Today’s recipe features the ultimate confluence of fudgy brownies, creamy cheesecake, and fresh raspberries: raspberry cheesecake brownies. This dessert combines the best of the best, and will enchant you with its heavenly taste and beautiful presentation.
Raspberry Cheesecake Brownies: A Treat for Those with a Sweet Tooth
Raspberries are the star ingredient in this recipe. To make your raspberry cheesecake brownies really pop, we advise you source your berries in season, if possible. Fresh raspberries are juicy, sweet, and have an intense aroma that harmonizes perfectly with the other ingredients! Raspberries, as a rule of thumb, are summer berries that are harvested, roughly, from June through August. Though do be sure to check your region to see exactly when these beauties are at their best!
We admit it, the idea of combining brownies with a fruity twist and creamy cheesecake isn’t new. But, what you might not know is how long the history of this recipe really is.
Although the exact origin of raspberry cheesecake brownies is itself difficult to pinpoint, it’s safe to say that the history of brownies and cheesecake goes way back. Brownies, with their moist texture and chocolatey flavor, were first developde in the United States in the late 19th century. Cheesecake has an even longer history, dating back to ancient Greece. The idea of combining the two and adding fresh raspberries is a modern twist that honors the traditions of these two long-beloved desserts.
There is something beautiful about desserts that have been cherished for so long! So when you bite into your first batch of raspberry cheesecake brownies, you can be pleased that you have not only created a beautiful dessert, but are taking part in a long tradition.
Can’t quite get your brownie fix? We’ve got you covered. Check out our new takes on an old classic with our ferrero rocher brownies and coconut coffee brownies. If you’re a bit more strapped for time then our seven ways to elevate boxed brownies are just for you!
RASPBERRY CHEESECAKE BROWNIES
- Prep time: 25 mins
- Cook time: 35 mins
- Total time: 1 hr
- Servings: 10 pieces
INGREDIENTS
For the brownie batter:
- 1/2 cup chopped dark chocolate (or chocolate chips)
- 1 and 1/2, or 3/4 cup, unsalted butter
- 3/4 cup granulated sugar
- 4 large eggs
- 3/4 cup all-purpose flour
- 1 pinch of salt
- 1 teaspoon vanilla extract
For the cheesecake layer:
- 1 and 1/4 cups cream cheese (softened)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Additionally:
- 1 ½ cups fresh raspberries
INSTRUCTIONS
- Preheat your oven to 350°F. Line a brownie pan, or rectangular baking pan, with parchment paper.
- Melt the dark chocolate and butter in a double boiler or in the microwave at 600 watts in 30-second intervals until completely melted and smooth.
- Whisk the sugar and eggs in a large bowl until frothy. Stir in the melted chocolate mixture and gradually add flour. Mix well until a smooth batter forms.
- Pour the batter into the pan and smooth the surface with a baking spatula.
- In another bowl, combine the cream cheese, sugar, and vanilla extract. Mix well until smooth.
- Spread the cream cheese mixture evenly over the brownie batter. Using a fork or toothpick, create a marble effect by gently swirling the cream cheese through the batter.
- Evenly distribute the fresh raspberries over the batter and gently press them.
- Bake the raspberry cheesecake brownies for 30-35 minutes, until they are slightly golden and the cheesecake is set.
- Let the brownies cool completely in the pan before cutting into squares and serving.
This article was created with machine assistance and carefully reviewed by the editorial team before publication.