Raspberry Brownie Cheesecake Recipe

Raspberry Brownie Cheesecake is a wonderful treat combining three delicious layers: rich, fudgy brownie, smooth and creamy cheesecake, and a bright, fresh raspberry topping. The contrast between the dense chocolatey…

By Willow • November 21, 2025 • Reading time: 6 min

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Raspberry Brownie Cheesecake is a wonderful treat combining three delicious layers: rich, fudgy brownie, smooth and creamy cheesecake, and a bright, fresh raspberry topping. The contrast between the dense chocolatey brownie and the light cheesecake layer makes this dessert super special. You get just the right amount of sweet and tart from the raspberries, too, which balances everything perfectly.

I love making this dessert for special occasions because it feels fancy but is really easy to put together. One tip I’ve found is to gently swirl some raspberry sauce into the cheesecake layer before baking—it makes it look beautiful and adds little bursts of flavor with every bite. Plus, the brownies stay moist when baked underneath the cheesecake layer, which is always a win in my book!

When serving, I like to let the Raspberry Brownie Cheesecake chill well so the layers can set up nicely. It’s perfect for sharing with friends or family after a nice dinner, and I always get asked for the recipe. This cheesecake is one of those desserts that brings smiles and happy sighs at the same time, making it a favorite in my home year-round.

Key Ingredients & Substitutions

Butter: Unsalted butter is best for controlling salt levels in the brownie layer. You can substitute with margarine or coconut oil if needed, but this may slightly change the texture.

Chocolate & Cocoa Powder: Use good-quality unsweetened cocoa powder and semi-sweet chocolate chips for rich chocolate flavor. Dark chocolate chips or chunks can work too.

Cream Cheese: Softened cream cheese ensures a smooth cheesecake layer. For a lighter option, try using Neufchatel cheese, which has less fat but similar texture.

Raspberries: Fresh raspberries give the best color and tartness. Frozen raspberries can be used but thaw and drain well to avoid extra moisture.

Sour Cream / Heavy Cream: Adds creaminess to the cheesecake and balances the tang. Greek yogurt is a good substitute if you want a healthier twist.

How to Get the Perfect Creamy Cheesecake Layer Without Cracks?

To avoid cracks and keep the cheesecake creamy:

• Use room temperature ingredients: Make sure cream cheese, eggs, and cream are at room temp for smooth mixing without lumps.
• Mix gently: Avoid over-beating; just combine until smooth to prevent too much air in the batter.
• Don’t overbake: Bake until the edges are set but the center still jiggles slightly. This keeps the cheesecake moist and prevents cracking.
• Cool gradually: Let the cheesecake cool in the oven with the door cracked open or at room temperature before chilling. Rapid temperature changes can cause cracks.

Equipment You’ll Need

• 9×9 inch square baking pan – the perfect size for layering and easy to remove with parchment paper.
• Parchment paper – helps you lift the cheesecake out easily without sticking.
• Mixing bowls – at least two, one for brownie batter and one for cheesecake filling.
• Hand mixer or stand mixer – makes beating cream cheese and eggs smooth and quick.
• Spatula – great for folding raspberries gently into the cheesecake layer without breaking them.
• Sifter – to evenly add dry ingredients like cocoa and flour to the brownie mix without lumps.

Flavor Variations & Add-Ins

• Add white chocolate chips to the brownie layer for a sweet contrast to the tart raspberries.
• Swap raspberries for blackberries or cherries for a different fruity twist.
• Mix a pinch of cinnamon or espresso powder into the brownie batter to deepen the chocolate flavor.
• Top with a drizzle of raspberry sauce or melted chocolate before serving for extra flair.

Raspberry Brownie Cheesecake Recipe

Ingredients You’ll Need:

For the Brownie Layer:

• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) 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
• 1/2 cup (90g) semi-sweet chocolate chips (optional)

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened
• 2/3 cup (135g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup (60ml) sour cream or heavy cream

For the Raspberry Layer:

• 1 1/2 cups fresh raspberries (plus extra for garnish)
• 1 tbsp granulated sugar (optional, for sweeter raspberries)

For Garnish:

• Fresh raspberries
• Fresh mint leaves (optional)
• A light dusting of powdered sugar or finely grated white chocolate (optional)

How Much Time Will You Need?

Prepare your Raspberry Brownie Cheesecake in about 20 minutes, then bake it for 45 to 55 minutes. After baking, let it cool and chill in the refrigerator for at least 4 hours or overnight for the best texture and flavor.

Step-by-Step Instructions:

1. Prepare Oven and Pan:

Set your oven to 325°F (160°C). Line a 9×9 inch square baking pan with parchment paper or lightly grease it, leaving some overhang for easy removal.

2. Make the Brownie Layer:

In a mixing bowl, stir melted butter and sugar until well combined. Add eggs and vanilla extract, whisking thoroughly. Sift in cocoa powder, flour, salt, and baking powder; fold gently until just mixed. Optionally, stir in chocolate chips. Spread tofu batter evenly in the prepared pan.

3. Make the Cheesecake Layer:

Beat the softened cream cheese in a large bowl until smooth. Add sugar and mix until creamy. Beat in eggs one at a time until fully combined. Add vanilla extract and sour cream or heavy cream, mixing until smooth and creamy.

4. Add Raspberries:

Carefully fold fresh raspberries into the cheesecake batter, being gentle to keep them from mashing too much and maintain bright raspberry bits.

5. Assemble and Bake:

Pour the cheesecake mixture with raspberries over the brownie layer in the pan, smoothing the top evenly.

6. Bake:

Bake for 45-55 minutes, until edges are set and center slightly jiggles but is not liquid. Avoid overbaking to keep cheesecake creamy.

7. Cool and Chill:

Remove from oven, cool to room temperature, then chill in the fridge for at least 4 hours or overnight to fully set.

8. Serve:

Using parchment paper, lift the cheesecake out of the pan. Slice into squares and garnish with fresh raspberries, mint leaves, and a dusting of powdered sugar or white chocolate if you like.

Enjoy your delicious Raspberry Brownie Cheesecake—a perfect blend of fudgy brownie, creamy cheesecake, and sweet-tart raspberries!

Can I Use Frozen Raspberries Instead of Fresh?

Yes, you can use frozen raspberries, but be sure to thaw and drain them well to avoid extra moisture that can make the cheesecake soggy. Pat them dry gently before folding into the batter.

How Should I Store Leftover Brownie Cheesecake?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cheesecake slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.

Can I Make This Recipe Dairy-Free?

Absolutely! Substitute dairy cream cheese with a plant-based cream cheese alternative and use coconut cream instead of sour cream or heavy cream. Also, use dairy-free butter or margarine in the brownie layer.

What’s the Best Way to Prevent the Cheesecake Layer from Cracking?

Ensure all ingredients are at room temperature before mixing, avoid overbeating the batter, and don’t overbake. Cooling the cheesecake gradually at room temperature before refrigerating also helps prevent cracks.