Brownie Bottom Cheesecake with Raspberries + VIDEO

Prep Time 40 minutes
Total Time 1 hour 20 minutes
Servings 12

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This Brownie Bottom Cheesecake is made with a fudgy, brownie base, a silky smooth no bake cheesecake and topped with piles of fresh raspberries. It’s an elegant holiday dessert that’s also naturally gluten free!

whole brownie bottom cheesecake on blue cake plate topped with fresh raspberries

This Brownie Bottom Cheesecake combines all of my favorite things: chocolate, cheesecake, and fresh, juicy berries!

It is April 11 (my littlest is 5 months old today!) and we are supposed to get a dump of snow.


Mama’s not happy about it.

Last week I was on the hunt for fresh strawberries and I stopped at 3 different grocery stores before I could find a single container. I did, however, find a pile of the most gorgeous raspberries and it’s got my mind on this cheesecake, friends.

The base for this cheesecake is the best, fudgiest brownies ever and they also happen to be naturally gluten free. Since my brother-in-law has Celiac disease, I love having a few easily gluten free desserts in my back pocket! The brownie recipe is from the cookbook Flourless by Nicole Spiridakis and I think it’s the best I’ve ever had.

You are going to need a giant pile of chocolate to make it though, but we’re okay with that 😉

For the cheesecake, I doubled up on the chocolate and added some melted white chocolate in the cheesecake layer. When it firms up, it gives the cheesecake a luscious feel and helps it to set, and gives the most subtle white chocolate flavor (if you have people who don’t like white chocolate, they will probably never know it’s there! If you want, you could easily swap out for dark).

brownie bottom cheesecake slice on white speckled plate with gold fork on the side

Add on some fresh berries: raspberries, strawberries, blueberries, or if you’re opposed to fresh fruit you can switch things up and add a drizzle of caramel and some toasted pecans for a Turtle version. I can just imagine how crazy good that would be!

But with Spring upon us (it’s coming, right?!?) I just had to top it with fresh fruit. I am so ready for all the fresh produce!

This recipe has been updated from November 21, 2016

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Brownie Bottom Cheesecake with Raspberries

5 from 5 votes
This Brownie Bottom Cheesecake is made with a fudgy, brownie base, a silky smooth no bake cheesecake and topped with piles of fresh raspberries. It’s an elegant holiday dessert that’s also naturally gluten free!
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Cuisine American
Course Dessert
Servings 12
Calories 472cal


Brownie base

  • 2/3 cup good chocolate chopped
  • 1/2 cup unsalted butter
  • 1/2 cups packed brown sugar
  • 3 large eggs
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla


  • 1 1/2 cups whipping cream
  • 1/2 cup white chocolate chopped
  • 1/4 cup milk or cream
  • 16 oz cream cheese
  • 1/2 cup powdered icing sugar
  • 1 teaspoon vanilla
  • 2 cups raspberries


  • Brownie basePreheat oven to 350 degrees F. Lightly grease a 9″ Springform pan and wrap the bottom with foil. Set aside.
  • In a large bowl, combine chocolate and butter. Microwave on high in 30 second intervals, stirring each time, just until melted and smooth (don’t overcook!). Whisk in brown sugar until smooth and let cool slightly (about 10 minutes).
  • Whisk in eggs, one at a time, until combined. Stir in cocoa powder, salt and vanilla until smooth. Pour batter into prepared pan and bake 35-40 minutes until top is dry and a toothpick inserted in the center comes out mostly clean. Let cool completely.
  • CheesecakeWhip cream until stiff peaks form. Set aside.
  • In a medium bowl, combine white chocolate and milk. Microwave on high in 20 second intervals, stirring each time, until melted and smooth. Set aside to cool slightly.
  • In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until smooth. Add white chocolate and beat until smooth.
  • Fold in whipped cream as best as you can, using an electric mixer on low speed to combine if necessary. Spread on top of brownie crust.
  • Cover and refrigerate until set, at least 4-6 hours or overnight. Top with a layer of fresh raspberries just before serving. Store leftovers in the refrigerator up to 3 days.

Nutrition Information

Calories: 472cal | Carbohydrates: 30g | Protein: 6g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 145mg | Sodium: 210mg | Potassium: 237mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1255IU | Vitamin C: 5.4mg | Calcium: 101mg | Iron: 1.3mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Deb says

    In the text you said to make whipped cream and set aside but in the video, it shows you pouring the whipped cream into the cheesecake mixture before whipping. Do you fold the pre-made whipped cream into the cheesecake mixture or do you pour the liquid whipping cream into the cheesecake mixture and beat it?

  2. Catea says

    I’m having a hard time understanding the wrapping the bottom could you please give me a bit of details? It could be just me 🤣 I wanna try this recipe! Made your strawberry cupcakes, husband said best I’ve made so far 😋

  3. Klsy says

    Just popped mine in the fridge for the night. I’m a little anxious if it will set properly. I only had about 10 ounces of cream cheese. (I didn’t notice it said 16oz until the stores were closed) I will be topping mine with strawberries since raspberries are impossible to find where I live. I also don’t have vanilla.(again something that just isn’t readily available. seriously, the lady at the store didn’t even know what it was.)

    • Klsy says

      so 10 oz of cream cheese wasn’t enough. they whole thing was sliding all over the place when I was cutting it. terrible mess but the children ate it up anyways. next time I’ll definitely double check the recipe!

  4. Judi says

    You said that you doubled up on the chocolate & added chocolate chips in the cheesecake part. Is this over and above what the recipe calls for? I would love to make this recipe for Mother’s Day. There isn’t anyone that loves chocolate anymore then I do except maybe my Mom. Thanks.

  5. Judi says

    You said that you doubled up on the chocolate & added chocolate chips for the cheesecake part. Is that over and above what is called for in the recipe? I want to make this for my Mom for Mothers’ Day, but of course I would have to make a taster first. LOL. No one loves chocolate more then me, except maybe my Mom.

  6. Julie Cunningham says

    Could you give me a conversion into Grams and milliletres please. The websites I used for conversions gove me different ones each time and don’t want to mess it up as it looks amazing. Thanks.

  7. Karen says

    For the brownie bottom, is the good chocolate baker’s chocolate? If not, could you be more specific as to what type?

  8. Lauren says

    This recipe looks delicious but seems a little difficult for my skill level.
    Could I make the base with box fudge brownie mix?

    Thank you!

  9. Mary says

    I have never thought to combine the fudgy-ness of a browine with a creamy cheesecake! I also love that this is a gf recipe! Looks very delicious and fresh with the pop of the red raspberries!

  10. Kelly says

    I just love this time of year too even though there is so much more running around to do. This cheesecake is a such showstopper, Ashley! The raspberry topping is SO pretty and combined with chocolate is perfect for the holidays!

  11. marcie says

    This is such a beautiful holiday-worthy dessert! Combining cheesecake with a brownie crust was a delicious idea, and I love all the fresh raspberries on top!

  12. Rachel @ Bakerita says

    I can’t believe the holidays are so close, either. This looks so fabulous Ashley! Brownies, cheesecake, and raspberries are three of my favorite things – I would love to dive into a slice of this 🙂

  13. Dorothy Dunton says

    Hi Ashley! What an elegant dessert! I also love chocolate and raspberries! I have made raspberry truffles using Chambord liquor and fresh raspberries, way better than strawberries!

    • Ashley Fehr says

      Oh that sounds incredible! Raspberries and chocolate just go together — love the freshness of the berries with the richness of the chocolate! I bet those go over quite well with your family and friends who get to sample them 🙂

5 from 5 votes (4 ratings without comment)

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