Raspberry Cheesecake Brownies
You are going to love these Raspberry Cheesecake Brownies. It starts with a brownie mix and then cream cheese and raspberry are swirled perfectly together.
Servings: 12
Calories: 330kcal
Ingredients
For the Brownies:
- 1 pkg Brownie Mix to be made in a 9X13 pan
- Ingredients to prepare the brownies based on the package.
For the Cheesecake Filling:
- 1 pkg Cream cheese 8 oz
- 1 Large Egg
- ½ tsp Vanilla Extract
- 1 cup Granulated Sugar
For the Raspberry Swirl:
- 1/2 cup Fresh Raspberries
- 1 tbsp Granulated Sugar
Instructions
- Preheat the oven to 350 F. Prepare brownie batter based on the package instructions and pour the batter into a 9X13 baking pan.
- For the cheesecake filling, beat Cream Cheese with a hand held mixer until creamy. Add sugar, egg and vanilla. Mix well until well combined.
- To make the raspberry swirl, place the raspberries and sugar into a food processor. Blend until smooth. Then strain through a fine mesh strainer to remove all of the seeds.
- Drop the cheesecake batter by tablespoonfuls over brownie batter. Then use a spoon to drop small drops of the raspberry puree on top of the cheesecake mixture.
- Use a knife to swirl both of the batters into the brownie batter.
- Bake for 35 to 40 minutes or until cream cheese mixture is slightly browned and the brownies are cooked through. Cool completely before cutting and enjoy!
Notes
Cover the leftover bars tightly and refrigerate for up to 4-5 days.
Nutrition
Calories: 330kcal | Carbohydrates: 53g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 33mg | Sodium: 189mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 40g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
