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Raspberry Cheesecake Swirl Brownies

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 12 pieces
Author: Kristin


Cheesecake layer

  • 8 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla
  • ¼ cup seedless Raspberry preserves or jam

Brownie Layer

  • 1 box mix + ingredients called for or your favorite 13x9" recipe


  • Preheat oven to 325 degrees F. Line a 13-inch x 9-inch baking dish with parchment paper or foil and spray with nonstick cooking spray. Set aside.
  • In a large bowl, mix brownie batter. Pour ⅔ of the batter into the prepared baking dish and set the remainder aside.
  • In a medium sized bowl, beat the cream cheese, granulated sugar, egg yolk and vanilla together until fluffy and smooth.
  • Warm the raspberry preserves in the microwave for about 10 seconds.
  • Add dollops of the cream cheese mixture randomly around the brownie mixture. Then teaspoon-sized dollops of the raspberry preserves. Gently and carefully “spread” the remaining brownie mixture over and between the cream cheese and raspberry layers. Glide a knife a few times through the layers to create a swirl effect.
  • Bake in the preheated oven for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cheesecake should be set in the center (not jiggly).
  • Cool completely in the pan before cutting into squares.