Description
Indulge in this decadent Brownie Raspberry Cheesecake, where rich, fudgy brownie layers meet creamy cheesecake and bursts of fresh raspberries. This dessert is perfect for any occasion, combining the best of a homemade brownie with the smooth texture of cheesecake. Whether you’re looking for healthy homemade recipes with a touch of indulgence or a show-stopping dessert for a special gathering, this recipe delivers. The tartness of raspberries perfectly balances the sweetness, making it a must-try for any dessert lover!
Ingredients
Units
Scale
Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Cheesecake Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup (120g) fresh raspberries
Instructions
- Preheat & Prepare: Preheat the oven to 325°F (163°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Make the Brownie Batter: In a bowl, whisk melted butter and sugar until smooth. Add eggs and vanilla, mixing until combined. Stir in cocoa powder, flour, salt, and baking powder. Spread half the batter into the prepared pan.
- Prepare the Cheesecake Layer: In a separate bowl, beat cream cheese and sugar until creamy. Add the egg and vanilla, mixing until smooth.
- Assemble: Spread the cheesecake mixture over the brownie layer. Drop spoonfuls of the remaining brownie batter on top, then swirl gently with a knife.
- Add Raspberries: Scatter fresh raspberries on top, pressing them slightly into the batter.
- Bake: Bake for 35-40 minutes, or until the cheesecake is set and a toothpick inserted in the brownie comes out with a few moist crumbs.
- Cool & Serve: Allow to cool completely before slicing. Refrigerate for at least 2 hours before serving for best results.
Notes
- For a richer flavor, use dark chocolate cocoa powder.
- Swap raspberries for strawberries or blueberries for a twist.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 square (1/9 of recipe)
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15 g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg