Raspberry Cheesecake Brownie Bars
Cheesecake brownie bars are one of those desserts that mix the best of both worlds: the rich, fudgy texture of brownies and the creaminess of cheesecake. With a swirl of fresh raspberry coulis, you've got an irresistible dessert that's as beautiful as it is delicious. These raspberry cheesecake brownie bars are perfect for celebrations, potlucks, or whenever you want to treat yourself to something extra special.
Why I Love This
- The combination of brownie and cheesecake makes each bite indulgent and satisfying.
- The raspberry swirl adds a fruity brightness that balances the richness.
- They cut into neat squares, making cheesecake brownie bars easy to serve and share.
Ingredient Overview
- Raspberries, sugar, and water - To make the coulis for this recipe.
- Butter - Use unsalted butter for best results.
- Sugar
- Flour
- Cocoa powder
- Salt
- Baking powder
- Espresso powder - Intensifies the chocolate flavor without tasting like coffee.
- Eggs
- Cream cheese
- Yogurt (like Vanilla Skyr) - You can also substitute it with Greek yogurt in the same amount.
Step-by-Step Instructions
Step 1: Make the Raspberry Coulis
Cook raspberries, sugar, and water in a small pan. Break down the berries, simmer until slightly thickened, and strain to remove seeds. Let cool.
Step 2: Make the Brownie Base
Preheat oven to 325°F (170°C). Line an 8x8 pan with parchment paper. Mix butter and sugar, then add dry ingredients. Stir in eggs until combined, then spread into prepared pan.
Step 3: Make the Cheesecake Layer
Beat cream cheese, yogurt, eggs, sugar, and salt until just combined. Pour over brownie base and smooth with a spatula.
Step 4: Add the Raspberry Swirl
Drop spoonfuls of raspberry coulis over cheesecake, then swirl gently with a toothpick. Avoid swirling into the brownie base for clean layers.
Step 5: Bake and Cool
Bake for 45-60 minutes until edges are puffed and lightly golden. Cool in the pan for at least 3 hours (overnight is best) before cutting into bars.
Pro Tips / Expert Advice
💡 Baker's Tips
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Don't overmix the cheesecake layer, which will help to prevent cracking due to less air being incorporated into the batter.
- Chill thoroughly before slicing for clean, even squares. Use a warm knife to slice it for the cleanest of cuts!
Common Mistakes to Avoid
- Over-swirling the coulis: too much mixing blends the layers instead of keeping a distinct swirl.
- Cutting while warm: this will result in messy, uneven bars.
How to Make It Extra Gourmet
- Sprinkle chocolate chunks into the brownie batter for extra richness.
- Swap raspberry coulis for blackberry or cherry for different flavor twists.
- Garnish with fresh raspberries or shaved chocolate before serving.
Variations & Substitutions
- Replace raspberries with strawberries or blueberries for a fruity twist.
- Use Greek yogurt instead of Skyr in the cheesecake for a similar tang.
- For a gluten-free version, swap the flour with your favorite 1:1 gluten-free blend.
Storage & Freezing Info
- Store cheesecake brownie bars in an airtight container in the fridge for up to 5 days.
- Freeze individually wrapped bars for up to 2 months; thaw overnight in the fridge before serving.
Ingredients
Raspberry Swirl
- 1 ½ cups raspberries 170 g
- ¼ cup sugar 50 g
- ¼ cup water 60 g
Brownie Base
- ½ cup unsalted butter melted (115 g)
- ¾ cup sugar 150 g
- ½ cup all-purpose flour 60 g
- ¾ cup cocoa powder 75 g
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon espresso powder
- 2 large eggs
Cheesecake Layer
- 2 cups cream cheese room temperature (450 g)
- ½ cup yogurt Vanilla Skyr works well
- 2 large eggs
- ½ cup sugar 100 g
- 1 teaspoon salt
Instructions
For the raspberry swirl:
- Put the raspberries, sugar and water in a small pan.
- With the help of a spoon, breakdown the berries while it cooks.
- Let it come to a boil then simmer for about 5 minutes or until it thickens slightly.
- Strain the mixture to remove any seeds and let cool.
For the brownie base:
- Preheat your oven to 325F/170C and prepare a 8x8 square pan with parchment paper.
- In a medium bowl, mix the melted butter with sugar until combined.
- Add all the dry ingredients to the pan and mix with the help of a spoon.
- Add the eggs and mix them into the batter until incorporated. Pour this mixture over your prepared pan and level it with a spatula. Set aside.
For the cheesecake layer:
- In a medium bowl, add all the ingredients and mix it with a hand held mixer (alternatively you can use your stand mixer with the paddle attachment) just until combined.
- Pour over the brownie and level with a spatula.
- Spoon your coulis over the cheesecake in small portions and swirl it with the help of a toothpick.
- Make sure it doesn't go all the way down and don't touch the brownie just so you can have a nice separation of the layers.
- Bake for 45 min-1 hour or until the cheesecake looks puffed in the edges and they start to brown.
- Cool the bars in the pan for 3 hours (best overnight) before cutting.
FAQ Section
Can I make cheesecake brownie bars ahead of time?
Yes! In fact, they taste better after resting overnight in the fridge.
Why is my cheesecake layer cracking?
This usually happens if the mixture is overmixed or the bars are overbaked.
Can I freeze raspberry cheesecake brownie bars?
Absolutely! Just wrap them well and freeze for up to 2 months.
Do I have to use raspberry coulis?
No, you can substitute with any berry coulis, jam, or even salted caramel sauce for a twist.