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.
PrintRaspberry Cheesecake Brownie Sundaes
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
Instructions
- Preheat your own to 350 degrees and spray 6 of the tins with baking spray.
- 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.
- 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!
- Let them cool a bit so that they’re just warm. Top with raspberry cheesecake ice cream, fresh raspberries, and heart sprinkles.
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