This Raspberry Brownie Cheesecake is a delightful mix of rich chocolate brownie, creamy cheesecake, and bursts of fresh raspberry flavor all in one dessert. You get the fudgy texture of brownies layered beneath a smooth, tangy cheesecake, with vibrant raspberry swirls that add a sweet and slightly tart twist. It’s the kind of dessert that looks fancy but is actually really fun to make and share.
I love making this when I want something special that everyone will enjoy without spending hours in the kitchen. The best part for me is breaking through the chocolaty brownie base and reaching the creamy cheesecake layer — plus, the fresh raspberries give it a bright, fresh touch that keeps the sweetness from feeling heavy. I usually use frozen raspberries since they’re easy to have on hand, and they work perfectly in the swirls.
When I serve this, I like to cut it into small squares so everyone can have a little taste of all the layers. It’s perfect for gatherings, potlucks, or just treating yourself on a weekend. Somehow, it always disappears fast, which says a lot! If you want to make a crowd-pleaser that’s a bit different from the usual cheesecake or brownies, this is a great recipe to try.
Key Ingredients & Substitutions
Unsweetened Cocoa Powder: This is what gives the brownie base its deep chocolate flavor. If you don’t have cocoa, you can use melted dark chocolate but reduce some butter to keep texture right.
Cream Cheese: I always use full-fat cream cheese for the best creamy texture in the cheesecake layer. If you want a lighter version, you can try Neufchatel but it will be less rich.
Raspberries: Fresh raspberries are great for a bright tart flavor. Frozen raspberries work well too, just thaw and drain them well to avoid extra moisture in the cheesecake batter.
Chocolate for Ganache: Semisweet or bittersweet chocolate works best to balance sweetness. Use good quality chocolate for a smooth, glossy ganache. You can substitute with milk chocolate if preferred, but it will be sweeter.
How Do You Get a Smooth Cheesecake Layer Without Cracks?
Cracks in cheesecake happen if the batter is overmixed or baked too hot. Here’s what I do to keep it smooth:
- Beat the cream cheese until really smooth, then add sugar and eggs gently, one at a time.
- Mix just until combined—overmixing adds extra air and causes cracks.
- Bake the cheesecake layer at a lower temperature (around 325°F or 163°C) to avoid sudden cooking pressure that cracks the surface.
- Let the cheesecake cool gradually in the oven, then chill in the fridge to finish setting. This helps prevent shrinking and cracking.
Equipment You’ll Need
- 8×8-inch square baking pan – perfect size for even brownies and cheesecake layers.
- Parchment paper – helps you lift the brownies out easily and keeps cleanup simple.
- Mixing bowls – you’ll need separate bowls for brownie batter and cheesecake filling.
- Electric mixer or hand mixer – makes cream cheese smooth and mixes ingredients evenly.
- Small saucepan and heatproof bowl – for gently heating cream and melting chocolate to make ganache.
- Spatula – great for folding raspberries into cheesecake and spreading layers evenly.
Flavor Variations & Add-Ins
- Swap raspberries for fresh strawberries or cherries for a different fruity twist that pairs well with chocolate.
- Add mini chocolate chips into the cheesecake layer for extra bursts of chocolate in every bite.
- Use white chocolate instead of dark for the ganache for a sweeter finish and creamy look.
- Mix in a teaspoon of instant espresso powder into the brownie batter to deepen the chocolate flavor.
Raspberry Brownie Cheesecake Recipe
Ingredients You’ll Need:
For the Brownie Base:
- 1/2 cup (115g) unsalted butter, melted
- 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 (135g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries (if frozen, thaw and drain excess juice)
For the Chocolate Ganache Topping:
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) semisweet or bittersweet chocolate, chopped
To Garnish:
- Fresh raspberries
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the brownie base and cheesecake layers, plus 20 minutes to bake the brownie base and 30-35 minutes to bake the cheesecake layer. After baking, allow the dessert to cool completely and refrigerate for at least 4 hours or overnight. Preparing the ganache and topping will take around 10 minutes. Overall, plan for about 5 hours including chilling time.
Step-by-Step Instructions:
1. Prepare the Brownie Base:
Preheat your oven to 325°F (163°C). Grease and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together melted butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Sift the cocoa powder, flour, salt, and baking powder into the mixture and fold gently until just combined. Pour the batter into your prepared pan and spread evenly. Bake for 18-20 minutes, until the brownie base is set but not fully firm. Remove from oven and set aside.
2. Make the Cheesecake Layer:
In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gently fold in the raspberries, being careful to keep some pieces whole.
3. Assemble and Bake:
Spread the cheesecake mixture gently over the warm brownie base, smoothing the top. Return the pan to the oven and bake for another 30-35 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. Remove it from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours or overnight to fully set.
4. Prepare the Ganache:
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir gently until smooth and shiny. Let the ganache cool slightly, then pour it evenly over the chilled cheesecake.
5. Finish and Serve:
Garnish the top with fresh raspberries. Cut into squares and serve chilled. Enjoy your rich, fudgy raspberry brownie cheesecake with a smooth chocolate ganache topping!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just make sure to thaw them completely and drain any excess juice before folding them into the cheesecake layer to avoid extra moisture that can affect the texture.
How Should I Store Leftovers?
Store leftover brownie cheesecake in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, eat within this time and keep it chilled until serving.
Can I Make This Dessert Ahead of Time?
Absolutely! This dessert actually tastes better after chilling overnight, allowing the flavors to meld and the cheesecake layer to set firmly. Just prepare it fully, cover, and refrigerate.
Can I Use a Different Pan Size?
An 8×8-inch pan is ideal for the layers to bake evenly. If you use a larger pan, the layers will be thinner and cook a bit faster, so reduce baking time accordingly and check for doneness early.
