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Mint Cheesecake Brownies

These Mint Cheesecake Brownies will be a new favorite around the house. It starts with a box brownie mix and just a few simple ingredients.

They are delicious even straight out of the refrigerator. I am a brownie junkie if you didn’t know you can get some of my other brownie recipes here.

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Mint Cheesecake Swirl Brownies

Are you short on time and need a dessert that is so moist and creamy. These mint cheesecake brownies can be made the day before and taste great cold or at room temperature. Plus you get the bonus of them being so pretty with the swirled mint and delicious cream cheese running through them.

When I need to bring a homemade dessert that is NOT completely 100% made from scratch, this is one of my go-to recipes. By adding extra ingredients along with the box mix it gives it a whole new taste. 

Plus, who can go wrong with cheesecake in the mix?  After they are cooled, you place them individually wrapped in the freezer and take them out AS NEEDED. They thaw quickly and are always fresh.

Mint Cheesecake Brownie Recipes 1

How to display these mint cheesecake brownies

Get a pretty pedestal cake plate out and put a few out with some teacups and saucers along with a pot of tea. When your friends come over, they think you have slaved for hours.

You don’t have to tell them you just took them out of the freezer. Another great trick is to add some homemade whipped cream on top. Or some chocolate or mint chips. The possibilities are endless.

These brownies will be welcome at any St. Patrick’s Day Party, Spring, or Easter event. You can leave out the mint extract if you choose.

Ingredients

  • 1 Box Brownie Mix
  • eggs, oil and water as listed on box mix
  • 1 block cream cheese
  • 1 Additional Large Egg
  • 1/2 teaspoon mint extract (optional)
  • 1/4 cup of granulated sugar
  • Few drops of green food coloring

Directions

Preheat Oven to 350 degrees. Line a 9 X 9 pan with foil and spray the bottom with nonstick spray.

In a large bowl, mix brownie mix, water, oil, and egg with a wooden spoon until combined. Spread about 3/4 mix in prepared pan.

In the bowl of your mixer or separate bowl, beat the cream cheese with your whisk attachment until smooth. Add egg, sugar, extract and food coloring and continue beating until well mixed.

Spoon cream cheese mixture over the brownies in dollops. Spoon remaining brownie batter randomly over the cream cheese.

With a small knife, swirl the batter so the cream cheese and brownie batter become marbled.

  • Bake for about 30 – 35 minutes, until edges are brown and a toothpick inserted in the center comes out clean. Do not overbake. Cool completely, then refrigerate until chilled. Peel off foil, cut, wrap, and store or consume.
  • Tip, Be careful with the extract not to over use. Extract can be a fire hazard, if too close to oven flame.

Make sure you leave a comment here on the blog or on my Facebook page if you try them, and share on Pinterest.

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Recipe

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5 from 1 vote

Mint Cheesecake Brownies

These Mint Cheesecake Brownies will be a new favorite around the house. It starts with a box brownie mix and just a few simple ingredients.
Course Dessert
Cuisine American
Keyword brownies, Cheesescake, Mint
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 Pieces
Calories 207kcal
Author Candi Elm

Ingredients

  • 1 box Brownie Mix
  • Egg, oil and water as listed on box directions
  • 8 oz cream cheese Softened
  • 1 large egg For Cheesecake Filling
  • 1 teaspoon peppermint or mint extract
  • 1/4 cup granulated sugar
  • Few drops green food coloring

Instructions

  • Preheat oven to 350. Line a 9X9 pan with foil and spray the bottom with nonstick spray.
  • In a large bowl, mix brownie mix, water, oil, and egg with a wooden spoon until combined. Spread about 3/4 mix in prepared pan.
  • In the bowl of your mixer, or separate bowl, beat the cream cheese with your whisk attachment until smooth. Add egg, sugar, extract and food coloring and continue beating until well mixed.
  • Spoon cream cheese mixture over the brownies in dollops
  • Spoon remaining brownie batter randomly over the cream cheese.
  • With a small knife, swirl the batter so the cream cheese and brownie batter become marbled.
  • Bake for about 30 – 35 minutes, until edges are brown and a toothpick inserted in the center comes out clean. Do not overbake. Cool completely, then refrigerate until chilled. Peel off foil, cut, wrap, and store or consume.
  • Tip, Be careful with the extract not to over use. Extract can be a fire hazard, if too close to oven flame.

Notes

Notes, this recipe does not take into account the extra ingredients your brownie mix needs. Please consider what you add to your nutrition facts. 

Nutrition

Calories: 207kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 142mg | Potassium: 23mg | Sugar: 20g | Vitamin A: 207IU | Calcium: 16mg | Iron: 1mg

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9 Comments

  1. I love love love love brownies so I would definitely try this… although, something tells me I would end up eating them out of the freezer myself!
    My recent post Healthy Models: Why Normal Shouldn’t Be The Goal

  2. Boxed brownie mixes are one of the few prepackaged things I buy because no matter what recipe I use, my brownies never turn out right. Since we don't make them often, a treat once in a while works out for me just fine. So, cheesecake and brownies together? My 2 faves…oh, yes plase.
    My recent post Skinny Tofu Vegetable Scramble

  3. Candi, these sound really good! I can't really eat this right now (diet) but my son would love to make and devour these!
    My recent post Radiant Orchid: Rings & Things

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