Low calorie red velvet cheesecake brownies
Get ready to have your mind BLOWN. These low calorie red velvet cheesecake brownies are the perfect sweet treat for when you don’t know what you want but you know it has to be sweet and satisfying. This recipe features a fudgey red velvet brownie with vanilla cheesecake swirled throughout – the perfect blend of vanilla, a little chocolate and a delicious velvety, smooth cheesecake!
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I’m sure i’ve gone on and on (and on) about how much I love a red velvet sweet treat. It has a little chocolate, a little vanilla and a lotta flavor – what is there not to love? I created these low calorie red velvet brownies when I was in a calorie deficit and craving something quick and easy but still delicious. They are perfectly fudgy and encompass everything a red velvet brownie should have, but for a fraction of the calories. Now imagine that brownie with creamy, smooth and tangy cheesecake swirled throughout? I know, mouth watering!
There is no shortage of low calorie sweet treats on this blog and I wouldn’t be surprised if you struggle to pick a recipe to make. This recipe is perfect for those times when you actually don’t know what you want but you know you want a sweet treat. It has a perfect balance of vanilla, chocolate and a little tanginess from the cheesecake. It comes together quite quickly too so you don’t have to wait around hours to enjoy your dessert. Each brownie has just 65 calories so you can have multiple and still be in your deficit!
Hungry for more red velvet sweet treats? Why not try these low calorie red velvet cupcakes or these low calorie red velvet cookies?
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie red velvet cheesecake brownies you will need:
Egg – This recipe calls for two room temperature eggs – one for the brownie batter and one for the cheesecake. To quickly get a refrigerated egg to room temperature, set in a bowl of warm water for at least 10 minutes or on the kitchen counter for at least 30 minutes.
Stevia – You can opt for any 0 calorie granulated sweetener for this recipe but be mindful of the conversion. The stevia I use is a 1:2 ratio of stevia to sugar.
0% greek yogurt – Greek yogurt is thick which not only adds bulk to the brownie batter but also makes the brownies so fudgey and soft. You can opt for any 0% fat yogurt but the texture of the brownies will be a little different depending on what you use.
Unsweetened almond milk – Very low in calories and helps thin the batter a little to make it easier to work with.
Vanilla – A staple in any red velvet recipe. Use vanilla bean paste to take your baked goods from good to great.
Red food coloring – Duhh!
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 – Use a really good quality, unsweetened cocoa powder to elevate your brownies.
Baking powder – A little to help the brownies rise.
Salt – Necessary for any sweet treat!
Philadelphia lightest – To make the cheesecake. Philadelphia lightest is equivalent to 3% fat cream cheese but if you don’t have that, low-fat cream cheese will work too, adding just a few extra calories.
Lemon juice – For the cheesecake.
How to make low calorie red velvet 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.
- To make the red velvet brownie, whisk together the egg and stevia in a medium bowl until light and fluffy.
- Add the yogurt, milk, vanilla and red food colouring and whisk until smooth.
- Add the flour, cocoa powder, salt and baking powder and whisk 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 red velvet desserts…
Low calorie red velvet 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
- 40 g stevia or granulated sweetener*
- 65 g 0% fat Greek yogurt* room temperature
- 30 ml unsweetened almond milk* room temperature
- 1 tsp vanilla extract
- 1 tsp red food coloring
- 75 g plain or all-purpose flour*
- 15 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, vanilla and red food coloring.
- Add the flour, cocoa powder, salt and baking powder and whisk until smooth and lump-free.
- Transfer the batter to the prepared tin. Pour the cheesecake batter over the brownies and use the back of 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
