Chocolate and Raspberry Cheesecake brownies recipe is a delicate marriage of two of my favorite desserts - raspberry brownies + raspberry cheesecakes 💍
My Chocolate and Raspberry Cheesecake Swirl Brownie recipe has got three layers of Pure Joy for y'all.
Do try: Best Red Velvet Cheesecake Brownies recipe
It starts with a luscious, velvety layer of chocolate brownie and steps into tangy, buttery, and airy cheesecake. And, reaches the top with a jammy, fruity, sweet, and sticky layer of Raspberry swirl.
My recipe for Raspberry Cheesecake brownie starts with a decadent and rich layer of chocolate brownie blended well with creamy vanilla cheesecake and then you make the tarty raspberry swirl.
When I shared this recipe with my little brother he was like - "It's nothing short of brilliant, totally amazing".
You can make this for Valentine's Day, Mother's Day, Father's Day or Graduation Party.
Also try: Strawberry Nutella Puff Pastry Recipe
Why Make Raspberry cheesecake brownies with box mix when you can do it without it?
There is a reason this recipe works. And there's scientific reasons about it:-
- Bursting with Raspberry Flavors - These brownies are not made with a raspberry essence so you get a hint of it. Who needs a hint of raspberry, when you love the jammy raspberry flavor. These brownies are bursting with true raspberry flavors in every bite.
- Luxurious & Glossy Chocolate - Chocolate layer at the bottom of these brownies makes it a truly creamy and luxurious desserts where you'd want to savor the flavor in every bite.
- Impressive sheen on top - A dessert that looks good, tastes great. And these Raspberry cream cheese brownies looks superb with a glossy sheen on top and then the taste!
Oomphy Raspberry Cream Cheese Brownies Recipe
Well I call this oomphy because unlike blueberry cheesecake brownies or strawberry cheesecake brownies, this recipe for Raspberry Cream Cheese brownies for this recipe we use homemade raspberry sauce for a bright red and tarty contrast to the sweet, creamy, and dense cheesecake layer over a luxurious chocolat-y fudgy layer of chocolate brownie.
Do you love cheesecake brownie recipe? What's your favorite cheesecake brownie?
In my honest opinion, I love the Nutella Cheesecake Swirl Brownie. And that's something that ranks #1🥇 on my list. And the second one has to be this Chocolate and Raspberry Cheesecake Brownies.
Ingredients
When making raspberry cheesecake brownies, I like to stick to simple and basic ingredients.
- Softened Unsalted Butter - The only ingredient that is responsible for baking a chewy, fudgy and decadent brownies.
- Dark Chocolate - Use chocolate which is 70% cocoa. I like the bitter taste of this 70% sweet bittersweet chocolate.
- Pure Vanilla Extract - Pure vanilla extract enhances the flavor of the cheesecake brownies adding so much taste to the brownies.
- Granulated Sugar - Always my go-to sugar for making these brownies. I don't use brown sugar because it has a coarse texture. And confectioner's sugar is too smooth for these brownies.
- All Purpose Flour - make sure you use unbleached flour to get the best flavor the best texture.
- Cream Cheese - Always go with full-fat brick style cream cheese to get the creamiest layer of cheesecake on the brownies.
- Eggs - You'll need eggs for the brownie layer and one whole egg for the cheesecake layer. Many people use Egg yolk for the cheesecake layer. But for this recipe, I've found a whole egg works the best.
- Raspberries - I always prefer juicy and tarty fresh raspberries for this recipe. But I've tried this recipe with frozen raspberries as well and it works great. All you gotta do is mash them up with a bit of sugar and cornstarch to make a jammy texture of raspberries.
Srirup's Tip:- Let's talk Eggs! I always recommend that you go with Room temperature Eggs. Secondly, always use one egg at a time. Before you add each egg to the batter, beat it up briefly. Beat your eggs into the batter one egg at a time.
Also read: Red Velvet Strawberry Cheesecake delight recipe
How to Make brownies with cream cheese and raspberry jam? Step by Step Instructions
Making a brownie with brownies with cream cheese and raspberry jam is going to be your favorite thing to do. You will LOVE this recipe and I've explained it so lucidly that you'll also learn it up and want to share it with others over lunch.
Step 1: Make the Cheesecake batter
Combine Cream Cheese, icing sugar and vanilla in a bowl using a handheld mixer until smooth and creamy. Add in one large egg (at room temperature) and whisk until its light and fluffy. Set aside.
Step 2: Make the brownie batter, Melt Chocolate first
Combine coarsely chopped chocolate and butter in a heatproof bowl over a saucepan with boiling water. Turn off the heat or else you will end up cooking the chocolate. Stir frequently until melted.
Or, combine chocolate and butter in a microwave safe bowl and microwave it at 30-second increment stirring well after each burst.
Allow the chocolate to cool down slightly for 10-minutes.
Step 3: Whisk in Egg, Sugar, and flour - In a Use a handheld mixer or stand mixer fitted with a paddle attachment to whisk in Eggs (remember - one egg at a time), vanilla, salt, and all purpose flour.
Spread the brownie batter in the prepared pan. And reserve about ½ cup of brownie batter for swirl on top.
Step 4: Add in the cheesecake layer
Spread the cheesecake layer over the brownie batter and spoon dollops of brownie batter randomly over it.
Step 5: Prepare the Raspberry Swirl
In a bowl mush fresh or frozen raspberries with sugar and cornstarch. If you want you can use ½ tsp of lime juice just to cut through the sweetness. But the tartiness of raspberry is enough in my opinion. Mush them lightly keeping it lightly chunky using a fork.
Step 6: Spoon and Swirl
Spoon the raspberry swirl randomly over the cheesecake batter. Use a toothpick or a skewer to combine the brownie batter and raspberry to make beautiful swirl on the brownie.
Step 7: Bake in a preheated oven at 325°F for 30-35 minutes
Bake the Raspberry Cheesecake brownie in a preheated oven at 325°F for 30-35 minutes or until the edges are lightly golden brown and the top looks set.
Step 8: Cool it down completely
Allow the cheesecake brownies to cool down completely at room temperature. This might depend on the climate and temperature around you.
Once it is set, I recommend putting it in the fridge for about 1 hour before slicing it up and serving it to your guests or better - serving it to you ❤️
Expert baking Tips for the Best hummingbird brownie cheesecake raspberry recipe
Well, I might have exaggerated a bit. I know I am not as good as Hummingbird brownie cheesecake. But, I am so inspired from her recipe and this is my take on it. And, I guess after making it so many times, I can call myself an expert of this recipe.
- Use Soft Cream Cheese - A Cream cheese at room temperature will easily blend with sugar and vanilla to make a fluffy cheesecake filling for your brownies.
- Bake at low temperature - As you see, I always recommend baking these cheesecake brownies at 325°F because there are two things in one pan so you got to be gentle with it.
- Refrain from Overbaking - Overbaking happens in a jiffy. And, it's always better to stay alert and keep checking on it from the 25-minute mark. After all, it's a matter of experience. Contarary to the popular belief - A toothpick should not come out clean. It should come out with a few moist crumbs.
- Allow the Brownies to cool down - Don't be in a rush to slice the brownies. Allow the brownies to cool down completely at room temperature before you slice them and serve them.
What is the shelf life of cheesecake brownies?
How long can I store Raspberry Cheesecake brownies at room temp?
These brownies will store well at room temperature for 1-2 days when you keep them tightly covered in an airtight container. But, if you plan to store them for a longer duration, store them in the fridge.
Can I Keep out Cream Cheese brownies?
Generally anything with cream cheese shouldn't be left out. But since we are using so less of cream cheese and there is flour to absorb most of it, you can easily keep it out for 1 day.
Can I freeze Raspberry Cheesecake brownies?
Yes, definitely. You can freeze your raspberry cheesecake brownies. Transfer them to a resealable freezer bag. And keep them in the freezer for as long as 3 months.
More recipes to try:
- Heart Shaped Pancakes without cookie cutter
- Heart Shaped Pizza Recipe
- Chocolate Covered Pretzels Recipe - Easy Valentine Treat for school
Raspberry Cheesecake Brownies
Ingredients
Brownie batter
- 5 oz 140g Bittersweet chocolate coarsely chopped
- 6 tbsp unsalted butter softened to room temperature
- 2 large eggs at room temperature
- ¾ cup granulated sugar
- ½ tsp pure vanilla extract
- ⅛ tsp salt
- 60 gram all purpose flour
Cheesecake batter
- 8 oz cream cheese full-fat, softened to room temperature
- ⅓ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg at room temperature
Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 1 tbsp granulated sugar
- 1 tsp cornstarch
- fresh raspberries and mint leaves for topping
Instructions
- Preheat the oven to 325°F and line an 9x9 inch square baking dish with parchment paper.
Making the Brownie Batter
- In a medium-sized mixing bowl combine, coarsely chopped chocolate with melted unsalted butter. Microwave at 30-second bursts stirring after each increment to make sure the chocolate melts evenly doesn't burn or gets cooked. Alternatively, you can also melt the chocolate in a double boiler - where you keep a pot of boiling water and then keep a saucepan on it. Now place chocolate and butter in the saucepan. Keep the heat on low and stir lightly until the chocolate melts completely. Allow the melted chocolate to cool down slightly at room temperature.
- In a large bowl, combine eggs, salt, sugar, and pure vanilla extract. Use a whisk or electric hand mixer and whisk until light and fluffy.
- Combine warm melted chocolate so that it looks glossy and shiny.
- Add in flour and lightly fold it in making sure not whisking too much. Your batter will be thick and tight. And, that's how you know that its the right consistency.
- If you want to fold in chocolate chips, then this is the right time to fold it in. Spread almost all of the brownie batter in the prepared pan reserving only ½ cup for top.
Make the Cheesecake Batter
- In a medium sized mixing bowl, use a hand held mixer or a stand mixer fitted with a paddle attachment to whisk cream cheese and granulated sugar on medium-high speed for 2-3 minutes until creamy, light, and fluffy.
- Beat in one large egg at room temperature with 1 teaspoon of vanilla in the cheesecake batter. Spread this batter evenly over the brownie batter in the pan.
- Now add in dollops of remaining brownie batter over the cheesecake layer. Use a skewer or a toothpick to make swirls on the brownie.
Make Raspberry Swirl
- In a bowl combine raspberries, sugar and cornstarch. Use a fork to mush it up and leave it a bit chunky so that it feels all the more juicy.
- Spoon this raspberry swirl over the cheesecake brownies over the batter in the pan. Then, use a skewer or a toothpick to swirl all the flavors
- Bake in the preheated oven for 30-35 minutes or until the cheesecake is puffed and looks completely set in the center. Transfer the baking pan to a wire rack and let it cool completely before transferring it to the fridge and letting it cool down completely for 1 hour before slicing and serving.
- (optional) Garnish your brownie slices with fresh raspberries and mint leaves while serving.