Imagine – an easy to bake brownie topped with a no bake cheesecake. Doesn’t that sound like such a simple and delicious springtime treat? The brownie adds a chocolate decadence to every bite of cold cheesecake goodness. You can also prep these desserts ahead of time and add them to any part menu you’re planning.

If you use this cheesecake brownie recipe, take a photo and share it with us on social media. Tag us on Instagram and Facebook @lehimills and use the hashtag #LehiMillsFamily. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account!

Cheesecake Brownie Recipe

Ingredients

For the Brownies:

• 1 package of Double Fudge Brownie mix
• 3/4 cup of water
• 3/4 cup of vegetable oil

For the Cheesecake:

• 2 8 oz. packages of cream cheese, softened
• 1 can of 14 oz. sweetened condensed milk
• 1 teaspoon of vanilla bean paste
• 1 teaspoon of vanilla extract

Directions

For the Brownies:

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine brownie mix, water, and vegetable oil. Beat for 2 minutes on mediums speed.
3. Pour into a greased 9×13 pan and bake for 25 – 30 minutes, or until cooked through. Remove and let cool.

For the Cheesecake:

1. In a medium bowl, beat the cream cheese on medium speed until fluffy. Slowly add the sweetened condensed milk while still stirring.
2. Add the vanilla bean and vanilla extract. Mix for 1 minute, until ingredients are well combined.
3. Spoon cheesecake mixture into individual muffin tins and freeze for 30 minutes.

For the Cheesecake Brownies:

1. Using a circular cookie cutter, cut the brownie sheet. Remove the cheesecake from the freezer and place it on top of the brownies. Add sprinkles and immediately enjoy your cheesecake brownies.
2. Note: if not eating right at the moment, place again in the freezer until ready to consume.