Red Velvet Brownie Cheesecake with Raspberry Glaze – Elegant & Decadent
Introduction
This Red Velvet Brownie Cheesecake with Raspberry Glaze is the ultimate show‑stopping dessert. Imagine two layers of fudgy red velvet brownies sandwiching a creamy cheesecake filling, all finished with a glossy raspberry glaze. It’s rich, tangy, and beautifully vibrant—perfect for holidays, birthdays, or any occasion where you want to impress.
Why You’ll Love This Recipe
Two desserts in one: Brownies + cheesecake = pure indulgence.
Striking presentation: Red velvet layers with a jewel‑like raspberry glaze.
Balanced flavor: Sweet, tangy, and slightly tart.
Make ahead friendly: Can be chilled overnight for easy serving.
Ingredients
For the Red Velvet Brownie Layers (2 layers)
1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
2 tbsp red food coloring
1 cup unsweetened cocoa powder
1 ½ cups all‑purpose flour
½ tsp salt
For the Cheesecake Layer
16 oz (2 packages) cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
For the Raspberry Glaze
1 cup fresh or frozen raspberries
½ cup granulated sugar
1 tbsp cornstarch mixed with 2 tbsp water
1 tsp lemon juice
Step‑by‑Step Instructions
Step 1: Make the Brownie Batter
Whisk melted butter and sugar until smooth. Add eggs, vanilla, and red food coloring. Stir in cocoa powder, flour, and salt until just combined.
Step 2: Bake the First Layer
Spread half the batter into a greased 9×13‑inch pan. Bake at 350°F (175°C) for 15 minutes. Let cool slightly.
Step 3: Prepare Cheesecake Filling
Beat cream cheese and sugar until creamy. Add eggs one at a time, then vanilla and sour cream. Mix until smooth.
Step 4: Assemble Layers
Spread cheesecake mixture evenly over baked brownie layer. Top with remaining brownie batter, spreading carefully to cover.
Step 5: Bake
Bake 40–45 minutes, until cheesecake is set and edges are firm. Cool completely, then refrigerate at least 4 hours (overnight preferred).
Step 6: Make Raspberry Glaze
In a saucepan, cook raspberries and sugar over medium heat until berries break down. Stir in cornstarch slurry and lemon juice. Simmer until thickened. Strain if desired for a smooth glaze. Cool before using.
Step 7: Finish & Serve
Spread raspberry glaze over chilled cheesecake brownies. Slice into squares and serve.
Tips & Tricks
Line pan with parchment: Makes slicing and serving easier.
Don’t overmix: Keeps brownie layers fudgy.
Smooth glaze: Strain raspberry mixture to remove seeds.
Storage: Refrigerate up to 5 days; freeze without glaze for longer storage.
Variations
Chocolate Drizzle: Add melted dark chocolate over the glaze.
Berry Mix: Use strawberries or blueberries instead of raspberries.
Mini Cheesecake Brownies: Bake in muffin tins for individual servings.
Festive Touch: Garnish with white chocolate curls for holidays.
Serving Ideas
Serve chilled with whipped cream.
Pair with coffee or espresso for balance.
Present on a cake stand for special occasions.
Garnish with fresh raspberries for elegance.
FAQs
Q: Can I use boxed brownie mix?
Yes, but homemade gives richer flavor.
Q: Can I skip the glaze?
Absolutely—the cheesecake brownies are delicious plain.
Q: Can I make this ahead?
Yes, it tastes even better after chilling overnight.
Recipe Details
Prep Time: 30 minutes
Bake Time: 1 hour
Chill Time: 4+ hours
Total Time: ~6 hours
Servings: 12–16 squares
Final Thoughts
This Red Velvet Brownie Cheesecake with Raspberry Glaze is rich, elegant, and unforgettable. With its striking layers and glossy finish, it’s a dessert that will wow guests and satisfy every sweet craving.