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!
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.
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).
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
Brownie Bottom Cheesecake with Raspberries
written by Ashley Fehr
Ingredients
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
Cheesecake
- 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
Instructions
- 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
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Deb says
Hi,
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?
Thanks
The Recipe Rebel says
Hi Deb! I’d recommend always following the written recipe! Enjoy!
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 😋
Ashley Fehr says
It’s just to make sure that if anything leaks out of the pan that it won’t end up in the oven 🙂
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!
Ashley Fehr says
Sorry that happened! I hope you try it again!
Danielle says
I love cheesecake and the boyfriend loves brownies, so this is an awesome recipe to make us both happy. I love it!
Ashley Fehr says
Thanks Danielle!
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.
Ashley Fehr says
The chocolate is in the recipe already — the white chocolate 🙂 I hope you enjoy it!
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.
Janie says
This does look fabulous…but has anyone made it? Does it turn out as good as it looks taste wise?
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.
Ashley Fehr says
Hi Julie, Unfortunately I can’t because I don’t know the weight of every ingredient
julie cunningham says
ok thanks
Karen says
For the brownie bottom, is the good chocolate baker’s chocolate? If not, could you be more specific as to what type?
Ashley Fehr says
You can definitely use that! I often buy a good solid bar of chocolate at the grocery store to use.
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!
Ashley Fehr says
Yes you could! You may just want to use half the batter if it’s for a 9×13″ pan
Jessica says
Do you take the cake out of the pan to serve it?
Ashley Fehr says
Yes, or you can leave it in! Just remove the sides.
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!
Ashley Fehr says
Thanks Mary!
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!
Ashley Fehr says
Thanks Kelly!
Sharmila says
Won’t the brownie layer harden up when kept refrigerated?
Ashley Fehr says
It is so fudgy it won’t get super hard.
Sharmila says
Ok thanks
Am surely trying it out
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!
Ashley Fehr says
Thanks Marcie!
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 🙂
Ashley Fehr says
I dove into one or two myself! Lol. Thanks Rachel!
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 🙂
Gayle @ Pumpkin 'N Spice says
I’m still in awe that the holidays are almost here! Where has the time gone?! This cheesecake looks so good, Ashley! I love brownie bottom cheesecakes, it’s the best kind of crust in my opinion!
Ashley Fehr says
Yes! I totally agree! Thanks Gayle 🙂