Name: Healthy Cherry Cheesecake Swirl Brownies
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 8-oz fat free cream cheese (226g); 2 Tbsp Swerve granular sweetener (24g); 1/4 cup all-purpose flour (30g); 2 Tbsp heavy whipping cream (30g); 1 egg; 1 cup No sugar added cherry pie filling (255g); 2 scoops chocolate or vanilla protein powder (62g); 1/4 cup oat flour (30g); 1/3 cup + 1 Tbsp dark cocoa powder (40g); 2 Tbsp Swerve granular sweetener (24g); 1/2 tsp baking powder; 1/2 tsp baking soda; 1 cup canned pumpkin (244g); 2 Tbsp light butter (28g); 2 Tbsp unsweetened almond milk (30g); 2 Tbsp chocolate chips, melted (30g)

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Rich, fudgy chocolate brownies pairs so well with creamy cheesecake and sweet, tart cherries. They’re also packed with protein, lightened up, and just 123 calories per slice, but man, they don’t taste it for a second!

Who said brownies could only be made of chocolate and chocolate only? What a way to limit such a delicious treat! Brownie recipes have tons of room for customization, and if you get creative and have fun, you can create the most delicious desserts. Like these Healthy Cherry Cheesecake Swirl Brownies!

These brownies are so indulgent and full of so many different flavors! Truly an epic taste bud explosion of different textures and flavors. The rich chocolate brownie base pairs so well with creamy cheesecake and sweet, tart cherries. This combo was made for each other! They’re also lightened up, but man, they don’t taste it for a second! You can make these absolutely heavenly brownies as a healthy treat for holidays, parties, get-togethers, or just because you want an extra special treat!

I highly recommend enjoying these the next day after they’ve been refrigerated. The cold helps create an even fudgier texture and allows the flavors to come together even more. They are pretty good warm, but just NEXT LEVEL after being chilled! Trust me on this 😍

WHY YOU’LL LOVE THESE CHERRY CHEESECAKE BROWNIES

They have the most amazing melt-in-your-mouth texture after being chilled!
What’s not to love about rich chocolate, sweet cheesecake, and tangy tart cherries?
Such an indulgent and delicious dessert.
You’d never know they’re lightened-up and healthy!
Seriously, just 123 calories each! Guilt-free sweet treat at it’s finest 🙌🏼
Macro-friendly and protein-packed with 14g carbs, 4g fat, and 9g protein.
Perfect for parties, holidays, special occasions, or just any day you want an extra special dessert!

WHAT YOU NEED FOR THESE BROWNIES

Brownie Ingredients:

Protein powder – I used PEScience Gourmet Vanilla. A chocolate flavor would also work great. Not all protein powders bake the same, so if you use another brand, just make sure it is also a whey+casein blend and one that bakes well. For all PEScience products, you can save 15% with my affiliate code Laurenfitfoodie.
Oat flour – I like the flavor the oat flour brings, but all-purpose flour, 1:1 gluten-free flour, and whole wheat flour should work as good substitutes. If you don’t have oat flour, you can also blend quick oats in a blender until it reaches a flour consistency. I haven’t tried the brownie part of this recipe with almond or coconut flour, so I can’t speak on those, but if do try, let me know how it turns out in the comments!
Cocoa Powder – I used dark cocoa powder. I think this recipe tastes best and fudgier with black cocoa or dark cocoa powder, but if all you have is normal cocoa powder, you can use that.
Sweetener – I used Swerve Granular sweetener. You could also use erythritol, Splenda, stevia, normal sugar, or any other sweetener of choice.
Baking essentials – Baking powder and baking soda.
Canned pumpkin – Libby’s brand is my favorite. It produces the best texture.
Light butter – I used I Can’t Believe It’s Not Butter Light.
Milk – I used unsweetened almond milk. Any milk will work here!
Chocolate chips – Or any chips you fancy!

Cherry Cheesecake Ingredients:

Cream cheese – I used fat-free cream cheese to keep things lighter. Greek (neufchatel), vegan, reduced-fat, or normal cream cheese would also work.
Heavy whipping cream – Just a touch to really add some creaminess! If you need to substitute with something else, you can use half-and-half or coffee creamer.
Egg
All-purpose flour – This is for the cheesecake layer. All-purpose flour works best here, but if you’re gluten free, 1:1 baking gluten-free flour also works.
Sweetener – I used Swerve Granular sweetener. You could also use erythritol, Splenda, stevia, normal sugar, or any other sweetener of choice.
No-sugar added cherry pie filling – I used the Duncan Hines brand that I found at my local grocery store, Harris Teeter.

HOW TO MAKE THESE CHERRY CHEESECAKE BROWNIES

Preheat oven to 325°F. Line a 8 x 8″ baking dish with parchment paper and/or spray with cooking spray.
Mix brownie batter: First mix the dry ingredients. Then, add the wet ingredients. Stir until dry ingredients are incorporated and brownie batter is smooth. Set batter aside.
Prep the cheesecake batter: Beat the cream cheese so there are no lumps remaining and it is smooth. Mix in the stevia, flour, heavy cream, and egg.
Assembly:
1. Pour 2/3 of the brownie batter into your prepared dish. Using a piece of parchment or wax paper sprayed with nonstick cooking spray (or spraying on your hands), spread the brownie batter evenly across the pan.
2. Add cheesecake batter on top.
3. Spoon the cherries on top of the cheesecake layer in dollops, keeping the cheesecake exposed in spots.
4. Then, dollop the remaining brownie batter onto the cheesecake mixture. Using a butter knife or toothpick, swirl them all together.
Bake for 50-55 minutes or until the cheesecake is set or doesn’t jiggle anymore. Let cool completely at room temperature. Then, refrigerate covered so that brownies can continue to set. Best if let sit overnight, or at least 12 hours.

MORE BROWNIE RECIPES

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Yield: 12

Healthy Cherry Cheesecake Swirl Brownies

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

Brownie Layer:

2 scoops chocolate or vanilla protein powder (62g)
1/4 cup oat flour (30g)
1/3 cup + 1 Tbsp dark cocoa powder (40g)
2 Tbsp Swerve granular sweetener (24g)
1/2 tsp baking powder
1/2 tsp baking soda
1 cup canned pumpkin (244g)
2 Tbsp light butter (28g)
2 Tbsp unsweetened almond milk (30g)
2 Tbsp chocolate chips, melted (30g)

Cheesecake Layer:

8-oz fat free cream cheese (226g)
2 Tbsp Swerve granular sweetener (24g)
1/4 cup all-purpose flour (30g)
2 Tbsp heavy whipping cream (30g)
1 egg

Cherries:

1 cup No sugar added cherry pie filling (255g)

Instructions

Preheat the oven to 325 degrees F. Line a 8x8-inch baking pan with parchment paper and/or spray with nonstick cooking spray.

For the Brownies:

In a medium-sized bowl, add the protein powder, flour, cocoa powder, sweetener, baking powder and baking soda. Combine with a whisk until there are no clumps. Add the pumpkin, butter, milk, and melted chocolate. Using a hand mixer, mix to combine.

For Cheesecake:

Beat the cream cheese so there are no lumps remaining and smooth. Mix in the sweetener, flour, heavy cream and egg.

Assembly:

Pour 2/3 of the brownie batter into the prepared dish. Using a piece of parchment or wax paper sprayed with nonstick cooking spray (or spraying on your hands), spread the brownie batter evenly across the pan.
Add cheesecake batter on top.
Spoon the cherries on top of the cheesecake layer in dollops, keeping the cheesecake exposed in some spots.
Then, dollop the remaining brownie batter in spots across the cheesecake mixture.
Using a butter knife or toothpick, swirl them all together.
Bake for 50-55 minutes or until the cheesecake is set. Note that a toothpick inserted may still come out with some brownie batter on it, that is normal!
Let cool completely at room temperature. Then refrigerate, covered, so that brownies can continue to set. Best if let sit overnight, or at least 12 hours.

These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.

Notes

MFP entry: LFF Cherry Cheesecake Swirl Brownies

If you use 1/3 reduced fat cream cheese instead of fat free:

146 calories 12.4C | 7.1F | 8P

MFP entry: LFF Cherry Cheesecake Swirl Brownies with RF