Raspberry Cheesecake Brownie

  • Gluten Free Recipe
  • Gluten Free Recipe

Makes: 16 squares

Recipe & Photo by Michelle @ hopesdreamsapirations.com



  • 170g unsalted butter, melted
  • 1.5 cups caster sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1/2 tsp salt
  • 3/4 cup dutch cocoa powder
  • 1/2 cup plain flour (or gluten free flour)
  • 5-6 Tbsp Barker's Raspberry Spreadable Fruit


  • 250g cream cheese, softened
  • 40g mascarpone cheese
  • 1 egg
  • 1/4 cup + 2 Tbsp caster sugar
  • 1/4 tsp salt


  1. Preheat oven to 170°C.
  2. Line a 20cm square baking tin with 2 strips of baking paper.
  3. In a large ceramic bowl, melt the butter in the microwave.
  4. Mix in sugar, eggs, vanilla paste and salt.
  5. Once fully combined, fold in cocoa powder and flour. Mix till all combined.
  6. Pour the brownie batter into the baking tin, spreading evenly, careful to push batter all the way to the edges.
  7. Combine all cheesecake ingredients in a stand mixer. Whisk for 2-3 minutes on medium-high speed.
  8. Pour cheesecake batter over brownie batter, spreading evenly.
  9. Drop spoonfuls of the raspberry spreadable fruit on top of the cheesecake in rows of 3s and 2s and swirl using a palette knife.
  10. Bake for 1 hour, check in the last 10 minutes (so it doesn’t go past the golden point). Test brownie with palette knife – it should be almost clean.
  11. Leave to cool in tin before placing in fridge to cool and firm up for 1-2 hours.
  12. Cut into 16 squares, wiping down the knife after each cut for a cleaner look.