Raspberry Brownie Cheesecake
If you love rich chocolate, creamy cheesecake, and bright raspberry flavor, this dessert brings all three together in the best way. It feels special enough for celebrations, yet simple enough to make when you want a bakery-style treat at home.
Equipment
- 1 9-inch square baking pan lined with parchment paper
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 Saucepan
Ingredients
Brownie Base
- 1 /2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- 3 /4 cup all-purpose flour
- 1 /2 cup unsweetened cocoa powder
- 1 /4 teaspoon salt
Cheesecake Layer
- 16 oz cream cheese softened
- 3 /4 cup powdered sugar
- 1 teaspoon alcohol-free vanilla extract
- 1 /2 cup sour cream
- 2 eggs
Raspberry Topping
- 2 cups fresh or frozen raspberries
- 1 /4 cup granulated sugar adjust to taste
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch optional, for thickening
Instructions
- Preheat your oven to 350°F and line your pan with parchment paper. Make the brownie batter, then spread it evenly into the pan and bake it just until set.
- Beat the softened cream cheese until smooth, then mix in the sugar, alcohol-free vanilla, sour cream, and eggs until the batter looks creamy and lump-free.
- Warm the raspberries with a little sugar and lemon juice. If you want a thicker topping, stir in cornstarch and cook until it turns glossy and spoonable.
- Spread the cheesecake mixture over the cooled brownie layer. Spoon the raspberry topping on top, then gently swirl it if you like a marbled look.
- Bake until the center is just set with a slight wobble. Let it cool fully, then chill for several hours so the slices set neatly.
Notes
Store leftovers covered in the refrigerator for up to 5 days. For the best texture, serve chilled or let the slices sit at room temperature for 10 to 15 minutes. If you want to freeze it, wrap individual slices well and thaw them in the refrigerator overnight.