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Brownie Bottom Raspberry Cheesecake

· Say cheese ·

July 23, 2019 0 Comments

Impress your guests with this delicious and beautiful Brownie Bottom Raspberry Cheesecake! The tart raspberry is carried gently by the rich brownie base, and crowned with a sticky-sweet jelly.

This is a cheesecake recipe with a perfect balance of flavors, making it a firm favourite with my family and friends. What elevates this brownie bottom raspberry cheesecake from tasty to super-delicious is the contrast of textures. If the layering of the baked brownie base with the creamy cheesecake layer isn’t delicious enough, the surprise of whole raspberries adds a fruity excitement.

Brownie Bottom Raspberry Cheesecake

The gooey, chocolaty brownie bottom takes just 5 minutes to mix and 25 minutes in a pre-heated oven. Check if it is ready with a toothpick – it should come out clean and feel firm. Let the brownie base cool in the baking dish. You’ll only remove it from the pan once all other layers have been assembled and the cheesecake is fully set. You can choose between a Vegan or Paleo brownie bottom depending on your dietary preference. I have added the Paleo-version to the recipe notes below.

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Here’s the creative bit. It makes no real difference to the time it takes to mix the raspberry cheesecake layer, but you do have the option of choosing a one-colour cheesecake layer or a marble effect. If you find the thought of swirls enticing, divide the smooth and creamy cheesecake mix into 3 bowls. The 3 separate shades are created by adding different amounts of pitaya powder to each bowl. For the swirls of pink, pour the coloured cheesecake mix onto the cool brownie base in 3 layers. And then the magic: stir in the frozen raspberries.

Brownie Bottom Raspberry Cheesecake

The next step calls for a little patience – the cheesecake mixture must set properly before adding the jelly if you want it to lie on top. Your guests will thank you for taking the time because it transforms a two-layer dessert into a luxurious three-layer cheesecake.

Brownie Bottom Raspberry Cheesecake

The raspberry jelly takes some watching, because you don’t want it to catch. Gently bring it to the boil – you’ve waited this long, it would be a shame to rush now! Let it simmer for about five minutes, stirring constantly.

Brownie Bottom Raspberry Cheesecake PIN

If you love cheesecake, you might also like my No-Bake Avocado Lime Cheesecake.

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Brownie Bottom Raspberry Cheesecake (Vegan & Paleo)

Brownie Bottom Raspberry Cheesecake

You’ll soon discover that this dairy-free and gluten-free brownie bottom raspberry cheesecake is a real crowd-pleaser.

  • Author: Zoe Lyons
  • Yield: 12 slices 1x
Scale

Ingredients

For the Brownie (Vegan-version)See Notes below for Paleo Version

  • 1/2 cup non-dairy butter, melted
  • 1/2 cup granulated sugar of choice
  • 2 flax eggs (2 Tbsp flaxseed meal + 6 Tbsp water)
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup raw cocoa powder
  • 3/4 cup almond flour

For the Cheesecake (made 3 batches of this in different shades of pink)

  • 2 cup raw cashews, soaked
  • 1/3 cup coconut cream
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • ½ tsp vanilla essence
  • 2 tsp pitaya powder
  • 1/3 cup frozen raspberries

For the Raspberry Jelly

  • 2 cups of fresh or frozen raspberries
  • 1 tsp agar agar (or gelatine)
  • 1 tsp maple syrup
  • 1 tsp fresh lemon juice

Instructions

  1. For the Vegan brownie base, preheat oven to 175°C (350°F) and line a 20cm (8”) round baking tin with baking paper.
  2. Prepare flax eggs in a small bowl and let rest for 5 minutes.
  3. Once flax eggs are ready, add all brownie ingredients to a large mixing bowl and whisk to combine.
  4. Pour batter into lined baking dish and bake on the middle rack for 25 minutes, or until toothpick comes out clean. The center of the cake should feel firm and lightly springy to the touch.
  5. Remove brownie base from oven and let rest to cool completely before you add the cheesecake layer. Don’t remove from baking dish.
  6. For the cheesecake, combine all cheesecake ingredients (except frozen raspberries and pitaya powder) in a high-speed blender and process until smooth and creamy.
  7. Divide mixture into three bowls and add different amounts of pitaya powder to each bowl. Whisk to combine. (Optional for marble effect)
  8. Pour cheesecake mixture on top of the brownie base. Alternate between different shades of pink (if using) for marble affect.
  9. Stir in frozen raspberries and smooth top with a silicon spatula.
  10. Cover and place in freezer for 4-6 hours or overnight.
  11. For the raspberry jelly, heat the frozen raspberries, maple syrup and lemon juice in a small pot over medium heat until raspberries start to break down.
  12. Once broken down, add agar to the pot, stir well and let soak for approx. 10 minutes. Then gently bring to the boil and let simmer for approx. 5 minutes, stirring constantly.
  13. Once cheesecake is fully frozen, pour raspberry jelly on top. It should set almost immediately.
  14. Remove pan once jelly is fully set and enjoy!

Notes

For the Brownie (Paleo version)

  • 1 3/4 cup almond flour
  • 1/3 cup raw cacao powder
  • ½ tsp baking soda
  • 3 organic eggs
  • ¼ cup maple syrup
  • 1/3 c coconut oil or ghee
  • Pinch of sea salt
  • 2 tsp vanilla essence
  • 1 tsp apple cider vinegar

Method:

  1. For the Paleo brownie base, preheat oven to 163°C (323°F) and line a 20cm (8”) round baking tin with baking paper.
  2. In a large bowl, whisk together almond flour, cacao powder, and sea salt. Set aside.
  3. Separate your egg whites from the yolks. In a second bowl, whisk together your egg yolks, coconut oil, maple syrup, vanilla and apple cider vinegar. Add the wet ingredients to your dry ingredients and whisk until well combined.
  4. Using a hand mixer or stand mixer, beat the egg whites until soft peaks form.
  5. Whisk the baking soda into the batter, and then carefully fold the egg whites in using a rubber spatula.
  6. Pour batter into lined baking dish and bake on the middle rack for 25 minutes, or until toothpick comes out clean. The center of the cake should feel firm and lightly springy to the touch.
  7. Remove brownie base from oven and let rest to cool completely before you add the cheesecake layer. Don’t remove from baking dish.
  8. For the cheesecake, combine all cheesecake ingredients (except frozen raspberries and pitaya powder) in a high-speed blender and process until smooth and creamy.
  9. Divide mixture into three bowls and add different amounts of pitaya powder to each bowl. Whisk to combine. (Optional for marble effect)
  10. Pour cheesecake mixture on top of the brownie base. Alternate between different shades of pink (if using) for marble affect.
  11. Stir in frozen raspberries and smooth top with a silicon spatula.
  12. Cover and place in freezer for 4-6 hours or overnight.
  13. For the raspberry jelly, heat the frozen raspberries, maple syrup and lemon juice in a small pot over medium heat until raspberries start to break down.
  14. Once broken down, add agar agar to the pot, stir well and let soak for approx. 10 minutes. Then gently bring to the boil and let simmer for approx. 5 minutes, stirring constantly.
  15. Once cheesecake is fully frozen, pour raspberry jelly on top. It should set almost immediately.
  16. Remove pan once jelly is fully set and enjoy!

 

Zoe Lyons

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