Raspberry and White Chocolate Cheesecake Brownies

Rich, fudgy brownie swirled with creamy white chocolate cheesecake and dotted with fresh juicy raspberries.


Ingredients (makes 12 large/16 small brownies)

For the brownie layer:

170g good quality 70% dark chocolate, broken into pieces
150g self-raising flour
150g unsalted butter, cut into chunks
225g caster sugar
2 medium eggs, at room temp

For the cheesecake swirl:

200g full-fat cream cheese, at room temp
2 medium eggs, at room temp
½ tsp vanilla essence
120g good quality white chocolate, broken into pieces
50g caster sugar
80g frozen/fresh raspberries


Preheat the oven to 180°C and line a 23cm square baking tin with greaseproof paper.

Melt the dark chocolate and butter in a glass bowl set over a pan of simmering water, stirring occasionally. Once melted, remove from the heat and leave to cool. In a separate bowl, whisk the eggs and sugar until frothy.

Pour in the cooled chocolate mixture into the whisked eggs, add the flour and fold the mixture together until just combined.

To make the cheesecake layer first melt the white chocolate in a glass bowl set over a pan of simmering water, once melted remove from the heat. Whilst the chocolate cools, beat together all of the remaining ingredients until just combined. Now fold in the melted white chocolate.

Pour two thirds of the brownie mixture into the baking tin. Pour the cheesecake mixture on top of the brownie layer in the pan and dollop spoons of the remaining brownie mixture on top. Glide a skewer through the layers to create a swirl pattern and press the raspberries into the top.

Bake for 30 minutes in the centre of the oven until the corners are starting to crack and the top is no longer shiny. Cover the brownies after 20 minutes with foil to avoid the top from browning too much. Leave to completely cool before cutting into 12 or 16 brownies.

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