Raspberry Brownie Cheesecake Recipe
This Raspberry Brownie Cheesecake is a dream come true for anyone who loves a mix of rich chocolate and tangy berries. It starts with a fudgy brownie base that adds…
By Ava
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Reading time: 6 min
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This Raspberry Brownie Cheesecake is a dream come true for anyone who loves a mix of rich chocolate and tangy berries. It starts with a fudgy brownie base that adds the perfect dense, chocolatey crunch. On top, there’s a smooth cheesecake layer that’s creamy and just the right amount of sweet, with fresh raspberries folded in and scattered all over the top for a bright splash of color and flavor.
I love making this cheesecake for special occasions because it feels fancy but is actually pretty easy to put together. One little tip I’ve found helpful is to press the raspberries gently into the cheesecake before baking so they don’t sink to the bottom. It keeps that tasty berry flavor right where you want it, front and center in every bite.
I usually serve this Raspberry Brownie Cheesecake chilled with a little whipped cream on the side. It’s always a hit with friends and family, especially during spring and summer when raspberries are fresh and in season. Baking this feels like giving a big, warm hug wrapped up in chocolate and berries—definitely one of my favorite treats to share!
Key Ingredients & Substitutions
Brownie Layer: Using unsweetened cocoa powder gives a rich chocolate flavor without extra sweetness. If you don’t have cocoa powder, try melted dark chocolate instead for a fudgier texture.
Cream Cheese: Softened cream cheese is essential for a smooth cheesecake layer. For a lighter version, you can substitute half with mascarpone or use low-fat cream cheese, but the texture will be less creamy.
Raspberries: Fresh raspberries add a natural tartness and freshness. Frozen raspberries can work too—just thaw and drain them well to avoid extra moisture that could affect baking.
Dark Chocolate Topping: Chopped or shaved dark chocolate gives a nice contrast and look. If you prefer, use semi-sweet or milk chocolate, or even a drizzle of chocolate ganache for extra richness.
How Can I Keep The Raspberries From Sinking In The Cheesecake Layer?
Raspberries tend to sink because they’re heavier than the cheesecake batter. Here’s how to keep them nice and visible:
- Gently fold raspberries into the cheesecake batter rather than stirring vigorously to prevent breaking.
- Press the raspberries lightly into the cheesecake after pouring it over the brownie layer.
- For an extra trick, toss raspberries in a tiny bit of flour before folding them in to help suspend them evenly.
These simple steps help the berries stay distributed, giving you beautiful swirls and bursts of fruit in every slice.
Equipment You’ll Need
- 8×8-inch square baking pan – it’s just the right size for layered brownies and cheesecake.
- Parchment paper – helps you lift the dessert out easily and prevents sticking.
- Electric mixer – makes beating cream cheese smooth and lumps-free quick and easy.
- Mixing bowls – you’ll need separate bowls for brownie batter and cheesecake filling.
- Rubber spatula – perfect for folding raspberries gently without breaking them.
- Measuring cups and spoons – to keep ingredient amounts accurate for best results.
Flavor Variations & Add-Ins
- Swap raspberries for fresh strawberries or blueberries for a different berry twist that’s just as fresh and fruity.
- Add mini chocolate chips or chunks to the brownie batter for extra melty spots of chocolate goodness.
- Stir a teaspoon of instant espresso powder into the brownie batter to deepen the chocolate flavor without overpowering it.
- Top the finished cheesecake with a handful of chopped nuts like pecans or walnuts for crunch and a nutty contrast.
Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for garnish)
For Topping:
- 1/4 cup dark chocolate, finely chopped or shaved (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 45-50 minutes to bake, and then you need to chill it in the fridge for at least 3 hours or overnight. So plan ahead to enjoy this delicious treat fully set and perfectly chilled!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan
Heat your oven to 325°F (163°C). Line an 8×8-inch square baking pan with parchment paper or lightly grease it so the dessert won’t stick.
2. Make the Brownie Batter
In a medium bowl, whisk the melted butter and sugar together until smooth. Add the eggs and vanilla, beating well. In a separate bowl, sift cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture just until combined. Pour the brownie batter evenly in your pan and smooth it out.
3. Prepare the Cheesecake Filling
Using an electric mixer in a large bowl, beat the softened cream cheese until creamy and smooth. Add sugar and continue beating. Add eggs one at a time, then vanilla extract, mixing well. Carefully fold in the fresh raspberries without breaking them to keep the color pretty.
4. Assemble the Layers
Spoon the cheesecake batter over the brownie layer and spread gently. It’s okay if there’s some marbling between the two layers — it looks beautiful after baking!
5. Bake
Bake for 45-50 minutes until the cheesecake layer is set and edges turn light golden. The center can still jiggle slightly, which is perfect.
6. Cool and Chill
Let the pan cool to room temperature, then refrigerate for at least 3 hours or overnight so the cheesecake firms up nicely.
7. Add the Topping
Before serving, sprinkle chopped or shaved dark chocolate on top and place fresh raspberries for a lovely finishing touch.
8. Serve
Cut into squares and enjoy chilled. Each bite has a fudgy brownie base with creamy, raspberry-swirled cheesecake — simply delicious!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can! Just make sure to thaw and drain them well before folding into the cheesecake batter to avoid extra moisture that might make the cheesecake too wet.
How Should I Store Leftover Raspberry Brownie Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve chilled for the best texture and flavor. You can also freeze individual portions wrapped tightly for up to 2 months.
Can I Make This Dessert Ahead of Time?
Absolutely! It’s actually better when made a day ahead since chilling allows the flavors to meld and the cheesecake to set perfectly. Just keep it covered in the fridge until ready to serve.
What If I Don’t Have a Square Pan?
You can use a round 9-inch springform pan or similar size baking dish. Just keep an eye on the baking time—it might take a few minutes longer or shorter depending on your pan’s shape and material.