Description
A luscious fusion of fudgy brownie and creamy cheesecake layers, this dessert combines rich chocolate with tangy creaminess. Naturally sweetened, high in protein, and easily customizable to be gluten-free or dairy-free, it’s perfect for holidays, gatherings, or a cozy night in.
Ingredients
1/2 cup peanut butter (or almond butter)
1/4 cup applesauce
1/2 cup maple syrup or honey
1 tbsp vanilla extract
1/3 cup cocoa powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup oat flour
1/3 cup chocolate chips
1 cup cream cheese (dairy-free or regular)
1/4 cup Greek yogurt (or thick non-dairy yogurt)
1/4 cup maple syrup
1 tbsp cornstarch or arrowroot
1 tsp vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a bowl, mix all brownie base ingredients except chocolate chips until smooth.
- Fold in the chocolate chips and spread the mixture evenly into the prepared pan.
- In another bowl, blend all cheesecake layer ingredients until smooth and creamy.
- Spoon the cheesecake mixture over the brownie batter and spread evenly.
- For a marbled look, swirl the top with a knife or skewer.
- Bake for 28–32 minutes, until the center is set and the edges are firm.
- Let cool to room temperature, then refrigerate for at least 4 hours or overnight before slicing.
Notes
Use almond or cashew butter for a flavor twist.
To make it vegan, use non-dairy cream cheese and plant-based yogurt.
Add chopped nuts or swirl in raspberry jam for extra texture and flavor.
Honey adds a floral sweetness; maple syrup keeps it refined sugar-free.
Chocolate chunks can replace chips for a gooier center.
Best served chilled; do not reheat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 215
- Sugar: 14g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
