I am in love with my gluten free raspberry cheesecake brownies. They combine two of my favourite things, my original epic gluten free brownies recipe with a swirl of my New York baked cheesecake. Add a smattering of raspberries and you get one of the most DELICIOUS bakes!
Brownies are a bake that work really well gluten free. My friends and family regularly ask me to bake brownies for them and I even made a giant stack of them for our wedding. No one knew they were gluten free, in fact some people said they were the best brownies they had ever had!
These raspberry cheesecake brownies are the latest addition to my gluten free brownie recipe collection, and quite possibly my new favourite. However, if you fancy trying some other varieties out, go and explore the cakes and bakes recipe section of my website for plenty of delicious ideas. You could even make a brownie selection box for gifting!
What Chocolate Should I Use for These Cheesecake Brownies?
Not all varieties of chocolate are gluten free, so it is always important that you check the ingredients list and whether there is a may contain warning.
I used Dr Oetker chocolate for the batch of cheesecake brownies pictured, as their range is gluten free. My other go to brand is Callebaut, which you can buy in bulk on Amazon. It’s fantastic quality and is worth getting if you are a regular baker or want to bake in bulk.
Can I Use Fresh Raspberries Instead of Frozen?
I prefer to use frozen raspberries as they have slightly less water content than fresh. Fresh raspberries will work just fine too, but you may have to bake for a little longer if they seem to be watery.
Frozen fruit is brilliant for baking, as it is much better value and you can keep a stash in your freezer. Perfect for baking these outside of raspberry season.
Can I Make These Raspberry Cheesecake Brownies in Advance?
Yes these cheesecake brownies will keep very well in the fridge for a few days, making them an ideal bake to make in advance. I store them in the fridge because of the cheesecake swirl, ensuring everything stays at its best.
Gluten Free Raspberry Cheesecake Brownies Recipe
Now let’s get to the yummy recipe shall we! If you love these as much as me, please do review the recipe on the card below. Also feel free to email me any questions or comments you might have – firstname.lastname@example.org – or DM me on social media @myglutenfreeguide. Ooh, also send photos of brownie creations please!
You’ll find my gluten free raspberry cheesecake brownies method below, with plenty of pictures to help guide you.
Happy Baking! Laura xxx
For the brownie base:
- 150g (5.3oz) dark chocolate
- 100g (3.5oz) milk chocolate
- 250g (8.8oz) unsalted butter
- 4 medium eggs (4 US large eggs)
- 230g (8.1oz) caster sugar
- 150g (5.3oz) gluten free plain flour
- 1 tsp (1.25 US tsp) vanilla essence
For the raspberry cheesecake swirl:
- 230g (8.1oz) full fat cream cheese
- 35g (1.2oz) light brown sugar
- 35g (1.2oz) caster sugar
- 0.5 tsp (0.75 US tsp) vanilla essence
- 1 medium egg yolk (1 US large egg yolk)
- 0.5 tsp (0.75 US tsp) gluten free plain flour
- 100g (3.5oz) frozen raspberries
- Line and grease a 24cm (9.5inch) square cake tin. Buttering the whole inside of the tin lightly and lining the base of the tin with greaseproof paper.
- Melt the butter and the chocolate together in a non-stick saucepan over a low heat. Keep the heat nice and low and stir occasionally until you have a lovely glossy pan of molten chocolate in front of you. Set aside and allow to cool slightly.
- Take a large bowl and add the eggs, sugar and vanilla essence. Beat until they are well combined.
- Once the chocolate mix has cooled a little (it should still be warm, but you should be able to put your little finger in the chocolate mix without it burning you), pour the chocolate and butter into the egg and sugar bowl, stirring the mix quite vigorously as you pour. It is important that the chocolate mix is not hot (just warm) when you pour it, otherwise you risk cooking the eggs. Both mixes should be totally combined now.
- Sift the gluten free plain flour on top of the chocolate mix and fold it in as you go. Stir well until all the flour is fully combined and there are no little flour lumps remaining.
Now pour two thirds of the brownie mix into the cake tin - it should level itself out but give it a like shake to get it to the corners if needed - then set the remainder aside while you make the cheesecake swirl.
- For the cheesecake, mix the cream cheese, light brown sugar, caster sugar, vanilla and egg yolk together in a bowl until smooth. Add the flour and stir again to incorporate. The mixture will be quite runny, but this is as it should be.
- Pour the cheesecake mixture into the tin, over the brownie base. Then pour the remaining brownie mixture on top. Gently swirl the cheesecake through the brownie mixture using a knife (see image below).
- Finally scatter the raspberries across the top of the brownie batter and use your finger to push each one into the mixture (so that they are largely covered).
- Bake at 180C (350F) for 25-30 minutes (25 mins for lovely squidgy brownies, 30 for cakier brownies) - they will have a slight wobble when you take the pan out of the oven, but you will see the top has begun to crack around the edges. If the mix is still quite sloppy, pop them back in for another 5-10 minutes. I like these brownies to be dense and fudgy and tend to leave them to set fully overnight (or at least 2 hours in the fridge after cooling, to firm up).
Store these cheesecake brownies in fridge and eat them like lovely chocolate cheesecake slices - they are divine!
For more delicious gluten free bakes, please check out some of my other recipes too. Hopefully you’ll find some new favourites :). Here’s a few to whet your appetite:
Happy baking! Laura xxx