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Gluten Free Raspberry Cheesecake Brownies

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Raspberry Cheesecake Brownies

Brownies are delicious – adding a raspberry cream cheese topping raises the bar to another level. This is a recipe for raspberry cheesecake brownies and it’s a real hit with the Well and Good team. We think you’ll love this one too.

How to make raspberry cheesecake brownies.

Berry Cheesecake BrownieFor the Brownies:

1 box Well and Good Mud Cake Mix
2 eggs
1/4 cup water
1/4 cup vegetable oil

For the Raspberry Cheesecake:

125g cream cheese (softened)
1 egg yolk
2 tablespoons caster sugar
1/4 teaspoon vanilla
1/2 cup raspberries (frozen or fresh)


For the Brownies:

  1. Preheat oven to 175C (160C fan forced). Grease and line a 27×18 cm baking tray with baking paper.
  2. In a large mixing bowl add the mud cake mix, eggs, water and oil and mix until combined. Pour into baking tray.

For the cream cheese:

  1. In a medium bowl, add the cream cheese, egg yolk, sugar, vanilla and beat until well combined. Fold in raspberries.
  2. Scoop cheesecake batter on top of brownie batter ensuring you get good coverage of cheesecake over the brownie – some gaps are fine.
  3. Swirl the cheesecake batter and brownie batter together using a fork or knife. Don’t combine the cream cheese and brownie completely.
  4. Bake 40 minutes or until a skewer inserted into the brownie comes out clean.
  5. Cool in the pan and then cut into squares or your preferred size.

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