Raspberry Cheesecake Brownies

why make this recipe

Decadent Raspberry Cheesecake Brownies are the perfect treat for anyone who loves a sweet and tangy dessert. They bring together the rich taste of chocolate brownies and the creamy texture of cheesecake, topped with fresh raspberries. Each bite is an explosion of flavors that you’ll find hard to resist. Whether you’re serving them up for a party or just enjoying a slice at home, these brownies are sure to impress.

how to make Decadent Raspberry Cheesecake Brownies

Ingredients :

• 1 cup Salted Butter (or unsalted)
• 1 cup Light Brown Sugar (for moisture and flavor)
• 1 cup Granulated Sugar (to sweeten)
• 1/2 cup Vegetable Oil (or melted coconut oil)
• 3/4 cup Cocoa Powder (for deep chocolate flavor)
• 3 large Eggs (to bind ingredients)
• 1 teaspoon Vanilla Extract (for flavor)
• 1/4 teaspoon Salt (to enhance flavors)
• 1 cup All-Purpose Flour (for structure)
• 8 oz Cream Cheese (full-fat for best texture)
• 1/2 cup Powdered Sugar (for sweetness)
• 1 teaspoon Vanilla Extract (for flavor)
• 2 cups Frozen Raspberries (thawed and strained)
• 2 tablespoons Cornstarch (for thickening)
• 1 tablespoon Lemon Juice (to brighten flavor)

Directions :

1. Preparation: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper for easy removal later.

2. Brownie Batter: In a large mixing bowl, melt the butter. Add the light brown sugar and granulated sugar. Mix well until fully combined. Add the vegetable oil, cocoa powder, eggs, vanilla extract, and salt. Whisk everything together until smooth. Gradually add flour and mix until just combined.

3. Cheesecake Mixture: In another bowl, beat the cream cheese until smooth. Add the powdered sugar, vanilla extract, strained raspberries, cornstarch, and lemon juice. Mix until everything is well combined and smooth.

4. Assembly: Pour half of the brownie batter into the prepared baking pan. Then, spread the cheesecake mixture over the brownie layer. Finally, dollop the remaining brownie batter on top and use a knife or spatula to swirl it together gently.

5. Bake: Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean.

how to serve Decadent Raspberry Cheesecake Brownies

Let the brownies cool in the pan for a few hours. Once cool, lift them out using the parchment paper and cut them into squares. Serve them plain, or with a dollop of whipped cream on top for an extra special treat.

how to store Decadent Raspberry Cheesecake Brownies

Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for a week. You can also freeze the brownies for up to 3 months. Be sure to wrap them tightly in plastic wrap before placing them in a freezer-safe container.

tips to make Decadent Raspberry Cheesecake Brownies

1. Use full-fat cream cheese for a smooth and creamy texture in the cheesecake layer.
2. Make sure your butter is melted but not hot to avoid cooking the eggs when mixed.
3. Swirl the brownie and cheesecake mixture gently to maintain pretty patterns while keeping layers distinct.

variation

If you want to change things up, try adding chocolate chips to the brownie batter or mixing in other fruits like strawberries or blueberries instead of raspberries.

FAQs

Q: Can I use fresh raspberries instead of frozen?
A: Yes, you can use fresh raspberries, but be sure to wash and dry them thoroughly before using.

Q: What if I don’t have cornstarch?
A: If you don’t have cornstarch, you can replace it with an equal amount of all-purpose flour as a thickening agent.

Q: Can I make these brownies ahead of time?
A: Absolutely! You can bake the brownies a day or two in advance and store them in the refrigerator until you are ready to serve.

Decadent Raspberry Cheesecake Brownies

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• Author: jurgentukur
• Total Time: 50 minutes
• Yield: 16 servings
• Diet: Vegetarian

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Description

Delicious chocolate brownies with a creamy cheesecake layer and fresh raspberries, perfect for any occasion.

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Ingredients

• 1 cup Salted Butter (or unsalted)
• 1 cup Light Brown Sugar
• 1 cup Granulated Sugar
• 1/2 cup Vegetable Oil (or melted coconut oil)
• 3/4 cup Cocoa Powder
• 3 large Eggs
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1 cup All-Purpose Flour
• 8 oz Cream Cheese
• 1/2 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2 cups Frozen Raspberries (thawed and strained)
• 2 tablespoons Cornstarch
• 1 tablespoon Lemon Juice

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Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
2. In a large mixing bowl, melt the butter. Add the light brown sugar and granulated sugar, mixing until fully combined.
3. Add the vegetable oil, cocoa powder, eggs, vanilla extract, and salt. Whisk until smooth.
4. Gradually add the flour and mix until just combined.
5. In another bowl, beat the cream cheese until smooth. Mix in the powdered sugar, vanilla extract, strained raspberries, cornstarch, and lemon juice until well combined.
6. Pour half of the brownie batter into the prepared baking pan. Spread the cheesecake mixture over the brownie layer, then dollop the remaining brownie batter on top. Swirl gently with a knife.
7. Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean.
8. Let cool in the pan for a few hours, then cut into squares and serve with whipped cream, if desired.

Notes

Use full-fat cream cheese for best results. Store in an airtight container for up to 3 days at room temperature or refrigerate for a week.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American