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Delicious Raspberry Cheesecake Brownies topped with fresh raspberries

Raspberry Cheesecake Brownies

A delicious blend of fudgy brownies and creamy cheesecake topped with a vibrant raspberry compote, perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
Cheesecake Layer
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1/4 cup sour cream
Topping
  • 1 cup raspberry compote

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan.
  2. In a large bowl, melt the butter and stir in the sugar. Beat in the eggs one at a time, then add the vanilla.
  3. In another bowl, sift together the flour, cocoa powder, and salt. Gradually mix this into the butter mixture until well combined.
  4. Spread the brownie batter into the prepared pan.
Cheesecake Layer
  1. In a separate bowl, mix cream cheese, powdered sugar, and sour cream until smooth.
  2. Pour this mixture over the brownie batter.
Swirling and Baking
  1. Swirl raspberry compote through the cream cheese mixture using a knife or skewer for a marbled effect.
  2. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  3. Allow to cool, then slice and serve.

Notes

For extra decadence, dust with powdered sugar or serve with a dollop of whipped cream. These brownies can be stored in the fridge for about a week or frozen for up to three months.