Fresh raspberries and raspberries preserves are the perfect complement to the tangy cheesecake and chocolate flavor in these raspberry cheesecake brownies. The brownie base is both easy to hold in one hand and gooey enough to need a glass of milk in the other. The brownie and raspberry swirl create a romantic marbled look, perfect to make as a valentine's day treat!
Give the people you love something extra sweet when you hand them one of these raspberry cheesecake brownies! Read on for my top tips on how to make these brownies.
- Cocoa powder: we used Gharadehli’s 100% unsweetened cocoa powder and for more fudgy brownies, use dutch-processed cocoa powder.
- Dry ingredients: salt, baking powder, flour. Make sure the baking powder salt gets evenly distributed throughout the flour when you whisk them together. This is an important step, so there aren't clumps of salt or baking powder in the brownie batter.
- Butter: if you want to use salted butter for this recipe, omit half the added salt.
- Sugar: we used white granulated sugar for both the brownie and cheesecake batter, but you could try using ½ cup white sugar and ½ cup brown sugar for the brownie batter for a fudgy, caramel flavor.
- Eggs: bind the ingredients together, add to the texture of the brownies and cheesecake as well as add some lift to both layers.
- Milk: we used whole milk for this recipe, but you should be able to make it with your preferred percentage.
- Vanilla extract: enhances and slightly sweetens the flavor
- Chocolate chips: we used white chocolate chips but you can also use milk, dark or semi-sweet chocolate chips.
- Cream cheese and sour cream: use full-fat block-style cream cheese and a full-fat sour cream to get that creamy cheesecake layer.
- Raspberries: make sure to use fresh berries for this recipe, not frozen. Frozen berries will add too much extra liquid.
- Raspberry preserves: use your favorite raspberry preserves or jam for this raspberry brownie recipe. I personally love the Bonne Maman raspberry preserves and don't mind the seeds, but if you prefer seedless, use your favorite seedless raspberry jam!
Please see the full list of ingredients and measurements at the bottom of the post.
These brownies are both a cakey brownie and still fudgy, but if you want to make even fudgier brownies, make the two adjustments listed in the ingredients above: use dutch-processed cocoa powder and swap half of the one cup sugar in the brownie batter for brown sugar. If you make them in an 8 x 8 pan instead of a 9 x 9, they will be even fudgier!
Other variations of these brownies you can try:
- add ½ teaspoon of espresso powder to the flour mixture in step 2 which will enhance the chocolate flavor as well as add a slight coffee flavor to the brownies
- Use milk or dark chocolate chips instead of white chocolate chips
- Incorporate some nuts into the brownie batter when you mix in the chocolate chips. I would try some chopped pecans or walnuts!
- Add some sprinkles to the top of the cream cheese filling after swirling together the brownie batter and raspberry preserves. Some red or heart-shaped sprinkles would be perfect if you're making these for Valentine's day!
Can I make these with a boxed brownie mix?
Sure! You can make these with your favorite homemade brownie recipe or boxed brownies. Follow the instructions on the back of the box and start the instructions for this recipe at step 6, reserving some of the brownie batter for the cheesecake swirl .
- Make sure to leave overhang with your parchment paper. You want at least two sides with parchment paper hanging over the edges. Lightly spray both the baking dish and the parchment paper with non-stick cooking spray so that the brownies will lift out easily.
- The size of what you use to create the swirl on the top of the brownies will have an impact on the marbled effect. A toothpick, probably your thinnest option, will create very fine swirls. I've seen some recipes that use a butter knife to create the swirls, but I've found that a toothpick or wooden skewer will create the most defined lines and are easiest to use.
- Use room temperature ingredients. This allows the ingredients to mix together more easily and can help prevent overmixing.
Raspberry Cheesecake Brownies with White Chocolate Chips
- ⅔ cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup unsalted butter room temperature
- 1 cup granulated white sugar
- 2 large eggs room temperature
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
For the Cheesecake Topping:
- ⅓ cup granulated white sugar
- 8 ounces cream cheese room temperature
- ⅓ cup sour cream room temperature
- 1 large egg
- 4 teaspoons raspberry preserves
- ½ cup fresh raspberries
- Preheat the oven to 350°F. Prepare a 9 x 9 baking pan by lightly spraying it with non-stick spray, line it with parchment paper leaving overhang on at least two sides, and lightly spray the parchment paper with the non-stick spray as well.
- In a medium mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder until evenly combined.
- In a separate mixing bowl, use an electric hand or stand mixer to beat together the butter and sugar until light and fluffy.
- Add in the eggs, milk, and vanilla to the mixing bowl with the butter and sugar and beat together at a low speed. The batter will be a little lumpy.
- While beating on a low speed, gradually add in the dry ingredients, mixing just until combined. Scrape down the sides of the bowl with a rubber spatula. The batter will be thick.
- Scoop out ⅓ cup of batter and set aside.
- Fold the chocolate chips into the brownie batter.
- Use a rubber spatula to spread the brownie batter into the prepared baking pan and even out the layer of brownie batter. Set aside for now.
Make the Cheesecake Layer
- Prepare the cheesecake layer by beating together the sugar and cream cheese in a new mixing bowl until light and smooth.
- Mix in the sour cream and egg and beat until the batter is smooth.
- Pour the cream cheese mixture out on top of the brownie layer and even out the top with a rubber spatula.
- Using ½ tablespoon-sized scoops of the reserved batter, dollop the reserved brownie batter across the cheesecake layer. Then, dollop the raspberry preserves evenly across the top, 1 teaspoon at a time. Use a toothpick or skewer to create swirls with the brownie batter. Finally, gently press the fresh raspberries into the cheesecake layer, spaced evenly across the top.
- Bake for 30-40 minutes or until the edge of the cheesecake layer is set but the center jiggles slightly.
- Remove from the oven and set the pan on a wire rack for the brownies to cool for thirty minutes. Then move the brownies (in the pan) to the refrigerator to fully set, about two hours.
- The edges of the cheesecake will begin golden as the brownies bake. To avoid any browning, cover the brownies with foil loosely at the 25-minute mark. This step isn’t necessary if you choose not to do it.
- While warm brownies right out of the oven are oh-so-delicious, you need to let cheesecake brownies fully chill before sneaking a bite! The cheesecake layer will continue to bake in the pan even after you’ve taken them out of the oven and the chilling portion should still be considered part of the recipe process.
- Be careful not to overmix either the brownie batter or cheesecake! Overmixing will cause both of them to sink in the center. You want to mix until the ingredients just come together.
- You can also make these in an 8 x 8 pan, but the baking time may take slightly longer and the brownie will be gooier in the center.
- You can use whole-fat Greek yogurt in place of the sour cream
- Imitation vanilla should blend in easily in place of pure vanilla extract
Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.