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Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies - Easy to make raspberry cheesecake brownies that are perfect for Valentine’s Day! Or for a special dessert. Or just because. These are amazing!

Easy to make raspberry cheesecake brownies that are perfect for Valentine’s Day! Or for a special dessert. Or just because. These are amazing!

Raspberry Cheesecake Brownies - Easy to make raspberry cheesecake brownies that are perfect for Valentine’s Day! Or for a special dessert. Or just because. These are amazing!

So January is almost over.  That means I can share more treats here right? It totally does – so I made some raspberry cheesecake brownies.

Although, if I’m honest I’m still in healthy eating mode right now and had a hard time deciding on something decadent to make.  That isn’t usually a problem for me.  But time is flying by and I can’t even believe it’s already the end of the month.  January always goes fast for me though.  My older sons birthday is right in the middle of the month, and that always kind of throws me.  The holidays end and suddenly I need to plan a birthday party (which we usually end up doing at least a week after his birthday since it IS so quick after Christmas!) and then suddenly January is over.  I don’t know why having a birthday in the month makes it go fast but it sure seems to.

Or I’m just getting so old that I’m becoming one of those people that is constantly ranting about how fast time is passing.  We’ll just go with the first option.

Raspberry Cheesecake Brownies - Easy to make raspberry cheesecake brownies that are perfect for Valentine’s Day! Or for a special dessert. Or just because. These are amazing!

At any rate, I actually got my act together and came up with a Valentine’s Day treat for you before the actual day.  You know, for those people that actually plan things like that.  Clearly I am not one of them.  I’ve been blogging for a while now, and I’m still just posting what I’m making.  No planning ahead for holidays and things.  I’m more of the, “it’s such and such a holiday tomorrow, maybe I should have made something earlier so I could post it” type of planner.  In that I don’t.  Plan.  Ever.

I’m working on that.  Getting recipes up here for the correct time of year before it passes.  I’ve actually accomplished it this time!  Don’t hold your breath on me keeping that up, but I’ll try!

Raspberry Cheesecake Brownies - Easy to make raspberry cheesecake brownies that are perfect for Valentine’s Day! Or for a special dessert. Or just because. These are amazing!

And these raspberry cheesecake brownies?  They are perfect for a Valentine’s Day treat.  A fudgy, chocolatey brownie base topped with a creamy raspberry cheesecake layer.  They’re fantastic.  You should definitely make them, even if you don’t need anything for the day itself.  Just make them anyways.  January’s almost over – a little chocolate is in order!

Looking for more Valentine’s Day treats?  Here’s some of my favourites!

Raspberry Lemon Cookies

Triple Chocolate Strawberry Mousse Cake

Lemon Strawberry Cream Puff Cake

Raspberry Cheesecake Brownies - Easy to make raspberry cheesecake brownies that are perfect for Valentine’s Day! Or for a special dessert. Or just because. These are amazing!

Yield: 16 brownies

Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

Easy to make raspberry cheesecake brownies that are perfect for Valentine's Day! Or for a special dessert. Or just because. These are amazing!

Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes

Ingredients

For the brownie layer:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

For the raspberry cheesecake layer:

  • 8 ounces cream cheese, softened
  • 3/4 cup plain Greek yogurt
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 1 cup raspberries, lightly mashed (I used thawed, frozen berries - it was 3/4 cup mashed)

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line an 8x8 inch baking pan (I use glass) with parchment paper and set aside.
  3. In the bowl of a stand mixer, or with an electric mixer, cream together the butter, sugar and brown sugar until light and fluffy.
  4. Add the eggs and vanilla and whip again until well combined.
  5. Add the flour, cocoa powder and salt and mix until well combined.
  6. Spread the brownie batter in the prepared pan, smoothing it out into an even layer.
  7. Make the cheesecake layer. With an electric mixer, whip the cream cheese, Greek yogurt and eggs until smooth.
  8. Add the sugar, flour and vanilla and mix again until smooth and well combined.
  9. Fold in the crushed raspberries.
  10. Spread the cheesecake mixture on top of the brownie batter.
  11. Bake for 50-60 minutes until set, and the edges are starting to brown.
  12. Place the pan on a wire rack to cool for about an hour and then chill for 2-3 hours before lifting the bars out and slicing into squares.

Notes

Source: Brownie layer from my Pumpkin Cheesecake Swirled Brownies, cheesecake layer adapted from Sally's Baking Addiction.

Recommended Products

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Nutrition Information:

Yield:

16

Serving Size:

1 brownie

Amount Per Serving: Calories: 230Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 77mgSodium: 102mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 5g

Nutrition Information is estimated based on ingredients used and may not be exact.

 

  1. A Wong says:

    Hi. Many cheesecake recipe requires the cheesecake to be baked in water bath and leave to cool in the oven with door ajar. Do you need to do the same for this raspberry cheesecake brownie?

  2. Dean Tieleman says:

    What is the height when done? I want to use a heart cookie cutter to portion. Is the raspberry cheesecake firm enough to do so after chilling overnight?

    1. Stacey says:

      I think the bars are about two inches thick. I haven’t tried cutting them with a cookie cutter but it might be fine if the cutter is thick enough to go all the way through. I think it would be firm enough, but I haven’t ever tried that!

    1. Stacey says:

      I think natural baking cocoa would be fine in the brownie. I’m not sure about the raspberry preserves, I think that I wouldn’t use as much – maybe try with 1/4-1/2 cup of preserves in place of the 1 cup of raspberries? I’ve never tried that though so I can’t say for sure, but that’s what I would try.

  3. Diane says:

    Hmmm, just wondering. Can I substitute full fall sour cream for the Greek yogurt? No one will eat the yogurt that is left over, but the sour cream is usually consumed.

    1. stacey says:

      Hi Diane – I’ve never actually tried sour cream in a cheesecake recipe, although it is a reasonable substitute for Greek yogurt in most things so it might be fine. I think if you don’t want to use Greek yogurt though, the best substitute would be more cream cheese. Most cheesecake recipes use all cream cheese or a mix of cream cheese and Greek yogurt so using just cream cheese will work just fine.

    1. stacey says:

      I haven’t doubled this one yet, but you could either make a double recipe and divide it between two 8×8 inch pans to bake, or you could bake it all in a 9×13 inch pan. I don’t think the baking time should change much, most recipes that bake in an 8×8 inch pan double nicely into a 9×13 inch pan, and I don’t usually find you need to change the baking time. As long as the cheesecake is set and the edges are just starting to brown it should be good!

  4. Krystal says:

    I made these for Sunday dinner at my grandmas today.
    They were SO good. The tangy fresh raspberries mixed in the creamy cheesecake worked so well with the chocolate.
    I didn’t make any changes to the recipe, kept it in the fridge phone ready to serve. Everyone loved them. Thanks for the recipe!

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  6. Ronna Novak says:

    Just wondering, is 1/4 cup of cocoa powder correct in this recipe? I made these today and was SO looking forward to them for dessert after our Sunday dinner. I thought when I mixed the brownie layer up it looked rather pale for brownies, but I had followed the recipe exactly so I went with it. The brownie wasn’t nearly chocolately enough, in fact it was bland.

    Thanks for the idea, though…I love the raspberry and chocolate together. I’ll try again with more cocoa next time!

    1. stacey says:

      Hi Ronna – 1/4 cup of cocoa powder is correct for this recipe. It’s a brownie recipe I’ve used many times and I’ve never found it bland or not chocolatey enough. I’m sorry they didn’t work out for you! I always use Dutch processed cocoa powder – if you’re using natural cocoa powder that would make a difference as the natural cocoa powder is lighter in colour and isn’t as intense in it’s flavour as the Dutch processed kind.

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    1. stacey says:

      Haha, I have whole lists of things I want to make and haven’t gotten around to – not enough time!! 🙂 Thanks Manali!

  8. Danielle says:

    I think we are on the same wavelength, I just made some raspberry brownies this weekend! But I have to say yours look way better with that cheesecake layer on top! These would disappear quickly in our home 🙂

  9. Mir says:

    These definitely caught my eye on FB. They’re so gorgeous! I love how you used the fruit to create that amazing color! And the fudginess of the bottom…YES.

  10. Sara says:

    These look so, so stunning!! As a fellow poor planner, I feel your pain! I keep meaning to do a Valentine’s day dessert, but I make other things instead! I’ve still got two week. Maybe I’ll change my ways.

  11. Pingback:Raspberry Cheesecake Brownies - fancy-edibles.com

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