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If you’re looking for a super cute, very Instagrammable bake for Valentines, look no further than these Raspberry Cheesecake Brownies. Perfect for a partner, bestie, yourself or any other occasion, these are a fabulous and super easy treat!

Sweet, slightly tangy from the raspberries and full of rich chocolate goodness, these are the perfect anytime treat. Serve with ice cream for a Valentines dessert or serve up as a gift for the Valentines in your life! For more Valentines baking, check out this Berry and Lemon Loaf Cake or these Berry Scones with White Chocolate Drizzle.

To create the swirl on top, you need to reserve a small amount of the brownie batter, add a few tablespoons of water. You pour this on top of the cheesecake layer and swirl using a knife. Don’t overdo it, or it’ll be combined. Then squish over the raspberries before baking!

For these Raspberry Cheesecake Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Millionaire’s Brownie Bites or these Malted Chocolate Brownies. For videos and baking inspiration, head on over to my Instagram.

Raspberry Cheesecake Brownies
Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

A super rich and fudgy brownie base is topped with a cheesecake mixture and lots of raspberries for the perfect Valentines (or any time) bake. Make sure to leave enough time before slicing for those perfect lines!
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 9
Author: Florence Jackson

Ingredients

For the Brownie

  • 170 g Unsalted Butter Melted
  • 100 g Granulated Sugar
  • 100 g Light Brown Soft Sugar
  • 1 tsp Vanilla Extract
  • 2 Medium Eggs
  • 100 g Dark Chocolate Melted
  • 85 g Plain Flour
  • 30 g Cocoa Powder
  • 100 g Mixed Froze Berries
  • 150 g Milk Chocolate Chopped

For the Cheesecake

  • 120 g Full Fat Cream Cheese
  • 1 Medium Egg
  • 50 g Granulated Sugar
  • 75 g Fresh Raspberries

Instructions

  • Preheat oven to 200C/180C Fan/Gas 6. Line a 8″ square baking tin with greaseproof paper. 
  • Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
  • In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
  • Add the eggs and vanilla and mix again. Then check that the chocolate has cooled a little before adding in and combining.
  • Add in the flour, cocoa powder, frozen berries, milk chocolate and fold together. Reserve about 1/4 cup of the batter, pouring the rest into the prepared tin.
  • Make the cheesecake layer by combining all ingredients in a small bowl and mixing with a spoon.
  • Pour this cheesecake mixture over the brownie layer. Then, mix together that reserved brownie batter with a little water to thin it out (about 50ml) and drizzle over the cheesecake. Swirl to make a nice pattern! 
  • Squish the raspberries using a fork and drizzle over the batter.
  • Bake for 35-40 minutes. It will look puffy and should not wobble much at all. Let cool on a wire rack. Once completely cooled, slice and serve! 

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