Raspberry Cheesecake Brownie Sundaes

These are easy individually portioned brownie sundaes with a raspberry cheesecake upgrade! I used Funfetti brownie mix and divided it between 6 tart tins. After baking them, I topped each with raspberry cheesecake ice cream and sprinkles. These can be served warm or cool, and they’re AMAZING both ways!

THE STORY:

I’ve made these mini sundae tins for a few holidays now, and recently I’ve been on a cheesecake kick. I decided to combine the two, and it’s perhaps my favorite brownie sundae of all time.

TIPS:

If you don’t have these tins, just use smaller tart dishes about 4″. The other option is to make a brownie skillet (like the cookie skillets that I make) and just portion it into smaller dishes after it’s baked.

SPRINKLE OF CREATIVITY:

Not a cheesecake fan? You could switch it up and top them with bananas foster ice cream, cookies and cream, strawberry, or even a brownie chunk flavor for double the goodness.

Raspberry Cheesecake Brownie Sundaes

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• Author: Taryn Camp

Ingredients

• Box brownie mix + the ingredients listed on the package (I used Funfetti Valentine’s Day brownies)
• Raspberry cheesecake ice cream
• Holiday sprinkles
• Fresh raspberries

Tins that I used- here

Sprinkles that I used- here

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Instructions

1. Preheat your own to 350 degrees and spray 6 of the tins with baking spray.
2. Make the brownie mix according to the package directions. Divide it between the 6 tins. If you’re using the Funfetti version, sprinkle the Valentine’s chips at the end.
3. Bake them for 20-25 minutes. Make sure that they are fully baked but do not overbake. They should be soft and gooey like a regular brownie sundae. Less like a cake!
4. Let them cool a bit so that they’re just warm. Top with raspberry cheesecake ice cream, fresh raspberries, and heart sprinkles.