Healthy Cherry Cheesecake Swirl Brownies

Name: Healthy Cherry Cheesecake Swirl Brownies
Prep time: 10 min
Cook time: 50 min
Total time: 13 h
Yield: 12 serving
Ingredients: 1/2 cup protein powder; 1/4 cup oat flour; 1/2 cup cocoa powder; 2 Tbsp granular sweetener; 1/2 tsp baking powder; 1/2 tsp baking soda; 1 cup pumpkin; 2 Tbsp butter; 2 Tbsp almond milk; 2 Tbsp chocolate chips; 8 oz. cream cheese; 2 Tbsp granular sweetener; 1/4 cup all-purpose flour; 2 Tbsp cream; 1 egg; 1 cup cherry pie filling

User Reviews

4.9

22 reviews

Excellent

Prep Time
10 mins
Cook Time
50 mins
Additional Time
12 hrs
Total Time
13 hrs
Servings
12
Calories
123 kcal
Course
Dessert
Cuisine
International

Healthy Cherry Cheesecake Swirl Brownies

Heidi Hunt

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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

Servings

Brownie Layer:

1/2 cup protein powder or vanilla, 62g
1/4 cup oat flour can also use all-purpose or gluten-free flour, 30g
1/2 cup cocoa powder dark, 40g
2 Tbsp granular sweetener I used Swerve, 24g
1/2 tsp baking powder
1/2 tsp baking soda
1 cup pumpkin canned, 244g
2 Tbsp butter light, 28g
2 Tbsp almond milk or milk of choice, unsweetened, 30g
2 Tbsp chocolate chips melted, 30g

Cheesecake Layer:

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

Cherries:

1 cup cherry pie filling no-sugar added, 255g

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Instructions

Keep Screen Awake

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.
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.
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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 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

Nutrition Information

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Serving 1brownie (79g) Calories 123kcal (6%) Carbohydrates 13.7g (5%) Protein 8.6g (17%) Fat 3.8g (6%) Saturated Fat 1.1g (6%) Fiber 2.3g (9%) Sugar 5.2g (10%)