High-Protein Brownie Cheesecake

As a busy mom and nutrition coach, I love finding recipes that are both healthy and indulgent. This Brownie Cheesecake fits the bill perfectly! It combines the rich, fudgy goodness of a brownie with the creamy delight of cheesecake, all while being packed with protein (14.9g!!) and lower in calories. Whether you’re looking for a dessert that satisfies your sweet tooth or a treat that supports your fitness goals, this recipe has you covered.

Why You’ll Love This Recipe

• Protein-Packed: With the addition of protein powder in both the brownie base and cheesecake layer, this dessert offers a protein boost to keep you satiated.
• Lower in Calories: Made with zero-calorie sweetener and non-fat Greek yogurt, this cheesecake is lighter than traditional versions.
• Easy to Make: Simple ingredients and straightforward steps make this a hassle-free recipe for any busy schedule.
• Versatile: Enjoy it as a post-workout snack, a healthy dessert, or a treat to share with family and friends.

Here are the Main Ingredients You will Need for this Recipe

Step-by-Step Instructions on how to Make this Brownie Cheesecake!

Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.

In a large bowl, mix together the oat flour, cocoa powder, zero-calorie sweetener, chocolate protein powder, salt, and baking powder.

In another bowl, whisk the eggs, unsweetened applesauce, vanilla extract, Greek yogurt, and almond milk until smooth.

Combine the wet ingredients with the dry ingredients and mix until well combined.

Pour the brownie batter into the prepared cake pan and spread it evenly.

Prepare the Cheesecake Layer:

In a food processor or high-powered blender, beat the cream cheese, cottage cheese, and Greek yogurt until smooth and creamy.

Add the zero-calorie sweetener, vanilla protein powder, and vanilla extract, and beat until combined.

Add the eggs one at a time, beating well after each addition.

Assemble and Bake:

Pour the cheesecake mixture over the brownie base and spread it evenly.

Bake in the preheated oven for 40-50 minutes, or until the cheesecake layer is set and a toothpick inserted into the center comes out clean. Keep an eye on the cake, and if the top starts to brown too much, you can cover it loosely with foil.

Allow to cool completely in the cake pan, then refrigerate for at least 2 hours before cutting and serving.

Recipe Notes/Modifications

• I recommend the Select One PEScience brand, flavour Vanilla Gourmet for this recipe for the Cheesecake layer!
• Whey/casein protein powder is recommended for its texture and flavor, I recommend the Select One PEScience brand, flavour Chocolate Truffle for this recipe for the brownie base!
• If you don’t have oat flour, you can easily make your own by blending oats until they are finely ground.
• Cooling the cheesecake completely in the cake pan and refrigerating it for at least 1-2 hours before serving ensures that it sets properly. This step is crucial for achieving the desired texture.
• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The cheesecake can also be frozen for longer storage; just make sure to wrap it tightly to prevent freezer burn.

Nutrition Information

• Serving Size: 92g
• Total Number of Servings: 12
• Calories: 174 kcal
• Carbohydrates: 11.1g
• Protein: 14.9g
• Fat: 7.5g
• Fiber: 2.4g

Hungry for More High-Protein Dessert Options?!

Checkout my other dessert recipes:

White Chocolate Raspberry Cheesecake

Cottage Cheese Chocolate Chip Cookies

Key Lime Pie Bars

As always, if you try any of the recipes I share, I’d love to hear your thoughts! Enjoy your delicious and nutritious Brownie Cheesecake!

If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!