Raspberry Brownie Cheesecake is a perfect blend of rich, fudgy brownies and creamy cheesecake topped with fresh, tangy raspberries. This dessert has a wonderful mix of textures—the dense chocolatey brownie base, smooth cheesecake filling, and juicy raspberry swirl that brightens every bite.
I love making this cheesecake because it feels like a special treat but isn’t too complicated to prepare. The raspberries add just the right touch of tartness to balance the sweetness, and I find the combination of chocolate and cream cheese irresistible. Whenever I make it, friends and family always ask for the recipe!
My favorite way to serve this is slightly chilled with a dollop of whipped cream on the side or a few extra fresh raspberries on top. It’s great for celebrations or just a cozy weekend dessert. If you’re a fan of both brownies and cheesecake, this recipe is definitely one you’ll want to keep on hand.
Key Ingredients & Substitutions
Butter: This provides richness and moisture to the brownies. Unsalted is best so you can control salt levels. You can use margarine in a pinch, but flavor may differ slightly.
Cream Cheese: The star of your cheesecake layer. Make sure it’s softened for smooth mixing. Neufchâtel cheese can be a lower-fat substitute but expect a slightly less creamy texture.
Raspberries: Fresh berries are ideal for the swirl and garnish. If fresh aren’t available, frozen work too—just thaw and drain excess juice first to avoid soggy batter.
Cocoa Powder & Flour: Using unsweetened cocoa powder gives deep chocolate flavor. For the flour, all-purpose is standard; whole wheat can add nuttiness but changes texture.
How Do You Create a Beautiful Raspberry Swirl Without Overmixing?
The swirl is what gives this brownie cheesecake its lovely look and flavor bursts. Here’s how to get it right:
- After layering the brownie, cheesecake, and raspberry mixtures, use a knife or skewer to gently drag through the layers.
- Make slow, deliberate swirling motions without stirring vigorously. You want to blend but also keep distinct patterns.
- A few swirls work best—overdoing it blends everything into a single color and loses the pretty effect.
- Keeping some raspberries whole in the swirl adds nice texture and pops of color.
Take your time with this step to make a marbled design that looks as great as it tastes!
Equipment You’ll Need
- 9×9 inch square baking pan – perfect size for even baking and easy portioning.
- Parchment paper – helps lift the brownies out without sticking or breaking.
- Mixing bowls – for separately mixing brownie and cheesecake batters.
- Electric mixer or whisk – makes beating cream cheese smooth and lumps free.
- Spatula – ideal for folding ingredients gently and scraping down bowls.
- Knife or skewer – to swirl raspberry and batter layers for a marbled effect.
Flavor Variations & Add-Ins
- Swap raspberries for fresh strawberries or blueberries for a different fruity twist.
- Add chopped nuts (walnuts or pecans) into the brownie layer for crunch and texture.
- Mix in white chocolate chips to the brownie batter for pockets of creamy sweetness.
- Try using flavored cream cheese (like vanilla or lemon) to brighten the cheesecake layer.
How to Make Raspberry Brownie Cheesecake?
Ingredients You’ll Need:
For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Raspberry Swirl:
- 1 cup fresh raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For Garnish:
- Fresh raspberries
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 50-60 minutes to bake. After baking, you’ll need to let it cool completely and then refrigerate it for at least 4 hours, or overnight, to set properly. So, allow for a total of about 5 to 6 hours including chilling time.
Step-by-Step Instructions:
1. Prep Your Pan and Raspberry Swirl:
Preheat your oven to 325°F (160°C). Line a 9×9 inch square baking pan with parchment paper, leaving some overhang on the sides to help you lift the brownies out later. In a small bowl, combine raspberries, sugar, and lemon juice. Use a fork to gently mash them, leaving some whole for nice texture. Set this mixture aside.
2. Make the Brownie Batter:
In a large bowl, whisk together melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. Sift in the cocoa powder, flour, salt, and baking powder. Fold these dry ingredients into the wet mixture gently, just until combined. Avoid overmixing to keep the brownies tender.
3. Prepare the Cheesecake Layer:
In a separate bowl, beat the softened cream cheese until smooth and creamy. Add sugar and keep beating until well combined. Mix in eggs one at a time, then stir in vanilla extract until everything is smooth and creamy.
4. Assemble and Swirl:
Pour half of the brownie batter evenly into the prepared pan. Gently spoon the cheesecake mixture over it. Drop spoonfuls of the raspberry swirl over the cheesecake layer, then pour the remaining brownie batter on top. Take a knife or skewer and gently swirl the layers together to create a pretty marbled effect without mixing everything thoroughly.
5. Bake and Chill:
Bake in the preheated oven for 50-60 minutes. The cheesecake should be set and the edges of the brownie firm. A toothpick inserted into the brownie might come out with a few moist crumbs — that’s perfect. Let the pan cool completely on a wire rack, then chill in the fridge for at least 4 hours or overnight to let it fully set.
6. Serve:
Use the parchment paper overhang to lift the cheesecake brownies out of the pan. Cut into squares. Before serving, dust with powdered sugar and garnish with fresh raspberries. Enjoy the wonderful mix of fudgy brownies, creamy cheesecake, and fresh raspberry flavor in every bite!
Can I Use Frozen Raspberries for the Swirl?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using. This helps prevent extra moisture that could affect the brownie texture.
How Should I Store Raspberry Brownie Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the brownies for up to 2 months—wrap them tightly in plastic wrap and foil.
Can I Make This Recipe Ahead of Time?
Absolutely! The cheesecake brownies actually taste better after chilling overnight, which helps the flavors meld and makes slicing easier.
What’s the Best Way to Cut the Brownies Cleanly?
Use a sharp knife and dip it in hot water between cuts, wiping it dry each time. This will give you smooth, clean edges without crumbling or sticking.
