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Raspberry Cheesecake Brownie

Raspberry Cheesecake Brownie



Brownie Layer

  • 1 cup cocoa
  • 1/2 cup flour
  • 1/2 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

  • 1/4 cup fresh raspberry puree (about 34 oz. fresh whole raspberries)
  • 8 oz. cream cheese, softened
  • 1/3 cup + 2 Tbsp. sugar
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 1/4 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 1/4 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.