This Raspberry Brownie Cheesecake is a treat that combines rich chocolate brownies with creamy cheesecake and a burst of raspberry flavor. It’s simply delicious!
If you love chocolate and berries, this dessert is for you! I often enjoy it topped with a dollop of whipped cream—pure bliss! 😊
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and moisture to the brownie base. If you’re looking for a dairy-free option, you can use coconut oil or a plant-based butter alternative.
Cocoa Powder: Unsweetened cocoa powder gives that deep chocolate flavor. If you want a sweeter taste, consider using Dutch-process cocoa, but be aware it’s not as strong.
Cream Cheese: Use full-fat cream cheese for a rich texture. If you’re looking for a lower-fat option, consider Neufchâtel cheese. Dairy-free cream cheese is also available if you want a non-dairy alternative.
Fresh or Frozen Raspberries: I love using fresh raspberries for their flavor, but frozen raspberries work just as well. They might be a little softer, but they still give a nice burst of berry flavor.
Sour Cream: This adds a nice tanginess to the cheesecake. You can substitute with Greek yogurt for a similar taste and texture, or use a dairy-free yogurt for a non-dairy version.
What’s the Best Way to Swirl the Raspberry Sauce into the Cheesecake?
Swirling raspberry sauce into the cheesecake layer adds a lovely visual and flavor boost! Here’s how to do it perfectly:
- After pouring half of the cheesecake batter, use a spoon to dollop raspberry sauce over the surface.
- Take a knife or skewer and gently swirl it through the batter to create a marbled effect. Don’t overdo it; you want to see both colors!
- Repeat with the second half of the layers for a beautiful finish and balanced flavor.
This technique not only looks great but also keeps that delicious raspberry flavor throughout each slice!
How to Make Raspberry Brownie Cheesecake
Ingredients You’ll Need:
For the Brownie Base:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Raspberry Swirl Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons sugar (for raspberry sauce)
- 1 teaspoon lemon juice
For the Chocolate Ganache Topping:
- 1/2 cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, chopped
For Garnish:
- Fresh raspberries
How Much Time Will You Need?
This delicious Raspberry Brownie Cheesecake takes about 20 minutes of preparation time, plus 1 hour to bake, and at least 4 hours in the refrigerator to chill and set. So, plan for around 5 hours in total, including chilling time.
Step-by-Step Instructions:
1. Prepare the Brownie Base:
Start by preheating your oven to 325°F (163°C). Grease or line a 9×9 inch square baking pan with parchment paper for easy removal. In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and stir in the sugar, eggs, and vanilla extract. Next, mix in the cocoa powder, flour, salt, and baking powder until just combined. Spread the brownie batter evenly into the prepared pan and bake for about 20-25 minutes. The brownies should be set yet slightly soft in the center, then remove them from the oven and let them cool slightly.
2. Make the Raspberry Sauce:
In a small saucepan, combine fresh or frozen raspberries, sugar, and lemon juice over medium heat. Stir and cook until the raspberries break down and the sauce thickens a bit, which should take about 5 minutes. Remove from heat, and if desired, strain to remove the seeds. Let the sauce cool to use later.
3. Prepare the Cheesecake Layer:
In a mixing bowl, beat the softened cream cheese and sugar together until it’s nice and smooth. Add in the eggs, one at a time, mixing well after each addition. Finally, blend in the vanilla extract and sour cream until everything is fully combined and creamy.
4. Assemble the Layers:
Pour half of the cheesecake batter over the cooled brownie base. Spoon half of the raspberry sauce in dollops over the cheesecake layer. Use a knife or skewer to gently swirl the raspberry into the cheesecake. Repeat this process with the remaining cheesecake batter and raspberry sauce, swirling again for a lovely marble effect.
5. Bake the Cheesecake:
Bake in the same preheated oven for about 35-40 minutes, or until the cheesecake is set but has a slight jiggle in the center. Once baking is done, turn off the oven and crack the door open for 1 hour to let the cheesecake cool slowly. Afterward, transfer it to the refrigerator and chill for at least 4 hours or overnight, if you prefer!
6. Prepare the Chocolate Ganache:
To make the chocolate ganache, heat the heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. After letting it sit for 1-2 minutes, stir the mixture until it’s completely smooth and glossy. Allow the ganache to cool a bit but keep it pourable.
7. Finish the Raspberry Brownie Cheesecake:
Once your cheesecake is well chilled, pour the ganache over the top and spread it evenly. Place the cheesecake back in the refrigerator for about 30 minutes to allow the ganache to set properly. When ready to serve, you can decorate with fresh raspberries on top for that perfect finishing touch!
Enjoy your luscious Raspberry Brownie Cheesecake! It’s a delightful treat for any occasion! 🍰
Can I Use Different Berries for the Swirl?
Absolutely! While raspberries are delicious, you can use strawberries, blueberries, or blackberries as alternatives. Just ensure they are fresh or properly thawed if frozen for the best flavor.
How Can I Prevent Cracks in My Cheesecake?
To help prevent cracks, make sure not to overmix the cheesecake batter and bake it at a low temperature. Also, cooling the cheesecake gradually by leaving it in the oven with the door slightly open can help. Finally, refrigerating it overnight allows it to settle properly.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake can be made a day or two in advance. Just keep it covered in the refrigerator to maintain its freshness. The flavors can even deepen if left overnight!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the cheesecake (without the ganache) for up to a month. Just thaw it in the fridge before serving.