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Combining my two favourite desserts because why not! Creamy raspberry cheesecake with the most decadent brownie batter laced with chocolate chunks, a real crowd pleaser! To be stored in the fridge for up to 5 days.. but I doubt they will last that long for anyone with a sweet tooth!


Total Time: 40 mins

Servings: 12


9inch baking tray

Baking paper


  1. 200 grams dark chocolate

  2. 150 grams milk chocolate chunks

  3. 1/2 cup butter cubed

  4. 1/2 cup caster sugar

  5. 3/4 cup plain flour

  6. 2 tsp vanilla extract

  7. 3 heaped tbsp cocoa powder

  8. 2 eggs

Cheesecake layer

  1. 250 grams cream cheese

  2. 1/2 cup raspberries crushed

  3. 1 tsp vanilla extract

  4. 1 egg

  5. 1/4 cup caster sugar


Preheat the oven to 180C and grease/line a baking tray with baking paper.

In a large bowl microwave the butter with the dark chocolate and sugar for around 1-2 min or stir until melted and smooth. Allow to cool for 5 min.

To the cooled mixture whisk in the eggs, vanilla and cocoa powder. Fold in the flour until you have a lump free batter.

Divide the batter using 3/4 to combine with the milk chocolate chunks and the other 1/4 of the mix with 1 tbsp of hot water and set aside for later.

For the cheesecake layer, beat the cream cheese and sugar in a bowl for a few min until smooth. Add in the eggs, vanilla extract and crushed raspberries mix until well combined.

To assemble: Spread the chocolate chunk batter in the lined pan, then pour over the cheesecake mix, finally dollop the remaining loosened brownie batter and swirl it into the cheesecake layer with a knife.

Bake for around 30 min or until a skewer comes out clean.

Cool and cut into squares! Serve with ice cream for the ultimate dessert.


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