Raspberry Cheesecake Brownies
These made from scratch raspberry cheesecake chocolate brownies have a cheesecake layer and are topped with fresh raspberries.
Servings: 16 Squares
Calories: 192kcal
Ingredients
Brownies
- ½ cup butter
- 3 tablespoon unsweetened cocoa powder
- 1 ½ tablespoon instant coffee
- 4 unsweetened chocolate squares
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 eggs
- 1 cup all-purpose flour
Cheesecake Layer
- 4 oz cream cheese room temp
- ¼ cup granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 egg room temp
- 6 oz raspberries
Instructions
- Preheat oven to 350°F
- Grease or line an 8x8 baking pan with parchment paper.
Brownies
- Heat a medium saucepan over low heat and melt together the chocolate baking squares, butter, and the unsweetened cocoa.
- Stir in the instant coffee granules and stir until everything is melted and is smooth.
- Remove the saucepan from heat and add in the sugar, salt, and vanilla.
- Beat in the eggs gently, one at a time, making sure that each is blended.
- Pour into greased or lined pan, spreading evenly.
Cheesecake Layer
- Beat the room temperature cream cheese until it is smooth.
- Add in cream cheese, granulated sugar, lemon zest, and the lemon juice until it is smooth.
- Gently beat in the room temp egg and spread carefully and evenly on the brownie layer.
- Wash and pat dry the raspberries and gently lay them on top of the cheesecake layer.
- Bake in the preheated oven for about 50 minutes.
- Remove from the oven, allow to cool completely before placing the pan in the refrigerator to chill for at least 4 hours.
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 121mg | Potassium: 86mg | Fiber: 1g | Sugar: 16g | Vitamin A: 336IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
