Moist Raspberry Cheesecake Swirl Brownies

There’s something magical about brownies and cheesecake coming together in one pan. I’ve been making regular brownies for years, but adding swirls of raspberry cheesecake takes them from good to “wow.” These brownies have become my go-to dessert when I want to impress without spending hours in the kitchen.

When my kids see me pulling out cream cheese and raspberries, they know what’s coming. The best part? The recipe is pretty straightforward – no fancy techniques or special equipment needed. Just mix, swirl, and bake. I often make these the night before a gathering, and they’re even better the next day when the flavors have had time to settle in.

Whether you’re craving chocolate, cheesecake, or fruit, these brownies check all the boxes. Trust me, you’ll want to make a double batch because they disappear fast!

What Kind of Cocoa Powder Should I Use?

For brownies, you’ll find two main types of cocoa powder at the store: natural and Dutch-processed. Natural cocoa powder has a more intense, slightly acidic chocolate flavor that works great in brownies, while Dutch-processed cocoa gives a smoother, more mellow taste. Both types will work in this recipe, but I tend to reach for natural cocoa powder when making brownies since it provides that classic, rich chocolate taste we all love. Just make sure to avoid hot chocolate mix or any sweetened cocoa powder – you want the pure, unsweetened stuff that’s made for baking. When measuring cocoa powder, give it a quick sift first to prevent any lumps from ending up in your brownies.

Options for Substitutions

Need to make some swaps? Here’s what you can do with this brownie recipe:

• Unsalted butter: You can use salted butter – just reduce the added salt to 1/4 teaspoon. Plant-based butter also works, but the texture might be slightly different.
• Brown sugar: White sugar plus 1 tablespoon of molasses works as a substitute. Or use all white sugar, though you’ll miss some of that caramel note.
• Cream cheese: Mascarpone cheese is a good alternative. For dairy-free options, try dairy-free cream cheese, though the swirl might be a bit looser.
• Raspberry jam: Any seedless berry jam works great here – try strawberry or blackberry. If using jam with seeds, just warm it slightly and strain before using.
• Cocoa powder: This is a must-have for brownies – while you can use either natural or Dutch-processed cocoa, avoid substituting it as it’s essential for the chocolate flavor.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even a splash of coffee work well. If you skip it, the brownies will still be good.

Watch Out for These Mistakes While Baking

The biggest challenge when making cheesecake swirl brownies is getting the right texture – using cold ingredients straight from the fridge can lead to lumpy cream cheese mixture and uneven baking, so make sure your eggs, butter, and cream cheese are at room temperature for at least an hour before starting. Another common mistake is over-mixing the brownie batter after adding the flour, which can make your brownies tough and cake-like instead of fudgy – stop mixing as soon as the flour is incorporated. When creating the raspberry swirl, avoid pushing the jam too deep into the batter, as this can cause uneven baking and soggy spots; instead, gently swirl it on the surface using a knife or toothpick in a figure-eight pattern. For perfectly clean cuts, let the brownies cool completely (about 2 hours) and use a sharp knife dipped in hot water and wiped clean between each cut.

What to Serve With Raspberry Cheesecake Brownies?

These rich brownies are perfect for serving with a cold glass of milk or a hot cup of coffee to balance out their decadent chocolate-raspberry flavor. If you’re setting up a dessert spread, try pairing them with some vanilla ice cream – the creamy coldness goes really well with the fudgy texture of the brownies. For a fancy touch at parties, I like to serve these brownies with a dollop of fresh whipped cream and a few fresh raspberries on the side. You could also drizzle some warm chocolate sauce over the top if you’re feeling extra indulgent!

Storage Instructions

Keep Fresh: These raspberry cheesecake brownies stay perfectly moist when kept in an airtight container. Pop them in the fridge, where they’ll keep their best texture and flavor for up to 5 days. I like to separate layers with parchment paper to prevent them from sticking together.

Freeze: Want to save some for later? Cut your brownies into squares, place them in a freezer-safe container with parchment paper between layers, and they’ll stay good for up to 3 months. This is great when you need a quick chocolate fix or have unexpected guests!

Thaw & Serve: When you’re craving a brownie from the freezer, just transfer it to the fridge overnight or let it sit at room temperature for about 2 hours. The cheesecake swirl might look a bit different after freezing, but trust me, it’ll still taste amazing. For the best texture, let them come completely to room temperature before serving.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 25-30 g
• Fat: 130-150 g
• Carbohydrates: 250-280 g

Ingredients

• 10 tablespoons butter without salt
• 1 1/4 cups firmly packed light brown sugar
• 2 large eggs, at room temperature
• 3/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla essence
• 1/2 cup plain flour
• 3 ounces cream cheese, at room temperature
• 1/4 cup white sugar
• 1 egg yolk, at room temperature
• 1/3 cup raspberry jam without seeds

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 350°F (175°C).

Grease an 8 x 8-inch baking pan and line it with parchment paper on all sides.

Set the pan aside for later use.

Step 2: Create the Butter and Sugar Mixture

In a large microwave-safe bowl, combine the butter and sugar.

Microwave the mixture for 30 seconds, then remove it and give it a whisk.

Repeat this process two more times until the mixture has a glossy finish, though some sugar granules will remain.

Step 3: Incorporate Eggs and Dry Ingredients

Allow the buttery sugar mixture to cool slightly.

Then, add the eggs one at a time, whisking well between each addition until the mixture lightens in color.

Add in the cocoa powder, salt, and vanilla extract.

Gently fold in the flour until just combined, taking care not to overmix.

Step 4: Pour and Spread the Brownie Batter

Pour the brownie batter into the prepared baking pan.

Use a spatula to spread the batter evenly to the edges, ensuring an even layer for baking.

Step 5: Mix the Cream Cheese Swirl

In a medium-sized mixing bowl, combine the cream cheese, granulated sugar, and egg for the cream cheese swirl.

Mix them together until the mixture is smooth and free of lumps.

Step 6: Add Swirls and Bake

Drop large dollops of the cream cheese mixture and spoonfuls of jam on top of the prepared brownie batter.

Use a butter knife to gently swirl through the mixtures, creating a marbled effect.

Be careful not to overswirl to keep the distinct layers.

Bake in the oven for 35 minutes.

Check for doneness by inserting a knife into the center starting at 30 minutes.

The brownies are done when the edges are set, yet the knife comes out with a bit of batter from the center.

Depending on your oven, this may take up to 40 minutes.