My Dark Chocolate Raspberry Cheesecake Brownies are the perfect dessert or grab and go snack. With the flavors of chocolate, raspberries, and cheesecake these Raspberry Brownies will be your new favorite treat. This easy brownie recipe is also keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I have to admit I've been eating these Raspberry Brownies for breakfast. They have fruit so they are breakfast food, right? Even if they aren't I'm happy to indulge. They are delicious with a cup of coffee and easy to eat while nursing my baby.
I, however, have been craving dark chocolate raspberry everything. It is the one fruit/chocolate combo I like. I had an amazing dark chocolate raspberry cheesecake over the summer so that was when my craving started. I decided to turn that cheesecake into a brownie to capitalize on the chocolate portion.
How to Make Raspberry Cheesecake Brownies
This brownie is based on Hannah's Fabulous Brownie Recipe. It really is a fabulous brownie and if you just want a simple decadent chocolate brownie that one should be on your list.
You simply stir together the batter ingredients and put in a baking dish.
After that swirl on some cheesecake batter and top with raspberries.
Bake and enjoy!
Ingredients for Raspberry Brownies
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. Since these sweeteners can be more expensive this helps with my food budget.
Vanilla – With the price of vanilla going up so high I started using a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.
Cocoa Powder or Cacao Powder – I’m currently using raw cacao powder which can be used for cocoa powder. I like the flavor in my baked goods. Costco has Navitas Cacao Powder for a good price.
Almond Flour - I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour - Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Chocolate Raspberry Inspiration
I'll try to make a long story short but there is someone special to my family that loves dark chocolate raspberry and I always think of her whenever I make this recipe. When my husband was in high school and college one of his best friends, Josh, had muscular dystrophy. I was blessed to meet him when my husband and I began dating in college. Unfortunately, he passed away before we even graduated. We've stayed close to his family ever since. They are truly family to us after all these years.
Josh's mom, Maryanne, is the dark chocolate raspberry fan. She is a fabulous cook and a fantastic baker. One of her favorite sayings is "It's all about the presentation." And she is known for making all of her treats look beautiful. For my children's Baptisms, she's always made cut out butter cookies with their first initial. She dips them in chocolate and sprinkles and they taste even better then they look.
Can I use fresh raspberries in Raspberry Brownies?
Frozen raspberries do work better for this recipe. Fresh soften too quickly and completely lose their shape. I like being able to see the shape of the berries.
I hope you enjoy my Dark Chocolate Raspberry Cheesecake Brownies. Try these low carb brownies next!
And if you love raspberries as much as I do my Keto Raspberry Jam Bars are a must!
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Ingredients
Brownie Ingredients:
- ½ cup melted butter
- ½ cup warm water
- 2 large eggs room temperature
- â…” cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ½ cup almond flour
- â…“ cup cocoa powder
- ¼ cup coconut flour
- 1 teaspoon vanilla
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Topping Ingredients:
- 3.5 oz bar 85% dark chocolate chopped (or sugar free chocolate of choice)
- 8 oz cream cheese
- 2 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes) divided
- 1 cup frozen raspberries
Instructions
- Preheat oven to 350. Grease a 9 x 9 baking dish.
- In a large bowl whisk together the butter, warm water, and eggs. Add the dry ingredients and mix well. Pour into the baking dish. Sprinkle the chopped chocolate on top of the batter.
- In a small bowl stir together the cream cheese and 1 tablespoon sweetener. Drop dollops on top of the batter and swirl gently.
- Scatter the frozen raspberries on top. Sprinkle with the additional tablespoon of sweetener.
- Bake for 35-40 minutes or until the entire brownie has puffed up and is no longer jiggly in the center.
Notes
Nutrition
Originally Published November 9, 2017. Revised and Republished February 5, 2020.
Belina says
If I only have fresh raspberry at home, can I use fresh raspberry? If I'm going to put fresh raspberry to the freezer, can I wash them first them put them to the freezer to become frozen raspberry? Thanks.
Taryn says
That should be fine.
Belina says
I made it today. It is delicious. However, there are some water come out when the brownies in the oven. I think it was from the frozen raspberries, so I scoop out the extra water then put back in the over for extra 15 mins. It turns out just fine. How many days can them store in the refrigerator? or can I store it into the freezer for long fresh? What's your suggestion? Thanks.
Taryn says
5 days in the refrigerator or 3 months in the freezer. Just wrap them tightly.
Mary says
I only have stevia in the house. Can I make these with one sweetener type?
Taryn says
I do not recommend using pure stevia in baked goods, sorry! Many times they come out bitter and have an aftertaste.
Anita says
Hi Taryn,
I'm making these brownies as I type and they have been in the oven for almost an hour now. By reading the comments I'm gathering that no one else has had any trouble with the baking time. Any ideas why its taking so long? I should mention that my baking dish is approx 7x10 vs the 9x9. Could that make a difference? Thanks in advance for your recipe and your time!
P.S. It smells wonderful and I so hope they turn out!
Anita
Taryn says
I hope they turned out too! Have you checked your oven temp recently?
SarahP says
I think this is the best low carb dessert I’ve made! Delicious! I used stevia sweetened chocolate chips instead of chopping up dark chocolate and it was yummy.
Elaine says
How can this possibly be healthy when they taste so deliciously rich and positively sinful!
If I hadn’t made them myself I would never have believed they were sugar free.
Huge hit with all the family - I can see me baking this very regularly! Great straightforward recipe with amazing results!
Ruben says
I'm going to make these to bring to a dinner party. Do you recommend baking the night before and keeping in the fridge, or baking them same day of the dinner? I can do it both ways, I wonder if these are best a few hours after baking, or after sitting overnight. Thanks!
Taryn says
I like this best the next day. They get fudgier as the chill and the cheesecake part tastes best cold.