Chocolate Berry Brownie Cheesecake Slice


Chocolate Berry Brownie Cheesecake Slice
Chocolate and berries are a match made in heaven in this gorgeous and decadent cheesecake-based dessert.

Serves 12



  • 150g butter 
  • 125g dark (70% cocoa) chocolate, chopped
  • 3 eggs 
  • 1½ cups caster sugar
  • 1 tsp vanilla essence 
  • ¾ cup plain flour
  • ¼ cup Dutch cocoa powder 
  • ½ quantity cheesecake filling (see master recipe for New York Cheesecake Filling)
  • 180g fresh or frozen  raspberries, thawed 
  • Pink food colouring (optional)



  1. Preheat oven to 170°C conventional. Grease bottom and sides of a 20 x 30cm slice tin. Line with baking paper, allowing paper to overhang to make it easier to remove.
  2. Place butter and chocolate in a heatproof glass bowl. Stand bowl over a saucepan of simmering water. Stir until smooth and melted. Remove from heat. Set aside to cool slightly.
  3. Place eggs, sugar and vanilla in a large bowl. Whisk until well combined.
  4. Whisk in chocolate mixture. Sift in flour and cocoa. Fold until just combined.
  5.  Set aside 1⁄2 cup of the brownie mixture and spoon remaining into prepared tin. Place cheesecake filling and 1⁄2 of the berries in a food processor. Pulse to combine well.
  6. Place 1⁄2 of the remaining berries in a small bowl of the food processor and puree.
  7. Stir pureed berries into cheesecake mixture, adding a few drops of pink colour if desired. Spread cheesecake mixture over brownie mixture then dollop over reserved brownie mixture. Gently swirl the top using a palette knife. Scatter with remaining berries. Bake for 30-35 minutes or until cheesecake is just set, with a slight wobble.
  8. Transfer tin to a wire rack and allow to cool completely. Chill for 4 hours. Remove from tin carefully using paper to help. Cut into 12 squares and serve.


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