Introduction
The kitchen smells like butter and cocoa; the raspberries pop as I drop them on top. This is the kind of recipe that makes the house feel like home — Raspberry Cheesecake Brownies in a 9×13 pan, meant for sharing. This always takes me back to Sunday dinners. If you love cheesecake-y bakes, you might also enjoy a cranberry cheesecake pound cake for a different twist: cranberry cheesecake pound cake.
Why You’ll Love This
- Rich chocolate and tangy cream cheese together.
- Fast to mix; perfect for weeknight baking.
- Uses simple pantry staples you likely already have.
- Kid-approved and great for potlucks.
Quick Recipe Snapshot
- Servings: 12–15 squares
- Prep time: 20 minutes
- Cook time: 30–35 minutes
- Total time: 55 minutes
- Skill level: Easy
- Taste: Sweet + tart with deep chocolate notes
After one try, you’ll feel confident making these again.
Ingredients You’ll Need
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup fresh raspberries
Chef notes:
- Unsalted butter helps control salt.
- Room-temperature eggs mix more evenly.
- Sifted cocoa = lump-free batter.
- Fresh raspberries give bright tartness.
If you prefer a no-bake cheesecake for hot days, try this option: no-bake cheesecake.
How to Make It
First, preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan so the brownies slide out easily.
Next, melt the butter in a bowl and whisk in the granulated sugar until glossy and slightly cooled.
Then, add the eggs one at a time, mixing well after each so the batter stays smooth, and stir in the vanilla.
Meanwhile, sift together the flour, cocoa powder, and salt; fold these dry ingredients into the wet mix until just combined — do not overmix.
At the same time, beat the cream cheese and powdered sugar in another bowl until perfectly smooth and spreadable.
After that, pour half of the brownie batter into the prepared pan and spread it into an even layer with a spatula.
Then, dollop the cream cheese mixture over the first layer and spread gently, leaving some of the brownie edge visible.
Next, drop spoonfuls of the remaining brownie batter on top and swirl lightly with a knife so you get pretty marbling.
After swirling, scatter the fresh raspberries over the top; they will sink a little and burst during baking, releasing flavor.
Finally, bake for 30–35 minutes until a toothpick comes out mostly clean and the edges look set and slightly glossy; let cool completely before slicing into squares.
For another chocolatey-cheesecake spin, I sometimes check a cranberry cheesecake pound cake recipe while I bake: cranberry cheesecake pound cake recipe.
Kitchen Tips (From My Kitchen)
- Time-saver: Melt butter in the microwave for 30-second bursts; whisk immediately.
- Common mistake + fix: Overbaking makes brownies dry; pull when a few moist crumbs cling to the toothpick.
- Simple variation: Stir in a teaspoon of orange zest for a citrus lift.
You can also read about a creamy no-bake take if you want to swap textures: no-bake cheesecake.
Serving Ideas
- Weeknight dessert: warm squares with a scoop of vanilla ice cream.
- Brunch treat: cut small and serve on a platter with fresh berries.
- Holiday shareable: dress with a dusting of powdered sugar and extra raspberries.
- Coffee break: pair with a bold espresso or milky latte.
- Garnish ideas: a drizzle of chocolate sauce, mint leaves, or a spoonful of whipped cream. I also like serving alongside a simple fruit salad and sometimes a cranberry cheesecake pound cake for variety: cranberry cheesecake pound cake.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Wrap squares individually; freeze up to 2 months.
- Reheat: Warm briefly in the microwave (10–15 seconds) to keep cheesecake creamy.
Leftover idea: sandwich a brownie square with whipped cream and extra raspberries for a quick dessert.
Raspberry Cheesecake Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Melt the butter in a bowl and whisk in the granulated sugar until glossy and slightly cooled.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Sift together the flour, cocoa powder, and salt; fold these dry ingredients into the wet mix until just combined.
- In another bowl, beat the cream cheese and powdered sugar until smooth and spreadable.
- Pour half of the brownie batter into the prepared pan and spread it evenly.
- Dollop the cream cheese mixture over the brownie layer and spread gently.
- Drop spoonfuls of the remaining brownie batter on top and swirl lightly with a knife.
- Scatter fresh raspberries over the top.
- Bake for 30–35 minutes until a toothpick comes out mostly clean and the edges look set and glossy.
- Let cool completely before slicing into squares.
Notes
FAQs
Q: Can I make Raspberry Cheesecake Brownies ahead?
A: Yes — bake, cool, then refrigerate; they actually slice cleaner after chilling.
Q: Can I substitute frozen raspberries?
A: You can, but thaw and drain them first; otherwise they may add too much moisture.
Q: How do I know the brownies are done?
A: Edges will pull slightly from the pan and a toothpick should show a few moist crumbs.
Q: Can I freeze these?
A: Absolutely — freeze wrapped squares and thaw in the fridge overnight before serving.
Final Thoughts
These brownies feel like a small celebration: the dark chocolate crumb, the creamy ring of cheesecake, and the sudden berry pop. Please try them, tinker as you like, and share with someone you love — Raspberry Cheesecake Brownies.
Conclusion
For extra inspiration or a video walk-through, I like to compare techniques from other bakers such as Raspberry Cheesecake Brownies (Naturally Pink!) – Sally’s Baking and a detailed guide at THE BEST Raspberry Cheesecake Brownies (with VIDEO).
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