Recipe: Raspberry Ripple Cheesecake Brownie

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Makes: 16 pieces

Prep: 25 mins

Bake: 30-35 mins

Brownie base

  • 110g butter
  • 175g dark chocolate
  • 100g caster sugar
  • 2 medium eggs
  • dash vanilla
  • 95g plain flour
  • 15g unsweetened cocoa powder
  • pinch salt

Raspberry Cheesecake

  • 440g cream cheese
  • 80g caster sugar
  • 2 medium eggs
  • Dash vanilla essence
  • 150g fresh raspberries


  • Preheat your oven to 180C/160C fan
  • Line a 9” square baking tin with parchment paper and set aside.
  • For the brownie, add the chocolate and butter to a bowl and set over a pot of gently simmer water.
  • Once melted and combined, set aside to cool slightly.
  • To this add in the sugar, eggs and vanilla, mix.
  • Finally add in the flour, salt and cocoa powder and mix.
  • Spoon this batter into the base of the lined tin.
  • To make the cheesecake layer, in a bowl, mix the cream cheese and sugar until smooth.
  • To this add the eggs and mix until combined.
  • Pour the cheesecake mix on top of the uncooked brownie layer.
  • Using a fork, mash the fresh raspberries to make a soft puree.
  • Drizzle this over the cheesecake layer and using the back of a knife, pull through the mix to create a marble design.
  • Place into the preheated oven and bake for 30-35 minutes.
  • After this time, the edges will start to go a light golden brown colour but the centre will be soft and have a wobble. That’s ok as it will firm up once cooled.
  • Allow to cool for 20 minutes before placing in the fridge for a minimum of 3 hours, preferably overnight.
  • Remove and portion into delicious bite sized pieces