These Keto Cheesecake Brownies are the perfect marriage of delicious flavors. Fudgy chocolate, creamy vanilla cheesecake, and tangy sweet raspberries come together in one delicious sugar-free dessert!
One of the things I love most about keto brownies is that they are infinitely variable. You can just do the basic bar, or add some chocolate chips or nuts. You can add chocolate glaze or some delicious keto peanut butter fudge.
And to really take it to the next level, why not swirl in some keto cheesecake? And maybe some delicious raspberry puree while you’re at it. Now you have some seriously gorgeous Raspberry Cheesecake Brownies.
Trust me, they taste as good as they look!
Why you will love these brownies
I first created this recipe in 2013 and they were delicious. And with the plethora of homegrown raspberries I had this year, I wanted to make them again. But much has changed in the intervening 10 years so I made them a little differently.
My keto brownies make the perfect base for recipes like this. They’re rich and chocolatey, and pair well with other flavors. And the batter is quick to make, so it’s ready whenever you are.
The swirls of creamy vanilla cheesecake and bright red berry puree are eye-catching. And the three components play off each other perfectly, with a little bit of tartness from the berries to offset the chocolate and the cheesecake.
Best of all, these sweet bars have less than 5 grams of carbs per serving, so you can indulge healthfully.
Ingredients you need
- Keto brownie batter: I use my classic fudgy keto brownies for this recipe but you can really use any you like best. You can also make it from a boxed mix like Good Dee’s or Swerve if you prefer. Just know that the carb count will change depending on what you use.
- Raspberries: You can use fresh or frozen berries. If using frozen, let them thaw completely.
- Sweetener: Using a powdered sweetener in the raspberry and cheesecake mixtures helps reduce any grittiness. I like to use Swerve Confectioners, although other sweeteners may work as well. See the Expert Tips section for more suggestions.
- Glucomannan: A little glucomannan or xanthan gum helps make the raspberry puree thicker so that the brownies aren’t soggy.
- Cream cheese: Make sure the cream cheese is properly softened before making the cheesecake mixture.
- Egg
- Vanilla extract
Step by step directions
1. Puree the berries: Place the berries in a blender or food processor with 2 tablespoons of the powdered sweetener and the glucomannan. Process until smooth.
2. Prepare the cheesecake: In a large bowl, beat the cream cheese until completely smooth, then beat in the remaining sweetener and the vanilla extract until well combined. Beat in the egg until just combined.
3. Prepare the brownie batter: Prepare the brownie batter as directed in the recipe, omitting the additional water and the chocolate chips. Reserve a few tablespoons of the batter, then spread the remaining batter in a 9×9 square baking pan lined with parchment paper.
4. Arrange the layers: Drizzle the cheesecake mixture overtop the brownie mixture, getting some all the way to the edges. Then dollop small spoonfuls of raspberry mixture overtop the cheesecake. Finally drizzle the last few tablespoons of brownie batter over everything.
5. Swirl together: Take a sharp knife and run it up and down the top of the batter to swirl the cheesecake, raspberries, and brownie drizzle together. Try not to disturb the very bottom of the brownie batter. To get nice lines, run the knife up in one direction and back down in another at regular intervals.
6. Bake: Bake the brownies for 20 to 30 minutes, until the edges are set but the middle still jiggles slightly. Remove from the oven and let cool 20 minutes, then refrigerate until set, about 2 hours.
Expert Tips
Make sure you line the pan with parchment paper, as the brownies can be very soft. This will help you remove them from the pan more easily.
When you swirl, try not to go all the way to the bottom of the batter. You don’t want the raspberry puree to go all the way to the bottom as it can make the brownies too soft to pick up. Trust me, I had a few that were falling apart on me because of this! Still delicious, just messy.
As always with cheesecake goodies, you want the center to still be a bit jiggly when you take it out of the oven. It will firm up as it chills.
Sweetener Options
You can really sweeten these brownies with whatever sweetener you like best. I do recommend a powdered sweetener for the cheesecake and raspberry puree, to avoid any grittiness.
Do keep in mind that allulose may make the brownies brown faster in the oven so keep your eye on them.
Storage Instructions
The raspberries and the cheesecake swirl add significant moisture to these brownies so they should be kept chilled. Store in a covered container in the fridge for up to 5 days. You can also freeze them for up to 2 months.
Keto Raspberry Cheesecake Brownies
Ingredients
- ⅔ cup fresh raspberries
- ½ cup Swerve Confectioners divided
- ½ teaspoon glucomannan
- 8 ounces cream cheese softened
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- 1 recipe keto brownies (omit the additional water and the chocolate chips)
Instructions
- Preheat the oven to 350ºF and line a 9×9 inch baking pan with parchment paper.
- Place the berries in a blender or food processor with 2 tablespoons of the powdered sweetener and the glucomannan. Process until smooth.
- In a large bowl, beat the cream cheese until completely smooth, then beat in the remaining sweetener and the vanilla extract until well combined. Beat in the egg until just combined.
- Prepare the brownie batter as directed in the recipe, omitting the additional water and the chocolate chips. Reserve a few tablespoons of the batter, then spread in the prepared baking pan.
- Drizzle the cheesecake mixture overtop the brownie mixture, getting some all the way to the edges. Then dollop small spoonfuls of raspberry mixture overtop the cheesecake. Finally drizzle the last few tablespoons of brownie batter over everything.
- Take a sharp knife and run it up and down the top of the batter to swirl the cheesecake, raspberries, and brownie drizzle together. Try not to disturb the very bottom of the brownie batter. To get nice lines, run the knife up in one direction and back down in another at regular intervals.
- Bake the brownies for 20 to 30 minutes, until the edges are set but the middle still jiggles slightly. Remove from the oven and let cool 20 minutes, then refrigerate until set, about 2 hours.
diana says
just made these.. well really just ate them.. they are delicious!!!! thank you for your recipes.. they save me daily!!.. okay maybe not save me but definitely feed me!
Carolyn says
So glad you liked them!
Judith Henriksen says
Thank you Carolyn! Perfectly delicious recipe.
Connie says
Made this last week and am making again this week. It may have been breakfast and lunch a couple of times
Maria says
What does the glucomannan do? Thank you!
Carolyn says
Please read the section entitled Ingredients You Need, as it explains why we use certain ingredients.
Chris Houck says
I think this is next on my list to make!!
Fran says
I made these today with blueberries instead of raspberries, they turned out great. I made the blueberry sauce by cooking the blueberries, smashing once cooked then adding the Swerve and x gum.
Another excellent recipe Carolyn 😁
Catherine tiehaara says
I just made these and they are fabulous. perfect combo of raspberries, chocolate, cheesecake. best of your recipes I’ve made so far and I’ve made so many!
Jon Eric Myers says
This is not keto. It has powered sweetener in it.
Carolyn says
Oh my. It seems you aren’t well versed in keto ingredients. Powdered sweetener is not the same as powdered SUGAR. It’s erythritol, it’s totally keto.
Wendy White says
Carolyn have you ever experimented with a vegan egg replacement? Trying to sort a dessert to have for gluten free vegan niece
Carolyn says
Not for these brownies, although I think some people have been successful.