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square photo of raspberry cheesecake brownies on a white table

Raspberry Cheesecake Brownies

Author Erin Dooner
Course Dessert
Cuisine American
Servings 16
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 3 hours
These raspberry cheesecake brownies are easy to make and feature a delicious cheesecake topping paired with a simple raspberry sauce. The brownies come out super fudgy and can be made with all-purpose, whole wheat, or gluten-free flour.

Ingredients

Raspberry sauce:

  • 1 cup (125 grams) raspberries fresh or frozen and defrosted
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

For the cheesecake topping:

  • 8 ounces (225 grams) cream cheese room temp
  • 1/3 cup (66 grams) granulated sugar
  • 1 large egg 50 grams, out of shell, room temp
  • 1/2 teaspoon vanilla extract

Brownies:

  • 1 cup (125 grams) flour
  • 3/4 cup (86 grams) cocoa powder I used Dutch-process, sifted if lumpy
  • 1/4 teaspoon salt
  • 3/4 cup + 2 tablespoons (196 grams) oil
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs 50 grams each, out of shell, room temperature

Instructions

Raspberry sauce:

  • Combine all raspberry sauce ingredients in a small saucepan over medium heat.
    1 cup (125 grams) raspberries, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract
  • Simmer for about 5-8 minutes until the mixture thickens and becomes syrupy, coating the back of a spoon. It should not be as thick as jam. You should get about 1/3 cup.
  • Set a food mill or fine mesh sieve over a bowl and strain out the seeds.

Cheesecake filling:

  • In a medium bowl, use an electric hand mixer to beat the cream cheese and sugar together on medium speed until well combined. Gradually increase to high speed.
    8 ounces (225 grams) cream cheese, 1/3 cup (66 grams) granulated sugar
  • Beat in the egg and vanilla on low speed until fully integrated.
    1 large egg, 1/2 teaspoon vanilla extract

Brownies:

  • Preheat the oven to 350 °F (175 °C) and line an 8x8-inch (20x20 cm) pan with parchment paper.
  • In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
    1 cup (125 grams) flour, 3/4 cup (86 grams) cocoa powder, 1/4 teaspoon salt
  • In a large mixing bowl, mix the coconut oil, sugar, and vanilla extract.
    3/4 cup + 2 tablespoons (196 grams) oil, 1 1/2 cups (300 grams) granulated sugar, 1 tablespoon vanilla extract
  • Once combined, add the eggs one at a time, stirring just until blended.
    3 large eggs
  • Add the dry mixture to the wet ingredients, stirring just until no streaks of flour remain. Do not overmix!
  • Pour the batter into the prepared pan.
  • Spread the cream cheese topping over the surface.
  • Dollop spoonfuls of raspberry sauce over the top and use a skewer (or your tool of choice) to create swirls.
  • Bake for 30-35 minutes. The brownies will be slightly jiggly when you remove them from the oven; if only the center is super jiggly, they need more time.
  • Transfer to a wire rack to cool completely, then chill for 2 hours or until thoroughly chilled.
  • Cut into squares. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • For the flour, you can use all-purpose flour, whole wheat flour or for gluten-free you can use 1 cup (158 grams) teff flour, or 1 cup (125 grams) light buckwheat flour or 1 cup (138 grams) Bob's Red Mill 1-to-1 Gluten-free Baking Flour, or 1 cup (125 grams) King Arthur Flour Gluten-free Measure for Measure Flour (or a similar mix that's meant as a direct sub for all-purpose flour).
  • If you live outside of the US – to make something similar to US cream cheese, for 8 ounces (225 grams) of cream cheese, buy a 300-gram package of European cheese cream (the stuff at Aldi, Lidl, etc. works just as well as Philadelphia), put it in the center of a clean tea towel or cheesecloth, and squeeze out the liquid until you have 225 grams of cream cheese.
  • If using coconut oil, use refined coconut oil over unrefined as refined has zero coconut taste to it. You also need to melt it first. It's what I used in the photos and always use for this brownie base. But I've tested other oils and they also work. Using olive oil will give you a strong olive flavor, so I don't recommend that for these brownies.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 310kcalCarbohydrates: 34gProtein: 4gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 55mgSodium: 98mgPotassium: 117mgFiber: 2gSugar: 25gVitamin A: 252IUVitamin C: 2mgCalcium: 29mgIron: 1mgNet Carbs: 32
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤