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Stack of three raspberry cheesecake brownies on a plate.

Raspberry Cheesecake Brownies

Fudgy brownie, tangy cheesecake and a swirl of fresh raspberries make these brownies to die for. Perfect for Valentine's Day or whenever you want a decadent brownie recipe.
Course Dessert
Cuisine American
Keyword Raspberry Cheesecake Brownies
Prep Time 30 minutes
Cook Time 30 minutes
Cooling & Chilling 7 hours
Total Time 8 hours
Servings 9 large brownies
Calories 437kcal


Raspberry Swirl*

  • 1 cup raspberries fresh or frozen
  • 1 tablespoon white sugar

Brownie Layer

  • ½ cup unsalted butter
  • 4 ounces 50-70% dark chocolate* finely chopped
  • 1 ¼ cup white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour

Cheesecake Layer

  • 6 ounces full-fat, brick-style cream cheese room temperature
  • cup white sugar
  • 3 tablespoons sour cream room temperature
  • 1 large egg room temperature


  • Line an 8x8 inch (20x20 cm) pan with aluminum foil, leaving an overhang around the sides. Lightly grease with non-stick cooking spray.
  • Preheat the oven to 325F degrees.

Raspberry Layer

  • Add the raspberries to a food processor or blender and pulse until smooth.
  • Pour the puree through a metal sifter to remove the seeds. You will need to use the back of a spoon or rubber spatula to push the puree through.
  • Transfer the puree (without seeds) to a small saucepan over low/medium heat along with the sugar. Boil the mixture down while gently stirring for about 5 minutes, or until it's about ½ the volume of when you started. Remove from the heat and set aside.

Brownie Layer

  • Add the butter and chopped chocolate to a large, heat-proof bowl. Microwave on medium heat for 45-second intervals, stirring between each interval, until smooth.
  • Whisk in the sugar and vanilla extract (the batter will be thick).
  • Then whisk in the eggs. Ensure the batter isn't hot when the eggs are mixed in, otherwise they can scramble.
  • Gently stir in the flour. Set aside, as you make the cheesecake layer.

Cheesecake Layer

  • In a medium bowl, beat the cream cheese and sugar until smooth.
  • Beat in the sour cream until smooth.
  • With the mixer on low speed, mix in the egg until just combined

Assembling & Baking the Brownies

  • Pour the brownie batter into the prepared pan and smooth into an even layer.
  • Carefully spoon the cheesecake layer over top and smooth the top. Be careful not to pour the batter over the brownie layer quickly, otherwise you can disturb the brownie layer.
  • Drop small spoonfulls of the raspberry puree on top of the cheesecake layer. Using a toothpick or wooden skewer, connect the dots of the raspberry puree to create a swirl pattern.
  • Bake the brownies in the preheated oven (325F degrees) for about 27-33 minutes, or until the top looks just set. If you give the pan a nudge, the cheesecake should no longer seem liquidy. It may start to rise around the edges, but I find they typically fall as the cheesecake cools.
  • Turn off the oven and open the oven door. Let the bars cool in the oven for about 30 minutes, then remove from the oven and continue cooling until the bars reach room temperature.
  • Cover the pan and place the brownies in the fridge to chill for at least 4 hours before slicing. When ready to slice, lift the bars out of the pan using the overhang of the aluminum foil. Place on a cutting board and slice using a sharp knife. Wipe the knife in between each cut for clean slices. Store brownies in the fridge.


  1. Because the bars will need to cool and then chill for 4 hours, I typically make these the day before I plan to serve them. 
  2. To save time, instead of making the raspberry puree, feel free to skip those steps and use raspberry preserves/jam instead. I prefer to use seedless. You'll need about 3-4 tablespoons in total. Simply heat the preserves in the microwave and stir before using so that it's thinner and easier to swirl. 
  3. For sweeter brownies, feel free to use semi-sweet baking chocolate instead.
  4. Make sure to use full-fat, brick-style (AKA block) cream cheese. Do not use anything from a tub or that's labelled spreadable, lite or low-fat.
  5. I typically use sour cream that's 14% MF. Make sure it's from a tub.
  6. This recipe can be doubled and made in an 9x13 inch (23x33 cm) pan. The bake time will be closer to 35 minutes.
  7. Store brownies in an airtight container in the fridge for up to 5 days. 
  8. Nutrition information is an estimate only and based on 1 brownie, assuming the bars are sliced into 9 equal-sized, very large brownies. 


Calories: 437kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 92mg | Potassium: 177mg | Fiber: 2g | Sugar: 41g | Vitamin A: 693IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 2mg