Get ready to transform your breakfast or dessert game with the most irresistible treat that will make your taste buds dance with joy! 🍰 Imagine pulling apart layers of gooey, buttery biscuits infused with creamy cheesecake and bursting with fresh raspberries - this Raspberry Cheesecake Monkey Bread is about to become your new obsession. Whether you're looking to impress brunch guests or satisfy your sweet tooth, this recipe promises a mouthwatering experience that's both indulgent and surprisingly easy to create.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cans refrigerated biscuit dough
- 1 cup cream cheese, cubed
- 1 cup raspberries (fresh or frozen)
- 1/2 cup sugar
- 1/2 cup butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a bundt pan or a similar oven-safe dish with cooking spray or butter to prevent the monkey bread from sticking.
- In a medium bowl, combine the melted butter and sugar. Stir until well mixed. Add the vanilla extract to the mixture and set aside.
- Open the cans of refrigerated biscuit dough and separate the biscuits. Cut each biscuit into quarters to create smaller pieces that will soak up the flavors.
- In a separate bowl, gently toss the biscuit pieces with the melted butter and sugar mixture until they are evenly coated.
- In a mixing bowl, combine the cubed cream cheese and raspberries. If using frozen raspberries, make sure they are thawed and drained of excess moisture. Gently fold the raspberries into the cream cheese to create a chunky mixture.
- Take a handful of the coated biscuit pieces and layer them in the bottom of the prepared bundt pan. Add a layer of the cream cheese and raspberry mixture on top of the biscuits. Repeat this process, alternating layers of biscuit pieces and the cream cheese mixture, until all ingredients are used. Finish with a layer of biscuit pieces on top.
- Drizzle any remaining butter and sugar mixture over the top of the assembled monkey bread in the bundt pan.
- Place the bundt pan in the preheated oven and bake for about 30 minutes, or until the top is golden brown and the biscuits are cooked through. A toothpick inserted into the center should come out clean.
- Once baked, remove the monkey bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the bundt pan onto a serving plate to release the monkey bread.
- Serve warm, and if desired, drizzle with additional melted butter or a dusting of powdered sugar before serving. Enjoy your Raspberry Cheesecake Monkey Bread!
Tips
- • For the most vibrant flavor, use fresh raspberries when in season, but frozen work perfectly too! • Make sure to drain excess moisture from frozen raspberries to prevent a soggy monkey bread • Let the monkey bread cool for 10 minutes before inverting to help it hold its shape • For extra decadence, serve with a light dusting of powdered sugar or a drizzle of vanilla glaze • Use a non-stick bundt pan or generously grease your pan to ensure easy removal • Don't overmix the raspberries and cream cheese - keep the mixture slightly chunky for better texture • Allow the monkey bread to rest for a few minutes after baking to let the flavors meld together
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
