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Creamy Strawberry Pie

Creamy Strawberry Pie

Creamy Strawberry Pie fans will adore these Raspberry Cheesecake Brownies. Fudgy base with creamy cheesecake and tart raspberry swirl. Easy recipe!
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Prep Time 35 minutes
Cook Time 45 minutes
Chill Time 3 hours
Total Time 4 hours 20 minutes
Servings: 9 pieces
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 (12 oz) bag frozen raspberries, thawed
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 cup + 2 tablespoons granulated sugar
  • 1/2 cup salted butter, melted
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 1/2 cups powdered sugar
  • 1 cup cocoa powder
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 cups (16 oz) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • 10x10 inch baking pan
  • Fine mesh sieve

Method
 

  1. Start by thawing your raspberries and reserve 3 tablespoons of juice in a bowl. Whisk cornstarch into juice until smooth.
  2. Push half of the raspberries through a fine mesh sieve to remove seeds and mix pulp with the remaining whole berries.
  3. In a saucepan, combine the cornstarch slurry, lemon juice, and sugar. Bring to a boil while stirring. Add all berries, simmer for one minute, then remove from heat.
  4. In a large bowl, mix melted butter and both sugars for about a minute until sugars dissolve.
  5. Add oil, powdered sugar, and cocoa powder to the butter-sugar mixture and mix until smooth.
  6. Gradually add eggs, one at a time, mixing well after each addition. Stir in vanilla and salt.
  7. Gently fold in flour until just combined—do not overmix.
  8. In a clean bowl, beat softened cream cheese until smooth. Add sugar and vanilla, mixing until combined.
  9. Preheat oven to 350°F. Line a 10x10 inch pan with parchment paper and spray lightly.
  10. Pour brownie batter into the pan, dollop cream cheese mixture on top without spreading, and spoon raspberry filling over cream cheese.
  11. Use a knife or skewer to gently swirl the mixture; swirl just 4-5 times for a marbled effect.
  12. Bake for 40-45 minutes until edges are set with a slight wobble in the center. Cool completely on a wire rack before cutting.

Nutrition

Calories: 320kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 5IUVitamin C: 4mgCalcium: 5mgIron: 6mg

Notes

Measurement accuracy is key for consistent results; ensure ingredients are measured correctly. Feel free to substitute other berries if raspberries aren’t available; frozen blackberries work well too. These brownies can be made ahead of time; they taste even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months for a quick treat later. For an elegant presentation, dust with powdered sugar or serve with whipped cream.
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