Raspberry Brownie Cheesecake Recipe
This Raspberry Brownie Cheesecake is a delightful treat that brings together the rich, fudgy goodness of brownies with the creamy smoothness of cheesecake, all topped off with bright, fresh raspberries.…
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This Raspberry Brownie Cheesecake is a delightful treat that brings together the rich, fudgy goodness of brownies with the creamy smoothness of cheesecake, all topped off with bright, fresh raspberries. The combination of the dense chocolate brownie base and the light, luscious cheesecake layer makes every bite a perfect balance of flavors and textures.
I love making this dessert when I want to impress friends or family because it looks fancy but is actually pretty simple to prepare. One of my favorite tips is to use fresh raspberries instead of frozen ones to add a nice pop of tartness and color that really makes the cheesecake stand out. Plus, the raspberry sauce swirled into the cheesecake adds just the right touch of sweetness and tang.
Serving this Raspberry Brownie Cheesecake slightly chilled is my favorite way to enjoy it. It’s perfect for a special celebration or just a cozy night in with a cup of coffee or tea. Every time I make it, the leftovers don’t last long because everyone loves the mix of chocolate and fresh berries. It’s a fun dessert that feels a little fancy but always brings a smile to the table.
Key Ingredients & Substitutions
Unsalted Butter: It adds richness to the brownie base and controls saltiness. You can use salted butter but skip adding extra salt in the recipe.
Cream Cheese: This is essential for the cheesecake’s creamy texture. For a lighter option, try Neufchatel cheese, which has less fat but similar flavor.
Fresh Raspberries: They give a bright, fresh tartness that cuts the richness. If fresh aren’t available, frozen raspberries work well—just thaw and drain before using.
Cocoa Powder: Unsweetened cocoa is key for that deep chocolate flavor in the brownie layer. You can substitute half with Dutch-processed cocoa for a smoother taste.
How Do I Get the Perfect Swirl Without Overmixing the Raspberry Sauce?
The raspberry swirl adds a beautiful pattern and flavor but it’s easy to overdo it. Here’s how to keep the perfect marbled look:
- Drop spoonfuls of raspberry sauce evenly over the cheesecake batter.
- Use a thin knife or skewer to gently drag lines or small circles through the sauce and batter once or twice.
- Avoid stirring too much; this blends the layers completely and loses the swirl effect.
- Go slow and lift your knife after each swirl, so the design stays clear.
This gentle swirling ensures each bite has a nice blend of raspberry and cheesecake without messing up the layers or texture.
Equipment You’ll Need
- 8×8-inch square baking pan – perfect size for layered brownies and cheesecake.
- Parchment paper – helps you lift the cheesecake out easily without sticking.
- Mixing bowls – for separate brownie and cheesecake mixtures.
- Hand mixer or stand mixer – makes beating cream cheese smooth and lump-free simple.
- Small saucepan – to cook the raspberry sauce and mash the berries.
- Rubber spatula – great for folding batter gently without deflating it.
- Knife or skewer – for swirling the raspberry sauce into the cheesecake layer.
Flavor Variations & Add-Ins
- Add white chocolate chips to the brownie batter for a sweet contrast with the raspberries.
- Use fresh blueberries or blackberries instead of raspberries for a milder berry flavor.
- Mix a teaspoon of instant espresso powder into the brownie batter to deepen the chocolate taste.
- Top with chopped toasted nuts, like pecans or walnuts, for crunch and extra flavor.
How to Make Raspberry Brownie Cheesecake?
Ingredients You’ll Need:
For the Brownie Base:
- ½ cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Swirl and Topping:
- 1 cup fresh raspberries, plus extra for garnish
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Time Needed:
This recipe takes about 20 minutes to prepare, 45-50 minutes to bake, and at least 4 hours to chill in the refrigerator. Plan ahead to allow the cheesecake to set properly for the best texture and flavor.
Step-by-Step Instructions:
1. Prepare the Brownie Base:
Preheat your oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper, leaving some overhang to help lift the cheesecake out later. Melt the butter in a microwave-safe bowl and stir in sugar, eggs, and vanilla extract until well combined. In another bowl, mix the cocoa powder, flour, salt, and baking powder. Gently fold the dry ingredients into the wet mixture until just combined. Spread this brownie batter evenly into your prepared pan.
2. Make the Raspberry Sauce:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, mashing the berries as they soften, until the mixture thickens slightly—about 5 to 7 minutes. Strain through a fine sieve to remove seeds and let cool.
3. Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese until smooth using a hand or stand mixer. Add the sugar and beat until combined, then add eggs one at a time, mixing well after each. Finally, beat in the vanilla extract.
4. Assemble the Layers:
Pour the cheesecake batter evenly over the brownie base in the pan. Spoon dollops of the cooled raspberry sauce over the cheesecake layer. Use a knife or skewer to gently swirl the raspberry sauce into the cheesecake, creating a pretty marbled effect without mixing too much.
5. Bake and Chill:
Bake the cheesecake in the oven for 45 to 50 minutes, or until the cheesecake is set but still slightly jiggly in the center. Once done, let it cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
6. Serve:
Remove the cheesecake from the pan using the parchment paper overhang, cut into squares, and garnish with fresh raspberries before serving. Enjoy the perfect blend of rich chocolate, creamy cheesecake, and fresh raspberries!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just thaw and drain frozen raspberries well before making the raspberry sauce to avoid extra liquid that could affect the cheesecake texture.
How Should I Store Leftover Raspberry Brownie Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best flavor, let slices come to room temperature for 10–15 minutes before serving.
Can I Make This Dessert Ahead of Time?
Absolutely! It actually tastes better after chilling overnight, which allows the flavors to meld and the cheesecake to set perfectly.
What If I Don’t Have a Mixer for the Cheesecake Layer?
You can use a whisk or fork, but be sure to beat the cream cheese thoroughly until very smooth to avoid lumps in the cheesecake.
