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To make Raspberry Cheesecake Brownies, gather these simple ingredients: - 1 cup unsalted butter, melted - 1 1/4 cups granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 8 ounces cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract (for the cheesecake layer) - 1 cup fresh raspberries (plus extra for garnish) These ingredients come together to create a rich, layered treat. Each one plays a role in building flavor and texture. The mix of cocoa and raspberries gives the brownies a unique twist. If you're missing an ingredient or want to make adjustments, try these substitutions: - Butter: Use coconut oil for a dairy-free option. - Granulated Sugar: Use coconut sugar for a healthier choice. - Brown Sugar: You can use more granulated sugar, but the brownies may be less moist. - Eggs: Replace each egg with 1/4 cup unsweetened applesauce if needed. - Cream Cheese: Use vegan cream cheese for a plant-based version. These swaps can change the flavor and texture but can still yield a delicious result. To make your Raspberry Cheesecake Brownies even more special, consider these garnishes: - A dusting of powdered sugar on top adds a sweet touch. - Fresh raspberries on top give a bright pop of color. - A drizzle of chocolate sauce elevates the dessert's look and taste. These additions not only enhance the flavor but also make your brownies more appealing when served. Enjoy the fun of making these delightful treats! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 cup unsalted butter, melted - 1 1/4 cups granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 8 ounces cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract (for the cheesecake layer) - 1 cup fresh raspberries (plus extra for garnish) Next, preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. This will help with easy removal later. In a large bowl, mix the melted butter, granulated sugar, and brown sugar. Whisk until you have a smooth mix. Add the eggs one at a time, stirring well after each one. Then, stir in 1 teaspoon of vanilla extract. In another bowl, combine the flour, cocoa powder, and salt. Gradually add this dry mix to the wet mix. Stir just until combined. Don’t overmix; a few lumps are okay! Pour half of the brownie batter into the prepared pan. Smooth it out evenly. In a new bowl, beat the cream cheese, powdered sugar, and 1/2 teaspoon of vanilla. Mix until it's smooth and fluffy. Gently fold in the fresh raspberries. Spread this cream cheese mix over the brownie layer. Pour the rest of the brownie batter on top. Use a spatula to smooth it out. Then, take a toothpick or knife and swirl the batter with the cheesecake layer. Make sure not to mix it too much! Bake in your preheated oven for 30-35 minutes. Check if done by inserting a toothpick into the center. It should come out with a few moist crumbs. Let the brownies cool completely in the pan. This step is key for cutting them easily. Once cooled, cut them into squares. For a lovely finish, dust the top with powdered sugar. Add extra fresh raspberries for garnish. Now, you are ready to enjoy your delicious Raspberry Cheesecake Brownies! To get that beautiful swirl, you need patience. After you spread the cheesecake layer, drop the brownie batter in spoonfuls on top. Then, take a toothpick or a knife. Gently drag it through the layers in a figure-eight motion. Don't mix too much! Just a few swirls give a nice marbled look. The oven should be set at 350°F (175°C). Bake for 30 to 35 minutes. Use a toothpick to check if they are done. Insert it in the center; it should come out with a few moist crumbs. If you bake them too long, they will dry out. If your oven runs hot, check them a few minutes early. Mixing too much is a big mistake. Overmixing can make your brownies tough. Also, don’t skip softening the cream cheese. Cold cream cheese will not mix well. Lastly, let the brownies cool completely before cutting. If you cut them too soon, they will be messy and fall apart. Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese is at room temperature for easier blending, resulting in a smoother cheesecake layer. Don’t Overmix: When combining the dry and wet ingredients, mix until just combined to keep the brownies fudgy and chewy. Swirling Technique: Use a toothpick or knife to gently swirl the brownie and cheesecake layers, creating a beautiful marbled effect without fully mixing them. Cool Completely: Allow the brownies to cool completely in the pan before cutting to ensure clean, neat squares. {{image_2}} You can make these brownies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the texture and flavor great. Make sure the cocoa powder you choose is also gluten-free. When you follow these tips, you will have gluten-free treats that taste just as good. If you want a vegan version, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use vegan cream cheese instead of regular cream cheese. Swap the butter with coconut oil or vegan butter. These changes keep the rich taste while making it plant-based. You can add fun twists to your brownies. Try a chocolate swirl by melting dark chocolate and swirling it into the batter. This adds a deeper flavor. For a nutty touch, fold in chopped walnuts or pecans into the brownie mix. You can also add a hint of almond extract for a unique flavor boost. Get creative and mix flavors that you love! To keep your Raspberry Cheesecake Brownies fresh, store them in an airtight container. You can place parchment paper between layers. This helps to stop them from sticking together. Store them in the fridge for up to five days. If you want to keep them longer, freezing is a great option. To freeze these brownies, first, let them cool completely. Once cool, cut them into squares. Wrap each square in plastic wrap. Place the wrapped brownies in a freezer-safe bag or container. They can last in the freezer for about three months. When you are ready to enjoy them, simply thaw in the fridge overnight. For the best taste, reheat your brownies in the oven. Preheat your oven to 350°F (175°C). Place the brownies in an oven-safe dish and cover with foil. Heat for about 10 to 15 minutes. This keeps them soft and tasty. You can also use the microwave. Heat for about 10 seconds to warm them up. Enjoy them warm or at room temperature! Yes, you can use frozen raspberries. Just make sure to thaw them first. Drain excess liquid to avoid soggy brownies. Frozen raspberries may break apart more. This can add a nice texture to the cheesecake layer. To check if the brownies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. Do not wait for it to come out clean. This will keep the brownies fudgy and rich. Yes, you can make these brownies ahead of time. Bake them, cool completely, and store in an airtight container. They stay fresh for up to three days at room temperature. You can also freeze them for longer storage. Just wrap them well to keep them moist. This blog covered how to make delicious raspberry cheesecake brownies. We explored the key ingredients, provided substitutions, and shared optional toppings. The step-by-step instructions made baking easy. Tips and tricks helped you avoid common mistakes and find variations, like gluten-free and vegan options. We also discussed how to store, freeze, and reheat brownies for later. Embrace your creativity and enjoy baking these brownies. You’ll impress friends and family with your tasty treats!

Raspberry Cheesecake Brownies

Deliciously rich brownies swirled with a creamy raspberry cheesecake layer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1.25 cups granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.25 teaspoon salt
  • 8 ounces cream cheese, softened
  • 0.25 cup powdered sugar
  • 0.5 teaspoon vanilla extract (for the cheesecake layer)
  • 1 cup fresh raspberries (plus extra for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and creamy, then add in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add this dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix.
  • Pour half of the brownie batter into the prepared baking pan, smoothing it out into an even layer.
  • In another mixing bowl, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until smooth and fluffy. Gently fold in the fresh raspberries.
  • Spread the cream cheese mixture over the layer of brownie batter evenly. Pour the remaining brownie batter over the cheesecake layer, using a spatula to spread it smoothly.
  • With a toothpick or knife, swirl the brownie mix with the cheesecake layer to create a marbled effect (be careful not to mix it too much).
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the brownies to cool completely in the pan before cutting them into squares.

Notes

Once cooled, dust the top with powdered sugar and garnish with fresh raspberries before serving to enhance the aesthetic appeal.
Keyword brownies, cheesecake, dessert, raspberry