Raspberry Cheesecake Brownies

Perfect for celebrations, holiday gatherings, or a little weekend baking, these brownies always hit the spot!

Why We Love This Recipe

Let’s be honest—brownies are already pretty great on their own. But add a creamy cheesecake layer and a pop of bright, tart raspberries? Game-changer. I love how the raspberry swirl not only makes these brownies look gorgeous but also balances the richness of the chocolate and cream cheese.

Ingredient Notes

Hiland Unsalted Butter: Melted butter is key to achieving that glossy, fudgy brownie texture. Use unsalted to control the overall flavor.

Chocolate Chips: Combined with the butter, chocolate chips provide a smooth, rich base for the brownie batter. Feel free to use chopped chocolate instead.

Unsweetened Cocoa Powder: Adds extra chocolate depth. Make sure to whisk it into the melted butter and chocolate while it’s still warm for a smooth finish.

Hiland Cream Cheese: This is what makes the cheesecake layer so creamy and luscious. Make sure it’s softened to room temperature so it blends easily.

Raspberries: Fresh raspberries give you that beautiful swirl of bright flavor. I prefer fresh raspberries, but frozen can be used with a few extra steps. To use frozen raspberries, make sure to thaw them and then drain them really well to avoid too much liquid.

Cornstarch: Helps thicken the raspberry mixture just enough so it stays swirled into the cheesecake layer.

Step by Step Instructions

1. Prepare the pan: Preheat the oven to 350°F, line an 8×8-inch baking dish with parchment paper and grease lightly. A little overhang on the edges makes it easier to lift the brownies out later.
2. Make the brownie batter: Melt the butter and chocolate chips in a saucepan until smooth, then stir in the cocoa powder. In a separate bowl, whisk together the sugars, eggs, oil, and vanilla. Combine the two, then fold in the flour and salt. Don’t overmix—just stir until the batter comes together. Save 1/2 cup of the batter for the topping.
3. Whip up the cheesecake layer: Beat the softened cream cheese until it’s smooth, then mix in the sugar, vanilla extract, and egg. This layer should be creamy and spreadable.
4. Make the raspberry swirl: Mash the fresh raspberries with sugar and cornstarch until well combined. The cornstarch helps the swirl stay thick and not too runny when baked.
5. Assemble the layers: Spread the brownie batter (minus the reserved 1/2 cup) evenly in the pan. Pour the cheesecake layer on top, smoothing it out gently. Next, drop the reserved brownie batter and raspberry mixture in alternating lines across the top. Use a skewer or knife to swirl horizontally and create that signature marbled effect.
6. Bake to perfection: Bake for 38-42 minutes, until the edges are set and the center has a slight jiggle. Let the brownies cool completely in the pan, then pop them in the fridge for at least an hour before slicing.

Expert Tips and Tricks

• Swirling Made Easy: For clean, defined swirls, avoid overmixing the brownie and cheesecake layers as you marble. A few gentle passes with a skewer will do the trick.
• Chill Before Slicing: Refrigerating the brownies helps firm up the cheesecake layer, making them easier to cut cleanly. Use a sharp knife and wipe it clean between slices.
• Don’t Overbake: The brownies will continue to set as they cool, so it’s okay if the center looks a little wobbly straight out of the oven.

Make Ahead and Storage Instructions

These brownies are perfect for making ahead. Once baked and chilled, they store beautifully in the fridge for up to 4 days.

If you’re planning ahead for a party, you can even freeze them for up to a month—just thaw in the fridge before serving.

Serving Ideas

• A dusting of powdered sugar for an extra-pretty finish
• A scoop of vanilla ice cream or a dollop of whipped cream
• Fresh raspberries on top to highlight the flavors in the swirl

For more delicious recipes, visit Hiland Dairy’s recipe page.