White Chocolate Raspberry Cheesecake Brownies

Emma

Food Blogger | Recipe Enthusiast🍲
The Best White Chocolate Raspberry Cheesecake

Prepare to be enchanted by the irresistible blend of chewy brownie bottom, creamy cheesecake, and a mesmerizing raspberry swirl in these Mmmrecipes White Chocolate Raspberry Cheesecake Brownies.

This heavenly dessert combines the best of white chocolate, cheesecake, and brownies into one exquisite creation that will undoubtedly leave everyone craving for more.

Whether it’s a special occasion or a delightful treat for yourself, these brownies are sure to be a crowd-pleaser!

Ingredients:

For the Brownie Base:

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

The White Chocolate Cheesecake Filling:

  • 4 ounces white chocolate, chopped, melted, and slightly cooled
  • 12 ounces full-fat cream cheese (one and a 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
White Chocolate Raspberry Cheesecake

Instructions:

  • Preheat the oven to 350 degrees (F) and line a 9×13-inch baking pan with aluminum foil, allowing two of the sides to overlap. Spray the foil and any exposed pan with non-stick baking spray; set aside.
  • Brownie Base:
    • In a medium bowl, whisk together the flour, salt, and cocoa powder; set aside.
    • In a large bowl set over a saucepan of simmering water, melt the dark chocolate and butter, stirring occasionally, until smooth.
    • Turn off the heat, add the sugar to the melted chocolate mixture, and whisk until combined.
    • Add the eggs and whisk until just combined. Avoid overbeating the batter to prevent cakey brownies.
    • Sprinkle the flour mixture over the chocolate mixture and gently fold until just combined.
    • Pour the brownie batter into the prepared pan and smooth the top. Set aside.
  • White Chocolate Cheesecake Filling:
    • In a small, heatproof bowl, melt the white chocolate in the microwave in 20-second increments until smooth.
    • In a large bowl, beat the cream cheese until smooth using a handheld mixer or stand mixer with the paddle attachment.
    • Add the sugar and eggs, beating until smooth and creamy.
    • Fold in the melted white chocolate until combined.
    • Pour the cheesecake batter on top of the brownie batter.
  • Raspberry Swirl:
    • Puree the fresh raspberries in a small food processor or blender until smooth.
    • Press the mixture through a fine mesh strainer to remove seeds and pulp.
    • Stir in the granulated sugar.
    • Spoon the raspberry mixture on top of the unbaked cheesecake layer in a few dollops.
    • Use a skewer to gently swirl the raspberry mixture for a beautiful design.
  • Bake for 45 minutes or until the cheesecake layer is set at the edges and slightly wiggly in the center.

Notes or Tips:

  • For the creamiest cheesecake layer, use full-fat cream cheese and make sure it is very soft before blending.
  • Use block cream cheese (brick style) and not the scoopable type that comes in a tub.
  • Ensure your eggs and egg yolk are at room temperature for smooth batters.
  • Choose quality dark chocolate for the brownies and white chocolate for the cheesecake layer.
  • Avoid overbaking to keep the cheesecake layer slightly jiggly in the middle.

Serving Suggestions:

  • Serve these delectable White Chocolate Raspberry Cheesecake Brownies on their own or with a dollop of whipped cream for an extra touch of indulgence.

Storage and Reheating:

  • Store any leftover brownies in an airtight container in the fridge for up to 3 days.
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The Best White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake Brownies

Savor my White Chocolate Raspberry Cheesecake Brownies—chewy brownie base, creamy cheesecake, and a mesmerizing raspberry swirl. A crowd-pleaser for special occasions or delightful treats! 🍫🍰

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

For the Brownie Base:

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

The White Chocolate Cheesecake Filling:

  • 4 ounces white chocolate, chopped, melted, and slightly cooled
  • 12 ounces full-fat cream cheese (one and a 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

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil, allowing overlap on two sides. Spray with non-stick baking spray.
  2. Whisk together flour, salt, and cocoa powder in a medium bowl. Set aside.
  3. Melt dark chocolate and butter over simmering water, stirring occasionally. Turn off heat, add sugar, and whisk. Add eggs, whisking just until combined.
  4. Fold flour mixture into the chocolate mixture gently. Pour into the prepared pan, smoothing the top.
  5. Melt white chocolate. Beat cream cheese until smooth, then add sugar and eggs. Fold in melted white chocolate. Pour over brownie batter.
  6. Puree raspberries and strain. Mix with sugar. Spoon over cheesecake batter and swirl with a skewer.
  7. Bake for 45 minutes or until the cheesecake layer is set but slightly wiggly in the center.

Notes

  • Use full-fat, block cream cheese for the best texture.
  • Ingredients like eggs should be at room temperature.
  • Choose quality dark and white chocolate.
  • Avoid overbaking.
  • Author: Emma
  • Prep Time: 30 mins
  • Cook Time: 45 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 590 kcal
  • Sugar: 36 g
  • Sodium: 382 mg
  • Fat: 42 g
  • Saturated Fat: 24 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Protein: 9 g
  • Cholesterol: 156 mg

Keywords: Cheesecake, Brownies, Raspberry, White Chocolate

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