Raspberry Brownie Cheesecake Recipe
This Raspberry Brownie Cheesecake is a delightful mix of rich, fudgy brownies, creamy cheesecake, and bright, juicy raspberries. The combination of chocolate and raspberry is a classic that just works…
Tip: save now, cook later.This Raspberry Brownie Cheesecake is a delightful mix of rich, fudgy brownies, creamy cheesecake, and bright, juicy raspberries. The combination of chocolate and raspberry is a classic that just works so well together, and the creamy cheesecake layer adds a smooth, dreamy texture to every bite. It’s the kind of dessert that feels special but is still easy enough to make for a weekend treat or a holiday gathering.
I love making this cheesecake when I want to impress friends or family without spending all day in the kitchen. What I find really helps is swirling in fresh raspberries right before baking—this way they soften nicely and give little bursts of flavor throughout. Plus, the contrast between the dense brownie base and the light cheesecake on top keeps everyone coming back for seconds.
Serving it slightly chilled with a few extra raspberries on top makes it look as good as it tastes. I always find it’s a crowd-pleaser, especially for those who enjoy a good chocolaty dessert but appreciate the fresh fruity note. It’s perfect for sharing, chatting, and enjoying a sweet moment together.
Key Ingredients & Substitutions
Butter: Melted butter adds richness and moisture to the brownies. If you prefer, you can use coconut oil for a dairy-free version—it will change the flavor slightly but still taste great.
Cocoa Powder: Unsweetened cocoa powder is key for that deep chocolate flavor. Dutch-processed cocoa can be used for a smoother, less bitter taste.
Cream Cheese: For the cheesecake layer, full-fat cream cheese makes it creamy and smooth. Neufchâtel cheese can be a lighter substitute but expect a slightly less rich texture.
Raspberries: Fresh raspberries create the swirl and add tanginess. If fresh raspberries aren’t available, frozen ones work well; just thaw and drain excess liquid before using.
Chocolate Ganache: This optional topping adds a lovely glossy finish. You can swap heavy cream with coconut cream for a dairy-free option, and use dairy-free chocolate accordingly.
How Do You Get a Smooth Cheesecake Layer Without Cracks?
Cracks in cheesecake happen when the filling cooks too fast or cools too quickly. To avoid this:
- Beat cream cheese and sugar until smooth and lump-free before adding eggs.
- Add eggs one at a time and mix gently to avoid incorporating too much air.
- Bake at a moderate temperature (325°F/163°C) and don’t overbake; the center should still jiggle slightly when done.
- Cool the cheesecake gradually—first in the oven with the door slightly open, then at room temperature, and finally chill in the fridge.
Taking these steps helps keep your cheesecake creamy and crack-free while giving you that perfect texture to contrast with the fudgy brownie base.
Equipment You’ll Need
- 8×8-inch square baking pan – perfect size for even baking and easy slicing into bars.
- Parchment paper – helps you lift the brownies out easily and prevents sticking.
- Mixing bowls – one for brownie batter and one for the cheesecake layer keeps things tidy.
- Hand mixer or whisk – makes beating cream cheese smooth and mixing ingredients simple.
- Spatula or wooden spoon – great for folding ingredients without losing air.
- Knife or skewer – to swirl the raspberry puree into the cheesecake layer for a pretty marbled effect.
- Small saucepan and heatproof bowl – handy if you decide to make the optional chocolate ganache topping.
- Cooling rack – lets your brownies cool evenly without sogginess.
Flavor Variations & Add-Ins
- Swap raspberries for fresh strawberries or blackberries for a different but equally bright fruit swirl.
- Add chopped nuts like walnuts or pecans to the brownie batter for a nice crunch.
- Mix mini chocolate chips into the cheesecake layer for extra chocolate bursts.
- Stir a teaspoon of instant espresso powder into the brownie batter to deepen the chocolate flavor.
Raspberry Brownie Cheesecake Recipe
Ingredients You’ll Need:
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/3 cup (70g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons granulated sugar
- Optional: a few drops of lemon juice
For the Chocolate Ganache Topping (optional):
- 1/4 cup (60ml) heavy cream
- 2 oz (55g) semi-sweet or dark chocolate, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 35-40 minutes to bake. Then, allow 3 hours or overnight chilling time in the fridge for the best flavor and texture. Including cooling, plan for about 4 hours from start to ready-to-serve.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Preheat your oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper. Leave some overhang so you can easily lift out the brownies later.
2. Make the Brownie Base:
In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth. Sift in cocoa powder, flour, salt, and baking powder. Stir gently just until everything is combined—avoid overmixing. Pour this batter evenly into your prepared pan.
3. Prepare the Cheesecake Layer:
In a separate bowl, beat the softened cream cheese and sugar using a hand mixer or whisk until creamy and smooth. Add the egg and vanilla extract, then mix until just combined. Spread this cheesecake mixture gently over the brownie batter in the pan.
4. Create the Raspberry Swirl:
Mash raspberries with sugar and lemon juice (if using) in a small bowl. Drop spoonfuls of this raspberry mixture over the cheesecake layer. Use a knife or skewer to swirl the raspberry puree lightly into the cheesecake, creating a pretty marbled effect.
5. Bake the Cheesecake Brownies:
Bake the pan for 35 to 40 minutes. You’ll know it’s done when the cheesecake looks mostly set but still has a slight jiggle in the center. Avoid overbaking to keep it creamy.
6. Cool and Chill:
Let the brownies cool completely on a wire rack. Once cooled, chill them in the refrigerator for at least 3 hours or overnight to help the flavors set and texture firm up.
7. Make the Chocolate Ganache (Optional):
Heat the heavy cream in a small saucepan until it starts to simmer. Pour over chopped chocolate in a bowl and let it sit for 2 minutes. Then stir until smooth and shiny. Let it cool a bit before spreading gently over the chilled brownies.
8. Garnish and Serve:
Top with fresh raspberries if you like. Cut into squares and serve chilled for a rich, creamy, and fruity dessert that’s sure to impress!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries. Just thaw them completely and drain excess juice before mashing to prevent the cheesecake layer from becoming too watery.
How Should I Store Leftover Raspberry Brownie Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture and flavor, enjoy chilled and reheat slightly if you prefer it warm.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the entire dessert a day ahead and keep it refrigerated. This actually enhances the flavors and makes slicing easier.
Is It Necessary to Make the Chocolate Ganache Topping?
No, the ganache is optional but adds a rich, glossy finish. The brownies are delicious without it, so feel free to skip it if you want a simpler dessert.