This Raspberry Brownie Cheesecake is a sweet treat that combines rich brownies and creamy cheesecake, topped with tart raspberries. It’s like a party for your taste buds!
You know what makes it even better? The layers! Each slice is a surprise of fudgy brownie and smooth cheesecake. I always look forward to sharing this with friends and family – it disappears fast! 😊
Key Ingredients & Substitutions
Unsalted Butter: I always use unsalted butter for baking because it lets me control the saltiness. If you’re dairy-free, try using coconut oil or a dairy-free butter substitute.
Granulated Sugar: This is used for sweetening both layers. For a healthier option, you could swap in coconut sugar, but the texture may change slightly.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. For a deeper flavor, you could use Dutch-processed cocoa, but keep in mind it will affect the brownie’s rise.
Cream Cheese: Full-fat cream cheese is best for a rich cheesecake texture. If you’re looking for a lighter option, use Neufchâtel cheese, but it may be less creamy.
Fresh or Frozen Raspberries: Fresh raspberries are ideal, but frozen ones work just as well – just make sure to drain them to avoid extra moisture in the batter.
How Do I Get a Smooth Cheesecake Layer?
Creating a smooth cheesecake layer is key for this recipe. Here’s how to achieve that perfectly creamy texture:
- Always soften your cream cheese at room temperature before beating. This prevents lumps.
- Beat the cream cheese and sugar slowly at first, then increase the speed to incorporate air. This results in a fluffy texture.
- Add eggs one at a time, mixing fully after each addition. This helps avoid overbeating, which can lead to cracks.
- Lastly, mix in sour cream or heavy cream at the end for extra smoothness. It adds creaminess without overworking the batter.
How to Make Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Raspberry Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
- 1 cup fresh or frozen raspberries (if frozen, thaw and drain them)
For the Chocolate Drizzle and Decoration:
- 1/2 cup semi-sweet chocolate chips or chopped chocolate
- 1 tsp coconut oil or butter (optional, to help melt chocolate)
- Fresh raspberries for garnish
How Much Time Will You Need?
This Raspberry Brownie Cheesecake takes about 15 minutes to prep and approximately 1 hour to bake. Plus, you’ll need at least 4 hours or overnight to chill in the fridge before serving. The wait is totally worth it for this delicious dessert!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Preheat your oven to 325°F (163°C). Grease or line an 8×8-inch square baking pan with parchment paper, leaving some overhang. This makes it super easy to lift the brownies out later!
2. Make the Brownie Base:
In a medium bowl, mix together the melted butter and sugar until smooth. Add eggs one at a time, beating well after each one, and then mix in vanilla extract. In another bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually stir this dry mix into the wet ingredients until just combined. Pour the brownie batter into the prepared pan and bake for about 15 minutes, until the edges are set but the center is still slightly soft.
3. Prepare the Raspberry Cheesecake Layer:
While the brownies are baking, beat the softened cream cheese and sugar together until it’s nice and smooth. Add eggs one at a time and mix fully after each addition. Then, stir in vanilla and sour cream or heavy cream until everything is smooth. In a separate bowl, lightly mash the raspberries to release their juices while keeping some texture.
4. Layer the Cheesecake:
Take the brownie base out of the oven. Pour half of the cheesecake batter over the brownie layer. Next, spoon and swirl the mashed raspberries over the cheesecake layer, then pour the remaining cheesecake batter on top. Use a knife or skewer to gently swirl in the raspberry, creating a marbled look.
5. Bake:
Return the pan to the oven and bake for 45-50 minutes, or until the cheesecake is mostly set with just a slight jiggle in the center. Allow it to cool completely at room temperature before chilling it in the fridge for at least 4 hours or overnight.
6. Chocolate Drizzle and Garnish:
To make the chocolate drizzle, melt the chocolate chips along with coconut oil or butter in a microwave-safe bowl. Heat in 20-second intervals, stirring in between until smooth. Once the cheesecake is chilled, drizzle the melted chocolate over the top and garnish with fresh raspberries.
7. Serve:
Finally, lift the brownies out of the pan using the parchment paper overhang. Slice into squares and enjoy your delicious Raspberry Brownie Cheesecake!
This crowd-pleaser is perfect for gatherings and special occasions—everyone will love its delightful combination of flavors!
Can I Use Low-Fat Cream Cheese for the Cheesecake Layer?
Yes, you can use low-fat cream cheese, but keep in mind that it may result in a slightly different texture. For the best results, make sure it’s well softened before mixing to reduce lumps!
Can I Make This Recipe Gluten-Free?
Absolutely! Substitute the all-purpose flour in the brownie layer with a gluten-free flour blend. This will give the brownies a similar texture while keeping the entire dessert gluten-free!
Can I Freeze Leftover Cheesecake?
Yes, you can freeze the Raspberry Brownie Cheesecake! Wrap it tightly in plastic wrap and then in aluminum foil. It’ll keep well for up to 2 months. Thaw it in the fridge overnight before serving.
How Can I Prevent Cracks in the Cheesecake Layer?
To avoid cracks, ensure that the cream cheese is at room temperature before mixing and beat the batter on low speed. Avoid overmixing, especially after adding the eggs, as this incorporates air that can lead to cracks during baking.