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Delicious Raspberry Brownie Cheesecake topped with fresh raspberries

Raspberry Cheesecake Brownies

A deliciously fudgy brownie base topped with a creamy cheesecake layer filled with fresh raspberries, offering a perfect balance of chocolate, tanginess, and bright berry flavor.
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Prep Time 35 minutes
Cook Time 55 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: American, Fusion
Calories: 690
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 200 g dark chocolate (Zartbitterschokolade) 70% cocoa for an intense chocolate flavor. Substitute with semi-sweet chocolate for a sweeter profile.
  • 150 g unsalted butter Provides glossy, tender crumb. For lower saturated fat, try a mix of butter and applesauce.
  • 250 g granulated sugar Balances chocolate’s bitterness. Can reduce to 200 g or use coconut sugar.
  • 4 large eggs Bind and leaven; use flax eggs for an egg-free alternative.
  • 150 g all-purpose flour Provides structure. Whole-wheat pastry flour can be used for nuttiness.
  • 1 tsp vanilla extract Aromatic warmth; can use scraped vanilla bean for extra depth.
  • A pinch salt Enhances overall flavors.
Cheesecake Filling
  • 300 g cream cheese (Frischkäse) Can use lower-fat cream cheese or a mix of Greek yogurt and cream cheese.
  • 100 g powdered sugar Smooth sweetness; can reduce for less-sweet filling.
  • 1 tbsp lemon juice Adds brightness and stabilizes flavor.
  • 200 g raspberries Fresh and tart; substitute with thawed frozen raspberries or different fruits.

Method
 

Preparation
  1. Preheat your oven to 160 °C (325 °F). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal. Grease the sides lightly.
  2. Melt the dark chocolate and butter in a heatproof bowl set over a gently simmering saucepan. Stir until completely smooth and glossy, then let cool slightly.
  3. In a separate bowl, whisk the sugar and eggs until pale and slightly thickened.
  4. Add the cooled chocolate-butter mixture and vanilla extract to the sugar–egg mixture. Mix gently until homogenous.
  5. Fold in the flour and a pinch of salt until just combined.
  6. Pour the brownie batter into the prepared pan and smooth the top. Bake for 15–20 minutes until the edges are set but the center is still slightly soft.
  7. Allow the brownie to cool for 10–15 minutes.
  8. In a clean bowl, combine cream cheese, powdered sugar, and lemon juice. Beat until creamy and smooth.
  9. Wash and pat dry the raspberries, or prepare thawed frozen berries.
  10. Spread the cheesecake filling evenly over the brownie base. Gently fold in the raspberries.
  11. Bake for 30–35 minutes until the filling is set at the edges but slightly wobbly in the center. Cool to room temperature and then chill for at least 1 hour for easier slicing.

Notes

Dust with powdered sugar and top with fresh raspberries. Pair with whipped cream or ice cream, and serve with coffee or dessert wine. Store covered in the fridge for up to 4 days, or freeze individual portions for up to 2 months.