Raspberry Brownie Cheesecake Recipe
Raspberry Brownie Cheesecake is a delightful treat that combines rich, fudgy brownies with creamy cheesecake and bright, fresh raspberries all in one luscious dessert. The chewy brownie base paired with…
Tip: save now, cook later.Raspberry Brownie Cheesecake is a delightful treat that combines rich, fudgy brownies with creamy cheesecake and bright, fresh raspberries all in one luscious dessert. The chewy brownie base paired with the smooth, tangy cheesecake layer creates a perfect balance of flavors and textures. Then, the juicy raspberries add a pop of color and a burst of fruity sweetness that makes every bite feel special.
I love making this recipe when I want something impressive but still easy to share with friends and family. It’s one of those desserts where you get the best of both worlds—chocolate and cheesecake—and the raspberries give it a fresh twist that I find really refreshing. I usually freeze leftovers because the flavors get even better the next day, and it always makes me excited to have a slice ready to enjoy.
One of my favorite ways to serve this is with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s perfect for birthdays, potlucks, or just as a special weekend treat when you want to feel a little fancy without the fuss. Honestly, whenever I bake this, it never lasts long, and everyone always asks for the recipe—so I have a feeling you might become the go-to dessert maker too!
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal here for control over salt levels. If you’re dairy-free, try coconut oil, but note it may add a slight coconut flavor.
Cream Cheese: Use full-fat cream cheese for the creamiest texture. For a lighter option, mix cream cheese with Greek yogurt, but the cheesecake will be less rich.
Raspberries: Fresh raspberries bring the best flavor and texture. If frozen, thaw and drain well to avoid extra moisture. You can swap raspberries with strawberries or cherries too.
Cocoa Powder: Unsweetened cocoa powder gives intense chocolate flavor. Dutch-processed cocoa powder also works and creates a smoother, less bitter taste.
How Do You Create the Perfect Raspberry Swirl in the Cheesecake Layer?
Swirling the raspberries evenly creates that beautiful look and balanced flavor. Here’s how to nail it:
- Lightly mash raspberries with sugar and jam for sweetness and easier swirling.
- Pour the cream cheese batter over the brownie base gently to avoid mixing layers.
- Dollop spoonfuls of raspberry puree over the cheesecake batter.
- Use a butter knife or skewer to swirl the raspberry puree through the cheesecake in figure-eight motions.
- Don’t over-swirl—just a few gentle passes keep distinct swirls visible and prevent the layers from mixing.
This technique keeps the cheesecake creamy with pretty raspberry streaks in every bite.
Equipment You’ll Need
- 9×9-inch square baking pan – perfect size for even baking and easy slicing into bars.
- Parchment paper or aluminum foil – helps lift the cheesecake bars out cleanly without sticking.
- Mixing bowls – at least two, one for the brownie batter and one for the cheesecake layer.
- Electric mixer or hand mixer – makes beating cream cheese smooth and lump-free a breeze.
- Spatula or wooden spoon – for folding ingredients without overmixing.
- Knife or skewer – great for swirling the raspberry puree into the cheesecake layer.
- Microwave-safe bowl – to melt butter and chocolate easily and safely.
Flavor Variations & Add-Ins
- Swap raspberries for fresh strawberries or blueberries for a different fruit twist—it pairs well with chocolate and cheesecake.
- Add a sprinkle of chopped nuts like pecans or walnuts to the brownie layer for crunch and extra flavor.
- Mix in mini white chocolate chips into the brownie batter for a sweet contrast to the dark chocolate.
- Include a splash of espresso or coffee powder in the brownie batter to deepen the chocolate flavor.
Raspberry Brownie Cheesecake Recipe
Ingredients You’ll Need:
For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional)
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh raspberries (plus extra for topping)
- 2 tablespoons raspberry jam or preserves (optional)
- 1 tablespoon sugar (optional, if raspberries are tart)
For the Chocolate Drizzle (optional):
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon butter or cream
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and then 45-55 minutes to bake. After baking, allow the cheesecake bars to cool completely, then chill in the refrigerator for at least 4 hours or overnight for best results.
Step-by-Step Instructions:
1. Prepare Oven and Pan:
Preheat your oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang to help lift the bars out later. Lightly grease the pan.
2. Make the Brownie Batter:
Melt butter in a microwave-safe bowl for 1-2 minutes until just melted. Stir in sugar until combined. Add eggs one at a time, whisking well between each. Stir in the vanilla extract. In another bowl, sift together flour, cocoa powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Fold in chocolate chips if you’d like extra chocolate chunks.
3. Pour Brownie Mixture:
Evenly pour the brownie batter into the prepared pan and smooth the top.
4. Prepare the Cheesecake Layer:
Using an electric mixer, beat the softened cream cheese in a large bowl until smooth. Add sugar and mix well. Add eggs one by one, blending after each addition, then stir in the vanilla extract.
5. Add the Raspberry Swirl:
Gently mash raspberries with sugar and raspberry jam if using, to create a sweetened puree. You can mix the puree lightly into the cheesecake batter or spoon dollops onto the batter once poured over the brownie layer.
6. Layer and Swirl:
Spoon the cheesecake batter over the brownie layer in the pan. Use a knife or skewer to carefully swirl the raspberry puree into the cheesecake layer for a beautiful marbled effect.
7. Bake:
Bake for 45-55 minutes until the cheesecake is set at the edges but slightly jiggly in the center. Avoid overbaking, as this can cause cracks in the cheesecake.
8. Cool and Chill:
Remove from the oven and let cool to room temperature on a wire rack. Then refrigerate for at least 4 hours or overnight to let the flavors set and the bars firm up.
9. Optional Chocolate Drizzle:
Melt chocolate chips and butter or cream together over a double boiler or in the microwave until smooth. Drizzle this chocolate over the chilled cheesecake bars for an extra chocolatey touch.
10. Serve:
Use a sharp knife to cut the bars into squares. Garnish each piece with fresh raspberries for a lovely, fresh finish.
Enjoy your delightful Raspberry Brownie Cheesecake bars with their rich, fudgy brownie base, creamy cheesecake middle, and bright raspberry swirls!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just thaw them completely and drain any excess juice to avoid extra moisture that could soften the cheesecake layer.
How Should I Store Leftover Raspberry Brownie Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Can I Make This Recipe Ahead of Time?
Absolutely! This cheesecake actually tastes better after resting overnight in the fridge, which helps the flavors meld and makes it easier to slice cleanly.
What Can I Substitute for Cream Cheese?
For a lighter option, you can substitute part of the cream cheese with Greek yogurt, but expect a less creamy texture. Avoid using low-fat cream cheese as it might alter the consistency of the cheesecake layer.