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Gluten FreeLow Carb
A raspberry cheesecake brownie that brings two delicious desserts together. This recipe is a healthier version as it is baked with coconut flour and no sugar.
I decided to bake this raspberry cheesecake brownie in a circular cake tin rather than the traditional brownie square tin. The ingredients suggested to me that it was going to be a big dessert so may have been a bit too big for my 8-inch square tin. Do they do 10-inch tins? Plus, it looked pretty and very tempting in a circular cake shape.
Raspberries and chocolate are a great flavour combination. So, add in a cheesecake with a brownie and you have dessert gold! Initially I used more chocolate in the brownie mixture but found it to be very sweet, so reduced the amount for this recipe.
For the raspberry cheesecake swirl, I used frozen purely because the fresh ones on the supermarket shelves looked a bit “over ripe”. The defrosted raspberries blended better, but keep your eye on the packet with no added sugar in there.
Raspberry Cheesecake Brownie
After baking this delicious raspberry cheesecake brownie, you ideally want to cool in the tin. Remove from the tin and then keep in the fridge to firm up as the centre may have a slight wobble. Don’t be alarmed but let the cheesecake “set”. I didn’t as I wanted to get the cheesecake out of the house and off to my taste testers. So, I had a slice that was semi-set. It was so delicious that I could not have been trusted with this in the house by myself. I would have eaten most of it all day and some for breakfast the next day!
When two desserts are combined, it can only be a beautiful thing. Which it is with this raspberry cheesecake brownie recipe!
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Raspberry Cheesecake Brownie
Angela Coleby
This low carb cheesecake brownie with a swirl of raspberries is a great dessert
4.34 from 3 votes
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Course Brownies, Cheesecake, Desserts
Cuisine American
Ingredients
BROWNIE BASE
- ¼ cup Coconut flour
- 4 Eggs
- ¼ cup Cocoa powder unsweetened
- ½ cup Erythritol or other sweetener
- ½ cup Butter, unsalted melted
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- 3 oz Dark chocolate
CHEESECAKE
- 16 oz Cream cheese softened
- 2 Eggs
- ¼ cup Erythritol or other sweetener
- 1 teaspoon Vanilla extract
RASPBERRY SWIRL
- 4 oz Raspberries
- 1 tablespoon Erythritol or other sweetener
Instructions
Preheat the oven to 180C/350F degrees.
Grease and line a spring form cake tin with parchment paper.
BROWNIE
In a bowl, mix the butter and erythritl and blend well.
Add the eggs and combine until smooth.
Add the dry ingredients to the wet mixture and whisk until smooth.
Melt the chocolate in either a bowl over simmering water, or zap it in the microwave.
Add the melted chocolate to the brownie mixture and stir well.
Spoon the brownie mixture into the cake tin and smooth over evenly with a spoon. Put aside.
CHEESECAKE
Blend the cream cheese, eggs, erythritol and vanilla until smooth. You may want to use a hand blender for this. Or just work out that upper forearm!
Gently spoon the cheesecake mixture on top of the brownie mixture and smooth out evenly.
RASPBERRY MIXTURE
Place the raspberries in a bowl.
Add the erythritol and blend until smooth.
Spoon the raspberry mixture over the cheesecake and with a knife, swirl the mixture into the cheesecake. Be as creative as you like with the swirling!
Bake for 40 minutes until firm with a slight wobble in the middle.
Cool in the tin, then leave to set in the fridge for a couple of hours.
Slice, eat and enjoy!
Notes
Makes 10 slices
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1sliceCalories: 302kcalCarbohydrates: 10gProtein: 8gFat: 26gFiber: 4g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Heather
I made this and it was delicious and ‘company worthy’! I used frozen berries and once slightly thawed worked great. I am sure you could use any fruit or berry but nothing beats a raspberry/chocolate combo!
ThanksReply
Angela Coleby
Glad you enjoyed it and totally agree on the flavour combination of raspberries & chocolate!
Reply
Rachel
Sounds wonderful! Do you think you can make these in muffin moulds for individual cakes and then freeze?
Reply
Angela Coleby
ooh ! Great idea and can't see why not!
Reply
Terri
Has anyone ever just made the brownie from this?
Reply
Angela Coleby
Yes, and I liked it. You might want to add melted chocolate chips in it for an extra fudgey brownie taste.
Reply
Mary
Looks amazing - am going to make today for our family pre Xmas lunch thro. Can you tell me please what size springform tin you used? I have several...
Reply
Angela Coleby
It was an 8 inch tin. Happy baking!
Reply
Maryana
Hello. Thanks for a great recipe. But are you sure about this grams measures? In some you have 1/4 cup = 28 gr, other 22 or 56 gr, and I thought 1 cup = aprox. 100gr. Which one should we use?
Reply
Angela Coleby
Hi, different ingredients have different weights. For example, a cup of Cheddar cheese differs in weight to a cup of Parmesan.
Reply
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