• Prep Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 36

Raspberry Cheesecake Swirl Brownies

  • Recipe Submitted by on

 Ingredients List

  • Raspberry Swirl
  • Ingredients:
  • 1 Cup Raspberries
  • 2 Tablespoons Sugar
  • Cheesecake
  • Ingredients:
  • 2 (8 ounce) Packages Cream Cheese
  • 3/4 Cup Sugar
  • 1/3 Cup Milk
  • 2 Eggs
  • 1/2 Cup Sour Cream
  • 1 Teaspoon Vanilla Extract
  • 1/8 Cup Flour
  • Brownies
  • Ingredients:
  • 1 Cup Butter
  • 2/3 Cup Cocoa
  • 2 Cup Sugar
  • 4 Eggs
  • 1 ¼ Cups Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Vanilla


Raspberry Swirl
Put the raspberries and sugar in your food processor and puree until smooth. Pour mixture through a fine mesh sieve over a small bowl to remove seeds. Set aside.

In your large mixer bowl, mix cream cheese with sugar until smooth. Slowly pour in milk, and then mix in the eggs one at a time, continuing mixing on low speed until all combined. Mix in sour cream, vanilla and then add the flour mixing until smooth. Set aside while you make the brownie layer.

Preheat oven to 350°
Melt butter, and cocoa on low heat. Add sugar to dissolve (2-5 minutes stirring constantly) then remove from heat. Let cool for a couple minutes then mix in the eggs, then flour, salt, and vanilla. Pour the batter into a greased 9×13 pan.

Gently spoon cheesecake batter on top of brownie layer. Then drop teaspoonfuls of raspberry puree on top of the Cheescake layer. Swirl the raspberry into the pan with a butter knife.

Bake for 35-40 minutes.

Let cool before slicing. Store bars in the refridgerator. Remove bars from the refrigerator about 15 minutes before serving.

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