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.
RavieNomNoms says
Oh wow! I have to say that raspberry and chocolate have always been a really good combination for me. Strawberries too, but raspberries more. These look fantastic!
Jeanette says
Thanks for posting this recipe! I am always looking for good gluten-free items. I haven’t heard of Swerve, so thanks for that info. I was wondering if these would be different using a butter substitute?
Carolyn says
I can’t say for sure but I think coconut oil or vegan butter substitute would probably work.
Katrina @ In Katrina's Kitchen says
I just now came to your blog looking for a low carb brownie recipe for a friend. 🙂 So funny that this was your post today! xoxo- K
Danijela says
Are you serious? I need one of these now! 🙂
Eric says
Carolyn, I hope you and those you care about were far away from the horror in Boston. I’m not on Facebook, so I don’t know whether you have posted there, but I hope all is well.
Pat says
You are a genius!! Thanks for the beautiful visual ” I would eat the screen if I could ” got to get some Rasberry something and make this ASAP…
Joshua Hampton (Cooking Classes San Diego) says
Sure, there may not be a lot of original ideas out there anymore, but as long as you put your own spin on an existing idea, does it still matter? And these brownies are are lovely. I love how the pretty pink stands out against the chocolate brown. I can’t wait to sink my teeth on these. Thanks for pushing other recipes aside for this one.
Jen @ Savory Simple says
These are totally gorgeous!
mellissa@ibreatheimhungry says
Oh boy….these will be made at my house soon. Very, very soon….!
Sylvie @ Gourmande in the Kitchen says
Oh gosh I’m the same way about looking everything up, the instant I want to know I want to know NOW.
Kate@Diethood says
Oooooh that cheesecake layer!! ~slurp~ I would eat that first and then work my way down to the brownie. 😀
Emily says
I made these as soon as I saw this recipe. When I baked them the outer edges swelled up, but the inside didn’t rise. now it looks like a yummy swimming hole or something. i’m not sure I integrated the two together as much as you did. maybe it was especially brownie-like on the edges? Any thoughts on what went wrong? I’ve yet to taste them, but I imagine it didn’t affect the taste.
Carolyn says
My edges swelled a bit, but then went down when cooling so there was no concavity in the center. It could be a lot of things, but the temp of your oven might be one of them. I find that cheesecake sides rise too much if the oven is too hot so maybe try reducing by 25 degrees. And do get more brownie to the outside, that might help too.
Brin says
Hi all! I just made these without the cheesecake/raspberry layer. Just the chocolate brownie with some chopped Macadamia nuts added, baked at 325 degrees for 27 minutes. The edges raised up twice the height of the center, but are falling now that they are cooling. The top is very glossy, dark and rich….makes me think they aren’t baked yet, but I followed your instructions about the “barely jiggling center” to a T. Now…..we’re just waiting to taste them!! (Seriously? We have to ‘frigerate them to let them set??? Happy to eat them warm with a spoon!)
Carolyn says
The barely jiggling and the refrigeration are instructions for the cheesecake, so I really can’t say how it’s going to turn out for you. I have made the brownies without the topping, but I cooked them at 350F, and cooked them until they were cooked through. My sides rose a lot too but went back down upon cooling.
Carolyn says
Hi Emily… I just looked over my recipe notes on this last night, and I made an error in writing up the recipe. It’s supposed to be 4 ounces of unsweetened chocolate, not 2. I don’t know why I wrote 2 when I typed it up. I think that may be the problem, actually!
Lady Jennie says
Brownies and raspberries are nothing new, but yours are purty. And they’re low carb and GF. So you’re a rock star.
Diane {Created by Diane} says
Oh these look so pretty and delicious Carolyn!
Georgia @ The Comfort of Cooking says
I am crazy for the rasp-chocolate combo and these look so heavenly, Carolyn!
Sommer@ASpicyPerspective says
YAY for pink. Those are so cute!
Jeanette says
Carolyn – I can see why your Facebook followers were looking for this recipe – they are beautiful!
Shaina says
Love the swirl!
Erin @ The Spiffy Cookie says
Those are so pretty!
Brian @ A Thought For Food says
Just because it’s been done before doesn’t mean it’s not original… your creation has YOUR touch, YOUR thoughts. So, it is original… and so so so wonderful.
mamacarolann says
I just made two batches…one for work and one for home! But I wonder, after they set in the refrigerator, do they come out and live on the countertop in an airtight container, or stay in the fridge? Thanks for a delicious low-carb indulgence!!! I’m new to low-carb baking, (well, to be honest – to baking in general), but your recipes have given me the confidence to try it out. Thanks so much! 🙂
Carolyn says
They should stay in the fridge. Cheesecake type things are too moist to be out on the counter. Hope you enjoy them!