Caramel Chocolate Cheesecake Brownie with Raspberries

Caramel Chocolate Cheesecake Brownie with Raspberries is so simple and easy to make; it’s actually a shame to call it an actual recipe. The fabulously rich recipe is all about decadent, fudgy, brownies, covered in a no bake cheesecake topping, drizzled with melted chocolate, thick caramel sauce and topped with fresh raspberries. It’s definitely the dessert that will leave your guests wondering if you spent all day in the kitchen on their account.

Caramel Chocolate Cheesecake Brownie with Raspberries  Every blue moon something inspires me to make a new recipe; of course, I always have to take it to the next level when I make it or I just wouldn’t be Heidy McCallum at all. I was on Facebook and came across a video making its rounds on several profiles from a page called Ladies Corner a self-proclaimed online magazine, with the description of a quiet corner for modern, brave and beautiful women around the world, who are curious about fashion, family, and life. I decided I like their idea and decided to up the ante a bit when I was making this delicious concoction they titled, “A different kind of brownie”

First off the trendy video simply calls for, baking a box of brownie mix, follow the boxes directions, in a springform cake pan, cooling, adding 16 ounces of softened cream cheese to a bowl, adding 1 cup of sugar, Cool Whip, and a bit of vanilla,combining the ingredients, and folding in chocolate chips. Seems simple enough,doesn’t it? Too simple if you ask me and not that you did, too late the can of worms is already open.

I decided that 1 cup of sugar is too much; it must be reduced. I also decided that the Cool Whip would be substituted instead with Creme Fraiche or sour cream, Cool Whip would be too sweet for what I had in mind today. Fold in chocolate chips? Not likely, instead I would melt those bad babies; drizzle chocolate and caramel on the top of my newly dubbed Caramel Chocolate Cheesecake Brownie with Raspberries recipe.

Caramel Chocolate Cheesecake Brownie with Raspberries  This decadent, rich Caramel Chocolate Cheesecake Brownie with Raspberries  will become your favorite go-to recipe for the Holidays or any special occasions you want to wow friends and family alike; with a special dessert, they are guaranteed to love.

Caramel Chocolate Cheesecake Brownie with Raspberries

  • 1 box of your favorite brand of brownie mix
  • eggs according to package directions
  • water according to package directions
  • cooking oil according to package directions
  • 3-8-ounce packages of cream cheese
  • 2/3 of a cup of sugar
  • 1 and 1/3 cups of creme Fraiche or sour cream
  • 1 and 1/2 teaspoons pure Vanilla extract
  • Dash of kosher salt
  • 1 package of semi chocolate chips
  • salted caramel sauce
  • cooking spray
  • fresh raspberries


  1. Preheat oven according to package directions on the brownie mix.
  2. Follow the directions on the back of the brownie mix box and make use them to make the brownies.
  3. Prepare a 9-inch springform pan by coating with cooking spray.
  4. Place mixed brownie mixture inside of the 9-inch springform pan and bake the brownies according to directions on package.
  5. Remove brownies from oven and completely cool. Do not remove from springform pan.
  6. Meanwhile, place cream cheese in a large mixing bowl to soften.
  7. Once cream cheese has softened, combine with 2/3 of a cup of sugar, 1 and 1/3 cup of crème Fraiche or sour cream, pure vanilla extract, and a dash of salt, using a hand mixer.
  8. Place cream cheese mixture on the top of the baked brownie in the springform pan. Smooth mixture and place in freezer for 35 minutes.
  9. Once 35 minutes have passed using a very thick salted caramel sauce; drizzle caramel sauce over the top of cream cheese mixture, place back in the freezer.
  10. Meanwhile, melt the chocolate chips down.
  11. Once the chocolate has melted; remove the Caramel Chocolate Cheesecake Brownie from the freezer and drizzle chocolate over the top. Do not remove from springform pan.
  12. Refrigerate for 1 hour or longer before serving.
  13. To remove from pan gently run a knife around the pan and release latch on spring form pan.
  14. Serve with fresh raspberries.

© Heidy L. McCallum and The McCallum’s Shamrock Patch,2015-2014*2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.


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