A fudgy chocolate brownie layer topped with a creamy cheesecake filling makes this the king of all desserts. It is easy to make cheesecake brownies. Just make the brownie batter spread it in the pan, then make the cheesecake batter and swirl it in. Bake and you get the best of both worlds. Creamy cheesecake and fudgy brownies. Do not over bake it. You’ll be better off with a slightly under-cooked brownie, versus an over-cooked, dried out brownie any day.

Timing might just be the most important rule when making any type of brownie, so you don’t end up with a dry and crumbly mess. These easy cheesecake brownies will be completely satisfying so one is all you’ll need to feel content. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Cheesecake Brownies Recipe

Ingredients:

Brownie:

• 4 ounces of baking chocolate (unsweetened)
• 3/4 cup of unsalted butter (12 tbsp)
• 1/4 cups Lakanto Monk Fruit sweetener
• 3 eggs (room temperature)
• 1 cup of finely milled almond flour
• 1 tsp of baking powder
• pinch of sea salt
• 1 tsp of vanilla extract

Cheesecake Layer:

• 8 ounces of cream cheese (at room temperature)
• 1/4 cup Lakanto Monk Fruit sweetener
• 1 egg
• 1 tsp of vanilla extract

Preparation:

Preheat oven to 350 F. Grease the 8 x 8 square pan with unsalted butter or coconut oil. This will make it easier to lift out of the pan once baked. Melt the baking chocolate and butter either in a double boiler. Stir well and allow to cool for 5 minutes. In a medium sized bowl add the Monk Fruit sweetener, and pour the butter chocolate mixture and whisk until fully combined. Stir in the vanilla extract. Mix in the eggs one at a time and combine well.

You want make sure that the batter is smooth and that the sweetener has fully disolved into the mixture. Add the sifted almond flour, baking powder and pinch of sea salt and whisk until fully blended but being careful not to over mix. Spread 2/3 of the batter into the baking pan and proceed to make the cheesecake layer.

To make the cheesecake layer, simply mix the cream cheese, sugar substitute, egg and vanilla extract until fully combined using an electric mixer. Pour the cheesecake swirl to the top of the brownie batter followed by spoonfuls of the remaining brownie mix. Next with a knife swirl the two batters together. Bake in a preheated oven for about for 20 minutes, or until the center is just set but still is able to jiggle. Check for this consistency at the 15 minute mark and add more time if needed. Allow to fully cool on baking rack. Using the sides of the parchment paper lift your brownies and cut into even squares.

Nutrition Facts:

Yield: 12

Serving Size: 1 brownie

• Calories: 312
• Total Fat: 32.7 g
• Saturated Fat: 19.5 g
• Cholesterol: 126 mg
• Carbohydrates: 4.8 g
• Net Carbs: 3.2 g
• Fiber: 1.6 g
• Protein: 5.1 g

Enjoy it.