Brownie Bottom Raspberry Cheesecake is a sinful combination of chocolate and creamy raspberry cheesecake topped with chocolate ganache.

Slice of Brownie Bottom Raspberry Cheesecake on a plate with a bite taken out of it

Brownie Bottom Raspberry Cheesecake


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Brownie Bottom Raspberry Cheesecake is the perfect dessert when you can’t decide between fruit or chocolate. Why give up something when you can combine them and create something amazing? Thats what I thought too!

This Brownie Bottom Raspberry Cheesecake is so rich and sinful, but it’s worth every single calorie.

A chocolaty brownie bottom topped with a creamy New York style cheesecake that has been flavored with fresh lemon zest and a hefty amount of raspberry preserves.

We are not done yet!! A final layer of dark chocolate ganache and fresh raspberries tie this dessert together.

Closeup of Brownie Bottom Raspberry Cheesecake on a plate with a bite taken out of it

While it may look complicated, its not! I am going to teach you a few tricks and you all see that this dessert its actually easy to make.

Tips on how to make the perfect Brownie Bottom Raspberry Cheesecake:

  • To save time, effort and to make this dessert easier, I like to use a boxed brownie mix.
  • Do NOT overbake the brownie, you don’t want it fully done before you add the cheesecake batter, otherwise it will be dry.
  • Do not worry about getting some cracks on your cheesecake, they will be topped with chocolate ganache and no one will ever notice.
  • You can use raspberry preserves or raspberry sauce in this recipe, it is up to you.
  • Use fresh lemon zest, it will add an amazing refreshing flavor to the overall rich dessert.
  • Use full fat cream cheese and sour cream for the best results.
  • You can make the chocolate ganache with milk, dark or white chocolate.
  • You can also skip the brownie bottom, make a classic graham cracker crust and bake the cheesecake.

Brownie Bottom Raspberry Cheesecake served on a plate with a few raspberries on the side

This show stopper dessert would be perfect for Valentine’s Day or any other occasion when you feel like indulging. The raspberries and chocolate are a match made in heaven, especially when combined into a creamy cheesecake dessert.

You can also make this recipe with strawberries, blueberries or any other berries that you like!

And if you want this dessert badly but you don’t like fruit in your dessert, just skip the raspberries and you will end up with a delicious New York Cheesecake over a brownie bottom and topped with chocolate ganache.

This dessert is so versatile, that you will end up loving it any way!

Slice of Brownie Bottom Raspberry Cheesecake on a plate with a bite taken out of it
5 from 2 votes↑ Click stars to rate now!
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Brownie Bottom Raspberry Cheesecake

Brownie Bottom Raspberry Cheesecake is a sinful combination of chocolate and creamy raspberry cheesecake topped with chocolate ganache.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 slices
Author Catalina


Brownie Bottom:

  • 1 box brownie mix
  • 3 eggs
  • ¼ cup water
  • cup vegetable oil


  • 5 8 ounce packages cream cheese softened
  • 1 ¾ cups white granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla extract
  • 4 eggs room temperature
  • 2 egg yolks room temperature
  • cup sour cream
  • zest of 1 lemon
  • 1 cup raspberry preserves or raspberry sauce

Chocolate Ganache:

  • 2 cups dark or semi-sweet chocolate finely chopped
  • 1 tablespoon light corn syrup
  • 1 cup heavy whipping cream hot


  • 1 ½ cups fresh raspberries


  • Preheat oven to 325F.
  • Grease a 10 1/2-inch springform pan and set aside.

Brownie Bottom:

  • Follow the instructions on the box, the ingredients amounts may differ.
  • Add brownie batter to a greased 10 1/2x3-inch springform pan.
  • Bake for 15-20 minutes, until the top is set, but not fully baked.


  • Beat cream cheese, sugar, flour, and vanilla with an electric mixer until fluffy.
  • Add eggs and egg yolks, beating on low speed just until combined.
  • Stir in sour cream and lemon zest.
  • Pour cheesecake batter into pan over the brownie bottom. Spread with a spatula.
  • Scoop the raspberry sauce or preserves onto the cheesecake batter and gently stir to combine.
  • Bake at 325 degree F for about 1-1/2 hours or until center appears nearly set and does not giggle when shaken.
  • Cool for 15-20 minutes and using a knife loosen crust from sides of pan. Cool 30 minutes more, remove sides of pan.
  • Cool completely before adding the chocolate ganache.

Chocolate Ganache:

  • Add chocolate and corn syrup to a medium bowl.
  • Pour hot heavy cream over the chocolate, let stand for 1 minute and using a spatula stir to combine. Stir well until all the chocolate melts and the mixture is shiny and smooth. If needed, microwave for 30 seconds to melt any remaining small lumps.
  • Let cool to room temperature, but not to harden.
  • Pour chocolate ganache over the cheesecake and distribute evenly using a spatula. Garnish with fresh raspberries.
  • Chill cheesecake for 4 to 24 hours.
  • Serve and enjoy!


5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 435kcal | Carbohydrates: 40g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 157mg | Sodium: 60mg | Potassium: 263mg | Fiber: 3g | Sugar: 27g | Vitamin A: 500IU | Vitamin C: 6.5mg | Calcium: 59mg | Iron: 2.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Catalina thinks that time in the kitchen should be fun, and we should spend less time cooking and more time eating! As a successful business woman, with a busy career on Wall Street, she develops easy weeknight meals that you can make in 30 minutes or less!. Catalina lives in the NYC metro area with her husband, who is also a great cook, and their 4 year old boy, who gladly helps in the kitchen. Catalina will inspire you to experiment with flavors, try new ingredients and create easy meals with less effort. You can visit her blog Sweet & Savory Meals for more inspiration.
See more posts by Catalina

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Recipe Rating


  1. 5 stars
    OMG , this cheesecake is perfection. I made it and loved how high it got. Will feed a crowd, and is a show stopper. Easy to put together, don’t be intimidated by the time it takes to make it. Delicious cake

  2. I made the brownie bottom raspberry cheesecake today, and I have to say a 9″ springform pan is WAY TOO SMALL!! Too bad I already had the brownie bottom baked in it. I had to toss some of the filling away as it was way too much. Also, I’m having to put it back in the oven at 325 after 1 hr. and 45 min. as it is still not done. I am an experienced baker and my oven is right to temperature. I would suggest you change the pan to a 10″ and maybe cut 8oz. of cream cheese and 1 egg out of the mixture. That way no one is wasting money and ingredients. However, it does smell amazing and I’m sure it will taste better than it smells!!