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Two raspberry cheesecake brownies stacked

Raspberry Cheesecake Brownies with White Chocolate Chips

Fresh raspberries and raspberries preserves take this cheesecake brownie from good to great! Smooth, chocolatey, and with pops of raspberry - this brownie is one of my favorites!
5 from 1 vote
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Course Dessert
Keyword Raspberry Cheesecake Brownies, Valentine's Day Recipe
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling + Chilling: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Servings: 9


9 x 9 square baking pan
electric mixer either hand-held or standing


  • 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:

  • cup granulated white sugar
  • 8 ounces cream cheese room temperature
  • 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
These brownies should be kept in the fridge inside an airtight container and will last for up to one week. For long-term storage, you can wrap them to seal and then freeze these brownies in a freezer-safe bag for up to two months!

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.

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