Raspberry Cheesecake Brownie Cups
These are a gorgeous way to celebrate the 14th of February. If you're finding yourself looking for a bake for Valentine's Day that is easy to make, easy to transport and ever so easy to eat, these are the answer! Brownie batter, cheesecake mixture and raspberries come together in muffin form for something so delicious!
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Servings: 12
Ingredients
- 100 g (½ cups) Dark/Semi-Sweet Chocolate Melted
- 170 g (12 tbsp) Unsalted Butter Melted
- 100 g (½ cups) Granulated Sugar
- 100 g (½ cups) Light Brown Soft Sugar
- 2 (2) Large Free Range Eggs
- 1 pinch (1 pinch) Salt
- 85 g (⅔ cups) All Purpose Flour
- 30 g (6 tbsp) Cocoa Powder
- 150 g (¾ cups) White Chocolate Chips
For the Cheesecake
- 200 g (7 oz) Full Fat Cream Cheese
- 1 (1) Large Free Range Egg
- 50 g (¼ cups) Granulated Sugar
- 50 g (½ cups) Raspberries Fresh or Frozen, See Notes
Instructions
- Pre-heat your oven to 390℉/180℃. Line 12 muffin holes with cupcake/muffin liners.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs, one at a time and mixing in between.
- Now, add the melted chocolate slowly and combine once again.
- Add the flour, cocoa powder, white chocolate chips and a pinch of salt – fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined.
- Scoop a generous tablespoon of batter into each muffin cup. Use the spoon to press down just a little into an even layer.
Make the Cheesecake Topping
- In a bowl, whisk together the cream cheese, sugar and egg until smooth. Spoon this cheesecake mixture over each brownie cup. These don't rise too much, so you can fill fairly close to the top.
- Heat up the raspberries in a microwave for 20-30 seconds. Mash down with a fork to make a paste.
- Add a small teaspoon of the mashed raspberries to the top of each brownie cup. Swirl with the spoon.
- Bake 20 minutes, until golden at the edges and no longer wobbling (a little wobble is good, not a lot) on top. Remove and let cool before eating!
Notes
Raspberries for the Topping:
Frozen raspberries tend to be a much cheaper option. Heat them up from frozen in the microwave for 30 seconds. Mash them down to form a runny paste like texture. This adds a gorgeous pop of natural color and flavor to the frosting.
If using fresh, do the same, but less time in the microwave – more like 10-15 seconds.
Both fresh and frozen give the same result, so use whatever you prefer!