Raspberry Brownie Cheesecake is a delicious mix of rich brownie, creamy cheesecake, and bright, tangy raspberries all rolled into one dessert. The fudgy brownie base adds a deep chocolate flavor, while the smooth cheesecake layer brings a lovely creaminess that balances out the tart raspberries scattered on top and swirled inside.
I love making this dessert when I want something a little special but still easy to share. The fresh raspberries add a nice pop of color and flavor, and I like to use frozen raspberries when fresh ones aren’t in season—they work great and keep the tartness alive. Plus, it’s fun to swirl the raspberry puree through the cheesecake before baking to get those pretty ribbons of pink.
One of my favorite ways to serve this is with a simple dusting of powdered sugar and a few extra raspberries on the side. It’s always a hit at family dinners or potlucks, and people can’t help but go back for seconds. If you’re looking for a dessert that feels fancy but is really easy to pull together, this Raspberry Brownie Cheesecake is a winner!
Key Ingredients & Substitutions
- Brownie Layer
- Melted butter keeps brownies rich and fudgy. Unsweetened cocoa gives deep chocolate flavor. If you prefer, you can swap regular butter for vegan butter to make it dairy-free.
- Raspberries
- Fresh raspberries add tartness and color. Frozen ones work well too when fresh aren’t available. If you want a sweeter touch, adjust the sugar in the raspberry sauce to taste.
- Cream Cheese
- Use full-fat cream cheese for the best creamy texture. For a lighter version, you can try reduced-fat, but the texture may be slightly less smooth.
- Chocolate Topping
- Optional but adds a nice glossy finish. Choose semi-sweet or dark chocolate depending on your sweetness preference. Coconut oil helps smooth melting and spreading.
How Do You Make Beautiful Raspberry Swirls in the Cheesecake?
Swirling the raspberry sauce in the cheesecake gives those pretty pink ribbons without mixing all the flavors completely.
- After spreading half the cheesecake batter onto the brownie, spoon raspberry sauce in small dollops across the surface.
- Use a knife or toothpick to gently drag through the sauce and batter, making swirls.
- Spread the remaining cheesecake batter on top carefully, then add more raspberry sauce and swirl once more.
- Be gentle to avoid over-mixing and losing the swirled look.
This technique adds eye-catching color and ensures each bite tastes just a bit different with raspberry bursts throughout.
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for even baking and easy slicing into bars.
- Mixing bowls – you’ll need a few for brownie, raspberry sauce, and cheesecake layers.
- Electric mixer or hand mixer – makes beating cream cheese smooth and lump-free a breeze.
- Small saucepan – for cooking down raspberries into a simple sauce.
- Rubber spatula – great for scraping bowls and spreading batter evenly.
- Knife or toothpick – handy for swirling raspberry sauce into the cheesecake layer.
Flavor Variations & Add-Ins
- Swap raspberries for blackberries, strawberries, or mixed berries if you want a different fruity twist.
- Add a teaspoon of espresso powder to the brownie batter for a richer chocolate flavor that complements the fruit.
- Stir in mini chocolate chips to the cheesecake layer for extra chocolatey bites.
- Top with chopped toasted nuts like pecans or walnuts for crunch and nuttiness.
Raspberry Brownie Cheesecake Recipe
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Raspberry Layer:
- 3/4 cup fresh or frozen raspberries (plus extra for garnish)
- 1-2 tbsp granulated sugar
- 1 tsp lemon juice (optional)
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (130g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour (optional, for structure)
For the Topping (optional):
- 1/2 cup semi-sweet chocolate chips or chopped chocolate
- 1 tsp coconut oil or butter (to help melting)
How Much Time Will You Need?
Total time is about 1 hour 20 minutes including baking and cooling time, plus at least 4 hours chilling (or overnight) to set the cheesecake well. Prep takes around 20-25 minutes, baking about 50 minutes, and cooling and chilling to get the best texture and flavor.
Step-by-Step Instructions:
1. Prepare Oven and Pan:
Preheat your oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Make the Brownie Batter:
In a medium bowl, whisk melted butter, sugar, eggs, and vanilla until smooth. Add cocoa powder, flour, salt, and baking powder. Stir gently until just combined. Pour the batter into your prepared pan, spreading evenly.
3. Make Raspberry Sauce:
Place raspberries, sugar, and lemon juice (if using) in a small saucepan over medium heat. Cook for about 5 minutes, stirring frequently, until the berries break down and form a chunky sauce. Let it cool slightly. You can strain seeds if you want, but it’s optional.
4. Prepare the Cheesecake Layer:
In a clean bowl, beat cream cheese until smooth. Add sugar and beat again. Mix in eggs one at a time, then add vanilla and flour if using. Keep beating until smooth and creamy.
5. Assemble the Layers:
Spread half the cheesecake batter over the brownie layer. Spoon half the raspberry sauce in dollops over the cheesecake, gently swirling with a knife for a pretty pattern. Next, spread the remaining cheesecake batter on top. Add the remaining raspberry sauce and swirl again carefully.
6. Bake:
Bake in the oven for 45-50 minutes or until the cheesecake is mostly set but still jiggles slightly in the center. Take it out and let it cool completely on a wire rack.
7. Add Chocolate Topping (Optional):
Melt chocolate chips with coconut oil or butter until smooth. Spread the melted chocolate evenly over the cooled cheesecake. Pop it into the fridge for at least 4 hours or overnight to set.
8. Serve and Enjoy:
Cut into squares, garnish with fresh raspberries, and dust with powdered sugar if you like. Serve chilled and enjoy this rich, fruity treat!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries work great! Just thaw them first and drain any excess liquid before making the raspberry sauce to avoid a watery texture.
How Should I Store Leftover Cheesecake Brownies?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them wrapped tightly for up to 2 months and thaw overnight in the fridge before serving.
Can I Make This Recipe Ahead of Time?
Absolutely! The cheesecake brownies actually taste better after chilling overnight, which helps the layers set and flavors meld. Just cover and refrigerate after baking and cooling.
What Can I Substitute for Cream Cheese?
You can try using mascarpone or ricotta for a different texture and flavor, but cream cheese gives the best classic cheesecake consistency and tang. For a dairy-free option, use a vegan cream cheese alternative.