Healthy Cherry Cheesecake Swirl Brownies

Cherry Cheesecake Brownies, some stacked on top of each other.

Healthy Cherry Cheesecake Swirl Brownies

Course: Dessert

Cuisine: Universal

Prep Time: 10

Cook Time: 50

Additional Time: 12

Total Time: 13

Servings:

Calories: 123kcal

Author: Lauren

These Healthy Cherry Cheesecake Swirl Brownies pair rich, fudgy chocolate brownies with creamy cheesecake and sweet, tart cherries! They're packed with protein, lightened up, and just 123 calories per slice!

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Ingredients

Brownie Layer:

1/2 cup chocolate or vanilla protein powder (62g)
1/4 cup oat flour (30g) can also use all-purpose or gluten-free flour
1/2 cup dark cocoa powder (40g)
2 Tbsp granular sweetener (24g) I used Swerve
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) or milk of choice
2 Tbsp chocolate chips (30g) melted

Cheesecake Layer:

8 oz. cream cheese (226g)
2 Tbsp granular sweetener (24g) I used Swerve
1/4 cup all-purpose flour (30g)
2 Tbsp cream (30g) or milk of choice
1 large 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 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.

Notes

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.

Cream cheese: Any cream cheese works. I had fat-free when I originally made it for this recipe and that is what is calculated for the nutrition information. But i've made it since with reduced-fat - it works great and these brownies are still hella more macro-friendly than your typical brownie.

Nutrition per brownie using 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

To make gluten-free: use gluten-free flour.

To make dairy-free: sub vegan butter for the regular butter, dairy-free cream cheese for the regular cream cheese, a non-dairy milk or coffee creamer for the cream, and use dairy-free chocolate chips.

Nutrition