White Chocolate Raspberry Cheesecake Brownies
Get ready for the ultimate dessert mashup!
These White Chocolate Raspberry Cheesecake Brownies feature a dense fudgy brownie base topped with a velvety cheesecake layer swirled with tart raspberry jam – no marbling into the brownie!
Studded with melty white chocolate chunks, they’re as beautiful as they are delicious.
How to Make It
Note: This is an overview. See recipe card below for ingredient quantities and full instructions.
1. Prep the Brownie Base
Whisk together melted butter, sugar, eggs and vanilla until smooth. Gently fold in flour, cocoa powder and salt – mix just until combined. Spread evenly in your prepared pan, creating a smooth, even layer.
2. Make the Cheesecake Topping
Beat cream cheese until smooth, then mix in sugar, egg and vanilla. Spread this evenly over the uncooked brownie base, leaving just a slim border visible.
3. Add the Raspberry Swirls
Drop spoonfuls of raspberry jam over the cheesecake layer. Use a toothpick to gently swirl just the cheesecake and jam together – avoid disturbing the brownie layer beneath.
4. Bake to Perfection
Sprinkle white chocolate chunks over top. Bake until edges are set but center still jiggles slightly. Cool completely before slicing for clean layers.
Pro Tips
- Room temp ingredients ensure smooth cheesecake layer
- Warm jam slightly for easier swirling
- Swirl gently – just 2-3 figure-eight motions
- Underbake slightly for fudgiest texture
Storage
- Room temp: Up to 1 day in airtight container
- Fridge: 5 days – let sit 10 mins before serving
- Freezer: Wrap tightly and freeze up to 3 months
White Chocolate Raspberry Cheesecake Brownies
Description
These stunning brownies feature distinct layers - a rich chocolate base topped with smooth cheesecake swirled with raspberry jam and white chocolate. Elegant yet easy!
Ingredients
Brownie Layer:
Cheesecake Swirl Layer:
Instructions
-
Prep:
Preheat oven to 350°F (175°C). Line 8x8" pan with parchment.
-
Brownie batter:
Whisk melted butter, sugar, eggs and vanilla. Fold in cocoa, flour and salt. Spread evenly in pan.
-
Cheesecake layer:
Beat cream cheese, sugar, egg and vanilla until smooth. Spread over brownie base, leaving slim border.
-
Swirl:
Warm jam slightly. Drop spoonfuls over cheesecake, then swirl just the top layer with toothpick.
-
Bake:
Sprinkle white chocolate chunks on top. Bake 30-35 mins until edges set but center jiggles slightly. Cool completely before slicing.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 16g25%
- Total Carbohydrate 34g12%
- Sugars 26g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For fresh raspberry swirl: Mash ½ cup berries + 1 tbsp sugar, then strain
- Gluten-free: Use 1:1 GF flour blend
- Clean slices: Chill 30 mins before cutting with hot knife
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
