Fudgy Cheesecake Brownies (No Sugar)

You’ll love these fudgy cheesecake brownies with a rich and decadent chocolate base, sweet and creamy cheesecake on top, with a swirl of sweet tangy blueberry jam.  This brownie cheesecake recipe is naturally sweetened, lower in fat, with no added sugars, making it the perfect go to dessert bar.

Recipe Highlights

• The brownie bottom cheesecake is full of rich fudgy chocolate flavor
• Perfect for making ahead for dinner parties or family gatherings
• Makes a generous 20 bars and has 2 types of chocolate
• Perfect balance of sweetness, richness with a little bit of fruitiness from the blueberry swirl
• No-one would even know that are sugar free and under 150 calories
• You only bake it once, no separate baking required
• Swap blueberry jam swirl for raspberry, blackberry or strawberry
• Its higher in protein that the usual brownies and cheesecakes you’re used to
• It looks impressive, but is super easy to make with no fancy equipment needed

If you love a good fudgy chocolate brownie and sweet creamy cheesecake, this is the recipe for you.  This dessert will be sure to be a crowd pleaser and no-one will know it’s on the healthier side. Or you could surprise your family with these easy to make Date Snickers.

Ingredients

Ingredient Notes

• Sweetener:  I use granulated monkfruit (white) for this recipe, although you could also use their brown or golden versions as well.  Or, using a powdered sweetener is also a great option, particularly for the cream cheese part as a powdered sweetener will absorb into the mixture more easily.  Alternatively, granulated stevia would also work.  The important thing to note is to use a sweetener that measures like sugar.
• Almond Flour: this is used to make the brownies and to help create the perfect texture.
• Cream Cheese: I used full fat cream cheese to add to the richness of the dessert, but you could certainly use low fat or light cream cheese to make them lower in calories
• Eggs:  This recipe needs 5 eggs in total which makes it a high protein dessert.
• Cocoa Powder:  I used an unsweetened cocoa powder for the brownies.  I recommend using a good quality one as it provides the main chocolate flavor.  Avoid using sweetened chocolate or cocoa powders of any kind as the end result will be sickly sweet.
• Butter:  This adds to the richness of the brownies and helps to create a fudgy brownie bottom cheesecake.  Alternatively you could replace with a natural creamy nut butter, like cashew or almond, which have a more subtle flavor than peanut butter. 
• Vanilla Essence:  this is for additional flavoring.  Alternatively you could add a little espresso, Almond essence or leave it out.
• Baking Powder:  this is for the brownie to give it structure and help it to rise.
• Blueberries:  fresh or frozen blueberries are totally fine for this recipe and will work equally well.  Alternatively you could substitute with raspberries, blackberries, strawberries or a mix
• Chocolate Chips: You can use sugar free chocolate chips for adding into the brownie, or chop up a sugar free chocolate bar. Either way it will be melted so it doesn't really matter. Alternatively if you're unable to find sugar free chips, buy the darkest chocolate chips you can find.

How To Make

There are 3 main steps to this recipe.  Make the brownie first, then make the cheesecake layer, followed by the quick and easy blueberry saucy jam for swirling through the top.

Brownie

1. Beat the Eggs, sweetener and vanilla in a bowl.
2. Add melted butter, melted chocolate chips, cocoa powder and salt to the bowl, stirring through

3. Add Almond flour, using a spatula to fold through until combined into a smooth batter
4. Pour brownie batter into pan and set aside to make cheesecake topper

Cheesecake

1. Use electric beaters to beat softened cream cheese until light and fluffy
2. Add sweetener and vanilla essence and beat again until combined
3. Spoon cheesecake mixture on top and smooth out

Blueberry Jam

1. Add blueberries to a pot on medium heat, along with sweetener and water
2. Heat through until juices are released and it thickens

Finishing

1. Add spoonfuls of jam onto cream cheese and use a toothpick to drag through to create a pretty effect
2. Bake in preheated oven for 30 minutes, let it rest, then chill in the fridge.

Recipe Tips

• Making Ahead:  This is perfect for making a day ahead of when you need it as it needs time to chill in the fridge
• Sweetener: for the cheesecake mixture, to avoid gritiness, make sure to beat the mixture extremely well, or alternatively grind the granulated sweetener into powdered form, or buy a powdered sweetener. Both monkfruit and stevia come in powdered forms.
• Line the pan:  don’t skip lining the pan with baking or parchment paper as it will make it much easier to get out.  I like to use a little spray oil to make the paper stick to the sides.
• Chocolate Chips and Butter:  Make sure when adding these to the egg mixture when making the brownie that they are melted, but not hot. You want it to be just warm so as not to start cooking the egg mixture.
• Don’t Overbake:  Its better to underbake than overbake.  It should still have a little bit of a “jiggle” when you take it out of the oven.
• Let them rest:  resting the cheesecake brownies in the oven will prevent the top from cracking, but make sure to leave the oven door ajar after its turned off to let the heat escape.  The aim is to let the cheesecake brownies gently come to room temperature whilst they remain in the oven which has been turned off.  
• Storage:  Cheesecake swirl brownies should ideally be kept in the fridge because of the cream cheese.  Store in an air tight container for upto 5 days.
• Blueberry Jam:  If you want to skip making the jam, buy a sugar free or naturally sweetened jam instead.  I love using the naturally sweetened St Dalfour Wild Blueberry jam for quick shortcuts when I don’t have time to make my own. 
• Love healthy brownies? Check out my Healthy Chocolate Pumpkin Brownies and these Fudgy Chickpea Chocolate Brownies.

Common Questions

Looking for more healthy cheesecake recipes? Check out my mini peanut butter cheesecake bites, this sugar free chocolate orange cheesecake, and these chocolate blueberry cheesecake cups.

Making a cheesecake brownie recipe is easier than you think.  Its one of those things that looks impressive and like it would take a lot of time, too many ingredients and a lot of kitchen mess.  But many of the ingredients are used multiple times, limiting the things you need to make it and the eventual washing up.

A cheesecake and brownie all in one is the ultimate dessert and when it’s free from all the added refined sugars its almost impossible to resist.  With layers of sweetness, richness, and that fruity tang on top, you have to try this at least once.

Fudgy Cheesecake Brownies

Kim

This fudgy cheesecake chocolate brownie cheesecake recipe is naturally sweetened, lower in fat, with no added sugars, making it the perfect go to dessert bar.

5 from 6 votes

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Prep Time 40 minutes mins

Cook Time 30 minutes mins

Chilling Time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Servings 20 bars

Calories 127 kcal

Ingredients

 

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Brownie Layer

• 3 medium eggs
• 2 cups Almond flour
• ¼ cup Cacao powder
• 1 cup Granulated sweetener that measures like sugar
• 2 teaspoons Vanilla extract
• ½ cup Butter - melted
• ¼ teaspoon salt
• ½ cup Sugar free chocolate chips - melted

Cheesecake Layer

• 16 oz /450 grams Cream cheese - at room temperature
• 2 medium Eggs - at room temperature
• ⅓ cup Granulated sweetener that measures like sugar
• 1 teaspoon Vanilla extract
• ½ teaspoon Baking powder

Blueberry Topping

• 1 cup Fresh or frozen blueberries
• 2 tablespoons Granulated sweetener that measures like sugar
• ¼ cup Tap water

Instructions

 

Brownie

• Beat three eggs in a large bowl. Add granulated sweetener, vanilla extract, and combine.
• Add melted chocolate and melted butter. Both should be at room temperature but not hot when combined, otherwise, they could cook the eggs. Add salt and cacao powder and combine.
• Mix almond flour with ½ teaspoon baking powder and fold into the brownie batter, stirring to combine.
• Prepare a 9’’x13’’ baking tray (23cm by 33 cm) with baking/parchment paper. Pour the brownie batter into the pan, smoothing it out evenly, then set it aside. Preheat fan oven to 180C/350F.

Cheesecake Layer

• Place softened cream cheese into a large bowl and mix until soft and creamy. Then, add granulated sweetener, vanilla extract and mix.
• Add one egg at a time, and mix to combine fully. Pour cheesecake mixture on top of the brownie batter. Set it aside while you make the blueberry topping.

Blueberry Topping

• Place blueberries, 2 tablespoons of granulated sweetener, and ¼ cup of water in a small pot over medium heat. Use a wooden spoon to mash the blueberries and to help them release their juice. Simmer over the stove for 10-15 minutes until it develops into a jam consistency, water will evaporate, and the mixture will thicken.
• Spoon the blueberry jam randomly over the cheesecake layer and use a toothpick or the tip of a knife to swirl it.
• Bake brownie for 30 minutes or until the top of the cheesecake is set. To test it, shake the tray, and it's done if the center is not jiggly.
• Turn off the oven and open its door for 20 minutes before taking out the cheesecake. This will avoid a shock of temperature and possible cracks on top.
• Chill the cheesecake for at least 45 minutes in the fridge before serving.

Notes

• Sweetener: for the cheesecake mixture, to avoid gritiness, make sure to beat the mixture extremely well, or alternatively grind the granulated sweetener into powdered form, or buy a powdered sweetener. Both monkfruit and stevia come in powdered forms.
• Let them rest:  resting the cheesecake brownies in the oven will prevent the top from cracking, but make sure to leave the oven door ajar after its turned off to let the heat escape.  The aim is to let the cheesecake brownies gently come to room temperature whilst they remain in the oven which has been turned off.  
• Storage:  Cheesecake swirl brownies should ideally be kept in the fridge because of the cream cheese.  Store in an air tight container for upto 5 days.
• Blueberry Jam:  If you want to skip making the jam, buy a sugar free or naturally sweetened jam instead.  I love using the naturally sweetened St Dalfour Wild Blueberry jam for quick shortcuts when I don’t have time to make my own. 

Nutrition

Calories: 127kcalCarbohydrates: 5gProtein: 12gFat: 9gSaturated Fat: 4gFiber: 1gSugar: 1g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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