Decadent Raspberry Brownie Cheesecake Recipe
Decadent Raspberry Brownie Cheesecake is a delicious treat that brings together the best of three worlds: rich, fudgy brownies, creamy cheesecake, and fresh raspberry swirls. The brownie layer is dense…
Tip: save now, cook later.Decadent Raspberry Brownie Cheesecake is a delicious treat that brings together the best of three worlds: rich, fudgy brownies, creamy cheesecake, and fresh raspberry swirls. The brownie layer is dense and chocolatey, while the cheesecake topping is smooth and velvety, with tangy ribbons of raspberry that add a burst of fruitiness to every bite.
I love making this dessert when I want to impress friends or celebrate a special occasion because it feels fancy without being too tricky to put together. One of my favorite things is how the raspberry swirls look like pretty marbled artwork on top, and it never fails to get compliments. I always recommend using fresh or frozen raspberries for that bright, natural flavor that really pops against the rich chocolate.
When I serve this, I like to slice it into generous squares and maybe add a little extra fresh raspberry or a dusting of powdered sugar on top. It’s perfect for sharing at parties or for a cozy weekend treat with a warm cup of coffee. Every time I make it, it feels like a special moment wrapped up in a dessert—you can’t go wrong here!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the brownie layer. You can use salted butter but reduce or skip any added salt in the recipe.
Cream Cheese: Use full-fat cream cheese for the best creamy texture in the cheesecake layer. Neufchâtel cheese works as a lighter alternative but expect slightly less richness.
Raspberries: Fresh or frozen raspberries both work well. Frozen raspberries often need a bit more cooking to break down. If raspberries aren’t available, strawberries or blackberries can be used for the swirl.
Cocoa Powder: Unsweetened cocoa gives the brownie its deep chocolate flavor. Natural cocoa is best, but Dutch-processed can be used if it’s what you have—just know the flavor and color might be different.
Flour: All-purpose flour is used for structure. For gluten-free needs, a cup-for-cup gluten-free flour blend usually works fine but results may vary slightly in texture.
How Do I Get Beautiful Raspberry Swirls in the Cheesecake Layer?
Creating raspberry swirls is simple but key for that pretty look and balanced flavor. Follow these tips:
- Make a smooth, thick raspberry sauce by cooking and straining the berries. This removes seeds and prevents grainy texture.
- Dollop the sauce evenly over the cheesecake batter in small spoonfuls.
- Use a knife, skewer, or toothpick to gently drag through the sauce and batter to create a marbled effect. Don’t overmix; a few swirls are enough.
- This technique helps incorporate raspberry flavor evenly without fully blending, keeping the cheesecake light and pretty.
Equipment You’ll Need
- 8-inch square baking pan – perfect size to get nice thick brownie cheesecake squares.
- Parchment paper – helps you lift the dessert out easily without sticking or breaking.
- Mixing bowls – one for brownie batter and another for cheesecake filling.
- Electric mixer or hand mixer – makes beating cream cheese smooth and lump-free simple.
- Small saucepan – to cook and thicken the raspberry sauce without burning.
- Rubber spatula – great for scraping bowls clean and folding ingredients gently.
- Knife or skewer – handy to create the pretty raspberry swirls in the cheesecake layer.
Flavor Variations & Add-Ins
- Use white chocolate chips in the brownie batter for a creamy sweet twist with the dark chocolate base.
- Swap raspberries for blueberries or strawberries if you want a different berry flavor or for seasonal changes.
- Add chopped toasted nuts like walnuts or pecans into the brownie layer for crunch and extra texture.
- Mix a teaspoon of instant coffee powder into the brownie batter—it boosts the chocolate flavor without making it taste like coffee.
Decadent Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) 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 (130g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Raspberry Swirl:
- 3/4 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Topping:
- 1/4 cup semisweet chocolate chips or chopped chocolate (optional, for drizzling)
- Fresh raspberries for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, 45-50 minutes of baking, and at least 4 hours to chill in the refrigerator. Plan ahead so the cheesecake can fully set before serving.
Step-by-Step Instructions:
1. Preheat and Prepare Pan:
Set your oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper or grease it lightly to prevent sticking.
2. Make the Raspberry Sauce:
In a small saucepan over low heat, combine raspberries, sugar, and lemon juice. Stir occasionally as the berries break down and the mixture thickens, about 5-7 minutes. Remove from heat, strain through a fine mesh sieve to remove seeds, and let cool.
3. Prepare the Brownie Batter:
In a microwave-safe bowl, melt the butter. Stir in sugar, eggs, and vanilla extract until smooth. Add cocoa powder, flour, salt, and baking powder, mixing just until combined.
4. Pour Brownie Batter:
Evenly spread the brownie batter into your prepared baking pan.
5. Make the Cheesecake Filling:
Beat cream cheese in a large bowl until creamy. Add sugar and mix until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract and flour until fully incorporated.
6. Layer and Swirl:
Spoon the cheesecake filling over the brownie layer. Dollop the raspberry sauce over the cheesecake filling in small spots. Use a knife or skewer to gently swirl the raspberry sauce to create a pretty marbled effect.
7. Bake:
Bake for 45-50 minutes, until the cheesecake is mostly set but still slightly jiggly in the center.
8. Cool and Chill:
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours, or overnight, until fully set.
9. Optional Chocolate Drizzle:
Melt the chocolate chips in the microwave in 30-second intervals, stirring till smooth, then drizzle over the chilled brownie cheesecake.
10. Serve:
Cut into squares and garnish each with fresh raspberries before serving.
Enjoy this rich, fudgy, and fruity treat!
Can I Use Frozen Raspberries for the Swirl?
Yes, frozen raspberries work well! Just thaw them completely and drain any excess liquid before making the raspberry sauce to avoid a watery swirl.
How Should I Store Leftover Brownie Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best texture, let it come to room temperature or warm slightly before serving.
Can I Make This Dessert Ahead of Time?
Absolutely! It actually tastes better after chilling overnight as the flavors meld and the cheesecake firms up nicely.
What Can I Substitute for Cream Cheese?
For a lighter option, you can try Neufchâtel cheese, which is lower in fat but similar in texture. Avoid using ricotta or mascarpone, as they won’t firm up like cream cheese.
