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Mint Cheesecake Brownies

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  • Prep 15 min
  • Total 45 min
  • Servings 12
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Fudgy brownies swirled with minty cheesecake, these chocolate treats are the perfect addition to your holiday baking!
Created Dec 11, 2017
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  • 1 package (440g) Betty Crocker™ Chocolate Chunk Brownie Mix
  • 250g (8oz) cream cheese, softened
  • 1 large egg yolk
  • 1/3 cup granulated sugar
  • 1 teaspoon peppermint extract
  • green food colouring (optional)


  • 1
    Preheat the oven to 350˚F. Spray an 8x8 inch baking dish with non-stick cooking spray and set aside.
  • 2
    Prepare the brownie mix according to the package directions and set aside. In another bowl, use an electric mixer to combine the cream cheese, egg yolk, sugar and peppermint extract until smooth. Add a few drops of green food colouring if using. In order to get a vibrant green colour the gel dye works much better then the liquid food colouring.
  • 3
    Spread half the brownie batter into the prepared baking dish. Place spoonfuls of the cream cheese mixture over top, without smoothing it out. Add the rest of the brownie batter next and finish with the rest of the cream cheese mixture. Run a knife through the batter in a swirling motion to produce the marbled effect.
  • 4
    Bake for 35-38 minutes, or until the cheesecake is just starting to brown on the edges and is just set in the middle. Allow the brownies to cool completely in the pan before slicing them. Store in the fridge.

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