Fudgy Protein Cheesecake Brownies with Cherries

super moist, gluten-free recipe

A photo from above of a batch of cheesecake brownies, studded with deep red cherries and rich brown chocolate chips, sitting next to the edge of a packet of Whey Protein
Goal muscle_building
Total time 50 mins
Difficulty Easy
Nutritional value (per portion)
kcal 158
Protein 8 g
Fat 9 g
CARBOHYDRATES 8 g
Ingredients …

9 Persons

You will need

1.
For the brownies:
1 can kidney beans (265g drained)
30 g unsweetened cocoa powder
1 tsp baking powder
70 g stevia or erythritol
1 pinch salt
50 ml water (or 1 shot espresso)

2.
For the cheesecake layer:
150 g light cream cheese
1 egg
30 g stevia or erythritol

3.
For the topping:
70 g sour cherries from a jar (e.g. morello)
20 g chocolate chips

Fudgy Protein Cheesecake Brownies with Cherries

super moist, gluten-free recipe

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
No, you’re not dreaming. You really can eat two of your favorite kinds of cake at the same time with these amazing cheesecake brownies! Sounds tempting, doesn’t it? We just adore the creamy cheesecake layer as it harmonizes perfectly with the brownie base underneath it. And the recipe’s still as nutritious as any of our others: It’s gluten-free, has no refined sugar, and is high in protein. Please don’t let the kidney beans scare you away. Those are what make it so unbelievably moist, without changing the flavor one bit!  

Preparation

  • Ingredients:
    1 can kidney beans
    Drain the kidney beans in a sieve. Rinse well with fresh water.
  • Ingredients:
    30 g Whey Protein Chocolate, 30 g cocoa powder, 1 tsp baking powder, 70 g stevia, 40 g Coconut oil, 1 pinch salt, 50 ml water
    Put the bean puree and the other brownie ingredients into a food processor or a blender. Blend until they form a batter. Pause occasionally to scrape the extra batter down from the sides of the bowl or blender. Blend until you have a smooth batter.
  • Preheat the oven to 180° C.
  • Line a small (20x20cm) square cake pan with parchment paper, or grease with butter. Pour ¾ of the batter into it and smooth the top with a spatula.
  • Ingredients:
    150 g cream cheese, 1  egg, 30 g stevia
    For the cheesecake layer: Mix all ingredients in a bowl until they form a smooth batter.
  • Carefully spread the cheesecake mix on top of the brownie batter. Dollop the remaining 1/4 of the brownie batter into the cheesecake layer with a spoon. Use a toothpick to gently swirl the brownie batter with the cheesecake batter.
  • Ingredients:
    70 g cherries, 20 g chocolate chips
    Finally, press the cherries and chocolate chips into the top of the cheesecake brownies.
  • Bake the cheesecake brownies for 35 minutes. It's all right if they still feel soft: they will firm up as they cool down.
  • Set the cheesecake brownies aside to cool. Do not skip this step! Once cool, cut the brownies into 9 pieces. They will keep fresh when stored in the fridge, and they taste even better the day after baking.
  • Enjoy!

Our Tip

You can just as easily use canned chickpeas instead of kidney beans in these cheesecake brownies. Or roasted and pureed sweet potato. We've tried both options, and they tasted just as amazing!
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