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Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies

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  • Author: Katie Deacon
  • Total Time: 45 minutes
  • Yield: 8 brownies 1x


These brownies have to power to melt even the chilliest of hearts, Elsa wouldn’t stand a chance against these babies.


Units Scale

For the brownies:

  • 250g unsalted butter
  • 300g plain chocolate
  • 4 large, free range eggs
  • 350g caster sugar
  • 180g plain flour
  • Good quality raspberry jam

For the cheesecake:

  • 150g full fat Philadelphia
  • 100g caster sugar
  • 1 large egg


  1. Preheat oven to 170C and line a 33×23 brownie tin with baking parchment.
  2. Make the cheesecake layer.  In the bowl of a stand mixer whisk together the cheese, egg and sugar until thick and creamy.  If it seems a little thin add a teaspoon of flour to thicken the mixture.
  3. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Mix the eggs and sugar together in a large jug and pour into the melted chocolate, mix till combined.  Add in the flour and stir until just combined, take care not to over mix at this point.
  4. Pour the batter into the prepared pan and smooth out.  Take the cheesecake and spoon blobs onto the brownies, do the same thing with half a jar of good quality raspberry jam.  Take a knife and marble the jam and cheesecake through the brownies.  Bake for 35 minutes or until there is just a slight jiggle in the centre of the pan.  Leave to cool completely, preferably overnight in the fridge.
  5. Cut into squares or use a heart shaped cutter to stamp out heart shaped brownies.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Brownies and Bars
  • Cuisine: Baking