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Raspberry Cheesecake Brownies [V]

March 8, 2018 by 918 Plate 6 Comments

Dress up a classic brownie recipe to make an indulgent pan of raspberry cheesecake brownies!

a close up of one cheesecake brownie, with another in the background

Suddenly I’ve been craving all things cheesecake. I’m not sure why. But during brainstorming at the end of last year, I had written down “fruit and cream brownies.” That was enough to flip the cheesecake switch in me, apparently, and I set out to make them happen. Voila, raspberry cheesecake brownies. Ever since then, brainstorming sessions keep including cream cheese!! I need to reel it in or we’re gonna need to rename the blog Cream Cheese Queen or something.

The brownie recipe is my Mimi’s. Mimi has brought us lots of things, including ham loaf, and her mama’s red velvet cake, cornbread dressing, and chocolate cake! Growing up, my house nearly always had baked goods ready-to-eat or being made. These were a very easy weeknight dessert when we were craving a little something sweet. The edges get delightfully chewy, and crunchy if you don’t keep it covered. Are you a brownie-edge person? Or a middle-piece person?

overhead shot of a square pan of cheesecake brownies

This recipe definitely involves a few moving parts and I’ve made it a little more complicated – the compote, cheesecake batter and brownie batter – but the end result is so worth it! It’s sweet, creamy and chocolatey, but with the perfect amount of tartness from the fruit. You will only use about half of the compote for the recipe, so you can save it for other stuff…like ice cream…or actual cheesecake.

Local Spotlight: I’m never going back to store-bought eggs, y’all. I just can’t.

close up of two brownies stacked on top of each other

I can’t wait til the summer – I bet you could make a compote of some other great fruits. We get blackberries and blueberries mostly around here. It would also be great as brownie sundae! But then again, maybe everything just goes better with ice cream.

xxHillary

overhead shot of a square pan of cheesecake brownies
5 from 1 vote
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Raspberry Cheesecake Brownies

Dress up a classic brownie recipe to make an indulgent pan of raspberry cheesecake brownies!
Course Dessert
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 9

Ingredients

Raspberry Compote:

  • 6 oz. raspberries
  • 3 T. granulated sugar

Brownies:

  • 1 C. flour
  • 1 t. baking powder
  • 1/2 t. salt
  • 1 C. butter melted
  • 5 T. cocoa
  • 2 C. sugar
  • 4 eggs

Cheesecake Batter:

  • 3 oz cream cheese
  • 1/8 C. plain yogurt
  • 2 T. powdered sugar
  • 1/2 t. vanilla
  • 1 egg yolk
  • Pinch salt

Instructions

Compote:

  1. In a small saucepan on low heat, combine raspberries and sugar, crushing the raspberries to release the juice.
  2. Let simmer and reduce for 10 minutes, stirring occasionally.
  3. Remove from heat and let cool.

Brownies:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a bowl or stand mixer. combine all brownie ingredients together.
  3. Grease an 8x8 cake pan and spread batter in an even layer.
  4. In a mixer, combine cheesecake batter ingredients until smooth.
  5. Spoon cheesecake batter over the top of the brownies.
  6. Spoon about half of the compote in lines or dots on top of the cheesecake batter.
  7. Using a toothpick, knife or chopstick, swirl to desired design.
  8. Bake for 45-55 min, or until toothpick comes out clean.
  9. #enJOY!

a single cheesecake brownie on a plate with a bit cut out with a fork

pin for pinterest

Filed Under: Baking, Desserts, Vegetarian Tagged With: butter, chocolate, cream cheese, dessert, fruit, greek yogurt, vegetarian

« Kindred Kitchen: Sovereign Chocolates
Chocolate Strawberry Pastry Braid [V] »

Comments

  1. Catherine says

    March 8, 2018 at 10:07 pm

    5 stars
    Omg might have to make these for Easter when I can eat sugar again!!

    Reply
    • 918 Plate says

      March 10, 2018 at 10:45 am

      YASSSS

      Reply
  2. Marie at the Lazy W says

    March 9, 2018 at 11:33 am

    Ahhhhh this is perfect!! It’s my birthday week and I have not been able to decide on a homemade dessert. This might be it, thank you!! And three cheers for free range fresh eggs!

    Reply
    • 918 Plate says

      March 10, 2018 at 10:46 am

      I’m so glad you made them!!

      Reply
  3. Glenna says

    March 9, 2018 at 3:06 pm

    Oh my goodness! These look amazing! Mimi

    Reply
    • 918 Plate says

      March 10, 2018 at 10:46 am

      Thanks!!!

      Reply

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

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