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Raspberry-Brownie Cheesecake Pots

18/01/2013 by jamieanne 3 Comments

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It’s been very hot in Sydney lately.  I don’t mean to complain, but we’ve had days where it’s been near (or right at) 110F; that’s seriously crazy!  As you may understand, I haven’t been baking very much because of this heat.  Instead, I’ve been trying out an assortment of chilled sweet foods, such as cheesecake pots (today’s post), yoghurt parfaits, sorbet and cool drinks.

In December, delicious. magazine released its first ever “Summer Special” issue.  Unfortunately, this issue didn’t make its way to subscribers as we actually to buy it in the shops!  There are a lot of lovely things inside this issue, though, such as the recipe I’ll be sharing with you today for raspberry cheesecake pots with a brownie base!

browniecheesecakepots

This is a recipe you can prepare with a snap of your fingers and is perfect for entertaining.  The base of these cheesecake pots is pure brownie.  I didn’t even turn on the oven to bake a batch of brownies; I just bought a package of brownies from the bakery department of my local grocery store.  On top of the brownie base is a smooth, luscious filling of cream cheese, cream, vanilla beans and fresh raspberries.  Each cheesecake pot is topped with a few toasted hazelnuts and extra raspberries.

Simple, beautiful, elegant and delicious!

5.0 from 1 reviews
Raspberry-Brownie Cheesecake Pots
 
Print
A simple chilled dessert, perfect for entertaining.
Author: delicious. magazine, Summer Special 2012
Recipe type: Dessert
Serves: 6
Ingredients
  • 250g cream cheese
  • 2 teaspoons vanilla bean paste (or pure vanilla extract)
  • ⅓ cup (50g) icing sugar, to taste
  • 300ml thickened cream
  • 250g fresh raspberries
  • 6 chocolate brownies (about 85g each), quartered
  • 25g toasted hazelnuts, chopped
Instructions
  1. Using an electric mixer, beat the cream cheese with the vanilla and icing sugar to combine. Add cream, beat until smooth and thick (do not over-beat as the cream may curdle), then, reserve some raspberries to decorate and stir the remainder into cream cheese mixture, mashing some to get a pretty raspberry-ripple effect.
  2. Divide the chocolate brownie pieces among 6 dessert glasses. Top each with the raspberry cream cheese mixture, then sprinkle with hazelnuts and reserved raspberries.
  3. Chill until ready to serve.
Notes
To toast hazelnuts, preheat oven to 180C. Spread nuts on a baking tray and roast for 6-8 minutes (watch carefully as they may burn). Transfer to a clean tea towel and rub the nuts the remove skins.
3.2.1596

 

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Filed Under: delicious. Magazine, Other Tagged With: Brownies, cheesecake, raspberry

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Reader Interactions

Comments

  1. Jenna

    18/01/2013 at 2:57 AM

    What a cute idea! Hope it cools down for you soon!

    Reply
  2. Mama B @ My Edible Journey

    18/01/2013 at 3:13 PM

    Ooh, those look wonderful. It’s the dead of winter here in Southern Ontario, but I do have frozen raspberries which may not look as pretty, but should do the trick. Thanks for sharing!

    Reply
  3. Nagi@RecipeTinEats

    04/06/2016 at 12:41 AM

    These are wonderful! I love brownies and cheesecake. This recipe is perfect for me!

    Reply

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Meet Jamieanne

Jamieanne is a Pisces and mum of 4 young children. She is originally from a small town in Indiana but currently resides in Sydney, Australia. She enjoys thinking about food, reading about food, writing about food, and photographing food! She is the writer, publisher and photographer of Sweetest Kitchen, a blog which features her most favorite recipes she's tried and tested in her very own kitchen. Read More…

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