Raspberry Cheesecake Brownies

If you know me well at all, you know that I am not going to just make brownies. Maybe for a very unspecial occasion I would whip some up, but it would take a lot of convincing and I would probably not be very happy about it. Here’s why: baking is not a chore to me. It is not a box on my list of things to do. I make it my own form of art. I love combining this with that and seeing how extravagant and delicious I can make the final product turn out to be. So, making plain chocolate brownies is not something I like doing. Instead, I combine various flavor combinations I know work or I think are worth trying and make them into a fun, unique dessert! I have a blast with it, and I hope you all like my desserts too.

So, that is why you won’t find many ‘typical’ or ‘original’ recipes on my blog – that’s no fun to me! Plus, there’s just about a million brownie recipes on the internet out there and most people use their grandmother’s secret recipe anyways, so why should I even try to compete with that. Instead, I’ve given you a way to amp up your grandmother’s secret brownie recipe by putting a cheesecake layer on top. I know that raspberry and dark chocolate go really well together, but that the chocolate would probably hide the flavor of raspberry, so I liked the idea of contrasting it against the flavor of cheesecake.

Full disclosure, I found this recipe on Pinterest. However, a lot of times you kind of have to know what you’re looking for because there’s just so many recipes on Pinterest. Or, you have to know what sounds good and what will be a miss. So I do still take some ownership of the flavor combination, but I don’t come up with most of these recipes on my own. That’s for the full-time bloggers.

Anyways, I hope you like my decadent Raspberry Cheesecake Brownies. Happy baking!

Raspberry Cheesecake Brownies

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 3 hours

Yield: 24 brownies

Raspberry Cheesecake Brownies

Rich chocolate brownies with a smooth, creamy white chocolate cheesecake layer on top and swirled with raspberry jam. Very decadent and very tasty!


  • 12 ounces dark chocolate (chopped) or dark chocolate chips
  • 1 cup butter (2 sticks, 230 g) cut into small pieces
  • 1¾ cups (250 g) granulated sugar
  • 5 large eggs, at room temperature
  • 2 Tbsp. (11 g) unsweetened cocoa powder
  • 1¼ cups (157 g) all-purpose flour
  • ¾ tsp. salt
    Cheesecake Layer:
  • 4 ounces white chocolate (chopped) or white chocolate chips
  • 12 ounces cream cheese, room temperature
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, at room temperature
  • ¼ cup raspberry jam


    Make the brownies:
  1. Preheat the oven to 350°F. Line a 9x13-inch pan with aluminum foil, making sure to leave an overhang for easy removal, and spray the foil. Set aside.
  2. Place the dark chocolate and butter in a large heatproof bowl and microwave on high in 30-second increments, stirring with a spatula in between, until completely melted and smooth. Remove the spatula and switch over to a whisk.
  3. Add the sugar and mix well, then add the eggs and continue to whisk until combined.
  4. Add the cocoa powder, flour, and salt and whisk until no streaks of flour remain. Pour the batter into the prepared baking pan and use a spatula to smooth out the top. Set aside while you make the cheesecake topping.
    Make the cheesecake layer:
  1. In a small, heatproof bowl, melt the white chocolate in the microwave in 20-second increments, making sure to stir well in between.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the cream cheese with the sugar until fluffy. Add the eggs and beat well, then fold in the white chocolate and mix until combined.
  3. Pour the cheesecake layer over the brownie layer and smooth out, making sure it reaches all sides of the pan.
  4. Dollop teaspoons of raspberry jam all over the cheesecake layer, then take a toothpick and swirl the jam around to make nice patterns and to spread it out.
  5. Bake the cheesecake brownies in the preheated oven for 40-45 minutes, or until the cheesecake layer is set. Cool in the pan completely (I put it in the refrigerator to accelerate this), then use the aluminum foil overhang to remove the brownies from the pan and cut into bars.


These take a while to cool before you can cut them up (even if you use the refrigerator), which is why the total time is so high. Make sure to keep that in mind!

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Recipe adapted from Baker by Nature

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