This Raspberry Brownie Cheesecake is a dreamy dessert that combines rich chocolate brownies with creamy cheesecake and a burst of tangy raspberry. It’s a match made in dessert heaven!
Every bite feels special with the raspberries adding a pop of color and flavor. I love it for celebrations or just when I need a sweet pick-me-up. Plus, it’s great to share with friends—if you can resist eating it all yourself! 😄
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the brownies. If you prefer, you can use coconut oil or a dairy-free alternative for a vegan option.
Bittersweet or Semisweet Chocolate: Using high-quality chocolate enhances flavor. You could replace it with dark chocolate chips for a sweeter twist or even white chocolate for a different flavor profile.
Granulated Sugar: This sweetens both layers. You can substitute with brown sugar for a deeper, caramel-like flavor or coconut sugar for a less processed sweetener.
Raspberries: Fresh raspberries shine in this recipe. If unavailable, try using strawberries or blueberries instead, or even a jam for simplicity!
Cream Cheese: Full-fat cream cheese stays smooth, but you can use low-fat or even Greek yogurt if you want a lighter version, though it may be less creamy.
How Do I Ensure My Cheesecake Is Creamy and Smooth?
A common challenge in making cheesecakes is achieving that silky texture. Here are my tips for success:
- Soften the cream cheese completely at room temperature before mixing. This helps it blend smoothly without lumps.
- Mix on low speed to prevent too much air from getting in, which can cause cracks as it bakes.
- Don’t overmix! Once the eggs are added, mix just until combined to keep the cheesecake creamy.
- Let the cheesecake cool gradually to prevent it from cracking. After baking, turn off the oven and crack the door open for about an hour.
Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter
- 2 ounces bittersweet or semisweet chocolate, chopped
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Cheesecake Layer:
- 16 ounces (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
For Garnish and Drizzle:
- Fresh raspberries
- Chocolate sauce or melted chocolate
How Much Time Will You Need?
This delightful dessert takes approximately 20 minutes of preparation time and around 1 hour of baking time, plus at least 4 hours to chill in the fridge. Perfect for planning ahead!
Step-by-Step Instructions:
1. Prepare Raspberry Sauce for Swirl:
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, which should take about 5–7 minutes. Once done, strain the mixture through a fine mesh sieve to remove seeds and let it cool to room temperature.
2. Make Brownie Layer:
Preheat your oven to 325°F (160°C). Grease or line a 9×9-inch square baking pan with parchment paper. Melt the butter and chopped chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Stir in the granulated sugar until combined. Beat in the eggs one at a time, followed by the vanilla extract. Next, sift in the flour, cocoa powder, and salt, folding gently just until blended. Pour the brownie batter into the prepared pan and smooth the surface before baking for 20 minutes.
3. Prepare Cheesecake Layer:
While the brownies are baking, beat the softened cream cheese and sugar together until smooth and creamy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.
4. Assemble the Cheesecake:
Once the brownie base is done, remove it from the oven but keep the oven on. Pour the cheesecake batter over the warm brownie layer. Next, drop spoonfuls of the raspberry sauce evenly over the cheesecake batter. Use a knife or skewer to swirl the raspberry sauce into the cheesecake layer, creating a lovely marbled effect.
5. Bake Cheesecake Brownie:
Return the pan to the oven and bake for 35–40 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center. Once baked, remove it from the oven and let it cool to room temperature on a wire rack. For best results, refrigerate for at least 4 hours or overnight to fully set.
6. Serve:
Cut the cheesecake into squares. Drizzle chocolate sauce over each piece and garnish with fresh raspberries. Serve chilled and enjoy this rich and luscious dessert!
This Raspberry Brownie Cheesecake is sure to impress with its layers of chocolate, creamy cheesecake, and vibrant raspberry swirl—perfect for any occasion!
Can I Use a Different Type of Fruit for the Swirl?
Absolutely! While raspberries add a delightful tartness, you can substitute with other fruits like strawberries, blueberries, or even a mixed berry compote. Just ensure the fruit is cooked down to a sauce-like consistency for the best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also cover them with plastic wrap to keep them fresh. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap, then place them in a freezer-safe container for up to 2 months!
Can I Make This Cheesecake Without Eggs?
Yes, you can make an eggless version! Substitute the two eggs in the cheesecake layer with a combination of 1/2 cup of unsweetened applesauce or 1/4 cup of silken tofu blended until smooth. This will help bind the ingredients while maintaining creaminess.
What’s the Best Way to Cut the Cheesecake for Clean Slices?
To get clean slices, use a hot knife! Simply dip the knife in hot water, wipe it dry, and cut through the cheesecake. Wiping the knife clean between each cut will also help keep the slices neat and presentable.
