Mint Cheesecake Brownies
by Katie- KetoBakes Recipe CreatorMint Cheesecake Brownies
Rated 5 stars by 1 users
A delicate mint cheesecake swirled in our rich and fudgy keto brownie that you will NOT want to miss! Chewy, fudgy, minty perfection!
Author:Katie Smith
Ingredients
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1 package Frosted Fudgy Brownie mix
3 eggs
3 tbsp refined coconut oil
6 tbsp melted butter
1 package cream cheese, softened
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1/4 cup PopSweet sweetener
1 tsp vanilla extract
1 tsp peppermint extract
Green food coloring, if desired
Brownie Layer:
Mint Cheesecake Layer:
Directions
Preheat the oven to 350 and line the sides and bottom of an 8x8 pan with parchment paper. Set aside.
Make the cheesecake layer by mixing together the cream cheese, PopSweet, vanilla and peppermint extract. Add in the food coloring, if desired, then mix until a uniform consistency. Set aside.
Working quickly, mix the brownies according to the directions on the package, then spread ¾ of the batter into the bottom of the 8x8 pan. Cover the bottom layer of brownie mix with all of the cheesecake batter.
Then, drop spoonfuls of the leftover brownie batter randomly on top of the cheesecake layer. Using a knife, swirl the top layers of brownie and cheesecake by dragging the knife back and forth, creating uneven, but pretty swirls. You can do this as much or little as you like to create the desired effect.
Place in the oven for 23-25 minutes, or until the cheesecake is firm. You should be able to lightly touch the top without it sticking to you.
Let cool to room temperature, then place in the fridge to finish cooling, at least 1 hour for the best flavor.