Raspberry Cheesecake Brownies: A Cozy Delight for Any Occasion
As the days grow shorter and the leaves turn to a tapestry of warm colors, there’s something irresistibly inviting about pulling a freshly baked treat from the oven. One of my all-time favorites during this time of year has to be these indulgent Raspberry Cheesecake Brownies. Picture this: a rich, fudgy brownie base swirled with a creamy cheesecake layer and brightened with the tanginess of fresh raspberries. Each bite is a perfect balance of sweet and tart that wraps you in a cozy embrace, making it an ideal treat for those chilly evenings.
I remember the first time I made these brownies; my kitchen was filled with the warm, rich scent of chocolate blending beautifully with the sweet aroma of vanilla. It drew my family into the kitchen like a magnet, eager to enjoy a slice alongside a cup of steaming tea. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick to make: You’ll have these delightful brownies ready in no time, perfect for a spontaneous gathering.
- Creamy and rich: The luscious cheesecake layer enhances the dense brownie base, creating a comforting dessert that feels indulgent yet homey.
- Versatile: Enjoy them as they are, or get creative with toppings and mix-ins to suit your taste.
- Perfect for sharing: These brownies are a crowd-pleaser, making them ideal for festive gatherings, potlucks, or cozy family nights.
- Yummy balance: The tartness of raspberries cuts through the sweetness, making every bite memorable.
Ingredients You’ll Need for Raspberry Cheesecake Brownies
Brownie Layer:
- ½ cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (50 g) unsweetened cocoa powder
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
- ½ cup (85 g) chocolate chips (optional)
Cheesecake Layer:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 egg
- ½ tsp vanilla extract
Raspberry Swirl:
- ½ cup fresh or frozen raspberries
- 1–2 tsp sugar (optional, depending on the sweetness of berries)
How to Make Raspberry Cheesecake Brownies
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Preheat your oven to 325°F (165°C). Prepare a 9×9-inch pan by lining it with parchment paper, allowing overhang for easy removal later.
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In a mixing bowl, whisk together the melted butter and sugar until the mixture is glossy and well combined.
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Add the eggs and vanilla extract to the bowl, whisking for about 30–45 seconds until everything is incorporated.
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Stir in the cocoa powder and salt until the mixture is smooth.
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Gently fold in the flour just until combined. If you’re using chocolate chips, fold them in now to add a delightful extra layer of chocolate goodness.
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Spread the brownie batter evenly into your prepared pan, smoothing out the top.
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In a separate bowl, combine softened cream cheese, granulated sugar, egg, and vanilla extract. Mix until you achieve a smooth, creamy consistency.
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In a small bowl, mash the raspberries with a fork. If desired, add sugar based on the sweetness of your berries.
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Dollop the cheesecake mixture over the brownie batter, and use a knife to swirl it gently together with the raspberry mixture, creating beautiful marbled patterns on top.
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Bake in the preheated oven for about 25-30 minutes, or until the edges appear set and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
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Once done, allow the brownies to cool completely in the pan, preferably in the fridge for a couple of hours, which will help the cheesecake layer firm up.
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When ready to serve, lift the brownies out of the pan using the parchment paper. Slice them into squares and enjoy the vibrant colors and rich textures!
Delicious Variations to Try
- Swirl in Different Fruits: Instead of raspberries, try using blueberries or strawberries for a fresh twist that offers a zesty contrast.
- Add a Nutty Crunch: Fold in some chopped nuts, such as pecans or walnuts, into the brownie layer for added texture and flavor.
- Make it Minty: Add a few drops of mint extract to the cheesecake layer for a refreshing mint-chocolate vibe that’s perfect for warmer days.
- Top It Off: Drizzle the finished brownies with chocolate ganache or a dollop of whipped cream for an indulgent finish!
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can prepare the brownie and cheesecake layers a day in advance. Just store them in the fridge until you’re ready to bake!
- Slicing Perfectly: For clean slices, use a sharp knife dipped in hot water, then wipe it dry between cuts.
- Storage Secrets: Keep any leftovers in an airtight container in the refrigerator for up to a week. Trust me, they taste just as good even after a few days!
- Ingredient Swaps: If you don’t have fresh raspberries, frozen ones work wonderfully too. Just ensure to thaw and drain them first to avoid excess moisture.
Nutrition Information per Serving
- Serving Size: 1 brownie
- Calories: 225
- Carbohydrates: 29 g
- Sugar: 18 g
- Fat: 10 g
- Protein: 3 g
- Sodium: 105 mg
Frequently Asked Questions
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Can I make this ahead?
Absolutely! You can prepare the layers ahead of time and bake just before serving. -
Can I use different ingredients?
Yes! Feel free to swap out the raspberries for your favorite fruits, and nuts can add a lovely crunch to the brownies. -
How do I store leftovers?
Store them in an airtight container in the refrigerator for up to a week for the best quality. -
How long does it last?
These brownies can stay fresh in the fridge for about a week, but they’re so delicious, I doubt they’ll last that long!
A Cozy Closing Note
These Raspberry Cheesecake Brownies are more than just a treat; they’re a celebration of the flavors and warmth of the season. Sharing them with loved ones makes every moment a little sweeter and a little more special. Save this Raspberry Cheesecake Brownies recipe to your “cozy dessert” board, so it’s ready when you crave a comforting treat! Happy baking!
Raspberry Cheesecake Brownies
Ingredients
Brownie Layer
- ½ cup unsalted butter, melted Make sure it's fully melted before mixing.
- 1 cup granulated sugar
- 2 large eggs, room temperature Room temperature eggs mix better.
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup all-purpose flour
- ½ cup chocolate chips (optional) Add for extra chocolate flavor.
Cheesecake Layer
- 8 oz cream cheese, softened Ensure it is soft to mix easily.
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Raspberry Swirl
- ½ cup fresh or frozen raspberries Frozen should be thawed and drained.
- 1–2 tsp sugar (optional) Depends on the sweetness of raspberries.
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Prepare a 9×9-inch pan by lining it with parchment paper, allowing overhang for easy removal later.
- In a mixing bowl, whisk together the melted butter and sugar until the mixture is glossy and well combined.
- Add the eggs and vanilla extract to the bowl, whisking for about 30–45 seconds until everything is incorporated.
- Stir in the cocoa powder and salt until the mixture is smooth.
- Gently fold in the flour just until combined. If you’re using chocolate chips, fold them in now.
- Spread the brownie batter evenly into your prepared pan, smoothing out the top.
Cheesecake Layer
- In a separate bowl, combine softened cream cheese, granulated sugar, egg, and vanilla extract. Mix until smooth and creamy.
- In a small bowl, mash the raspberries with a fork. If desired, add sugar based on the sweetness of your berries.
- Dollop the cheesecake mixture over the brownie batter, and use a knife to swirl it gently with the raspberry mixture.
Baking and Cooling
- Bake in the preheated oven for about 25-30 minutes, or until the edges appear set.
- Allow the brownies to cool completely in the pan, preferably in the fridge for a couple of hours.
- Lift the brownies out of the pan using the parchment paper, slice them into squares, and enjoy.
