Protein Cheesecake Brownies - Fudgy, Sugar Free & No Butter

Protein cheesecake brownies with a fudgy chocolate base and a cheesecake swirl on top - high protein, sugar free, no butter and no oil, for a meal prep dessert or a post-workout snack.

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Super good Protein Cheesecake Brownies with swirls of brownie and cheesecake! These healthy cream cheese brownies are made with protein powder, monk fruit and Greek yogurt for a sugar free and butter-free dessert!

The brownie and cheesecake combination in these brownie bars really is beautiful. Chocolate and cream cheese go perfectly well together, and the swirl means you get both in every bite instead of picking a side. A super clean and healthy dessert recipe, though, with clean and healthy ingredients.

I made this recipe after seeing someone on Instagram make a cheesecake brownie, and of course in true fashion I had to make a protein-packed sugar-free version of it. So here we go!

Fun fact - I actually filmed this on a random workday morning before getting into meetings because I was just so excited about how it turned out. One of those things that will brighten up your Wednesday for sure!

A quick note from the comments: a reader named Sara made these in a thick ceramic dish and needed 43 minutes instead of 30. Worth knowing before you set a timer and walk away.

Ingredients for Protein Cheesecake Brownies

These protein cheesecake brownies are made with a few healthy ingredients, and have no butter, no sugar and easily gluten free too. The shortest ingredient list I've managed for protein cream cheese brownies.

Chocolate Protein Powder - carries the protein in these high protein cheesecake brownies and replaces most of the sugar.
I used part whey-casein Chocolate flavor from Quest Nutrition, because it bakes without drying out, and part whey chocolate from Dymatize for this recipe.
- Sub: All whey-casein works. All whey isolate makes them noticeably drier. Plant-based protein like Truvani or NAKED Shake also work in place of the whey-casein.
Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly lower carb high protein cream cheese brownie. KOS unflavored is the one I recommend.
- Sub: Use 15g flour, and reduce the yogurt to 280g.
Unsweetened Cocoa Powder, or Raw Cacao Powder for the chocolate flavor and part of the structure.
Flour - Use all purpose flour, whole wheat pastry flour or 1:1 gluten free baking flour, in the same amount by weight, not cups.
1:1 Zero Calorie Sugar Substitute - keeps this sugar free without changing the volume of the batter. I use Lakanto monkfruit.
- Sub: Confectioners or coconut sugar, though then it isn't sugar free and the calories go up.
Some Stevia Sweetener - the last bit of sweetness without adding bulk. SweetLeaf is what I use.
- Sub: More monkfruit sugar or regular sugar.
Non-fat Greek Yogurt contributes to the oil-free part of these high protein brownies since it adds the moisture, and also extra protein. It adds the moisture butter normally would.
- Sub: Coconut yogurt for dairy free, or blended cottage cheese.
Almond Milk or regular milk at room temperature
Runny Almond Butter or Cashew Butter - the only fat in the recipe, and what makes them fudgy rather than cakey. It has to be runny or it won't fold in. I use American Dream Nut Butter with code HAYLSKITCHEN.
- Sub: Tahini or sunflower seed butter for nut free.
Baking Soda
Vanilla Extract

And for the Cheesecake Part:

Reduced Fat Cream Cheese - keeps this a low fat and low calorie cheesecake brownie recipe
- Sub: Regular cream cheese, or blended cottage cheese for more protein and fewer calories.
Non-fat Greek Yogurt to add the slightly sour flavor, creaminess and even more protein! These Greek yogurt cheesecake brownies are made without sour cream.
Vanilla Protein Powder - this makes for a sugar free protein cheesecake brownie since it serves as the sweetener in place of sugar. I used the vanilla whey-casein protein powder from Quest Nutrition.
Unsweetened Almond Milk
An Egg - to bind the cheesecake batter.

Gluten Free

Use a 1:1 gluten free baking flour by weight instead of the whole wheat pastry flour. Everything else in these healthy cheesecake brownies is already gluten free, but check your protein powder label.

Dairy Free

Coconut yogurt in both batters plus a dairy free cream cheese. Also use plant-based protein powder like Truvani Chocolate or NAKED Shake Chocolate for the chocolate protein and KOS for the Vanilla.

Extra Protein

Blended cottage cheese in place of the cream cheese adds roughly 1-2g of protein per bar for the same calories, with a slightly less rich swirl.

How to Make High Protein Cream Cheese Brownies

Prep the Pan: Preheat to 350°F and line an 8" x 8" square baking dish with parchment, leaving overhang so you can lift the slab out.
Mix the Batter: Whisk the dry ingredients in one bowl. In another, whisk the Greek yogurt, almond milk and vanilla - room temperature, or cold yogurt seizes against the dry mix.
Fold, Don't Stir: Add dry to wet and fold with a spatula until just combined, a few streaks still showing. Over-mixing is the fastest way to tough, gummy brownies. Fold in the runny nut butter last.
Beat the Cheesecake Layer: Cream cheese smooth on low speed, then yogurt and milk, then vanilla protein powder, then the large egg. All at room temperature or you get lumps.
Swirl and Bake: Alternate scoops of both batters, drag a knife through the top, bake 30-35 minutes until a toothpick comes out just moist. Ceramic dishes can take up to 43 minutes.
Cool Completely: Cool in the pan, then chill in the refrigerator before slicing. Warm bars tear at the swirl.

Tips for Fudgy Protein Powder Cheesecake Brownies

Room temperature everything. Cream cheese, yogurt and egg, so the wet ingredients and dry ingredients of the brownie batter can mix well.
Use Runny Almond or Cashew also so that it mixes well into the batter.

Don't over-mix the brownie batter! Make sure you gently fold the dry mix into the wet to combine them. If you over-mix it, the protein powder will make the brownies tough, dense and gummy.
Beat the cream cheese well but on low speed so the cheesecake part turns out light and fluffy (but not too much air) and does not get weighed down by the other ingredients.
Taste the batters and see if you need some extra sweetener. I'd recommend using stevia powder to maintain the consistency of the batter and have sugar free and healthy fudgy cheesecake brownies.

Don't over-bake the brownies or they might get tough; Remove when the tester/knife comes out still moist.
Chill before cutting. A night in the refrigerator firms the swirl and gives you clean edges. Wipe the knife between cuts.

Storage

These keep well as a meal prep dessert or post workout snack.

Fridge: Store the cream cheese protein brownies in an airtight container in the refrigerator for 1 week. They actually get a bit fudgier on day two!

Freezer: Individually wrap each bar in plastic wrap and place in a freezer-safe zipper bag or airtight container. They keep 2-3 months. Thaw in the fridge overnight.

FAQs: Your Questions on Speculoos Cookie Butter Cheesecake Answered

How much protein is in these protein cheesecake brownies?

Each 2" bar has 8.5g of protein and 86 calories, with 4g of fat and 1.1g of sugar. A standard bakery cheesecake brownie runs closer to 350 calories with 3g of protein.

Can I make protein cheesecake brownies with cottage cheese?

Yes. Blend the cottage cheese completely smooth first, then use it in place of the cream cheese one for one. It raises the protein and lowers the fat, but the swirl is less rich and a little tangier.

How do I get a clean swirl?

Keep both batters the same thickness - a loose cheesecake layer sinks and you lose the pattern. Alternate small scoops instead of pouring one layer over the other, then drag a knife through in an S shape once. Twice and the high protein cheesecake swirl brownie muddies into brown.

Can these be made without a square baking dish?

A 9" round pan works with the same bake time. If you use a 9" x 13", double the batter and also increase the bake time.

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