If you’ve ever wished you didn’t have to choose between brownies and cheesecake… this dessert makes that dream deliciously real. These Raspberry Cheesecake Brownies layer a rich, fudgy chocolate base with a creamy, lightly sweet cheesecake topping, all swirled with bright ribbons of raspberry for the perfect sweet-tangy finish.
Every bite is indulgent, smooth, and deeply satisfying, with that beautiful contrast of flavors and textures that makes it feel extra special. It’s the kind of dessert that looks impressive, tastes bakery-worthy, and still keeps you right on plan making it perfect for gatherings, celebrations, or anytime you’re craving something truly decadent. This recipe is part of the Trim Healthy Exclusive Collection.
Raspberry Cheesecake Brownies
Description
If you’ve ever wished you didn’t have to choose between brownies and cheesecake… this dessert makes that dream deliciously real. These Raspberry Cheesecake Brownies layer a rich, fudgy chocolate base with a creamy, lightly sweet cheesecake topping, all swirled with bright ribbons of raspberry for the perfect sweet-tangy finish.
Every bite is indulgent, smooth, and deeply satisfying, with that beautiful contrast of flavors and textures that makes it feel extra special. It’s the kind of dessert that looks impressive, tastes bakery-worthy, and still keeps you right on plan making it perfect for gatherings, celebrations, or anytime you’re craving something truly decadent. This recipe is part of the Trim Healthy Exclusive Collection.
Multiple Serve Recipe
For the Brownie Layer
For the Cheesecake Layer
For the Raspberry Swirl
Instructions
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Prepare the raspberry swirl. In a small pan, bring the frozen raspberries, Gentle Sweet, water, and vanilla to a simmer over medium heat. Stir often while heating and cook for about 10 minutes or until cooked down and thickened a bit. Set aside.
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Preheat oven to 350°F and grease a 9x9” pan.
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In a large bowl, whisk together the Brownie Layer ingredients until well combined. Pour batter into prepared baking pan and smooth the top.
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In a small bowl, mix together the cheesecake ingredients until smooth. Pour over the brownie batter and spread to the edges. Use a spoon to dot the reduced raspberries over the cheesecake layer and swirl it with a knife.
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Bake for 35 - 40 minutes until set and lightly golden on top. Cool completely, cut and enjoy!
