Recipe of the Month: Raspberry Cheesecake Brownies


  • 1 package brownie mix
  • 2 Packages of 8oz. cream cheese, softened
  • ⅔ Cup Sugar
  • 2 Teaspoons Vanilla Extract
  • 2 Eggs (41380000)
  • 6 Ounces Raspberries
  • 1 Tablespoon sugar, optional


Raspberry Cheesecake Brownies

  1. First, preheat the oven according to the brownie mix recipe instructions, follow the directions to make the brownie batter, and set to the side.
  2. Next, use an electric blender at medium to high speed to blend the cream cheese until light and creamy. Then blend in the ⅔ cup of sugar, 2 eggs, and 2 teaspoons vanilla extract. Set to the side.
  3. Puree the raspberries, strain if desired, and stir in the sugar.
  4. In a baking dish (13 by 9) sprayed with oil or lined with parchment paper, pour the brownie mix (reserving ¼ cup) and spread evenly on the bottom of the pan. Then cover it with the cheesecake mixture (reserving ¼ cup). Finally, drizzle raspberry mixture on top of the cheesecake adding dollops of brownie mix and cheesecake mixture as needed. Swirl the mixture with a toothpick to create a marbled pattern.
  5. Bake for 25 to 30 minutes uncovered (until almost golden) and then for an additional 10 to15 minutes covered with foil, or until the cheesecake is firm and a toothpick comes out clean.
  6. Let cool and refrigerate for 2 hours or overnight.
  7. Keep leftovers in a lightly sealed container in the fridge for 3 to 5 days.


For more raspberry flavor double the raspberries and sugar amounts.