Cranberry Cheesecake Brownies

These delicious Cranberry Cheesecake Brownies are the perfect combination of Fudgy Dark Chocolate Brownies and creamy & tangy cranberry cheesecake.

They are extremely easy to make and taste so delicious, a showstopper dessert perfect for any special occasion when you want to wow your guests!

Jump to:

• Why This Recipe Works?
• Ingredients You'll Need
• How to Make Cranberry Cheesecake Brownies?
• Prepare the Chocolate Brownie
• Top Tips From the Chef
• Recipe FAQs
• Related Recipes
• Cranberry Cheesecake Brownies

Similar to my scrumptious Baklava Cheesecake and Strawberry Cream Cheese Muffins recipes, these decadent Cranberry Cheesecake Brownies combine two very popular recipes.

Creamy cheesecake made with zingy and fresh-tasting cranberries adds lightness to the rich chocolate brownie base.

And the result is a fabulous-looking dessert fit for any occasion.

If you love chocolate, you might also love my other chocolatey recipes such as Lazy Cake (Chocolate Biscuit Cake), Chocolate Nutella Babka Bread, Moist Chocolate Cream Cake, Chocolate Eclair Cake with Choux Pastry, and Chocolate Strawberry Tartlets.

Why This Recipe Works?

• This delicious dessert requires a few basic ingredients you probably already have in your fridge and pantry.

• Cranberry Cheesecake Brownies are extremely easy to make and ready in just 40 minutes.

• You can cut it into smaller pieces and serve it as a canapé or finger food for your dinner parties.

• These Cranberry Cheesecake Brownies freeze beautifully! You can keep them in the freezer for up to 5 months in an airtight container.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Fudgy Chocolate Brownie Base

• Unsalted butter - Use good quality unsalted butter. Cut them into small cubes the same size as the chocolates.

• Dark chocolate - A good quality, tasty dark chocolate with %60-70 cacao will make your brownies taste as good! Cut them into small cubes to make the melting process quick and even.

• Eggs - Use large eggs that weigh between 63-73 grams for the UK and between 2-2.25 ounces for the U.S. Make sure they are fresh and at room temperature.

• Cacao powder - It adds bitterness and depth of flavor to brownies. Use good quality without sugar cacao powder.

• Caster sugar - You can also use granulated sugar.

• Flour - I use plain or all-purpose white flour for both the brownie base and the cream cheese topping.

Cranberry Cheesecake Topping

• Cream cheese - The same as the Basque Burnt Cheesecake and Strawberry Cream Cheese Muffins recipes I use full-fat cream cheese for the cheesecake filling. I don't recommend reduced-fat versions. Bring it to room temperature before using it.

• Cranberry sauce - That's the perfect way to use up if you have any leftover Cranberry Sauce from your Thanksgiving or Christmas meal. You can replace it with fresh/frozen raspberries or homemade strawberry jam.

• Icing sugar - I prefer using icing sugar for the cheesecake filling as it dissolves quicker than caster sugar.

• Vanilla paste - I use vanilla bean paste or extract for deep and delicious vanilla flavor. Avoid using artificial vanilla for this recipe.

How to Make Cranberry Cheesecake Brownies?

Making this scrumptious dessert is easier than you think and you need to follow a few simple steps to achieve the best results:

Prepare the Chocolate Brownie

Preheat the oven to 180° C / 350° F. Grease or line a 21 cm×21 cm (8” x 8” ) pan with parchment paper and set aside.

Melt the butter and chocolate in a glass heat-resistance bowl with the bain-marie method (place the bowl in a saucepan ⅓ filled with simmering water, without touching the bowl to the water). 

Once melted, take the bowl from the saucepan and whisk the mixture until combined well. 

Add the sugar to the mixture and whisk until it is homogeneous and shiny.

Add the eggs to the chocolate mixture along with the vanilla paste, and whisk them for 5 minutes. 

In a separate bowl, mix the cocoa powder, flour, and salt.

Gently fold the dry ingredients into the wet mixture. Do not over-mix at this stage.

The dry mixture does not have to mix completely (read above the tips and tricks for making the perfect brownies). 

Spread the batter into your 8" square cake pan. The batter will be very thick. Set it aside and proceed to prepare the cheesecake topping.

Prepare the Cranberry Cheesecake Topping

Place the cream cheese and icing sugar in a bowl and whisk together until fluffy. I prefer using my kitchen aid for this stage but you can also use a hand-held mixer.

Add the eggs, one at a time, and keep whisking until nicely combined.

Lastly, add the flour, cream, and vanilla, and beat just enough to combine without overmixing it at that stage.

Stir in the cranberry sauce, and gently fold it into the cream cheese mixture using a silicon spatula.

Pour the mixture over the chocolate brownie batter. Give the cake tin a gentle shake to spread the cheesecake mixture evenly.

Place the tin in a preheated oven and bake the cake for 22 to 25 minutes, until the sides of the cheesecake slightly turn brown, but the middle is still wobbly. 

Do not open the oven door while baking your cheesecake brownies. 

Switch off the oven and leave the cake in for 10 minutes with the oven door slightly open to avoid any cracks on your cheesecake.

Remove the cheesecake brownies from the oven, cool them completely in the tin, and then put the tin in the fridge overnight to set the cheesecake. 

Top Tips From the Chef

• Make sure you use good quality chocolate and cacao powder as these will give the chocolatey flavor to a brownie. If you use bad-quality chocolate, don't expect your brownies to have an amazing chocolatey flavor.

• Measure your flour correctly by using a kitchen scale. Adding too much flour to your cheesecake brownies will take away from that nice fudge-like texture.

• Making sure your eggs are at room temperature will allow the brownies to naturally rise. Whereas, using cold eggs may result in a denser texture.

• Room-temperature full-fat cream cheese is also a must for a smooth cheesecake topping.

• Rather than whisking, gently fold the flour into the wet mixture until there are some streaks of flour left in the brownie batter.

• Line your cake tin to avoid the cheesecake brownies sticking to the pan. Not to mention the benefit of having a clean(er) pan after baking!

• Overcooking your brownies will result in a cakey brownie rather than a fudgy one. This is the fatal mistake many people make when baking brownies. Make sure you use a kitchen timer, or the timer on your phone as soon as the brownies are in the oven.

• Do not open the oven door while baking your cheesecake brownies. 

• Let the cheesecake brownies cool down before slicing. I find it easier to portion after refrigerating it overnight.

• To get clean cuts, use a thin, sharp knife. Run the knife under hot water between each cut, wiping it clean to prevent any sticking.

Recipe FAQs

Related Recipes

For more delicious festive dessert ideas why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these delicious Cranberry Cheesecake Brownies as much as you enjoy eating them! 🙂 

Bon appétit! / Afiyet olsun!

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