Raspberry-Swirly Cheesecake Brownies


Raspberry-Swirly Cheesecake Brownies

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    These raspberry chocolate brownies taste just as good as they look. Garnish them with fresh raspberries for an extra pop of fresh flavor.

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    Servings and Ingredients

    Serves 20
    1 ¾ c. Hy-Vee granulated sugar, divided
    1 ¼ c. Hy-Vee plain Greek yogurt, divided
    4 Hy-Vee large eggs, divided
    1 c. Hy-Vee all-purpose flour
    ½ c. Hy-Vee baking cocoa
    14 oz. Hy-Vee Neufchatel 1/3-less-fat cream cheese, softened
    1 tsp. Hy-Vee vanilla extract
    ¼ c. seedless raspberry jam
    Fresh raspberries, for garnish

    Things To Grab

    • 13x9-inch baking pan
    • Aluminum foil
    • Hy-Vee nonstick cooking spray
    • Whisk
    • Large bowl
    • Medium bowl
    • Microwave-safe measuring cup
    • Wire cooling rack
    • Serrated knife


    1. Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil, extending the foil over the edges of the pan. Spray foil with nonstick spray; set pan aside. 

    2. Whisk together 1 cup sugar and 1/2 cup yogurt in a large bowl. Whisk in 2 eggs, one at a time, combining well after each addition. Slowly stir in flour and cocoa. Spread half of brownie mixture in prepared pan; set remaining mixture aside. 

    3. Beat cream cheese and remaining 3/4 cup sugar in a medium mixing bowl with an electric mixer on medium. Add remaining 3/4 cup yogurt, remaining 2 eggs, one at a time, and vanilla; beat until smooth. Gently spoon mixture over brownie layer in pan, spreading evenly. Drop the reserved brownie mixture by tablespoons on cheesecake layer. 

    4. Place jam in a microwave-safe measuring cup. Microwave on HIGH for 30 seconds. Drop by teaspoon on cheesecake layer. Using a knife, swirl jam into the layer. 

    5. Bake for 40 to 45 minutes or until set in center. Cool on a wire rack. Place in the refrigerator to cool completely. Use foil to lift uncut bars out of pan. Place on cutting board. Using a serrated knife, cut into bars. Garnish with fresh raspberries, if desired. Store leftover brownies in the refrigerator. 

    Nutrition facts


    180 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 50mg
    • Sodium: 95mg
    • Total Carbohydrates: 28g
    • Protein: 5g

    Daily Values

    Iron 6%
    Calcium 4%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    Balance December 2018