Raspberry Cheesecake Brownies Recipe

A fudgy brownie base with creamy cheesecake and raspberry swirl. Raspberry Cheesecake Brownies are a lovely dessert for any occasion!

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INGREDIENTS

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INSTRUCTIONS

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Preheat oven to 350°F. Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.

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Mix melted butter and granulated sugar in a large bowl. Whisk eggs and vanilla until combined. Add flour, cocoa powder, and salt and mix just until combined.

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Smooth the brownie batter into an even layer in the pan. To just set the brownie top, bake at 350°F for 20–25 minutes. Set aside after baking. Keep oven at 350°F.

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While brownie bakes, make raspberry swirl. Blend raspberries and sugar in a small processor. Remove all seeds with a fine mesh strainer into a small bowl and set aside.

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Baking brownie base and cheesecake filling. Mix cream cheese in a stand mixer with the paddle attachment or a large electric mixer bowl until smooth. Scrape bowl sides as you mix sour cream, sugar, and vanilla. Slowly stir egg.

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Apply cheesecake to brownie.Small raspberry puree dots on cheesecake. Swirl raspberry mixture into cheesecake with a knife.

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Return cheesecake to oven for 25–30 minutes at 350°F to set. After cooling on a wire rack, tightly cover and refrigerate the bars for 2-3 hours. Slice, serve, enjoy!

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Raspberry Cheesecake Brownies Recipe

A fudgy brownie base with creamy cheesecake and raspberry swirl. Raspberry Cheesecake Brownies are a lovely dessert for any occasion!

INGREDIENTS

INSTRUCTIONS

Preheat oven to 350°F. Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.

Mix melted butter and granulated sugar in a large bowl. Whisk eggs and vanilla until combined. Add flour, cocoa powder, and salt and mix just until combined.

Smooth the brownie batter into an even layer in the pan. To just set the brownie top, bake at 350°F for 20–25 minutes. Set aside after baking. Keep oven at 350°F.

While brownie bakes, make raspberry swirl. Blend raspberries and sugar in a small processor. Remove all seeds with a fine mesh strainer into a small bowl and set aside.

Baking brownie base and cheesecake filling. Mix cream cheese in a stand mixer with the paddle attachment or a large electric mixer bowl until smooth. Scrape bowl sides as you mix sour cream, sugar, and vanilla. Slowly stir egg.

Apply cheesecake to brownie.Small raspberry puree dots on cheesecake. Swirl raspberry mixture into cheesecake with a knife.

Return cheesecake to oven for 25–30 minutes at 350°F to set. After cooling on a wire rack, tightly cover and refrigerate the bars for 2-3 hours. Slice, serve, enjoy!

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Lemon Blueberry Bundt Cake Recipe