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Raspberry Brownie Cheesecake: A Delight for Every Occasion!

Raspberry Brownie Cheesecake: A Delight for Every Occasion!
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A delightful dessert that combines fudgy chocolate brownies with a creamy cheesecake layer, finished with sweet, fresh raspberries. This Raspberry Brownie Cheesecake is perfect for birthdays, celebrations, or simply treating yourself to something special.

Ingredients

Scale

Brownie Layer

  • 200 g dark chocolate

  • 150 g butter

  • 250 g sugar

  • 4 eggs

  • 150 g all-purpose flour

  • 1 tsp vanilla extract

  • Pinch of salt

Cheesecake Layer

  • 300 g cream cheese

  • 100 g powdered sugar

  • 1 tbsp lemon juice

  • 200 g raspberries (fresh or thawed frozen)

Instructions

1. Prepare the Brownie Base

  1. Melt the dark chocolate and butter together using a double boiler. Stir until smooth, then let the mixture cool slightly.

  2. In a separate bowl, beat the sugar and eggs until light and fluffy.

  3. Add the cooled chocolate-butter mixture and vanilla extract, mixing until combined.

  4. Fold in the flour and a pinch of salt until smooth and fully incorporated.

2. Prepare the Cheesecake Filling

  1. In a clean bowl, combine the cream cheese, powdered sugar, and lemon juice.

  2. Mix with a whisk or hand mixer until creamy and smooth.

3. Prepare the Raspberries

  • Gently wash and dry fresh raspberries.

  • If using frozen raspberries, thaw and drain them first.

4. Assemble

  1. After baking the brownie base (instructions from your recipe context), let it cool slightly.

  2. Spread the cheesecake filling evenly over the brownie layer.

  3. Gently fold the raspberries into the cheesecake layer or scatter them on top.

5. Bake

  • Bake in a preheated oven at 160°C (320°F) for 30–35 minutes, until the cheesecake layer is set but still slightly wobbly in the center.

6. Chill

  • Allow the cheesecake to cool, then refrigerate for at least 4 hours for the perfect texture.

Notes

  • Use room-temperature cream cheese for a smoother filling with no lumps.

  • Don’t overbake — a slight jiggle in the center means the cheesecake will stay creamy.

  • Fresh raspberries give the best flavor, but well-drained frozen ones work too.

  • For a richer brownie, reduce the flour slightly (to 120 g).

  • Chill overnight for cleaner slices and better flavor.

Find it online: https://chocotune.com/raspberry-brownie-cheesecake-a-delight-for-every-occasion/