Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Cheesecake swirl brownie bars by WW

Cheesecake swirl brownie bars

7
6
6
SmartPoints® value per serving
Total Time
1 hr
Prep
40 min
Cook
20 min
Serves
16
Difficulty
Easy
A show-stopping bake that’s sure to impress. White chocolate cheesecake filling is swirled though a fudgy chocolate brownie base, then studded with fresh, juicy raspberries.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Black Beans in Water

40 g

Egg, whole, raw

2 medium, raw

Egg white(s), raw

1 individual

Vanilla Extract

1 teaspoons, level

Dark Chocolate

85 g

Low Fat Spread

40 g

Caster Sugar

160 g

Plain White Flour

100 g

Cocoa Powder

20 g

Baking powder

½ teaspoons, level

Salt

½ teaspoons

Raspberries

1 portion(s), 16 raspberries, halved

White Chocolate

30 g

Caster Sugar

20 g

Vanilla Extract

½ teaspoons, level

Egg yolk, raw

1 medium

Medium fat soft cheese

160 g, at room temperature

Instructions

  1. To make the cheesecake topping, put the white chocolate in a microwave-safe bowl and microwave on High until melted. Set aside to cool, then whisk in the remaining ingredients. Cover and chill in the fridge until needed.
  2. Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a shallow 30cm x 17cm baking tin with cooking spray, and line with baking paper.
  3. To make the brownie base, put the black beans, eggs, egg white and vanilla into a mini food processor. Blitz until smooth, then transfer to a bowl and set aside. Put the chocolate and low-fat spread in a microwave-safe bowl and microwave on High until melted. Let cool. Whisk in the sugar then stir this into the black bean mixture.
  4. In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. Gently fold this mixture into the chocolate mixture until smooth and combined, then spread it into the prepared tin.
  5. Dot the cheesecake mixture over the brownie base and use a knife to swirl through to create a marbled effect. Press the raspberries into the top and bake for 15-16 minutes until just set. Leave to cool in the tin before cutting into 16 bars.

Notes

For a more intense raspberry flavour, stir some chopped fresh raspberries through the brownie base mixture in Step 4. The SmartPoints will remain the same. To store: The brownie bars will keep in an airtight container in the fridge for up to 3 days. To freeze: Wrap in clingfilm, followed by foil and freeze for up to 4 months. Defrost at room temperature.

You might like

You might like