Raspberry Brownie Cheesecake is a delightful treat that brings together the rich, fudgy texture of brownies with the smooth creaminess of cheesecake, all topped with juicy, sweet-tart raspberries. This dessert has layers that are both chocolatey and fruity, making every bite interesting and satisfying.
I love making this cheesecake when I want to impress friends or family because it feels special but is actually pretty simple to put together. One of my favorite things about this recipe is how the bright raspberries balance the deep chocolate flavor, and the cheesecake layer adds a lovely creaminess that ties it all together. It’s a sweet treat that isn’t too heavy, which makes it perfect for any season.
When I serve this Raspberry Brownie Cheesecake, I like to cut it into small squares so everyone gets a little bit of each layer in every bite. It’s especially fun to enjoy with a cup of coffee or morning tea. I’ve noticed it’s a favorite at gatherings because it looks beautiful and tastes like a special occasion, even if it’s just a regular day at home.
Key Ingredients & Substitutions
Chocolate: Use semisweet or bittersweet chocolate for a rich brownie base. If you prefer milk chocolate, the brownies will be sweeter and less intense. Dark chocolate chips also work well as a quick swap.
Cream Cheese: Full-fat cream cheese gives the cheesecake layer its creamy texture. For a lighter option, try reduced-fat cream cheese, but expect a slightly less smooth result.
Raspberries: Fresh raspberries are best for bright flavor and color, but frozen raspberries can be used too. Just thaw and drain them well before cooking to avoid extra moisture.
Flour & Cocoa Powder: All-purpose flour and unsweetened cocoa powder build the brownie’s fudgy texture. Gluten-free flour blends can substitute for all-purpose if you need gluten-free brownies.
How Do I Get a Smooth Cheesecake Layer without Cracks?
Cracks can happen when cheesecake is overmixed or baked too hot. Keep the batter smooth but avoid overbeating once eggs are added. Bake at a lower temperature, like 325°F (163°C), to prevent rapid rising and cracking.
- Beat cream cheese until smooth before adding sugar.
- Add eggs one at a time, mixing gently.
- Bake in a water bath or use a pan shield to keep heat even (optional but helpful).
- Turn off oven and leave cheesecake inside for 10 minutes before cooling on a rack.
These tips help keep the cheesecake topping creamy and crack-free for that perfect look.
Equipment You’ll Need
- 8×8 inch baking pan – perfect size for layering brownie and cheesecake all in one.
- Mixing bowls – you’ll need a few for separate brownie and cheesecake mixes.
- Microwave-safe bowl – great for melting butter and chocolate smoothly and quickly.
- Whisk and spatula – whisk to mix eggs and sugar, spatula to fold in dry ingredients gently.
- Fine mesh sieve – useful for straining raspberry sauce to remove seeds for a smooth swirl.
- Offset spatula – helps spread cheesecake layer evenly without breaking brownie base.
Flavor Variations & Add-Ins
- Add chopped nuts (walnuts or pecans) to the brownie batter for extra crunch and flavor.
- Swap raspberries for fresh or frozen blueberries if you like a milder, sweeter fruit swirl.
- Mix in white chocolate chips to the cheesecake layer for a creamy, sweet contrast.
- Try adding a teaspoon of espresso powder to the brownie batter to deepen the chocolate flavor.
Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semisweet or bittersweet chocolate, chopped
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 tsp salt
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (130g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- Optional: 1 tsp lemon juice
For Garnish:
- Fresh raspberries
- Powdered sugar, for dusting
How Much Time Will You Need?
You’ll need about 15 to 20 minutes to prepare the ingredients and mix the batter. Baking takes around 40 to 45 minutes. After baking, cool the cheesecake brownies at room temperature for 30 minutes, then chill in the fridge for at least 4 hours or overnight. Overall, plan for about 5 hours including chilling time to get the best results.
Step-by-Step Instructions:
1. Make the Raspberry Sauce:
In a small saucepan, combine raspberries, sugar, and optional lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly. This usually takes about 5 to 7 minutes. Strain the sauce through a fine sieve to remove seeds, then let it cool while preparing the rest of your recipe.
2. Prepare the Brownie Base:
Preheat your oven to 325°F (163°C). Line an 8×8 inch (20×20 cm) square baking pan with parchment paper or lightly grease it. In a microwave-safe bowl, melt the butter and chopped chocolate in short bursts, stirring until smooth. Let it cool a little. In a separate bowl, beat the sugar, eggs, and vanilla together until combined. Slowly add the melted chocolate mixture. Sift the flour, cocoa powder, and salt together, then fold into the wet ingredients gently until just mixed.
3. Prepare the Cheesecake Layer:
In another bowl, beat the softened cream cheese until smooth. Mix in the sugar, then add eggs one at a time, beating well after each addition. Stir in vanilla extract until creamy and smooth.
4. Assemble and Swirl:
Pour the brownie batter evenly into the prepared pan. Carefully pour the cheesecake mixture over the brownie layer, smoothing the top. Spoon the raspberry sauce over the cheesecake layer in small dollops. Use a knife or skewer to gently swirl the raspberry sauce into the cheesecake layer creating a pretty marbled effect.
5. Bake and Chill:
Bake for 40 to 45 minutes or until the cheesecake layer is set and the edges of the brownie pull slightly away from the pan. The center should have a slight jiggle but not look liquid. Let the brownies cool at room temperature, then refrigerate for at least 4 hours or overnight to fully set.
6. Serve:
Cut into squares and garnish with fresh raspberries and a light dusting of powdered sugar. Serve chilled and enjoy the rich chocolate brownie with creamy cheesecake and fresh raspberry flavor!
Can I Use Frozen Raspberries for the Swirl?
Yes! Just make sure to thaw them completely and drain any excess liquid before cooking the raspberry sauce to prevent your cheesecake 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 longer storage, you can freeze the cheesecake squares wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.
Can I Make This Recipe Ahead of Time?
Absolutely! It’s best to prepare and bake the brownies and cheesecake the day before you plan to serve them. Chilling overnight not only helps the layers set but also enhances the flavors.
What’s the Best Way to Get a Marble Effect with the Raspberry Sauce?
Spoon small dollops of the raspberry sauce over the cheesecake layer, then use a thin knife or skewer to gently swirl the sauce without overmixing, so you keep pretty, distinct swirls throughout the cheesecake.