Flourless Raspberry Cheesecake Brownies bring together two irresistible desserts in one pan: rich, fudgy chocolate brownies and creamy raspberry cheesecake. Fresh raspberries add a bright, slightly tart flavor that balances the deep chocolate taste.
These brownies are made without traditional flour, using melted chocolate, cocoa powder, and eggs to create a dense, chocolatey base. A smooth cheesecake layer and juicy raspberries make every bite extra special.
They’re perfect for holidays, dinner parties, Valentine’s Day, or whenever you’re craving a chocolate dessert with a fruity twist.
Why You’ll Love These Flourless Raspberry Cheesecake Brownies
- No traditional flour: The brownie layer gets its structure from eggs and chocolate.
- Rich and fudgy: Melted chocolate and cocoa create an intense chocolate flavor.
- Creamy cheesecake layer: The tangy cream cheese filling contrasts beautifully with the brownies.
- Fresh raspberry flavor: Berries add color and a sweet-tart finish.
- Great for make-ahead: Chill the brownies before slicing for neat, beautiful squares.
Recipe at a Glance
| Detail | Information |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 35–45 minutes |
| Cooling Time | 1 hour |
| Chill Time | 2 hours |
| Total Time | About 4 hours 10 minutes |
| Servings | 16 brownies |
| Course | Dessert |
| Cuisine | American-inspired |
| Method | Baking |
| Difficulty | Moderate |
Ingredients
For the Flourless Brownie Layer
| Ingredient | Amount |
|---|---|
| Dark chocolate, chopped | 6 ounces |
| Unsalted butter | ½ cup |
| Granulated sugar | ¾ cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Unsweetened cocoa powder | ⅓ cup |
| Salt | ¼ teaspoon |
For the Raspberry Cheesecake Layer
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 8 ounces |
| Granulated sugar | ¼ cup |
| Large egg | 1 |
| Vanilla extract | ½ teaspoon |
| Fresh raspberries | ¾ cup |
Instructions
1. Prepare the Pan
Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving a little overhang on two sides to help lift out the brownies later.
2. Melt the Chocolate and Butter
Place the chopped dark chocolate and butter in a heat-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth. You can also melt them together in a heat-safe bowl over a pan of gently simmering water.
Let the mixture cool for a few minutes.
3. Make the Brownie Batter
Whisk the sugar into the melted chocolate mixture. Add the eggs and vanilla extract, whisking until smooth.
Sift in the cocoa powder and salt. Stir just until the batter is evenly combined. It will be thick and glossy.
4. Prepare the Cheesecake Filling
In a separate bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract, mixing just until combined.
Avoid overbeating the cheesecake mixture, which can incorporate extra air.
5. Layer the Batter
Spread about two-thirds of the brownie batter evenly across the bottom of the prepared pan.
Spoon the cheesecake mixture over the brownie layer and gently spread it toward the edges.
Drop spoonfuls of the remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the two layers together.
6. Add the Raspberries
Scatter the raspberries over the top, pressing them gently into the surface. If the berries are large, cut them in half before adding.
7. Bake
Bake for 35–45 minutes, or until the edges are set and the center is mostly firm. A toothpick inserted into the brownie portion should come out with a few moist crumbs, not wet batter.
The cheesecake layer may still look slightly soft in the center. It will firm up as the brownies cool and chill.
8. Cool and Chill
Remove the pan from the oven and let the brownies cool at room temperature for about 1 hour.
Refrigerate for at least 2 hours before slicing. Chilling helps the cheesecake layer set and makes the brownies easier to cut.
9. Slice and Serve
Use the parchment overhang to lift the brownies from the pan. Cut into 16 squares with a sharp knife, wiping the blade between cuts.
Serve chilled or let the brownies sit at room temperature for 10–15 minutes before serving.
Tips for Success
- Use good-quality chocolate: Dark chocolate gives the brownie layer a rich flavor. Choose chocolate you enjoy eating.
- Soften the cream cheese: Room-temperature cream cheese blends more smoothly and helps prevent lumps.
- Avoid overmixing: Stir the brownie batter just until combined and mix the cheesecake layer only until smooth.
- Don’t overbake: The brownies should remain fudgy. The center will continue to set as it cools.
- Chill before slicing: This helps the cheesecake layer firm up and gives cleaner slices.
- Use fresh raspberries: Fresh berries are easier to arrange and usually release less moisture than thawed berries.
Variations
Use Frozen Raspberries
Frozen raspberries can work if fresh berries aren’t available. Add them while still frozen, and expect the brownies to need a little extra baking time if the berries release moisture.
Add Chocolate Chips
Fold ¼ cup of dark chocolate chips into the brownie batter for extra chocolate pieces.
Make a Raspberry Swirl
Mash ¼ cup of raspberries with a teaspoon of sugar. Dot the mixture over the cheesecake layer and gently swirl it with a skewer before adding the remaining berries.
Try a Different Berry
Blackberries or chopped strawberries can be used instead of raspberries. Choose berries that are firm and not overly watery.
Make-Ahead and Storage
Make Ahead
These brownies are ideal for preparing a day before serving. Bake them, let them cool, and refrigerate overnight. Slice shortly before serving.
Refrigerator
Because the brownies contain cheesecake, store them in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze individual squares in a single layer until firm, then wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Are these brownies completely flourless?
Yes. This recipe does not use wheat flour or another flour. Cocoa powder provides chocolate flavor, while the eggs and melted chocolate help the brownie layer set.
Are flourless brownies fudgy?
They are designed to be dense and fudgy rather than cakey. Avoid overbaking, and let them chill before slicing for the best texture.
Can I use frozen raspberries?
Yes. Add frozen raspberries directly to the top without thawing. They may release more moisture, so the brownies could need a little extra time in the oven.
How do I know when the brownies are done?
The edges should be set, and the center should be mostly firm. A toothpick inserted into the brownie portion should come out with a few moist crumbs. Avoid waiting until it comes out completely dry.
Do these brownies need to be refrigerated?
Yes. The cheesecake layer contains cream cheese and egg, so store the brownies in the refrigerator after cooling.
Can I make these brownies without raspberries?
Yes. You can leave out the raspberries for a plain chocolate cheesecake brownie. The baking time should be similar, but check for doneness near the end of baking.
Nutrition Information
Estimated values per brownie, based on 16 servings. Actual nutrition will vary depending on the chocolate and other ingredients used.
| Nutrient | Estimated Amount |
|---|---|
| Calories | 230 |
| Carbohydrates | 22 g |
| Protein | 4 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Sugar | 18 g |
| Sodium | 115 mg |
Conclusion
Flourless Raspberry Cheesecake Brownies are a rich, fudgy dessert with a creamy cheesecake layer and bright raspberry flavor. They’re easy to prepare with simple ingredients and are especially delicious after chilling. Slice them into squares for a chocolatey treat that’s perfect for sharing.
Print
Flourless Raspberry Cheesecake Brownies
- Total Time: 250
- Yield: 16 1x
Ingredients
- 6 ounces dark chocolate, chopped
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
- Melt the dark chocolate and butter together until smooth. Let cool slightly.
- Whisk the sugar into the chocolate mixture. Add the eggs and vanilla and whisk until smooth.
- Sift in the cocoa powder and salt. Stir just until combined.
- In a separate bowl, beat the cream cheese and sugar until smooth. Mix in the egg and vanilla just until combined.
- Spread about two-thirds of the brownie batter into the prepared pan.
- Spread the cheesecake mixture over the brownie layer. Add spoonfuls of the remaining brownie batter and gently swirl.
- Scatter the raspberries over the top, pressing them gently into the batter.
- Bake for 35–45 minutes, until the edges are set and the center is mostly firm.
- Cool for about 1 hour, then refrigerate for at least 2 hours.
- Lift from the pan, slice into 16 squares, and serve chilled or slightly softened at room temperature.
Notes
- Use good-quality dark chocolate for a rich brownie flavor.
- Do not overbake; the brownie portion should remain fudgy.
- Chill fully before slicing for cleaner squares.
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and thaw in the refrigerator.
- Nutrition information is an estimate per brownie, based on 16 servings.
- Prep Time: 25
- Cook Time: 45
- Category: Dessert
- Cuisine: American-inspired
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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