Fudgy Cheesecake Brownies

fudgy blueberry cheesecake brownies in a stack of 4

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.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 30

Chilling Time 1

Total Time 2 10

Servings bars

Calories 127kcal

Author Kim

Ingredients

Brownie Layer

3 medium eggs
2 cups almond flour
¼ cup cacao powder
1 cup monkfruit sweetener
2 teaspoons vanilla extract
½ cup butter (melted)
¼ teaspoon salt
½ cup sugar free chocolate chips (melted)

Cheesecake Layer

2 cups cream cheese at room temperature
2 medium eggs at room temperature
⅓ cup monkfruit sweetener
1 teaspoon vanilla extract
½ teaspoon baking powder

Blueberry Topping

1 cup fresh or frozen blueberries
2 tablespoons monkfruit sweetener
¼ cup tap water

Instructions

Brownie

Beat 3 medium eggs in a large bowl. Add 1 cup monkfruit sweetener, v2 teaspoons vanilla extract, and combine.
Add ½ cup sugar free chocolate chips (melted) and ½ cup butter (melted). Both should be at room temperature but not hot when combined, otherwise, they could cook the eggs. Add ¼ teaspoon salt and ¼ cup cacao powderand combine.
Mix 2 cups 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 2 cups cream cheese (room temperature) into a large bowl and mix until soft and creamy. Then, add ⅓ cup monkfruit sweetener, and 1 teaspoon vanilla extract and mix.
Add 2 medium eggs - 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 1 cup fresh or frozen blueberries, 2 tablespoons monkfruit sweetener, and ¼ cup tap 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 (180C/350F) 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 1 hour minimum (3 - 4 hours is better) 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