Himbeer Brownie Cheesecake

Himbeer Brownie Cheesecake is one of those desserts that feels like a warm hug wrapped in layers of chocolate and creamy richness. The very first time I baked this Himbeer Brownie Cheesecake, the aroma of melted chocolate and sweet raspberries filled the entire kitchen, making it impossible to wait for the first slice. With its fudgy brownie base, velvety cheesecake layer, and a tangy raspberry swirl, this dessert is the perfect balance of indulgence and freshness.

This recipe is inspired by the classic raspberry brownie cheesecake, but with a richer base and a smoother, creamier finish that brings comfort with every bite. Whether you’re planning a weekend gathering, celebrating a special moment, or simply treating yourself, this dessert is the kind you’ll want to make again and again.

Why You Will Love This Recipe

• It’s the perfect combination of fudgy brownie, silky cheesecake, and bright raspberry flavor.
• Ideal for celebrations, holidays, or whenever you need an irresistible show-stopping dessert.
• It’s surprisingly simple to make with straightforward steps and reliable results.
• The layers bake beautifully together, giving you a stunning swirl effect on top.
• You can make it ahead—great for hosting and stress-free serving.

Ingredients Needed for This Recipe

For the Brownie Layer

• 1 cup unsalted butter (melted)
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon salt

For the Cheesecake Layer

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• ½ cup sour cream

For the Raspberry Swirl

• 1 ½ cups fresh or frozen raspberries
• ¼ cup sugar
• 1 teaspoon lemon juice

How to Make Himbeer Brownie Cheesecake

1. Prepare the Raspberry Swirl.
   In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer for 5–7 minutes until thickened. Strain seeds if desired. Cool completely.
2. Make the Brownie Batter.
   Whisk melted butter with both sugars until smooth. Add eggs and vanilla. Fold in flour, cocoa powder, and salt. Spread evenly in a greased 9×13 baking pan.
3. Prepare the Cheesecake Layer.
   Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Mix until creamy and lump-free.
4. Assemble.
   Pour the cheesecake mixture over the brownie layer. Add spoonfuls of raspberry sauce on top and swirl with a knife.
5. Bake.
   Bake at 325°F (165°C) for 55–65 minutes, or until the center is just set.
6. Chill.
   Let cool completely, then refrigerate at least 4 hours (overnight is best).
7. Serve.
   Slice into squares or bars for clean, bakery-style servings.

How to Serve Himbeer Brownie Cheesecake

• Serve chilled for the creamiest texture.
• Add a dollop of whipped cream.
• Sprinkle chocolate shavings or drizzle melted chocolate.
• Pair with coffee, espresso, or a light herbal tea.

How to Store Himbeer Brownie Cheesecake

• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Freeze tightly wrapped slices for up to 2 months.
• Thawing: Let thaw overnight in the fridge before serving.

Tips to Make Himbeer Brownie Cheesecake

• Use full-fat cream cheese for the best texture.
• Don’t overmix the cheesecake batter—this prevents cracks.
• Allow raspberries to cool fully before swirling.
• For cleaner layers, refrigerate the brownie layer for 20 minutes before adding cheesecake.
• Bake low and slow to keep everything creamy and fudgy.

Helpful Notes for This Recipe

• You can strain the raspberry sauce if you prefer a seedless swirl.
• Frozen raspberries work perfectly—no need to thaw first.
• If you want a thicker cheesecake layer, use a smaller pan (9×9).

Variation Ideas

• Chocolate Raspberry Cheesecake Bars: Add mini chocolate chips to the cheesecake layer.
• Lemon Raspberry Brownie Cheesecake: Add fresh lemon zest to the cheesecake for a bright twist.
• White Chocolate Brownie Base: Swap cocoa powder for melted white chocolate.

FAQs

1. Himbeer Cheesecake Rezept
A Himbeer Cheesecake combines creamy cheesecake with fruity raspberry flavor for a refreshing yet rich dessert. You can use frozen or fresh raspberries, and to avoid cracks, mix gently, bake low, and cool slowly for a smooth, creamy finish.

2. Himbeer Cheesecake ohne Backen
A no-bake Himbeer Cheesecake needs chilled ingredients and enough cream cheese and whipped cream to set properly. Gelatin is optional but helps it stay firm, and a cooled raspberry sauce can be gently swirled in for color and flavor.

3. Himbeer Cheesecake mit Keksboden
For a cookie crust, use graham crackers, digestive biscuits, or butterkekse mixed with melted butter and pressed firmly in the pan. A quick bake helps it hold together, and you can flavor the crust with lemon zest, vanilla, or cinnamon.

4. Himbeer Cheesecake im Glas
Cheesecake in a glass is great for parties because it’s easy to serve and looks elegant with visible layers. You can prepare it 1–2 days ahead, store it chilled, and use small jars or cups for perfect individual portions.

Conclusion

If you’re craving a dessert that combines rich chocolate, creamy cheesecake, and vibrant raspberry flavor, this Himbeer Brownie Cheesecake will become your new favorite treat. It’s comforting, beautiful, and truly unforgettable—perfect for sharing with people you love. Give it a try, enjoy every bite, and feel free to experiment with your own flavors next time!

Himbeer Brownie Cheesecake

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• Author: Charlie
• Total Time: 6 hours (including chilling)
• Yield: 12 servings 1x

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Description

A rich American-style Himbeer Brownie Cheesecake with a fudgy brownie base, a smooth baked cheesecake layer, and a bright raspberry swirl—perfect for celebrations and make-ahead desserts.

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Ingredients

Scale 1x2x3x

1 cup unsalted butter, melted (226 g)

1 cup granulated sugar (200 g)

1 cup brown sugar, packed (220 g)

4 large eggs

1 tbsp vanilla extract (15 ml)

1 cup all-purpose flour (125 g)

1 cup unsweetened cocoa powder (100 g)

1/2 tsp salt (3 g)

24 oz cream cheese, softened (680 g)

1 cup granulated sugar for cheesecake (200 g)

3 large eggs (for cheesecake)

1 tbsp vanilla extract (15 ml)

1/2 cup sour cream (120 g)

1 1/2 cups raspberries (fresh or frozen) (225 g)

1/4 cup granulated sugar for raspberry sauce (50 g)

1 tsp lemon juice (5 ml)

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Instructions

1. Preheat oven to 325°F (165°C). Grease a 9×13-inch pan and line with parchment.

2. Make raspberry sauce by simmering raspberries, sugar, and lemon juice; strain and cool.

3. Prepare brownie batter: mix melted butter with sugars, add eggs and vanilla; fold in flour, cocoa, and salt.

4. Spread brownie batter evenly in the pan.

5. Beat cream cheese until smooth; add sugar, eggs one at a time, vanilla, and sour cream.

6. Pour cheesecake mixture over brownie layer, add raspberry spoonfuls and swirl with a knife.

7. Bake at 325°F (165°C) for 55–65 minutes until center is just set.

8. Cool in oven with door cracked for 30 minutes, then refrigerate at least 4 hours or overnight.

9. Slice into 12 bars and serve chilled with extra raspberries or whipped cream.

Notes

Use full-fat cream cheese for the best texture.

Strain the raspberry sauce for a seedless swirl if preferred.

Frozen raspberries work fine—no need to thaw before cooking the sauce.

For a thicker cheesecake layer, use a 9×9-inch pan and adjust baking time.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar (approx. 1/12 of recipe)
• Calories: 520
• Sugar: 34
• Sodium: 220
• Fat: 34
• Saturated Fat: 19
• Carbohydrates: 49
• Fiber: 3
• Protein: 6
• Cholesterol: 140

Keywords: Himbeer Brownie Cheesecake, raspberry brownie cheesecake