Cheesecake brownies recipe

(138 ratings)

Cheesecake brownies
  • healthy
Preparation Time15 mins
Cooking Time40 mins
Total Time55 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories429 Kcal21%
Sugar38.9 g43%
Fat26.7 g38%
Saturated Fat16.1 g81%
Salt0.1 gRow 4 - Cell 2
Protein5.6 g11%
Carbohydrates42 g16%
Salt0.1 gRow 7 - Cell 2

Made with rich dark chocolate, white chocolate, and bejeweled with raspberries, these cheesecake brownies are mouthwatering.

Prepare a batch of these delicious cheesecake brownies in just 15 minutes. This recipe makes 16 brownies. This recipe brings a dense chocolate brownie recipe together with a light and fluffy cream cheese-based cheesecake.


For the brownie mix

  • 280g unsalted butter, plus extra for greasing
  • 170g dark (70% cocoa solids) chocolate
  • 350g unrefined golden caster sugar
  • 70g plain flour
  • Pinch of salt
  • 5 medium free-range eggs
  • 2 teaspoons vanilla extract
  • 100g white chocolate, broken into small pieces

For the cheesecake mix

  • 350g cream cheese
  • 75g unrefined golden caster sugar
  • 1 teaspoon vanilla extract
  • 2 medium free-range eggs
  • 170g fresh raspberries




  1. Preheat the oven to 180°C/gas mark 4. Grease and line a 20cm square brownie tin.
  2. To make the brownie mixture, melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir until completely melted and combined. Remove from the heat and set aside to cool.
  3. Combine the sugar, flour and salt in a large mixing bowl, pour over the cooled chocolate and mix until smooth. Beat the eggs separately before adding to the mixing bowl along with the vanilla extract and the white chocolate.
  4. Blend together until you create a shiny chocolatey mixture. Pour this into the prepared tin.
  5. Next make the cheesecake mixture. Whisk the cream cheese, sugar, vanilla extract and eggs until smooth and creamy. Pour this carefully over the brownie mix, trying to create an even layer.
  6. Use a fork to drag the cheesecake mix through the brownie mix to create a marbled effect. Drop the raspberries into the tray. Try to ensure that the raspberries are almost fully pushed into the mixture.
  7. Bake for about 35–40 minutes. After 30 minutes remove the tin and check to see if the brownies are set but still have a slight wobble to them; return to the oven if they need a little longer. Leave to cool in the tin, covered with foil.
  8. Once cooled, take the yummy brownies out of the tin, cut into 16 pieces and serve to your lucky guests.

Top tips for making cheesecake brownies

Don't worry if your mixture is quite wet, this works best for brownie recipes. Try swapping the raspberries for strawberries instead.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies