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Brownie Cheesecake Swirl Cake – Easy Raspberry Mint Dessert Recipe

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This Brownie Cheesecake Swirl Cake combines a rich, fudgy brownie base with creamy vanilla cheesecake ribbons and a fresh raspberry mint topping. It’s a show-stopping dessert that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 4.2 oz dark chocolate, chopped (120g)
  • 7 tbsp unsalted butter, melted (100g)
  • 2/3 cup granulated sugar (120g)
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour (65g)
  • 2 tbsp unsweetened cocoa powder (12g)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 7 oz cream cheese, softened (200g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon zest (optional)
  • 1 cup fresh raspberries (100g)
  • 2 tbsp fresh mint leaves, chopped
  • 1 tbsp powdered sugar (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a small saucepan or microwave-safe bowl, melt dark chocolate and butter together. Stir until smooth and let cool for 5 minutes.
  3. In a large bowl, whisk eggs and sugar until pale and slightly thick (about 2 minutes). Add melted chocolate-butter mixture and whisk until glossy.
  4. Stir in flour, cocoa powder, salt, and vanilla extract. Mix just until combined; do not overmix.
  5. In a medium bowl, beat cream cheese until smooth (1 minute with mixer, 2-3 minutes by hand). Add sugar, egg, vanilla, and optional lemon zest. Beat until creamy and lump-free.
  6. Pour brownie batter into prepared pan and spread evenly. Spoon dollops of cheesecake mixture over the brownie. Use a small knife or skewer to gently swirl the two together, creating ribbons.
  7. Bake for 35-40 minutes, until edges are set and center just barely jiggles. If browning too quickly, tent with foil at 25 minutes. Test with a toothpick; it should come out with moist crumbs.
  8. Cool cake in pan for 30 minutes, then transfer to a wire rack. Let cool completely before slicing.
  9. In a small bowl, gently toss raspberries and chopped mint with powdered sugar. Chill until ready to serve.
  10. Slice cooled cake into squares. Spoon raspberry mint mixture over each piece just before serving.

Notes

For gluten-free, swap all-purpose flour for a 1:1 gluten-free blend. Use full-fat cream cheese for best texture. Don’t over-swirl the cheesecake layer for distinct ribbons. Cool completely before slicing for clean cuts. Raspberry jam or other berries can be substituted for the topping. Store leftovers in the fridge for up to 4 days or freeze individual slices.

Nutrition

Keywords: brownie cheesecake swirl, raspberry mint dessert, easy swirl cake, chocolate cheesecake, party dessert, brunch cake, gluten-free option, baking, comfort food

Find it online: https://jodierecipes.com/brownie-cheesecake-swirl-cake-easy-raspberry-mint-dessert-recipe/