Brownie Raspberry Cheesecake

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Brownie Raspberry Cheesecake is a great summer dessert, combining two of the most favorite desserts worldwide, brownie and cheesecake.  Chocolaty and fudgy brownie on the bottom with smooth refreshing raspberry cheesecake and white chocolate ganache,  topped with fresh raspberries and chopped chocolate. It’s a great dessert for any occasion and it's best if made in advance, which may be an advantage.


If you love brownies and cheesecake you shouldn’t skip this version as it’s simply amazing. Enjoy!


Related Posts:
Classic Cheesecake
Chocolate Cheesecake
No-Bake White Chocolate Raspberry Cheesecake


Prep time

30 mins+chilling time

Cook time

45 mins

Total time

1 hr 15 mins+chilling time


  • Makes about 10-12 servings
  • Brownie
  • 2.5 oz (70g) semisweet chocolate
  • 1/2 cup (110g) butter
  • 1/2 tsp instant coffee powder
  • 2/3 cup (135g) sugar
  • 2 eggs
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (8g) dark cocoa powder
  • 1/2 tsp (2g) salt
  • 1/2 cup (60g) all-purpose flour
  • Cream Cheese Filling
  • 21 oz (600g) cream cheese, room temperature
  • 2/3 cup (135g) sugar
  • 2/3 cup (160g) sour cream
  • 3 eggs , room temperature
  • lemon zest from 1 lemon
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (8g) cornstarch
  • 1 cup (140g) fresh raspberries
  • 1 tbsp (10g) flour
  • White Chocolate Ganache
  • 5.5 oz (150g) white chocolate
  • 3 tbsp (45g) cream
  • For decoration
  • Fresh raspberries
  • chopped chocolate, flowers etc


  1. Prepare the brownies. Preheat oven to 350F (180C). Butter the sides and bottom of a 8 inch (20cm) springform pan and line the bottom with parchment paper.

  2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth.  Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.

  3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.

  4. Pour the batter into the prepared pan and bake for about 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

  5. Remove the brownie from the oven. 

  6. Reduce oven temperature to 300F (150C).

  7. While the brownie is baking prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and pinch of salt and mix until combined.

  8. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.

  9. In a medium bowl add raspberries and 1 tbsp flour and toss to coat. Gently add raspberries to cream cheese mixture.

  10. Pour the cream cheese mixture over the prepared crust.

  11. Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.

  12. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.

  13. Prepare white chocolate ganache. Melt chocolate and cream over bain-marie and let cool slightly before topping the cheesecake.

  14. Use a serrated cream scraper to create spiral effect on top if desired.

  15. Refrigerate for 30 minutes.

  16. Before serving decorate as desired, I’ve used fresh raspberries, chopped semisweet chocolate and flowers.

  17. Cut with a hot knife and keep leftovers refrigerated.
Brownie Raspberry Cheesecake-1

Nutrition facts

1 – Calories:518, Fat:36.3g, Saturated Fat:22g, Carbohydrates:43g, Sugar:34.3g, Fiber:1.5g, Protein:8.6g , Cholesterol:154mg, Sodium 348mg, Vitamin D 12mcg 58%, Calcium 103mg 8%, Iron 2mg 9%, Potassium 203mg 4%, daily percent values are based on a 2000 cal diet.

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