This healthy, 21 Day Fix Brownie-Bottom Cheesecake is the perfect make-ahead dessert for any holiday. The sweet-tart raspberry sauce puts the whole thing over the top!
You guys. This. Cheesecake. Is. Ridiculous.
Normally I like to start off my posts with letting you know what’s going on with me lately (or as of late apologizing for not posting more often – ugh, summer, I love you, but you keep me busy!) – but NOT today. Nope. I just can’t wait to tell you aaall about this awesomeness.
baby mash-up ever.
I got the idea to make this recently when the hubs brought home one of those cheesecake samplers from the grocery store – why he does this to me, I have no idea, but I have little willpower so I eagerly helped him eat it. With a smile on my face and a song in my heart.
In any case, one of the varieties had a brownie bottom and it was darn good.
But not nearly as good as this, because raspberry sauce, people. Raspberry. Sauce.
The first time I tested this, my notoriously picky 6 year old literally said “This is the best cake I’ve ever eaten!”
To clarify, I asked her “Do you mean, the best cake mommy’s ever made or the best one you’ve ever had?”
6 year old: “No, the best one I’ve EVER had! You should make this every day.”
Ok, so she’s only six and probably hasn’t had all that many desserts (in comparison to you or I) but mama’s taking that as a win, my friends. It’s definitely high up on my list… because rich, fudgy brownie with the creamiest cheesecake filling topped with the perfect sweet-tart raspberry sauce is basically dessert heaven. Hea-ven.
The other thing I love about this cheesecake is that it’s made from real ingredients and I can feel good about serving it to my kids, myself and everyone else in my life. It also has a LOT less sugar and a lot MORE protein than most cheesecakes.
This make-ahead gorgeousness would be perfect on any holiday table, for any special event or even as the perfect ending to a Sunday dinner.
Hope you love it as much as we do!
*So you don’t think this is a legitimate word? As the spelling bee champion of Lyon Platt Elementary School’s third grade class, let’s agree to disagree. 😉
** See bottom of post for some ideas on what to do with your leftover pumpkin puree!
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
21 Day Fix Container Equivalents per Serving: 1/2 Red, 1/2 Yellow, 1 tsp, 3 tsp sugar (2 tsp without raspberry topping) Weight Watchers Freestyle Points: 8 As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Make the brownie bottom:
Serving Size: 1 slice of cheesecake with 2 tablespoons of sauce
Amount Per Serving: Calories: 227 Total Fat: 8g Protein: 10g
21 Day Fix Container Equivalents per Serving: 1/2 Red, 1/2 Yellow, 1 tsp, 3 tsp sugar (2 tsp without raspberry topping)
Weight Watchers Freestyle Points: 8
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Need some ideas for that leftover pumpkin puree? I’ve got your back, bae.
Oh, and if you have some leftover raspberry sauce, you should make some of these raspberry-filled chocolates!