This Red Velvet Brownie Cheesecake with Raspberry Glaze is a rich, layered dessert that combines fudgy red velvet brownies with a smooth, creamy cheesecake center and a vibrant raspberry topping. Each bite delivers deep chocolate flavor, tangy cheesecake, and a bright berry finish, making it an unforgettable treat for celebrations or special gatherings.
Why You’ll Love This Recipe
This dessert brings together two classic favorites in one elegant bake. The contrast between dense brownie layers and silky cheesecake creates an irresistible texture. The raspberry glaze adds a fresh, slightly tart balance to the sweetness, while the bold red color makes it visually stunning. It’s also a great make-ahead dessert, giving you flexibility when planning events.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the red velvet brownie layers (2 layers)
1 cup (226 g) unsalted butter, melted
2 cups (400 g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons red food coloring
1 cup (100 g) unsweetened cocoa powder
1 1/2 cups (190 g) all-purpose flour
1/2 teaspoon salt
For the cheesecake layer
16 oz (450 g) cream cheese, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120 g) sour cream
For the raspberry glaze
1 cup (125 g) fresh or frozen raspberries
1/2 cup (100 g) granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon juice
Directions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and red food coloring, mixing until fully combined. Gently stir in the cocoa powder, flour, and salt until just incorporated.
Spread half of the brownie batter evenly into the prepared pan. Bake for 15 minutes, then remove from the oven and allow it to cool slightly.
In another bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the mixture is silky.
Carefully spread the cheesecake filling over the partially baked brownie layer. Spoon the remaining brownie batter on top and gently spread it to cover the cheesecake layer evenly.
Return the pan to the oven and bake for 40 to 45 minutes, or until the cheesecake is set and the edges are firm. Remove from the oven and allow it to cool completely, then refrigerate for at least 4 hours or overnight.
To make the raspberry glaze, combine the raspberries and sugar in a saucepan over medium heat. Cook until the berries release their juices and begin to break down. Stir in the cornstarch mixed with water and the lemon juice. Simmer for 2 to 3 minutes until thickened. Remove from heat and let cool, then spread evenly over the chilled cheesecake brownies before slicing.
Servings and timing
This recipe yields 12 to 16 squares, depending on portion size.
Preparation time is approximately 30 minutes.
Baking time is about 60 minutes total.
Chilling time is at least 4 hours.
Total time from start to finish is approximately 6 hours.
Variations
You can swap raspberries for strawberries or blueberries to change the flavor of the glaze. For extra richness, drizzle melted dark chocolate over the glaze before serving. This recipe can also be baked in muffin tins to create individual cheesecake brownie portions.
Storage/Reheating
Store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the brownies without the glaze for up to 2 months, then thaw overnight in the refrigerator and add the glaze before serving. These brownies are best enjoyed chilled and do not require reheating.
FAQs
Can I make this recipe ahead of time?
Yes, this dessert is ideal for making a day in advance, as chilling improves both texture and flavor.
Can I use frozen raspberries for the glaze?
Yes, frozen raspberries work perfectly and do not need to be thawed beforehand.
How do I know when the cheesecake layer is done?
The center should be set with only a slight jiggle, and the edges should look firm.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar, but it may affect the texture and balance of flavors.
What pan size works best for this recipe?
A 9×13-inch pan is ideal for even layers and proper baking.
Can I skip the food coloring?
Yes, the brownies will still taste great, though they will not have the classic red velvet color.
How clean should the knife be when slicing?
For neat slices, wipe the knife clean between each cut.
Can I freeze the finished dessert?
Yes, but it is best to freeze it without the glaze and add the glaze after thawing.
Is this dessert very rich?
Yes, it is quite rich, which is why smaller portions work well.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the creamiest texture, but low-fat can be used if necessary.
Conclusion
Red Velvet Brownie Cheesecake with Raspberry Glaze is a decadent, bakery-style dessert that delivers on both flavor and presentation. With its layered textures, vibrant color, and balanced sweetness, it’s a guaranteed crowd-pleaser that feels just as special as it tastes.
This Red Velvet Brownie Cheesecake with Raspberry Glaze is a show-stopping layered dessert featuring fudgy red velvet brownies, creamy cheesecake, and a tangy raspberry topping. Perfect for celebrations or special occasions.
Ingredients
For the red velvet brownie layers:
1 cup (226 g) unsalted butter, melted
2 cups (400 g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons red food coloring
1 cup (100 g) unsweetened cocoa powder
1 1/2 cups (190 g) all-purpose flour
1/2 teaspoon salt
For the cheesecake layer:
16 oz (450 g) cream cheese, softened
3/4 cup (150 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup (120 g) sour cream
For the raspberry glaze:
1 cup (125 g) fresh or frozen raspberries
1/2 cup (100 g) granulated sugar
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk melted butter and sugar until smooth. Add eggs, vanilla, and red food coloring. Stir in cocoa powder, flour, and salt until just combined.
Spread half the brownie batter into the prepared pan. Bake for 15 minutes, then let cool slightly.
In a separate bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream.
Spread the cheesecake filling over the partially baked brownie base. Gently spread the remaining brownie batter on top.
Bake for 40–45 minutes or until the cheesecake is set and edges are firm. Cool completely, then chill for at least 4 hours or overnight.
For the glaze, heat raspberries and sugar in a saucepan until berries break down. Stir in cornstarch mixed with water and lemon juice. Simmer 2–3 minutes until thickened. Cool completely.
Spread raspberry glaze over the chilled cheesecake brownies. Slice and serve chilled.
Notes
Swap raspberries for strawberries or blueberries for a different glaze flavor.
Drizzle melted dark chocolate over the glaze for added richness.
Bake in muffin tins for individual servings.
Use full-fat cream cheese for the best texture.
Clean the knife between slices for neat presentation.
