Low Fat Cheesecake Brownie
Indulge guilt-free with this irresistible Low Fat Cheesecake Brownie recipe, combining the rich, chocolatey flavor of brownies with the creamy decadence of cheesecake—all while keeping things lighter. Crafted with whole wheat flour, unsweetened cocoa powder, and applesauce, this dessert is packed with wholesome ingredients. A luscious layer of low-fat cream cheese and Greek yogurt adds a tangy, velvety touch, while a hint of honey sweetens the deal. Perfect for health-conscious dessert lovers, this recipe features simple prep steps, stunning marbled swirls, and a refreshing chill after baking for the ultimate treat. Ready in under an hour, these healthier cheesecake brownies serve as a crowd-pleasing snack or post-meal delight without sacrificing flavor or texture.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.25 cup Unsweetened cocoa powder
- 0.75 cup Whole wheat flour
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Applesauce
- 0.5 cup Sugar
- 2 whole Egg whites
- 1 teaspoon Vanilla extract
- 8 ounces Low-fat cream cheese (softened)
- 0.5 cup Greek yogurt
- 2 tablespoons Honey
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper for easier removal of brownies.
In a medium bowl, whisk together the cocoa powder, whole wheat flour, baking powder, and salt. Set aside.
In a separate large bowl, combine the applesauce, sugar, egg whites, and vanilla extract. Whisk until smooth and well blended.
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix the batter as this can make the brownies dense.
Pour half of the brownie batter into the prepared baking dish, spreading it evenly across the bottom.
In another bowl, beat together the softened low-fat cream cheese, Greek yogurt, and honey until smooth and creamy.
Spread the cream cheese mixture gently over the brownie layer in the dish.
Carefully top the cheesecake layer with the remaining brownie batter, spreading it as evenly as possible.
Using a knife or skewer, gently swirl the batter to create a marbled effect if desired.
Bake in the preheated oven for 30 minutes, or until the center is set and a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the cheesecake brownies to cool in the pan on a wire rack at room temperature. Once cooled, refrigerate for at least 2 hours to set before slicing.
Cut into 12 equal squares to serve.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1946 mg | 85% | |
| Total Carbohydrate | 274.3 g | 100% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 159.6 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2024 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
