The Recipe Rebel · by Ashley Fehr★ 5.0 (5)
Brownie Bottom Cheesecake with Raspberries
NUTRITION · PER SERVING80M COOK
CAL 24%·PRO 13%
CARBS 31G26% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER25G TOTAL SUGAR
FAT 39G73% OF CAL
24G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-bake cheesecake with a fudgy brownie base topped with fresh raspberries. Elegant and naturally gluten-free.
dessertamericanbaked good🥣 mixer🥧 baking dish⚡ microwave🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2/3 cup good chocolate (chopped)
- 1/2 cup unsalted butter
- 1/2 cups packed brown sugar
- 3 large eggs
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 1/2 cups whipping cream
- 1/2 cup white chocolate (chopped)
- 1/4 cup milk or cream
- 16 oz cream cheese
- 1/2 cup powdered icing sugar
- 1 teaspoon vanilla
- 2 cups raspberries
At a glance
PER SERVING · TIME 80M
CAL 24%·PRO 13%
CARBS 31G26% OF CAL
3G FIBER0G ADDED0G INTRINSIC2G OTHER25G TOTAL SUGAR
FAT 39G73% OF CAL
24G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 40m
- Sodium
- 226mg
- Total sugar
- 25g
- Added sugar
- ≥11g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 256mg
- Calcium
- 102mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 226MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.