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Raspberry cheesecake cookies for Valentines care packages

Raspberry Cheesecake Swirl Brownies

These brownies have a pronounced raspberry flavor to them, but using raspberries without the food coloring gel did not give the brownies a pink or red hue.  If you want the swirls to look pink, you need to use food coloring.  If you want wonderful raspberry flavor without food coloring they will look like those above.
Course sweet treats
Cuisine American
Keyword cheesecake cookies, raspberry swirl cookies, valentines day
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 24
Calories 226kcal
Author dorothy stainbrook


  • 9“ x 13” pan
  • Heart shaped cookie cutter
  • Bowls and measuring spoons
  • Flour sifter


Chocolate Brownie Layer

  • 1 1/4 cup unsweetened cocoa sifted
  • 1/2 cup all purpose flour sifted
  • 1/2 tsp kosher salt
  • 4 large eggs
  • 2 tsp vanilla
  • 1 cup sugar
  • 1 cup brown sugar lightly packed
  • 8 oz. softened butter unsalted, 2 sticks plus 1 Tbsp

Raspberry Cheesecake Layer

  • 8 Ounces Cream cheese Softened to room temperature
  • 1/3 Cup Sugar
  • 1/4 Cup Raspberry jam I used Heathglen’s Raspberry Chambord jam
  • 1 Large Egg
  • 1/2 Teaspoon Vanilla extract
  • 1/4 Teaspoon Kosher salt
  • 3 Tablespoons All purpose flour
  • 3-5 Teaspoons Red food coloring Optional
  • 1/2 Cup Fresh raspberries optional


  • Grease an 9" x 13" pan with butter and sprinkle some flour into the pan. Shake the pan around until flour coats the butter (can use cooking spray instead of butter if preferred)
  • Sift the cocoa and then measure 1 cup. Sift the flour and then measure 1/2 cup. Combine sifted cocoa, flour and salt into a bowl.
  • Beat the eggs in a stand mixer with the paddle attachment on medium speed for 3-4 minutes, or until light and fluffy. Add in vanilla and sugars and butter and mix over low speed to combine. Using a spatula, scrape this batter into a clean bowl. Wash out mixer bowl to use in making cheesecake layer.
  • Fit the whisk attachment to a stand mixer and and beat together all ingredients for cheesecake layer over medium speed until light and fluffy (about 3-5 minutes). Raspberry seeds will make it look a little lumpy.
  • Spoon 3/4 of the brownie batter into the prepared pan and spread out to the sides. Spoon the raspberry cheesecake layer on top of the brownie battter.
    Spoon the remaining brownie batter on top of the cheesecake layer.
    Using a fork, pull the raspberry cheesecake through the brownie mixture, swirling the layers together. (if desired, you can poke some fresh raspberries into the mixture for even more raspberry flavor).
  • Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack completely before cutting brownies.


Calories: 226kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 189mg | Potassium: 116mg | Fiber: 2g | Sugar: 22g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg