Desserts & Cakes/ Gluten Free/ Low Carb

Raspberry Cheesecake Brownie

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!

raspberry cheesecake
When two desserts are combined, it can only be a beautiful thing. Which it is with this raspberry cheesecake brownie recipe!



4 from 1 vote
Raspberry Cheesecake Brownie

Course: Brownies, Cheesecake, Desserts
Servings: 10 Slices
Calories: 302 kcal
Author: Angela Coleby
  • 1/4 cup (28g) Coconut flour
  • 4 Eggs
  • 1/4 cup (22g) Cocoa powder unsweetened
  • 1/2 cup (113g) Xylitol or other sweetener
  • 1/2 cup (113g) Butter, unsalted melted
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 75 grams Dark chocolate
  • 16 oz (448g) Cream cheese softened
  • 2 Eggs
  • 1/4 cup (56g) Xylito or other sweetener
  • 1 teaspoon Vanilla extract
  • 100 grams Raspberries
  • 1 tablespoon Xylitol or other sweetener
  1. Preheat the oven to 180C/350F degrees.

  2. Grease and line a spring form cake tin with parchment paper.

  1. In a bowl, mix the butter and sugar substitute and blend well.

  2. Add the eggs and combine until smooth.

  3. Add the dry ingredients to the wet mixture and whisk until smooth. 

  4. Melt the chocolate in either a bowl over simmering water, or zap it in the microwave.

  5. Add the melted chocolate to the brownie mixture and stir well.

  6. Spoon the brownie mixture into the cake tin and smooth over evenly with a spoon. Put aside.

  1. Blend the cream cheese, eggs, xylitol and vanilla until smooth. You may want to use a hand blender for this. Or just work out that upper forearm!

  2. Gently spoon the cheesecake mixture on top of the brownie mixture and smooth out evenly.

  1. Place the raspberries in a bowl.

  2. Add the xylitol and blend until smooth.

  3. 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!

  4. Bake for 40 minutes until firm with a slight wobble in the middle. 

  5. Cool in the tin, then leave to set in the fridge for a couple of hours.

  6. Slice, eat and enjoy!

Recipe Notes

Makes 10 slices

Nutritional Info per slice:  302 Calories, 26g Fat, 8g Protein, 10g Total Carbs, 4g Fibre, 6g Net Carbs

Nutrition Facts
Raspberry Cheesecake Brownie
Amount Per Serving
Calories 302
* Percent Daily Values are based on a 2000 calorie diet.
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  • Reply
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    July 19, 2018 at 11:24 am

    […] Raspberry Cheesecake Brownie by Divaicious Recipes […]

  • Reply
    February 23, 2018 at 9:20 pm

    Sounds wonderful! Do you think you can make these in muffin moulds for individual cakes and then freeze?

    • Reply
      Angela Coleby
      February 25, 2018 at 6:32 pm

      ooh ! Great idea and can’t see why not!

  • Reply
    December 18, 2017 at 4:36 pm

    Has anyone ever just made the brownie from this?

    • Reply
      Angela Coleby
      December 18, 2017 at 6:53 pm

      Yes, and I liked it. You might want to add melted chocolate chips in it for an extra fudgey brownie taste.

  • Reply
    December 15, 2017 at 7:10 pm

    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
      December 15, 2017 at 7:11 pm

      It was an 8 inch tin. Happy baking!

  • Reply
    November 16, 2017 at 12:14 am

    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
      November 16, 2017 at 7:01 am

      Hi, different ingredients have different weights. For example, a cup of Cheddar cheese differs in weight to a cup of Parmesan.

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