Raspberry Cheesecake Brownie Recipe

When it comes to indulgent desserts, why settle for one flavour when you can have three? Our Raspberry Cheesecake Brownies combine the richness of fudgy chocolate brownie, the creaminess of baked cheesecake and the lightness of raspberry whipped cream in one irresistible slice. Baked together in layers, this dessert looks as impressive as it tastes, making it perfect for sharing, gifting or treating yourself to something truly special.

Raspberry Cheesecake Brownies, The Hummingbird Bakery Way

At The Hummingbird Bakery, we love to layer flavours and textures to create bakes that surprise and delight. These brownies are one of our favourite examples - the dense chocolate base is balanced with creamy cheesecake and the fresh raspberries in the topping add just the right amount of tangy sweetness. You can even swap the raspberries for seasonal berries, like strawberries or blueberries, to make this bake your own.

Ingredients for Raspberry Cheesecake Brownies

For the brownie:

• 200 g dark chocolate, roughly chopped
  
  

• 200 g unsalted butter
  
  

• 250 g icing sugar
  
  

• 3 eggs
  
  

• 110 g plain flour
  
  

For the cheesecake:

• 400 g cream cheese
  
  

• 150 g icing sugar
  
  

• ½ tsp vanilla extract
  
  

• 2 eggs
  
  

For the cream topping:

• 300 ml whipping cream
  
  

• 100 g icing sugar
  
  

• 150 g raspberries, plus extra to decorate
  
  

Equipment: 33 × 23 × 5-cm baking tray, lined with greaseproof paper
Makes: 1 tray (slice as desired)

Instructions

Step 1 – Make the Brownie Layer:
Preheat the oven to 170°C (155°C fan)/Gas Mark 3½. Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. In a freestanding mixer with a paddle attachment, beat the butter and icing sugar until well incorporated. Add the eggs one at a time, mixing and scraping down the bowl after each addition. Gradually beat in the flour, then pour in the melted chocolate. Mix thoroughly until smooth, then spread evenly in the prepared tray. Pop the brownie in the fridge to harden.

Step 2 – Add the Cheesecake Layer:
In a clean bowl, beat the cream cheese, icing sugar and vanilla extract on a slow speed until smooth. Add the eggs one at a time, mixing well after each addition. The mixture should be creamy and lump-free. Spread this gently over the brownie base and smooth the top with a palette knife. Bake for 30–40 minutes, until the cheesecake is firm around the edges but still pale in the centre. Leave to cool completely, then refrigerate for at least 2 hours (or overnight for best results).

Step 3 – Finish with the Raspberry Cream:
Whip the cream, icing sugar and raspberries together until firm but not stiff. Turn the cooled brownie cheesecake out of the tin and spread the topping evenly over the cheesecake layer. Decorate with extra raspberries then slice into generous squares or bars to serve.

Tips for Perfect Raspberry Cheesecake Brownies

• Chill Overnight: Allowing the Raspberry Cheesecake Brownie to rest in the fridge overnight makes slicing easier and gives the flavours time to develop.
  
  

• Change the Fruit: Swap raspberries for seasonal berries like strawberries, blueberries or blackberries for a twist.
  
  

• Neat Slices: Use a sharp knife warmed under hot water (and wiped dry) for perfectly clean cuts through all three layers.

Dense, creamy and bursting with berry flavour, these Raspberry Cheesecake Brownies are the ultimate layered dessert. Whether you bake them for a special occasion or just because, they’re guaranteed to impress at first sight - and first bite.