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Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

This recipe creates a decadent dessert by layering a rich, fudgy brownie base with a luxuriously creamy cheesecake filling and a vibrant swirl of fresh raspberry. It cleverly uses a boxed brownie mix as a shortcut, making it an easy-to-achieve yet impressive treat for any occasion. The result is a perfect balance of deep chocolate, tangy fruit, and creamy cheesecake.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • One box of your favorite fudgy brownie mix (around 18 ounces), plus ingredients on the box (eggs, oil, water)
  • Two 8-ounce packages cream cheese, softened to room temperature
  • 2/3 cup of granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 6 ounces of fresh or frozen raspberries
  • 1 tablespoon of granulated sugar (optional)

Equipment

  • 9x13 inch baking pan
  • parchment paper
  • electric mixer
  • Medium bowl
  • Small blender or food processor
  • Fine-mesh Sieve
  • Butter knife or skewer
  • wire rack

Method
 

Instructions
  1. Preheat your oven according to the brownie mix instructions. Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang to easily lift the brownies out later. Prepare the brownie batter as directed on the box and set it aside.
  2. In a separate medium bowl, use an electric mixer to beat the softened cream cheese until it's light and completely smooth. Gradually beat in the 2/3 cup of sugar, followed by the 2 eggs (one at a time) and the 2 teaspoons of vanilla extract. Mix until just combined, being careful not to overmix.
  3. Place the raspberries in a small blender or food processor and puree until smooth. If you prefer a seedless swirl, you can strain the puree through a fine-mesh sieve. Stir in the optional tablespoon of sugar.
  4. Pour about two-thirds of the brownie batter into your prepared pan and spread it into an even layer. Carefully pour the cheesecake batter over the brownie base and spread it gently.
  5. Drop spoonfuls of the raspberry puree and the remaining brownie batter over the cheesecake layer. Use a butter knife or a skewer to gently swirl the layers together to create a marbled effect.
  6. Bake for 25-30 minutes, uncovered. Then, cover the pan loosely with foil to prevent over-browning and bake for an additional 10-15 minutes. The brownies are done when the cheesecake is mostly set (it should have a slight jiggle in the center).
  7. Let the brownies cool completely on a wire rack. Once at room temperature, cover and refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to firm up.
  8. Once chilled, lift the brownies out of the pan using the parchment paper overhang and slice into squares. Store leftovers in an airtight container in the fridge for 3-5 days.

Notes

For best results, ensure cream cheese and eggs are at room temperature to achieve a smooth cheesecake layer. To create a beautiful swirl, don't over-mix the layers. The brownies are done when the center still has a slight wobble; it will set as it cools. For clean cuts, chill the brownies overnight and wipe the knife clean between each slice.