Name: Decadent Raspberry Swirled Brownie Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup fresh or frozen raspberries; 1 tablespoon granulated sugar

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Decadent Raspberry Swirled Brownie Cheesecake Bars a rich, fudgy brownie meets creamy cheesecake and tangy raspberry swirls in this irresistible dessert. These brownie cheesecake bars strike the perfect balance between chocolatey indulgence and fruity brightness, making them a show-stopping treat for any occasion.

Decadent Raspberry Swirled Brownie Cheesecake Bars

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

For the cheesecake layer:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the raspberry swirl:

½ cup fresh or frozen raspberries

1 tablespoon granulated sugar

Directions

I preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Brownie layer: I mix melted butter, sugar, eggs, and vanilla in a bowl. Then I stir in cocoa powder, flour, and salt until the batter is smooth. I spread it evenly into the prepared pan.

Cheesecake layer: In another bowl, I beat cream cheese with sugar, egg, and vanilla until the mixture is smooth and creamy. I spread this gently over the brownie base.

Raspberry swirl: I mash the raspberries with sugar using a fork. I drop spoonfuls over the cheesecake layer and swirl them using a skewer or knife.

I bake for 35–40 minutes, until the edges are slightly golden and the cheesecake is set.

I let it cool completely at room temperature, then refrigerate for at least 2 hours before cutting.

I slice into bars and sometimes drizzle with melted chocolate or top with extra raspberries if I’m feeling fancy.

Servings and timing

This recipe makes 16 bars.

Prep Time: 20 minutes

Cooking Time: 40 minutes

Chill Time: 2 hours

Total Time: 3 hours

Calories: Approximately 350 kcal per bar

Variations

Chocolate raspberry explosion: I mix chocolate chips into the brownie batter for extra gooeyness.

Lemon twist: I swap the vanilla in the cheesecake for lemon zest and juice to brighten the flavor.

Nutty base: I add chopped walnuts or pecans to the brownie layer for a bit of crunch.

Berry blend: I use a mix of raspberries, blackberries, and blueberries for a colorful swirl.

Gluten-free version: I substitute a 1:1 gluten-free baking flour blend in the brownie layer with great results.

Storage/Reheating

I store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in layers separated by parchment paper. They thaw beautifully in the fridge overnight. I don't recommend reheating, as the cheesecake layer tastes best chilled or at room temperature.

FAQs

What’s the best way to swirl the raspberry into the cheesecake?

I like to use a skewer or the tip of a knife to gently swirl the mashed raspberries into the cheesecake layer. I avoid over-mixing so the swirl pattern stays defined.

Can I use raspberry jam instead of fresh raspberries?

Yes, I sometimes use raspberry jam when I’m out of fresh or frozen raspberries. I warm it slightly so it spreads easily and swirl it the same way.

Can I double the recipe?

Definitely. I double the ingredients and bake it in a 9x13-inch pan. I add about 5–10 minutes to the baking time and check for doneness.

Do I need to refrigerate them?

Yes, because of the cheesecake layer, I always refrigerate the bars. It helps them set properly and gives the best texture.

Can I make these ahead of time?

Absolutely. I often bake them the day before an event. After chilling overnight, they’re perfectly set and easy to slice.

Conclusion

These Decadent Raspberry Swirled Brownie Cheesecake Bars are everything I want in a dessert—easy to make, visually stunning, and unbelievably delicious. I keep this recipe on hand for whenever I need to wow guests or just treat myself to something special. Once I make them, they don’t last long in the fridge!

Recipe:

Decadent Raspberry Swirled Brownie Cheesecake Bars

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Author: Cheryl
Total Time: 3 hours
Yield: 16 bars
Diet: Vegetarian

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Description

Rich brownie meets creamy cheesecake and tangy raspberry swirls in these decadent bars. Perfect for parties or weekday treats, they offer layers of texture and bold flavor in every bite.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
To make the brownie layer, mix melted butter, sugar, eggs, and vanilla in a bowl. Stir in cocoa powder, flour, and salt until smooth. Spread evenly into the prepared pan.
For the cheesecake layer, beat cream cheese with sugar, egg, and vanilla in a separate bowl until smooth and creamy. Gently spread over the brownie layer.
Mash the raspberries with 1 tablespoon of sugar using a fork. Drop spoonfuls of the mixture over the cheesecake layer and swirl gently with a skewer or knife.
Bake for 35–40 minutes, until edges are lightly golden and the cheesecake layer is set.
Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting.
Slice into bars and optionally top with melted chocolate or additional raspberries.