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!
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.
Neapolitan Cheesecake Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
For the Cheesecake
- 240 g Full Fat Cream Cheese
- 1 Medium Free Range Egg
- 75 g Granulated Sugar
- Handful Raspberries (Fresh or Frozen, See Notes)
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 mix again. Then check that the dark chocolate has cooled a little before adding in and combining. Add in the flour, cocoa powder and fold together. Pour into the tin.
- Make the cheesecake layer by combining the cream cheese, egg and sugar in a small bowl and mixing with a spoon. Pour half of this over the brownies.
- Then, smash the raspberries (if using frozen, heat in the microwave for 30 seconds first) and add to the mix. Stir together for the pink colour! Pour this over the brownies then swirl a little using a spoon.
- Bake 30 minutes. Let cool before slicing and serving.
