Recipe for Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies


  • 1 cup flour, sifted
  • 2 cups sugar, divided
  • 7 oz (200g) butter, cut into pieces
  • 7 oz (200g) dark chocolate, chopped
  • 5 oz (150g) raspberries, fresh or frozen
  • 14 oz (400g) cream cheese, room temperature
  • 1 tsp vanilla extract
  • 5 eggs, room temperature


  1. Preheat oven to 350ºF (180ºC). Butter a 8?x 12? (20 x 30) baking tray. Line with baking paper.
  2. Beat the softened butter with 1 cup of sugar until slightly fluffy. Add 3 eggs, one at a time, beating well after each addition.
  3. Melt the chocolate in a double boiler or in a bowl set over a pan of simmering water. Let cool slightly. Stir into the butter and sugar mixture. Add the sieved flour and carefully fold it in.
    For the cheesecake batter:
  1. Put the cream cheese in the bowl of your stand mixer. Add the 2 remaining eggs, 1 cup of sugar, and 1 tsp vanilla extract. Beat until it’s a smooth, creamy mixture.
    Putting it all together:
  1. Spread 2/3 of the chocolate mix on the bottom of your baking tray. Pour the cream cheese on top and spread it out evenly. Now drop little pieces of chocolate mix on top of the cream cheese. Lightly work it in with a fork—like you’re marbling a cake. Push the raspberries into the cream cheese.
  2. Bake at 350°F (180ºC) for 40 to 45 minutes or until the cake feels set when gently touched in the center. Let the brownies cool off completely, preferably overnight, before cutting them in squares.

Recipe and Photo: Chicho’s Kitchen / CC BY


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