Raspberry Cheesecake Brownies

I’ve been wanting to try cheesecake brownies for a while now and I decided that Easter weekend would be as good a time as any. In fact, seeing as chocolate and cheese are two of my favourite foods, I can’t believe I waited this long!

Be warned: this isn’t a dessert that you can whip up at the last minute. First, you have to make the brownie base. Next you prepare the cheesecake topping and bake the lot in a pre-heated oven. Then you need to leave it to cool for a couple of hours and then it has to be refrigerated – preferably overnight! They require a lot of patience but they’re definitely worth the wait.

I made these in a square tin and when they were chilled and ready to go; I sliced them up in to bars and drizzled on some raspberry coulis. The rich fudgy brownies, sweet creamy cheesecake topping and fruity piquant coulis all worked so well together. Every bite was decadent and delicious. As these are so incredibly indulgent, you really couldn’t make them too often but they make a fantastic treat for a special occasion.



Brownie Layer:
4oz butter
4oz plain flour
4oz plain chocolate
7oz caster sugar
2 eggs, lightly beaten
50ml milk

Cheesecake Layer:
500g soft cream cheese
4 1/2oz caster sugar
3 eggs, lightly beaten
1 tsp vanilla extract
4oz plain yoghurt
Handful frozen raspberries (optional)
1. Preheat oven to 180ºC. Lightly grease and flour a 9 inch square tin.

2. Gently heat the butter and chocolate in a saucepan, stirring until it’s melted and smooth.

3. Pour the melted mix into a large bowl, beat in the sugar, and then the eggs and milk. Stir in the flour, mixing just until blended.

4. Transfer the mix into the prepared pan, spreading evenly. Pop in to the pre-heated oven for 25 minutes.

When it’s ready, take it out and leave it to one side while you prepare the cheesecake topping.

5. In a mixing bowl, beat together the cheese, sugar, eggs and vanilla extract until it’s fully combined and smooth.

6. Stir in the yoghurt and then pour the lot over the brownie base. If you like, pop the frozen raspberries on top.

7. Bake for 45 to 55 minutes or until the centre is almost set.

8. As soon as it’s out of the oven, run a knife around the edge of the cake to loosen it from the tin.

9. Leave it to cool (this could take a couple of hours!) and then chill in the refrigerator for at least four hours or overnight.


recipe adapted from 1001 cupcakes, cookies & other tempting treats


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