sieve to remove the seeds. Set the raspberry sauce aside to cool slightly.
Assemble The Layers In The Pan
Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly with a spatula. Next, carefully pour the cheesecake layer over the brownie batter, smoothing it out to cover the entire surface. Dollop the remaining brownie batter on top in small spoonful. Then, spoon the raspberry sauce over the cheesecake and brownie layers in small puddles.
Swirl The Toppings
Use a toothpick or skewer to gently swirl the brownie batter and raspberry sauce into the cheesecake layer, creating a beautiful marbled pattern. Take care not to overmix—just a few gentle figure-eight motions are enough to achieve the desired look.
Bake The Brownies
Place the pan in the preheated oven and bake for 38–42 minutes, or until the edges are set and the centre is just slightly jiggly. Avoid overbaking to keep the cheesecake layer creamy. Once baked, remove the pan from the oven and place it on a cooling rack. Let the brownies cool completely in the pan at room temperature.
Chill, Slice, And Serve
Once the brownies have completely cooled to room temperature, cover the pan and refrigerate for at least 1 hour to help the layers set for clean slicing. When ready to serve, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and slice into 12 neat squares. Serve on a plate, and enjoy your rich, creamy, and fruity Raspberry Cheesecake Brownies!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 339.31kcal
- % Daily Value *
- Total Fat 21.15g33%
- Saturated Fat 12.31g62%
- Cholesterol 86.89mg29%
- Sodium 128.19mg6%
- Potassium 160.82mg5%
- Total Carbohydrate 34.21g12%
- Dietary Fiber 2.27g10%
- Sugars 25.96g
- Protein 4.58g10%
- Vitamin A 569.17 IU
- Vitamin C 2.62 mg
- Calcium 41.08 mg
- Iron 1.61 mg
- Vitamin D 0.39 mcg
- Vitamin E 0.69 mg
- Vitamin K 2.94 mcg
- Thiamin 0.06 mg
- Riboflavin 0.15 mg
- Niacin 0.57 mg
- Vitamin B6 0.05 mg
- Folate 20.91 mcg
- Vitamin B12 0.19 mcg
- Pantothenic Acid 0.41 mg
- Phosphorus 99.78 mg
- Magnesium 36.35 mg
- Zinc 0.79 mg
- Selenium 8.98 mcg
- Copper 0.24 mg
- Manganese 0.34 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Room Temperature Cream Cheese: For the smoothest cheesecake layer, let your cream cheese soften at room temperature before mixing.
- Fresh or Frozen Raspberries: Either works well! If using frozen raspberries, you don’t need to thaw them first—just cook a bit longer.
- Don’t Overbake: The centre should still have a slight jiggle when you take the pan out of the oven. The brownies will continue to set as they cool.
- Clean Slices: For sharp, bakery-style squares, chill the brownies thoroughly and use a sharp knife wiped clean between cuts.
- Flavour Variations: Try swirling in a spoonful of lemon zest into the cheesecake layer, or swap raspberries for blackberries or strawberries for a twist.