Chocolate Brownie Cheesecake Bars with Fresh Raspberries and Dark Chocolate
30 minutes, plus cooling time
Preparation time
30 minutes
Cooking time


Brownie layer

150 g good quality milk chocolate

90 g salted butter

2 eggs

110 g (½ cup) raw caster sugar

1 tsp vanilla bean paste or extract

½ tsp instant coffee granules

50 g (⅓ cup) plain flour, sifted

25 g (¼ cup) Dutch processed cocoa powder, sifted

¼ tsp salt flakes


Cheesecake layer

500 g cream cheese, softened

1 tbsp vanilla bean paste or extract

110 g (½ cup) raw sugar caster

2 eggs, room temperature

100 g (⅓ cup) sour cream

125 g fresh raspberries

80 g good quality dark chocolate, finely chopped


Brownie layer

  1. Melt the milk chocolate and butter in a saucepan on low heat, induction setting 4. Set aside to cool.
  2. Place the eggs, sugar and vanilla in the bowl of a freestanding mixer with a whisk attachment and beat on a high speed until light and thick.
  3. Fold in the cooled chocolate mixture; combine well. Gently fold in the instant coffee, flour, cocoa powder and salt.

Cheesecake layer

  1. Place the cream cheese in the bowl of a freestanding mixer with a paddle attachment and mix on a low speed until smooth. Add the vanilla and sugar and beat until smooth again.
  2. Add eggs one at a time, beating after each addition.
  3. Add the sour cream and beat gently until just combined.


  1. Line a 22 cm square baking pan with baking paper.
  2. Pour in the brownie mixture, sprinkle over half of the raspberries and dark chocolate, then pour over the cheesecake mixture and sprinkling with the remaining raspberries and dark chocolate.
  3. Place the pan on shelf level 1 and select Moisture Plus with Intensive Bake at 160⁰C with two bursts of steam, releasing a burst of steam immediately and the second burst of steam at 10 minutes. Bake for 30 minutes or until cooked through.
  4. Remove from the oven and allow to cool.
  5. Place into the fridge to set for a couple of hours or overnight.
  6. Slice into 12 pieces.

Hints and Tips

  • Opt for another fresh berry like blackberries or blueberries if you can’t get hold of fresh raspberries. Frozen raspberries will add too much excess water to the batter, resulting in a split or possibly curdled result.
  • To conserve energy it is possible to cook this recipe without preheating the oven thanks to Miele’s quick heat up times.

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