Raspberry Cheesecake Brownies are a way to elevate a boxed brownie mix with a cheesecake mixture flavored with real raspberry puree.
My mom sent me this recipe from her People Magazine years ago, and I've wanted to make it ever since. The pinkish color of the cheesecake along with the flavors of raspberry and chocolate are perfect for Valentine's Day.
Frozen raspberries are pureed and strained of seeds then added to a cheesecake batter. The brownie batter is made using a cake mix, and the batters are swirled together to make a beautiful pattern.
You will have a small amount of strained raspberry puree leftover, which I added to some Easy Vanilla Buttercream for the best raspberry flavored buttercream.
My girls loved these brownies! Using a mix makes it super easy, but my oldest suggested swirling the raspberry cheesecake batter with these French Brownies. I'm sure that would work well too!
This recipe reminds me of these Red Velvet Cheesecake Swirl Brownies.
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Prepare the Pan
To make the brownies easier to remove from the pan after they are baked, I like to use a piece of parchment with "handles" that overhang on two sides.
Spray the bottom and sides of the pan with nonstick baking spray, place the piece of parchment in the pan and press to adhere. Then, spray the paper with more spray.
Make the Raspberry Puree
Place the thawed raspberries into a blender or small food chopper. Puree until smooth.
Next, you'll strain out the seeds. One thing my girls and I know from watching Holiday and Spring Baking Championship is that the judges hate raspberry and blackberry seeds!
The easiest way to strain seeds from berry puree is to set a mesh strainer over a bowl. Pour the pureed strawberries into the strainer, and use a small whisk to force the puree through the strainer. This is the same method I used for the Blackberry Vanilla Cupcakes.
You are left with a smooth raspberry puree. You will only need ⅓ cup of this puree for the cheesecake batter. The remining puree can be used for another recipe. It is delicious added to vanilla buttercream!
Make the Batters
To make the cheesecake batter, combine ⅓ cup of the puree with the cream cheese, sugar, egg and flour.
These are the directions in the original recipe. Having done it this way, I would recommend first beating the cream cheese alone until smooth. I have adjusted this in the recipe card.
To make the brownie batter, in a separate bowl combine the brownie mix with the oil, eggs and water.
Assemble and Bake the Brownies
Spread ⅔ of the brownie mixture evenly over the bottom of the prepared pan.
Pour the raspberry cheesecake batter over the brownie mix and spread gently to form an even layer.
Add the remaining brownie batter, by the spoonful, on top of the cheesecake batter.
Use a knife to swirl the brownie batter through the cheesecake batter.
Bake the brownies for 30 to 35 minutes or until they are cooked through. Let them cool. Carefully use the parchment handles to lift the brownies out of the pan onto a large cutting board. Cut into squares.
Gluten Free Option
Use a gluten free brownie mix, like King Arthur brand, and a measure for measure gluten free flour like Bob's Red Mill for the flour in the cheesecake layer.
📖 Recipe
Raspberry Cheesecake Brownies
Ingredients
- Nonstick baking spray
For the Raspberry Cheesecake Layer:
- 2 cups frozen raspberries (thawed)
- 8 ounces cream cheese (at room temperature)
- ½ cup sugar
- 1 egg
- 2 tablespoons flour
For the Brownie Layer:
- 1 box 18-to 20-oz. brownie mix
- ½ cup vegetable oil (see note)
- 2 eggs
- 2 tablespoons water
Instructions
- Preheat the oven to 350°F. Spray a 13x9-in. cake pan with nonstick baking spray. To make removal from the pan easier, add a piece of parchment paper across the entire bottom that overhangs both longer sides of the pan.
- Place the thawed raspberries into a blender or small food chopper. Puree until smooth.2 cups frozen raspberries
- Set a mesh strainer over a bowl. Pour the pureed strawberries into the strainer. Use a small whisk to force the puree through the strainer to remove the seeds. Set the puree aside.
- In the bowl of a stand mixer, beat the cream cheese until smooth. Measure ⅓ cup of the strained raspberry sauce and place it into the mixer bowl with the sugar, egg and flour. The remaining sauce can be used for another recipe (see note). Beat the cheesecake batter until smooth.
- In a separate bowl. combine the brownie mix with the oil, eggs and water. Mix with a spoon until well blended.½ cup vegetable oil, 2 eggs, 2 tablespoons water
- Spread ⅔ of the brownie batter evenly into the bottom of the prepared pan.
- Top with the raspberry mixture, and spread gently to form an even layer.
- Add the remaining brownie mixture in dollops.
- Use a knife to make swirls throughout the batter.
- Bake the brownies for 30 to 35 minutes or until they are cooked through. Let cool.
- Carefully use the parchment handles to lift the brownies out of the pan onto a large cutting board. Cut into squares.
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