Low calorie cheesecake brownies
You love cheesecake, you love brownies and you’re trying to lose weight? These low calorie cheesecake brownies are the answer to your prayers! These brownies are fudgy, rich and have thick dollops of tangy smooth cheesecake throughout. I can think of nothing better!
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These low calorie cheesecake brownies are one of those recipes you will have to have memorised because you’ll crave it over and over again. They’re my classic low calorie fudgy brownies with a layer of creamy, velvety smooth cheesecake. They’re my go-to when I need a low calorie sweet treat but want to make it look a little fancy without much effort.
This recipe works so well because the tangy cheesecake against the rich, fudgy brownie creates something so delicious and luxurious that takes less than 30 minutes to make. And if you’re anything like me and can’t go a single day without dessert after dinner, this recipe is perfect as these brownies hold up really well in the refrigerator so you can grab one as and when you please.
So there’s no need to cut out your favorite sweet treats in order to lose weight, and you don’t need to pick between a cheesecake or a brownie either!
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie cheesecake brownies you will need:
Egg – This recipe requires two eggs – one for the brownies and one for the cheesecake. Ensure both are at room temperature, to get a refrigerated egg to room temperature quickly , place in a bowl of warm water for at least 10 minutes or on the kitchen counter for at least 30.
Stevia or 0 calorie granulated sweetener – You can opt for any 0 calorie granulated sweetener but be mindful of the conversion.
0% fat greek yogurt – Greek yogurt makes the brownies super fudgy and adds protein. You can opt for any 0% fat yogurt but the texture may be a little different. It will still be just as delicious though!
Vanilla extract – A brownie without vanilla? No thanks!
Unsweetened almond milk – You can opt for any milk but unsweetened almond milk is the lowest in calories.
Plain/all-purpose flour – This recipe calls for plain or all-purpose flour. You can opt for gluten-free flour for a gluten-free alternative.
Unsweetened cocoa powder – The quality of the cocoa powder can seriously make or break your brownies. Using a good quality, unsweetened cocoa powder not only keeps the calories low but really elevates the chocolate flavor.
Baking powder – To help the brownies rise a little.
Salt – A staple in any chocolate recipe!
Philadelphia lightest – To make the cheesecake. Philadelphia lightest is equivalent to 3% fat cream cheese. If you are unable to get this, you can opt for low-fat cream cheese which is a little higher in calories.
Lemon juice – For the cheesecake.
How to make low calorie cheesecake brownies
- Pre-heat oven to 175°C (350°F). Line a 8×8 inch square cake tin with parchment paper and set aside.
- Make the cheesecake filling by whisking together the egg, cream cheese, stevia, vanilla and lemon juice in a medium bowl until smooth. Set aside.
- Make the brownie in a medium bowl by whisking together the egg and stevia until light and fluffy. Then whisk in the yogurt, milk and vanilla extract.
- Fold in the flour, cocoa powder, salt and baking powder until smooth and lump-free.
- Transfer the batter to the prepared tin. Pour the cheesecake batter over the brownies and use a knife to create swirls. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out with a few crumbs.
- Allow the brownies to cool before slicing and enjoy!
Top tips
Use good quality cocoa powder – I can not stress how important good quality cocoa powder is and how much it impacts your final bake. If there is anything you’re going to splurge on, let it be good quality, unsweetened cocoa powder!
Use room temperature ingredients – Room temperature ingredients incorporate better and thus reduce over-mixing = better baked goods! Ensure all your ingredients are at room temperature so you get smooth batters without over-mixing.
Don’t over-mix or over-bake – Over-mixing and/or over-baking these brownies will lead to dry, rubbery brownies which is not something anyone wants. Take them out of the oven when there is still a *little* wobble, let them cool, and enjoy the indulgent fudgy brownies!
Storage
These brownies will stay good in an airtight container in the fridge for 3-5 days.
MORE LOW CALORIE BROWNIES…
Low calorie cheesecake brownies
Ingredients
Cheesecake:
- 1 medium egg room temperature
- 75 g Philadelphia lightest*
- 10 g stevia*
- ¼ tsp vanilla extract
- ¼ tsp lemon juice
Brownies:
- 1 medium egg room temperature
- 50 g stevia or granulated sweetener*
- 50 g 0% fat Greek yogurt* room temperature
- 30 ml unsweetened almond milk* room temperature
- ½ tsp vanilla extract
- 50 g plain or all-purpose flour*
- 33 g unsweetened cocoa powder
- ½ tsp baking powder
- pinch salt
Instructions
- Pre-heat oven to 175°C (350°F). Line a 8×8 inch square cake tin with parchment paper and set aside.
- Make the cheesecake filling by whisking together the egg, cream cheese, stevia, vanilla and lemon juice in a medium bowl until smooth. Set aside.
- Make the brownie in a medium bowl by whisking together the egg and stevia until light and fluffy. Then whisk in the yogurt, milk and vanilla extract.
- Fold in the flour, cocoa powder, salt and baking powder until smooth and lump-free.
- Transfer the batter to the prepared tin. Pour the cheesecake batter over the brownies and use a knife to create swirls. Bake for 20-25 minutes, or until a toothpick inserted into the centre comes out with a few crumbs.
- Allow the brownies to cool before slicing and enjoy!
Notes
Nutrition
