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| Raspberry Cheesecake Brownies |
Raspberry Cheesecake Brownies – Rich, Fudgy, and Swirled with Sweet Raspberry Filling
If you love the decadent combination of chocolate, cheesecake, and raspberries, these Raspberry Cheesecake Brownies are going to be your new favorite dessert! They’re rich, fudgy, and beautifully swirled with tangy cream cheese and sweet raspberry filling for the perfect indulgence.
I first made this recipe when I had some leftover raspberry filling from my daughter’s birthday cake. After browsing Pinterest for inspiration, I stumbled upon this delicious idea from Butter With a Side of Bread—and it’s safe to say, they were a huge hit. Everyone loved them, and I’ve been making them ever since!
Whether you’re baking for a special occasion, a potluck, or just to satisfy a chocolate craving, these cheesecake brownies are guaranteed to impress.
Why You’ll Love These Raspberry Cheesecake Brownies
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Beautiful swirl design – Looks bakery-quality without the extra effort.
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Perfect flavor balance – Rich chocolate, tangy cream cheese, and fruity raspberry.
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Easy to make – Simple steps with big results.
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Crowd-pleaser – Ideal for parties, holidays, or gifting.
Ingredients
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¾ cup butter
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4 ounces unsweetened baking chocolate
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2 ½ cups sugar, divided
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3 eggs
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1 ½ cups flour
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¼ teaspoon salt
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8 ounces cream cheese, softened to room temperature (very important for a smooth texture)
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1 teaspoon vanilla extract
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1 cup raspberry filling (from a 20 oz. can)
Instructions
1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan.
2. Melt the chocolate and butter – In a microwave-safe bowl, combine butter and chocolate. Microwave on high for 2 minutes, then stir until completely melted and smooth.
3. Make the brownie batter – In a large bowl, mix 2 cups sugar and eggs until well combined. Stir in the melted chocolate mixture. Add flour and salt, then mix until smooth. Spread evenly into the prepared pan.
4. Prepare the cheesecake layer – In a small bowl, beat the cream cheese, remaining ½ cup sugar, and vanilla extract until smooth.
5. Swirl in the raspberry and cheesecake – Drop spoonfuls of the cream cheese mixture over the brownie batter. Repeat with the raspberry filling. Use a knife or skewer to swirl them together for a marbled effect.
6. Bake for 40–45 minutes, until the edges are set and the center is just firm. Let cool completely before cutting into squares.
Tips for the Best Raspberry Cheesecake Brownies
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Use room temperature cream cheese – This makes the cheesecake layer silky smooth.
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Don’t overbake – Slightly underbaked brownies will stay fudgy and moist.
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Get creative with flavors – Swap raspberry filling for strawberry, blackberry, or cherry.
These homemade Raspberry Cheesecake Brownies are the perfect dessert for chocolate lovers who also appreciate a fruity twist. They store well in an airtight container for up to 4 days and taste just as amazing chilled from the fridge.
More dessert inspiration:
This recipe was adapted from Butter With a Side of Bread.
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