This Raspberry Brownie Cheesecake is a dreamy dessert that combines rich chocolate brownies and creamy cheesecake, topped with juicy raspberries. It’s a treat that looks as good as it tastes!
Who can resist the combo of chocolate and fruit? I love serving this at parties because it always gets smiles. Plus, the colors make it so pretty on the table! 🍰
Key Ingredients & Substitutions
Butter: Unsalted butter is key for flavor control in baked goods. If you’re looking for a non-dairy option, try using coconut oil or vegan butter; both work well in the brownie layer.
Cocoa Powder: Unsweetened cocoa gives the brownies a rich chocolate flavor. If you need a substitute, Dutch-process cocoa can be used, but it will change the flavor slightly due to its alkalinity.
Cream Cheese: To make this dessert lighter, you can use reduced-fat cream cheese or a dairy-free cream cheese alternative if you’re dairy-free. This can help maintain the creaminess while cutting down on fat.
Raspberries: Fresh raspberries are fantastic, but frozen ones work just as well. If they’re not available, you could substitute with strawberries or blueberries for a different flavor!
What’s the Best Way to Get Creamy Cheesecake?
Getting a creamy cheesecake is all about gentle mixing and temperature control. First, make sure your cream cheese is at room temperature. This helps it blend smoothly with no lumps. Avoid over-mixing, as too much air can create cracks.
- Beat cream cheese until soft, then add sugar and mix until combined.
- Add eggs one at a time, mixing just until blended. This keeps the texture perfect.
- Don’t rush baking! Aim for a slight jiggle in the center, and let it cool slowly at room temperature before chilling.
Following these tips will keep your cheesecake velvety and delicious! Enjoy your baking journey with this Raspberry Brownie Cheesecake!
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 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Cheesecake Layer:
- 16 ounces (2 packages) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
For Garnish:
- Fresh raspberries (optional)
How Much Time Will You Need?
This delicious Raspberry Brownie Cheesecake requires about 20 minutes of preparation time and approximately 45-55 minutes to bake. After that, you will need at least 4 hours for the cheesecake to chill in the fridge before serving, so plan for a total of about 5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Raspberry Puree:
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture thickens slightly, which should take about 5 minutes. Once done, strain the mixture through a fine mesh sieve to remove the seeds and set it aside to cool.
2. Make the Brownie Layer:
Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal later. In a large bowl, mix the melted butter and sugar until smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder, then gradually fold this dry mixture into the wet ingredients until just combined. Spread the brownie batter evenely into the prepared pan.
3. Prepare the Cheesecake Layer:
In a mixing bowl, beat the softened cream cheese until it’s creamy and smooth. Next, add the sugar and mix until well combined. Incorporate the eggs one at a time, beating just enough to combine after each addition, and stir in the vanilla extract.
4. Assemble the Layers:
Pour the cheesecake mixture gently over the brownie layer in the pan. Then, drop spoonfuls of the prepared raspberry puree over the cheesecake layer. Use a butter knife or skewer to swirl the raspberry puree into the cheesecake, creating a beautiful marbled effect.
5. Bake:
Place the pan in the preheated oven and bake for 45-55 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center. Once finished, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
6. Serve:
When you’re ready to serve, lift the dessert from the pan using the parchment overhang. Slice it into squares and garnish each piece with fresh raspberries if you like. Serve chilled and enjoy the delightful combination of flavors!
This dessert combines rich chocolate brownie, creamy cheesecake, and tart raspberry, making it an absolute crowd-pleaser!
Can I Use Different Fruit for the Swirl?
Absolutely! You can substitute the raspberries with strawberries, blueberries, or blackberries. Just make sure to adjust sugar levels according to the sweetness of the fruit you choose!
Can I Make This Ahead of Time?
Yes, this cheesecake is perfect for making ahead! You can bake it a day in advance and keep it refrigerated. Just be sure to cover it well to keep it fresh until serving.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. If you’d like, you can also freeze individual pieces. Just wrap them tightly and store them in a freezer-safe container for up to 3 months.
Is There a Gluten-Free Option?
Yes! You can easily make this cheesecake gluten-free by substituting all-purpose flour with a gluten-free flour blend. Just check that your cocoa powder is also certified gluten-free.