overhead shot of a square pan of cheesecake brownies

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


Raspberry Compote:

  • 6 oz. raspberries
  • 3 T. granulated sugar


  • 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



  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.


  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!