Raspberry Cheesecake Brownies

Indulge in the lovey-dovey vibes with these Raspberry Cheesecake Brownies! Because, let’s be real, nothing shouts “Happy Valentine’s Day” quite like a batch of brownies, and it’s a fact—everything gets an upgrade when cheesecake is in the mix. 🍫💗

Raspberry Cheesecake Brownies

Raspberry Cheesecake Brownies


  • 2.5 cups (250g) coconut yogurt
  • 3.5 tbsp (50g) maple syrup
  • 1/3 cup (75g) coconut sugar
  • 1/2 cup (100g) Biscoff spread
  • 1/2 cup (50g) Macro Mike Deluxe Chocolate Protein Powder (use code 'amb-mon' for 10% off)
  • 1/3 cup (40g) cacao powder
  • 1/2 cup (60g) GF plain flour
  • 1/2 tsp bicarbonate soda
  • 1/3 cup (60g) chocolate chunks
  • 3/4 cup (175g) coconut yogurt
  • 3 tbsp (50ml) lemon juice
  • 2 tbsp (30g) maple syrup
  • Macro Mike Salted Caramel Protein Powder
  • 1/2 cup (60g) frozen raspberries
  • 1.5 tbsp (20g) maple syrup


  1. Preheat the oven to 170°C and grease or line a square cake tin with baking paper.
  2. In a medium bowl, whisk together yogurt, maple syrup, sugar, and Biscoff spread until smooth.
  3. Add protein, cacao powder, flour, bicarbonate soda, and chocolate, mixing until a thick batter forms.
  4. Pour the batter into the prepared tin, spreading it out evenly.
  5. Bake for 20 minutes, then set aside to cool.
  6. For the cheesecake, whisk together yogurt, lemon juice, and syrup until combined. Add protein powder and mix until smooth.
  7. Spread the cheesecake filling evenly over the brownie layer.
  8. In a small microwave-safe bowl, heat raspberries and syrup for 30 seconds (or until raspberries thaw), then mash into a pulp with a fork.
  9. Add spoonfuls of the raspberry mixture on top of the cheesecake filling, then use a skewer to create swirls.
  10. Place in the fridge to firm up slightly for 30 minutes.
  11. Cut into your desired size squares and enjoy the sweet celebration! 🎉💕

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