Raspberry Cheesecake Brownie

Raspberry Cheesecake Brownie | littlebroken.com @littlebroken

I normally like to start off the week with a healthy meal but today I’m breaking the rules and giving you guys something darling to drool about because this deserves a Monday attention. I’ll make it short and sweet.

Raspberry Cheesecake Brownie | littlebroken.com @littlebroken

Raspberry Cheesecake Brownie is my new breakfast. No seriously. I woke up this morning dreaming about these moist little bars with swirls of cheesecake and fresh raspberries to go along with my cup of tea. They are ultra fudgy, creamy, moist and hard to resist or share.

Raspberry Cheesecake Brownie | littlebroken.com @littlebroken

You’ll find many variations of this recipe, everything from boxed brownie mix to old school grating chocolate type techniques. You will love this recipe as it is a good middle of both from scratch techniques to store bought ingredients. I used cocoa for my brownie layer instead of grated chocolate to save time and pureed fresh raspberries instead of jam for a stronger fruity flavor. The rest are classic cheesecake and brownie ingredients that are found in your pantry.

Raspberry Cheesecake Brownie | littlebroken.com @littlebroken

What I love about this recipe is that you can swap the raspberries for any other fruit and have a completely different cheesecake layer or if you’re on a time crunch, use your favorite flavored jam instead of fresh fruit.

5.0 from 3 reviews
Raspberry Cheesecake Brownie
Prep time
Cook time
Total time
Serves: 12
Brownie Layer
  • 1 cup cocoa
  • ½ cup flour
  • ½ tsp. kosher salt
  • 4 large eggs
  • 8 oz. (2 sticks) unsalted butter, melted
  • 2 tsp. vanilla extract
  • 1 cup sugar
  • 1 cup brown sugar
Cheesecake Layer
  • ¼ cup fresh raspberry puree (about 3-4 oz. fresh whole raspberries)
  • 8 oz. cream cheese, softened
  • ⅓ cup + 2 Tbsp. sugar
  • 1 large egg
  • ½ tsp. vanilla extract
  • ¼ kosher salt
  • 3 Tbsp. all-purpose flour
  • 6 oz. fresh raspberry
  • confectioners sugar
  1. Preheat the oven to 350F. Line a 9X13 pan with parchment paper.
Brownie Layer
  1. In a medium bowl, sift together cocoa, flour and salt; set aside.
  2. In a large bowl, with a mixer on medium speed, beat eggs until light and fluffy, about 3-4 minutes. Add vanilla and both sugars; mix until combined. Add melted butter. Lastly, add in the cocoa mixture and beat throughly until no lumps are visible and mixture is smooth.
Cheesecake Layer
  1. Add fresh raspberries to a food processor and process until smooth; set aside.
  2. In a large bowl, with a mixer on medium speed, beat the softened cream cheese, sugar, egg, vanilla, salt and flour until light and smooth; add in the raspberry puree until fully combined.
To Assemble
  1. Pour the brownie batter into the pan, reserving ¼ of the mixture. Add cheesecake layer on top. Dollop with a spoon the rest of the brownie batter on top of the cheesecake. Glide through the layers with a fork or a knife to create a swirl pattern. Press fresh raspberries into the top (optional).
  2. Bake brownies for 45 minutes or until toothpick comes out clean.
  3. Cool brownies in the pan and cut into any size squares (do not cut when hot as they will crumble). I cut mine into 12 large squares. Sprinkle with confectioners sugar (optional).
Instead of fresh raspberries, you may use raspberry jam or any other favorite flavored jam or fruit.

© Little Broken. All images and content are copyright protected. Please do not use my images without prior permission or claim my work as your own. Feel free to Pin, Tweet, Facebook and share away with a link back to the recipe post. If you want to republish this recipe, please re-write the recipe in your own words and link back to this recipe.
 Raspberry Cheesecake Brownie | littlebroken.com @littlebroken

adapted with slight variation from Bakers Royale


  1. says

    Oh my. This looks AMAZING. Cheesecake brownie? Honestly never thought of that – surprising given there are gazillions of brownie recipes on the web. Glad I found this! I ‘m planning a menu for a dinner this weekend and this is now officially on the list!

    • says

      Hi Nagi. Thank you! I’m so glad you stopped by. I hope you like the brownies! Let me know how they turn out for you. Have a great day!

  2. says

    Good Morning Sweetie… Everyone at work loved your cheesecake brownies… Ed, Bob, Robert, Alex, Mary Ann, Ashley, Clint and Miles said thank you very much… Love you

  3. says

    We love your Raspberry Cheesecake Brownie recipe over here at Yum Goggle and would love for you to submit your photos to our site! Our policy is that if you take the time to bake and photograph something, we should feature it!

  4. Lena says

    I really want to try this recipe, but I have a question or more to double check if I got that right, it’s says 8oz of butter for brownie layer, that’s means 2 sticks of butter (226g-1stick has113g) does it really need that much butter..? I have never tried to do brownie before and I’m not sure but wanted to double check before I do this one…Thank you

    • says

      Hi Lena! You’re correct. 2 sticks of butter is what you need. I know! A lot of butter but don’t think about it too hard. It’s good and worth all the butter :) Brownies turn out super fudge and rich. I better note the recipe. I hope you enjoy this recipe. (p.s. are you really meandevka? :) )

      • Lena says

        Thank you, I have never made brownie before and wasn’t sure at first…if it’s really need that much butter but no doubt it will turn out delicious

        Lol????…no, I’m not…it’s just when we moved to USA my oldest sister was creating an e-mail account, first she tried with my first name but anything she tried it was already taken…and she came up with that (старшие сестри всегда такие)…. I have though about changing but never had a time, I guess it’s time????

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