Fudgy Protein Cheesecake Brownies with Cherries

Name: Fudgy Protein Cheesecake Brownies with Cherries
Total time: 50 min
Ingredients: kidney beans (265g drained); Whey Protein Chocolate; unsweetened cocoa powder; baking powder; stevia or erythritol; Coconut oil; salt; water (or 1 shot espresso); light cream cheese; egg; stevia or erythritol; sour cherries from a jar (e.g. morello)

super moist, gluten-free recipe

50 min

By Candy Lexa
April 6, 2021

Why trust us?

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!

Ingredients

9 Persons

For the brownies:

1 can

kidney beans (265g drained)
30 g

Whey Protein Chocolate
30 g

unsweetened cocoa powder
1 tsp

baking powder
70 g

stevia or erythritol
40 g

Coconut oil
1 pinch

salt
50 ml

water (or 1 shot espresso)

For the cheesecake layer:

150 g

light cream cheese
1

egg
30 g

stevia or erythritol

For the topping:

70 g

sour cherries from a jar (e.g. morello)
20 g

chocolate chips

Preparation

1

Drain the kidney beans in a sieve. Rinse well with fresh water.
2

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.
3

Preheat the oven to 180° C.
4

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.
5

For the cheesecake layer: Mix all ingredients in a bowl until they form a smooth batter.
6

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.
7

Finally, press the cherries and chocolate chips into the top of the cheesecake brownies.
8

Bake the cheesecake brownies for 35 minutes. It’s all right if they still feel soft: they will firm up as they cool down.
9

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.
1

Enjoy!