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Raspberry Swirl Protein Cheesecake Brownies

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 20
Calories: 80 kcal
Course: Dessert , Cake , Baked Goods

Ingredients

Cheesecake
  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup Dannon Light and Fit Vanilla Greek yogurt
  • 1/2 cup fat free cottage cheese
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 scoop Jay Robb's Vanilla Whey Protein
  • 45 mg pure Stevia
  • 1 cup raspberries
  • 1/2 lemon, juiced
Brownie
  • 1/2 cup oat flour
  • 1/3 cup coconut sugar
  • 1/4 cup mini chocolate chips
  • 1 scoop Cellucor Molten Chocolate Whey Protein
  • 2 tbsp dutch cocoa
  • 2 tbsp unsweetened cocoa
  • 1 tsp baking powder
  • 1/2 cup Dannon Light and Fit Vanilla Greek yogurt
  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut milk
  • 1 egg
  • 1 tsp vanilla extract

Instructions

    Cup of Yum
  1. Bring raspberries and lemon juice to a boil in a small pan over medium heat.  Boil for about 5 minutes, then mash the raspberries with the back of a spoon.  Remove from heat and strain raspberries to remove seeds.  Return raspberry juice to heat and bring to a boil, then lower heat to a simmer for 5 more minutes.  Set aside.
  2. Pre-heat oven to 325 degrees.  Line a 9x13" baking sheet with parchment paper.
  3. In a food processor or NutriBullet, blend cottage cheese, 1 egg white, vanilla extract and Stevia until cottage cheese is smooth.  Add plain and vanilla Greek yogurt, vanilla whey and remaining egg white.  Blend again until smooth.  Tap the bottom of the mixing bowl on the counter to release any air bubbles.  Set aside.
  4. Combine all dry brownie ingredients, then add wet brownie ingredients and mix until combined.  Pour into the prepared baking sheet and spread evenly.
  5. Gently pour cheesecake mixture on top of the brownie batter and spread evenly.  Add raspberry sauce on top and swirl into a design using a toothpick or knife.
  6. Bake at 325 degrees for 20-25 minutes or until the center of the cheesecake is mostly cooked but still a little jiggly.  Refrigerate overnight before cutting and serving.

Notes

  • Use certified gluten free oat flour to make this recipe gluten free.

Nutrition Information

Calories 80kcal (4%) Carbohydrates 10g (3%) Protein 6g (12%) Fat 2g (3%) Cholesterol 14mg (5%) Sodium 63mg (3%) Potassium 49mg (1%) Fiber 1g (4%) Sugar 7g (14%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 80

% Daily Value*

Calories 80kcal 4%
Carbohydrates 10g 3%
Protein 6g 12%
Fat 2g 3%
Cholesterol 14mg 5%
Sodium 63mg 3%
Potassium 49mg 1%
Fiber 1g 4%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.