Raspberry Cheesecake Brownie

Raspberry Cheesecake Brownie

A delicious cake that combines the two best flavors.



  • Butter: 200 g
  • Dark chocolate: 100 g
  • Semi-sweet chocolate: 100 g
  • Eggs (room temperature): 3
  • Sugar: 200 g
  • Flour: 135 g
  • Baking powder: 1/2 teaspoon

Cheesecake Layer

  • Cheesecake cheese (milled, e.g., from a tub): 500 g
  • Sugar: 100 g
  • Vanilla pudding mix: 1 package
  • Eggs: 2
  • Heavy cream (36%): 100 ml
  • Raspberries (can be frozen): 200 g


Brownie Preheat the oven to 175°C. Prepare a baking pan approximately 20 cm x 30 cm, lining it with parchment paper.

Cut the butter into small cubes and place it in a saucepan. Add the chocolate broken into small pieces and melt over low heat, stirring occasionally. Remove from heat.

In a separate bowl, beat the eggs with the sugar. Add the melted chocolate and butter mixture and blend until smooth.

Add the flour and baking powder and mix until a uniform batter forms.

Cheesecake Layer Place the cheese in a bowl, add the sugar, pudding mix, and eggs. Mix for about 1 minute until combined, then add the cream and mix for another 2 minutes. Add 2/3 of the raspberries and blend them into the mixture until they break down (you can mash the raspberries with a fork beforehand).

Spread the brownie batter at the bottom of the pan, then spoon the cheesecake mixture on top (about 2 tablespoons at a time). Use a spoon to swirl the batters together. Sprinkle with the remaining raspberries.

Bake for about 40-45 minutes, until the cheesecake layer is set (the cheesecake may still be moist and soft when removed from the oven, but it will set and harden over time).

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