Marbled Cheesecake Brownie Dessert

Cheesecake swirled within brownies and topped with fruit makes every forkful a dessert-lover's paradise!


16 servings


1 box (1 pound .5 ounce or 1 pound 2.9 ounce) Betty Crocker® walnut or
triple chunk Premium brownie mix
water, vegetable oil and egg called for on brownie mix box
1 (8 ounce) package cream cheese, room temperature
1/3 cup granulated (white) sugar
1/2 teaspoon vanilla extract
1 egg
1 (10 ounce) jar raspberry spreadable fruit


Preheat the oven to 350°F (177°C). Grease bottom only of a 9-inch square baking pan with Pan Release or baking spray with flour.

Make brownie batter as directed on box -- except spread brownie batter in pan. In medium bowl, beat cream cheese with electric mixer on low speed until creamy; beat in sugar, vanilla and 1 egg until well blended. Drop by tablespoonfuls over brownie batter in pan. Cut through batter with knife several times for marbled design.

Bake for 37 to 41 minutes or until cream cheese mixture is light brown. Immediately spread fruit on top. Cool completely, about 2 hours.

For serving pieces, cut into 4 rows by 4 rows.

Estimated Time

Preparation Time: 10 minutes
Bake Time: 40 minutes
Cool Time: 2 hours

Additional Information

Eating smaller portions helps when watching calories and fat. Cut brownies into bite-size pieces for mini desserts with maximum flavor.

To quickly soften cream cheese, unwrap the cream cheese, place in small microwavable bowl and microwave uncovered on HIGH 10 seconds or just until softened.


Store covered in refrigerator.

Nutritional Information

Amount per serving: Calories 270 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 3 1/2 g, Trans Fat 0 g), Cholesterol 40 mg; Sodium 150 mg; Total Carbohydrate 40 g (Dietary Fiber 1 g, Sugars 29 g), Protein 2 g; Exchanges: 1/2 Starch; 2 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 2 1/2

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