White Chocolate Raspberry Cheesecake Brownies

I was trying to find something different for this week’s school lunch treat when I stumbled upon this recipe for white chocolate raspberry cheesecake brownies at Baker by Nature and I instantly knew I didn’t need to look any further. These brownies had a few different steps making it a more challenging recipe which is always fun. The white chocolate cheesecake layer seemed to be an extra big hit with my kids! They both thought these brownies were amazing and they really, really loved the raspberry cheesecake top layer. My husband also thought these brownies were rich, decadent, and delicious.

How to Make White Chocolate Raspberry Cheesecake Brownies

Preheat the oven to 350 degrees. Line a 9 x 9-inch baking pan with parchment paper, allowing the sides to overlap. Spray parchment with cooking spray.

To make the brownies, combine the flour, salt, and cocoa powder together until well combined; set aside.

Place the chopped chocolate and butter into a glass bowl. Place the bowl over a saucepan of simmering water, stirring often, until the chocolate and butter are completely melted and smooth.

Turn off the heat, keeping the bowl over the water, add the sugar, and whisk until completely combined. Remove from the saucepan and place it on a towel on the counter. Add in the room temperature eggs and whisk until just combined. Do not overbeat the batter.

Sprinkle the flour/cocoa mixture into the melted chocolate, and using a rubber spatula, fold the flour mixture into the chocolate until just combined. Pour the batter into the prepared baking pan then smooth the top. Set aside while you prepare the white chocolate cheesecake layer.

To make the cheesecake layer, place the white chocolate chips in a small microwave-safe dish and place them into the microwave. Cook at 20-second intervals, stirring well between each interval until melted. Don’t overcook! Whisk until smooth and creamy; set aside.

Using a hand mixer, beat the cream cheese together with the sugar and egg until creamy. Fold in the white chocolate and mix well.

To make the raspberry swirl, place the berries in a fine sieve over a bowl then mash them using a rubber spatula, over and over until you have nothing but seeds left. Add the sugar to the raspberry sauce; mix well.

Pour the white chocolate mixture over the brownie batter.

Pour spoonfuls of the raspberry sauce over the top of the batter then use a wooden skewer to swirl the mixture. Side Note: Make sure to stick the skewer in only the raspberry/white chocolate layer and not all the way to the brownie layer.

Place into the oven and bake for 45-55 minutes, or until the sides are set and the center is nearly set. Remove from the oven and allow to cool completely in the pan. Use the overlapped parchment to easily remove the brownies from the pan. Cut into bars and serve. Enjoy!