Raspberry Cheesecake Brownies are the ultimate indulgence, combining rich brownie layers with a creamy and tangy raspberry cheesecake filling. This delightful dessert is perfect for gatherings or a sweet treat at any time! The vibrant raspberries add a pop of color and a tart contrast to the sweet chocolate, making these brownies a visual and flavorful treat.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Raspberry Cheesecake Brownies
- How to Make Raspberry Cheesecake Brownies
- Tips for Making Raspberry Cheesecake Brownies
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Raspberry Cheesecake Brownies
- Reheating Raspberry Cheesecake Brownies
- Serving Suggestions
- FAQs
- Try these Raspberry Cheesecake Brownies related recipes next!
- Blackberry Cheesecake Bars
- Strawberry Cheesecake Dessert
- Classic Chocolate Brownies
- White Chocolate Raspberry Blondies
Why You’ll Love This Recipe
- Dual Layers of Flavor. These Raspberry Cheesecake Brownies boast a rich chocolate brownie base paired with a creamy, tangy cheesecake layer, creating a perfect balance of flavors.
- Quick and Easy. You can whip these up in no time, making them a great choice for a last-minute dessert that doesn’t skimp on taste.
- Perfect for Any Occasion. Whether it’s a birthday party, potluck, or just a treat for yourself, these brownies are sure to impress!
Ingredients for Raspberry Cheesecake Brownies
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted Butter: Melted butter creates a rich, chewy brownie texture.
- Granulated Sugar: Sweetens the brownie and cheesecake layers.
- Brown Sugar: Adds moisture and a hint of caramel flavor.
- Large Eggs: Enriches the batter and helps it set.
- Vanilla Extract: Adds depth of flavor.
- Cocoa Powder: Provides the chocolate flavor for the brownie base.
- All-Purpose Flour: Gives structure to the brownies.
- Baking Powder: Helps the brownies rise.
- Salt: Enhances the overall flavor of the brownies.
- Crushed Raspberries: Provides the tangy, fruity cheesecake layer.
- Cream Cheese: Creates the creamy texture in the cheesecake layer.
- Powdered Sugar: Sweetens the cheesecake and adds creaminess.
How to Make Raspberry Cheesecake Brownies
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish or line it with parchment paper.
- In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add in the eggs and vanilla extract, mixing until smooth.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the brownie batter into the prepared baking dish and spread it evenly with a spatula.
- In another bowl, mix the cream cheese until smooth, then add the powdered sugar and crushed raspberries. Blend until creamy.
- Drop spoonfuls of the cheesecake filling over the brownie batter and use a knife to swirl it into the brownies.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Once baked, remove from the oven and allow to cool in the pan before slicing into squares.
Tips for Making Raspberry Cheesecake Brownies
- Use Fresh Raspberries: For the best flavor, use fresh raspberries in the cheesecake filling. Frozen raspberries can also be used, but make sure to thaw and drain them before using.
- Don’t Overmix: When combining the brownie and cheesecake layers, be cautious not to overmix. A few swirls are enough to create a marbled effect.
- Check for Doneness: Since ovens may vary, keep an eye on your brownies towards the end of the baking time. They’re done when the edges are set but the middle is still slightly soft.
Make-Ahead Instructions
- Prepare the brownies and cheesecake filling in advance, and store them covered in the refrigerator. Bake them just before serving to enjoy the freshest flavors.
- You can also bake the brownies the day before and store them at room temperature until ready to serve.
Storing Leftovers
Store any leftover Raspberry Cheesecake Brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing Raspberry Cheesecake Brownies
- Wrap the brownies tightly in plastic wrap or aluminum foil, and place them in a freezer-safe container.
- They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Reheating Raspberry Cheesecake Brownies
- To reheat, place individual brownies on a microwave-safe plate and heat them for about 15 seconds, or until warm.
- For a warm dessert, you can also place them in the oven at 350°F for 5 – 7 minutes.
Serving Suggestions
- Serve these delicious brownies with a dollop of whipped cream on top.
- Pair with a scoop of vanilla ice cream for an extra heavenly treat.
- Garnish with fresh raspberries and a dusting of powdered sugar for a beautiful presentation.
FAQs
Can I use frozen raspberries for the cheesecake filling?
Yes, but make sure to thaw and drain them to avoid excess moisture in the filling.
How do I know when the brownies are done baking?
When a toothpick inserted in the center comes out with a few moist crumbs, they are ready!
Can I make these brownies gluten-free?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend.
How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Can I add other fruits to the cheesecake layer?
Absolutely! Feel free to experiment with fruits like strawberries or blueberries for a different flavor.
