Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies: A Decadent Dessert to Satisfy Every Craving

If you’re a fan of rich, fudgy brownies and creamy cheesecake, this Raspberry Cheesecake Brownies recipe is a must-try. These indulgent treats combine the best of both worlds with layers of dense brownie, tangy cheesecake, and sweet-tart raspberry filling. Perfect for special occasions or when you’re in the mood for something truly decadent, these brownies are sure to impress.

Ingredients:

For the Raspberry Filling:

• 1 (12 oz) bag frozen raspberries, thawed, divided
• 3 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ cup + 2 tablespoons granulated sugar

For the Brownie Batter:

• ½ cup (4 oz) salted butter, melted
• ½ cup (5 oz) light brown sugar, packed
• ¼ cup (2 oz) granulated sugar
• ½ cup (3.8 oz) vegetable oil
• 1 ½ cups (8 oz) powdered sugar
• 1 cup (3.6 oz) cocoa powder
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup + 2 tablespoons (5.5 oz) all-purpose flour

For the Cheesecake Layer:

• 2 cups (16 oz) cream cheese, softened
• ½ cup (3.5 oz) granulated sugar
• 1 teaspoon vanilla extract

Directions:

Step 1 – Make the Raspberry Filling:

1. Thaw the Raspberries:
   • Thaw the raspberries and reserve 3 tablespoons of the juice to mix with the cornstarch.
   • Strain half of the raspberries through a fine sieve to remove the seeds, pushing as much of the raspberry pulp through as possible.
   • Combine the sieved raspberries with the remaining whole berries and any juice in a bowl.
2. Cook the Filling:
   • In a small saucepan, mix the reserved 3 tablespoons of raspberry juice with the lemon juice, cornstarch, and granulated sugar.
   • Bring the mixture to a boil, stirring continuously until it thickens.
   • Add the raspberry mixture and bring it to a simmer. Simmer for one minute, then remove from heat.
   • Transfer the mixture to a bowl, cover, and refrigerate until completely cooled, about 2-3 hours or overnight.

Step 2 – Make the Brownie Batter:

1. Combine Sugars and Butter:
   • In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix for about a minute to help dissolve the sugars.
2. Add Remaining Ingredients:
   • Add the vegetable oil, powdered sugar, and cocoa powder, mixing until all lumps are incorporated.
   • Add the eggs, vanilla extract, and salt, mixing thoroughly.
   • Stir in the flour until just combined. Do not overmix.

Step 3 – Make the Cheesecake Layer:

1. Prepare the Cream Cheese Mixture:
   • In a separate mixing bowl, beat the softened cream cheese with a hand mixer until completely smooth.
   • Add the granulated sugar and vanilla extract, mixing until well combined.

Step 4 – Assemble the Raspberry Cheesecake Brownies:

1. Preheat the Oven:
   • Preheat your oven to 350°F (176°C). Line a 10×10 inch baking pan with parchment paper and lightly spray with cooking spray.
2. Layer the Brownies:
   • Pour the brownie batter into the prepared pan, spreading it evenly.
   • Dollop the cream cheese mixture over the brownie batter.
3. Add the Raspberry Filling:
   • Spoon about 1 to 1 ½ cups of the cooled raspberry filling over the cream cheese layer.
4. Swirl and Bake:
   • Use a knife or skewer to swirl the cream cheese and raspberry filling into the brownie batter, creating a marbled effect. Be careful not to overmix.
   • Bake for 40-45 minutes, or until the edges are set and the center has a slight wobble.
5. Cool and Serve:
   • Allow the brownies to cool completely in the pan before cutting into squares and serving. The brownies will firm up as they cool, making them easier to slice.

Nutritional Information:

• Prep Time: 30 minutes
• Cook Time: 40-45 minutes
• Chill Time: 2-3 hours
• Calories: 450 kcal per serving
• Servings: 12 servings

Conclusion:

Raspberry Cheesecake Brownies are the ultimate dessert for chocolate and cheesecake lovers alike. The combination of fudgy brownie, tangy raspberry, and creamy cheesecake creates a symphony of flavors and textures in every bite. These brownies are perfect for any occasion, whether you’re serving them at a party or enjoying them as a special treat at home. Be sure to make extra, because they won’t last long! Enjoy the decadence of these delicious brownies, and prepare to be asked for the recipe by everyone who tries them.

Raspberry Cheesecake Brownies

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• Author: Dulcia
• Total Time: 2-3 hours
• Yield: 12 1x

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Description

Raspberry Cheesecake Brownies are the perfect combination of rich, fudgy brownies, creamy cheesecake, and tart raspberry filling. Each bite offers a delightful mix of textures and flavors, with the sweetness of the chocolate balancing the tanginess of the raspberries. The cheesecake layer adds a smooth, velvety contrast that takes these brownies to the next level.

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Ingredients

Scale 1x2x3x

Raspberry Filling:
1 (12 oz) bag frozen raspberries, thawed, divided
3 tablespoons cornstarch
1 tablespoon lemon juice
½ cup + 2 tablespoons granulated sugar
Brownie Batter:
½ cup (4 oz) salted butter, melted
½ cup (5 oz) light brown sugar, packed
¼ cup (2 oz) granulated sugar
½ cup (3.8 oz) vegetable oil
1 ½ cups (8 oz) powdered sugar
1 cup (3.6 oz) cocoa powder
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 cup + 2 tablespoons (5.5 oz) all-purpose flour
Cheesecake Layer:
2 cups (16 oz) cream cheese, softened
½ cup (3.5 oz) granulated sugar
1 teaspoon vanilla extract

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Instructions

1. Make the Raspberry Filling:
Thaw the raspberries and reserve 3 tablespoons of juice to mix with the cornstarch.
Using a fine sieve, strain half of the raspberries to remove the seeds, pushing as much of the raspberry pulp through as possible.
Combine the sieved berries with the remaining whole berries and any juice.
In a small saucepan, mix the reserved 3 tablespoons of raspberry juice with the lemon juice, cornstarch, and granulated sugar. Bring the mixture to a boil, stirring continuously.
Once boiling, add the raspberry mixture and bring it to a simmer. Simmer for one minute while continuing to stir, then remove from heat.
Transfer the mixture to a bowl, cover, and refrigerate until completely cooled, about 2-3 hours or overnight.
2. Make the Brownie Batter:
In a large mixing bowl, combine the melted butter, light brown sugar, and granulated sugar. Mix for about a minute to help dissolve the sugars.
Add the vegetable oil, powdered sugar, and cocoa powder, mixing until all lumps are incorporated.
Add the eggs, vanilla extract, and salt, mixing thoroughly before stirring in the flour until just combined.
3. Make the Cheesecake Layer:
In a separate mixing bowl, beat the softened cream cheese with a hand mixer until completely smooth.
Add the granulated sugar and vanilla extract, mixing until well combined.
4. Assemble the Raspberry Cheesecake Brownies:
Preheat the oven to 350°F (176°C). Line a 10×10 inch baking pan with parchment paper and lightly spray with cooking spray.
Pour the brownie batter into the prepared pan, spreading it evenly.
Dollop the cream cheese mixture over the brownie batter.
Spoon about 1 to 1 ½ cups of the raspberry filling over the cream cheese layer.
Swirl the cream cheese and raspberry filling into the brownie batter using a knife or skewer to create a swirl pattern. Be careful not to overmix.
Bake for 40-45 minutes, or until the edges are set and the center has a slight wobble.
Allow the brownies to cool completely before cutting and serving.

• Prep Time: 30 minutes
• Cook Time: 40-45 minutes

Nutrition

• Calories: 450