Neapolitan Cheesecake Brownies (Raspberry and Vanilla)

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These Neapolitan Cheesecake Brownies are the perfect treat for moments when you’re thinking “I want to bake but I don’t know what to make”! Fudgy, dense and topped with something a little fruity for a bit of contrast. They are so much easier than making a whole cheesecake but are so much more fun than a regular brownie!

For the brownie layer, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. For the cheesecake topping, you make a really simple mixture in a bowl then you pour half the mixture over the brownies. Following this, combine the remaining cheesecake mixture with raspberries and pour it over the top. Swirl a little then bake! This is a fantastic topping for these brownies, but pairs well with cake and other things too! These will keep in the fridge for about 3 days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

The brownie recipe is so simple, and comes together in no time. Once this has baked and cooled simply slice and serve. The cheesecake topping may look a little wobbly when you remove it from the oven but this firms up once cool. They are a great item to take to a party or to have on the counter ready to grab when the craving hits!

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
2. Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For this brownie recipe, we use a standard muffin tin with regular muffin liners.
4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
5. Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
6. Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you! 

INGREDIENTS REQUIRED for Neapolitan Cheesecake Brownies (Raspberry and Vanilla)

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8×8″ baking pan. Line well so that the brownies easily come out of the pan. 

• Dark/Semi-Sweet Chocolate, Melted
• Unsalted Butter
• Light Brown Soft Sugar
• Granulated Sugar
• Large Free Range Eggs
• Vanilla Extract
• Plain (All Purpose) Flour
• Cocoa Powder
• Full Fat Cream Cheese
• Raspberries (Fresh or Frozen)

Tips For Top Tier Neapolitan Cheesecake Brownies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Cheesecake: Combine this in a small bowl. Full fat cream cheese works best (of course) and use granulated/caster sugar. To swirl, use a chopstick or a knife!
• Berry Cheesecake: To make the raspberry topping, you can use other berries but note the colour will be different. I find raspberries give a much stronger pink shade. Use frozen, then heat them up in the microwave for super quick and cheap results. I keep a bag stored in the freezer for this sort of thing! Fresh are great too if you have them to hand.
• Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!

For my Neapolitan 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 Oreo Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE FOR Neapolitan Cheesecake Brownies (Raspberry and Vanilla)

Because the cheesecake layer is made using lots of cream cheese, you need to store these brownies in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the brownies. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before making the frosting and serving!