Brownie Raspberry Cheesecake

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!

Brownie Raspberry Cheesecake Slice

Classic Cheesecake
Chocolate Cheesecake
No-Bake White Chocolate Raspberry Cheesecake

Brownie Raspberry Cheesecake

Brownie Raspberry Cheesecake

5 from 1 vote
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 can be made in advance.
Servings 12 servings
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes



  • 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
  • 3 eggs , room temperature
  • 2/3 cup (160g) sour cream
  • 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the brownie from the oven.
  • Reduce oven temperature to 300F (150C).
  • 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.
  • 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.
  • In a medium bowl add raspberries and 1 tbsp flour and toss to coat. Gently add raspberries to cream cheese mixture.
  • Pour the cream cheese mixture over the prepared crust.
  • Bake for 45 minutes. Turn off the heat and leave it another hour in the oven.
  • Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
  • Prepare white chocolate ganache. Melt chocolate and cream over bain-marie and let cool slightly before topping the cheesecake.
  • Use a serrated cream scraper to create spiral effect on top if desired.
  • Refrigerate for 30 minutes.
  • Before serving decorate as desired, I’ve used fresh raspberries, chopped semisweet chocolate and flowers.
  • Cut with a hot knife and keep leftovers refrigerated.



Serving: 1gCalories: 518kcalCarbohydrates: 43gProtein: 8.6gFat: 36.3gSaturated Fat: 22gCholesterol: 154mgSugar: 34.3g
Calories: 518kcal
Course: Dessert
Cuisine: American
Keyword: brownie baked cheesecake, brownie bottom cheesecake, brownie cheesecake, brownie raspberry cheesecake

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. roy Author says:

    That dish looks very attractive. I will proceed to do it now

  2. susana Author says:

    Looks delicious.

  3. Lara Author says:

    This cake is amazing!! It looks so beautiful

  4. Vivi Author says:

    I just finished making this, it is sitting in my oven right now, and I can’t wait to try it tomorrow!

  5. Danya Author says:

    I have prepared this cheesecake three times in the past month! it is amazing. The only thing I’ve changed is the ganache which I have made a little bit thinner by using only 4oz of white chocolate. It comes out less sweet as well. Thank you for all your wonderful recipes. You should publish a book!! It would be beautiful and with wonderful recipes

  6. clare Author says:

    I’ve only baked a cheesecake once and the base came out very oily as though the cheesecake top had dissolved into the biscuit base. I’d love to make this cheesecake but want to avoid an oily base. Do you have any tips for me?

    1. Ella-HomeCookingAdventure Author says:

      With this recipe you won't get oily results.. you will love it.. 

  7. betty Author says:

    Do you let the brownie crust cool? Looks like when it comes out of the oven you can pour the cheese cake directly on it. please advise, how cool it should be, if at all.

    1. It doesn’t say how many eggs for the cheesecake batter

      1. Ella-HomeCookingAdventure Author says:

        It is mentioned in the recipe.. there are 2 eggs

  8. Kendra Author says:

    When it says cream what kind of cream??

  9. alessandro luce Author says:

    will the brownie not be too dry when baking the cheesecake? wouldn’t it be better to bake one at a time?

    1. Ella-HomeCookingAdventure Author says:

      No.. dont worry.. the brownie don't get too dry.. is just perfect

  10. Karen Author says:

    Can you use frozen raspberries and if you can do I use them frozen

  11. shawn Author says:

    can you use non dutch processed cocoa powder for the brownie?

  12. I love your website!! I came across it when looking for a recipe and thought I needed to investigate!! you have added lots of great recipes on your website. I’d love to make this Brownie Raspberry Cheesecake. It says in the method for the cheesecake to add the eggs, but there aren’t any eggs listed in the ingredients for the cheesecake, only for the brownie. I could make a guess, but recipes vary as to how many eggs they use. Keep bringing us great recipes!!

    1. Ella-HomeCookingAdventure Author says:

      thank you for letting me know.. fixed the problem… there are 3 eggs in the cream cheese mixture.. they were mentioned in the video … sorry for the inconvenience. Hope you will try it out. it is delicious:)Best, Ella

  13. What type of cream do you use?

    1. Ella Marincus-HomeCookingAdventure Author says:

      I like to use 35% fat whipping cream. I use different brands.

  14. Hey! Can the coffee powder be excluded from the brownie recipe?

    1. Ella - Home Cooking Adventure Author says:

      Sure.. just leave it out

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