Raspberry Cheesecake Brownies

[{"selector":"#anim-055fed1f-e029-4cd0-964c-3aa88ff61861","keyframes":{"opacity":[0,1]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a7965590-5919-4b1a-9a7e-bf9a46d93156","keyframes":{"transform":["translate3d(-177.04918%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":250,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] There’s no better way to jazz up a brownie than to top it with lush, no-bake cheesecake. That's why these delightful Raspberry Cheesecake Brownies are a real treat. Get Recipe

INGREDIENTS See Full Ingredients!

Make the brownie batter - either boxed brownie mix or this recipe. Bake at 350F for 20-25 minutes

Cook the raspberries and 1 ½ tablespoons of powdered sugar on low heat to make a compote. Let cool, drain the juices and reserve.

Mix the cream cheese, mascarpone, powdered sugar, and lemon zest. Divide this mixture in half and place one-half in the refrigerator for 30-40 minutes.

Add the cooled raspberry pulp to the other half. Mix well and refridgerate for 30-40 minutes

Spread the plain cream cheese mix over the brownie base. Refrigerate for 30-40 minutes. The spread the raspberry cream cheese on top and refrigerate again for 2-3 hours or overnight. Get Recipe

Raspberry Cheesecake Brownies

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Make the brownie batter - either boxed brownie mix or this recipe. Bake at 350F for 20-25 minutes

Cook the raspberries and 1 ½ tablespoons of powdered sugar on low heat to make a compote. Let cool, drain the juices and reserve.

Mix the cream cheese, mascarpone, powdered sugar, and lemon zest. Divide this mixture in half and place one-half in the refrigerator for 30-40 minutes.

Add the cooled raspberry pulp to the other half. Mix well and refridgerate for 30-40 minutes

Once all the layers have set, cut them into squares. Drizzle with the raspberry syrup you reserved and garnish with fresh raspberries.

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