White Chocolate Raspberry Cheesecake Brownies

White Chocolate Raspberry Cheesecake Brownies

prep 45 mins
cook 45 mins
total 1 hour, 30 mins
author bakerbynature
yield 9 x13 pan of brownies

Fudge brownies topped with Raspberry Swirled White Chocolate Cheesecake! These are incredible.


For the Brownies:

  • 1 and 1/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 12 ounces dark chocolate (chopped), (see post for brand recommendations)
  • 1 cup unsalted butter (2 sticks, 8 ounces) cut into small pieces
  • 2 cups granulated sugar
  • 5 large eggs, at room temperature

For the White Chocolate Cheesecake Filling:

  • 4 ounces white chocolate, chopped, melted, and slightly cooled (see post for brand recommendations)
  • 12 ounces full-fat cream cheese (one and half blocks), very soft
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature

For the Fresh Raspberry Swirl:

  • 3/4 cup fresh raspberries
  • 3 tablespoons granulated sugar


For the Brownies:

  1. Preheat the oven to 350 degrees (F). Line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap. Spray foil and any exposed pan with non-stick baking spray; set aside.
  2. In a medium bowl, whisk the flour, salt, and cocoa powder together, set aside.
  3. Place the chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.
  4. Turn off the heat, keeping the bowl over the water and add the sugar; whisk until completely combined, then remove the bowl from the pan. Add in the eggs and whisk until just combined. Do not over beat the batter at this stage or your brownies will be cakey.
  5. Sprinkle the flour mixture over the chocolate mixture and, using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Pour the batter into the prepared pan and smooth the top. Set aside while you prepare the cheesecake.

For the White Chocolate Cheesecake Filling:

  1. Place chopped white chocolate in a small, heat proof bowl; microwave on low heat, in 20 second increments, until chocolate is complete melted. Whisk smooth and set aside.
  2. Using a handheld mixer (or a standmixer fitted with the paddle attachment) beat the cream cheese in a large bowl until completely smooth. Add in the sugar and eggs and beat until smooth and creamy, about 1 minute. Fold in the white chocolate, stirring until combined. Pour the cheesecake batter on top of the brownie batter. Set aside to make your raspberry swirl.

For the Raspberry Swirl:

  1. In a small food processor or blender, puree the raspberries until completely smooth. Press the mixture through a fine mesh strainer, discarding seeds and pulp. Stir in the granulated sugar. Spoon the raspberry mixture on top of the unbaked cheesecake layer, a few dollops at a time. Use a skewer to swirl the mixture gently.
  2. Bake for 45 minutes, or until the cheesecake layer is set at the edges and only slightly wiggly in the center. Cool in pan completely, then use the overlapped aluminum foil to lift the brownies out and onto a large cutting board. Cut cheesecake brownies into bars and serve.

*For best results, recipe should be followed exactly as written. Raspberry puree may be made 1 day in advance and stored in the fridge until needed. *Brownies will keep, stored in an airtight container in the fridge, for 3 days.

Source : https://bakerbynature.com/white-chocolate-raspberry-cheesecake-brownies/

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