Rich Raspberry Cream Cheese Brownies made with bittersweet chocolate, cream cheese, and raspberry jam. A fudgy, tangy, swirl-happy treat.
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< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever start baking just to distract yourself? That was me the first time I whipped up these Raspberry Cream Cheese Brownies. I’d had one of those days—spilled coffee, missed deadlines, the kind where even your hair gives up. So I opened the fridge looking for snacks and found a sad block of cream cheese and a mostly-empty jar of raspberry jam. I stared at them for a second, shrugged, and figured, Well, something’s getting baked today.
Somewhere between swirling jam with a butter knife and licking brownie batter off a spatula, my mood completely turned around. I mean, how could it not? That smell of chocolate and vanilla and tangy jam hitting the warm air… there’s just nothing like it.
The first batch came out slightly uneven (I was impatient and swirled a little too enthusiastically), but I took one bite and honestly? All was forgiven. These brownies are like the emotional support dessert I didn’t know I needed.
Why You’ll Love This Raspberry Cream Cheese Brownies Recipe?
Look, I know there are a lot of brownie recipes out there. But here’s the thing: these are next-level. Not “covered in a million toppings” fancy. Just the right kind of elevated. You get:
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Fudgy chocolate base that stays gooey without feeling underbaked.
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Cream cheese swirls that somehow make you feel like you’ve got your life together.
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Raspberry jam that adds this sweet-tart little zing and looks way more complicated than it actually is.
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A dessert that makes you feel slightly like a pastry chef even though you were in pajamas the whole time.
They’re the kind of treat people will ask you for “just one more bite” of. (Spoiler: they want the whole square. Just cut them a second one.)
Ingredient Notes:
Let’s break this down. Nothing fancy here—just honest ingredients that come together like magic.
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Cream Cheese: Use the full-fat brick kind. Trust me. The spreadable stuff just won’t hold its shape.
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Sugar: You’re using it in both layers. I don’t measure it perfectly every time (don’t tell anyone), and honestly, it still works.
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Egg Yolk: Just the yolk in the cream cheese part makes it smoother. The rest of the eggs go in the brownie batter.
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Butter + Bittersweet Chocolate: I melt them together like a rebel in the microwave. No double boiler. Just don’t burn it.
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Raspberry Jam: Any berry jam would work, but I always come back to raspberry. It’s bright, a little tangy, and totally underrated.
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Vanilla: Don’t skip it. It’s the quiet hero in the background.
And hey, if your jam’s got seeds and that bugs you? Warm it up and strain it. Or don’t. This is your kitchen.
How To Make Raspberry Cream Cheese Brownies?
Step 1: Preheat first. 350°F. Metal pan, greased and lined with parchment. This is the only part I try to get “perfect,” mostly because it makes lifting them out feel very professional later.
Step 2: Cream cheese layer: Mix cream cheese, sugar, yolk, and vanilla. I just use my hand mixer and a medium bowl. It doesn’t have to be perfectly smooth—it’s gonna swirl anyway.
Step 3: Brownie batter: Melt butter and chocolate together. If you’re like me, you’ll microwave in 30-second bursts and stir until it’s glossy. Stir in ¼ cup of the raspberry jam while it’s still warm. Let it cool a bit so your eggs don’t scramble.
Then add the sugar, eggs, and vanilla. Mix it well. Stir in your flour, baking powder, and salt until just combined. Try not to eat too much of the batter at this point. (Or do. Who’s watching?)
Step 4: Layer it up:
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Spread half the brownie batter in your pan.
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Spoon the cream cheese mix over it, then gently smooth it out.
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Warm the other ¼ cup of jam and spoon that over the cream cheese. Swirl it with a butter knife.
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Top with the rest of the brownie batter and spread it gently.
Step 5: Bake for 50–60 minutes. My oven runs hot, so I start checking at 48. You want a toothpick with just a few crumbs—not clean, not gooey.
Step 6: Cool completely. This is the hardest part. I usually leave them on a wire rack, muttering to myself and occasionally poking the pan to see if they’re “ready yet.”
Storage Options:
Store them in an airtight container in the fridge for 4–5 days. I swear they taste even better the next day—like the layers finally settle into their flavor groove.
You can freeze them. Wrap individual pieces tightly, pop them in a freezer-safe bag, and defrost when the craving hits. Which, let’s be honest, will be sooner than you think.
Variations and Substitutions:
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Blackberry or Cherry Jam: If raspberry isn’t your thing.
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No cream cheese? Just swirl the jam into the batter. Still delicious.
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Add lemon zest: Into the cream cheese layer if you want a brighter bite.
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Gluten-free? Sub a good 1:1 GF flour blend and you’re good to go.
What to Serve with Raspberry Cream Cheese Brownies?
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Warmed slightly with a scoop of vanilla ice cream
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Cold from the fridge with a hot cup of black coffee
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Plated with fresh raspberries and a dusting of powdered sugar (if you want to be fancy)
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Eaten directly over the sink at 10 p.m. while hiding from your responsibilities
Frequently Asked Questions:
Can I make these ahead?
Yes, and you should. They’re better the next day.
Can I double the recipe?
Totally. Just use a 9×13 pan and bake a bit longer. Start checking around 55 minutes.
Do I have to swirl it perfectly?
Nope. Mine usually look like a toddler helped, and people still love them.
If you’ve made it this far, you probably just need to bake them already. So do it. Swirl your stress into a brownie. Trust me—it works. And when you do, tag me or email me or send smoke signals, because I need to know what jam you picked.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Raspberry Cream Cheese Brownies
Ingredients
For the Cream Cheese Filling:
- 1 package 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ¾ teaspoon vanilla extract
For the Brownies:
- ⅔ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons 1 stick unsalted butter, cut into pieces
- 4 oz bittersweet chocolate chopped
- ½ cup raspberry jam divided
- 1¼ cups granulated sugar
- 3 large eggs
- 1½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly butter the bottom and sides of an 8-inch metal baking pan. Line the bottom with parchment paper, allowing it to overhang on two sides for easier removal. Butter the parchment paper as well.
Prepare the cream cheese filling:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese, sugar, egg yolk, and vanilla extract. Beat on medium speed until smooth and well combined, approximately 1 minute. Set aside.
Combine dry ingredients:
- In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Prepare the brownie base:
- In a heatproof bowl, melt the butter and bittersweet chocolate together using a microwave in 30-second intervals, stirring after each, until completely smooth. Stir in ¼ cup of the raspberry jam until fully incorporated. Allow the mixture to cool slightly for 5 minutes.
Add wet ingredients:
- To the chocolate mixture, add the granulated sugar, followed by the eggs and vanilla extract. Stir until well combined.
Incorporate the dry ingredients:
- Gently fold the flour mixture into the wet ingredients, mixing just until no streaks remain. Do not overmix.
Warm the remaining raspberry jam:
- Microwave the remaining ¼ cup of jam for approximately 30 seconds, or until it becomes pourable. Stir until smooth.
Assemble the layers:
- Spread half of the brownie batter evenly into the prepared baking pan. Spoon the cream cheese filling over the brownie layer and smooth it into an even layer. Drizzle the warmed jam over the cream cheese and use a butter knife or skewer to swirl the jam gently into the cream cheese layer. Spoon the remaining brownie batter over the top and spread gently to cover.
Bake:
- Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking.
Cool:
- Allow the brownies to cool in the pan on a wire rack for at least 2 hours. Once cooled, use the parchment overhang to lift the brownies from the pan. Slice and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
