Estimated per brownie when the pan is cut into nine squares. Nutrition varies with the peanut butter, milk, protein powder, sweetener, and cream cheese used.
These High-Protein Cheesecake Brownies start with a chocolate brownie batter made completely in the blender, then get a lighter cream cheese and cottage cheese swirl across the top.
The brownie layer combines banana, eggs, peanut butter, Nutricost casein protein powder, milk, cocoa powder, self-rising flour, vanilla, salt, and a granulated sugar alternative.
The cheesecake layer is adapted from the filling I use in my Pumpkin Cheesecake Loaf. Blending light cream cheese with fat-free cottage cheese gives you a smooth swirl without visible curds.
Try These Next
- Gluten Free High Protein Brownies for another protein brownie base.
- Single Serve Oreo Cottage Cheese Cheesecake when you want the cheesecake part without a whole pan.
- High Protein Peanut Butter Pie for another chocolate-and-peanut-butter-friendly dessert.
Why You'll Love These Cheesecake Brownies
- About 14 grams of protein per brownie: Based on cutting the pan into nine squares.
- One-blender brownie batter: Everything goes in together and blends until smooth.
- Real peanut butter: The brownie layer uses ½ cup for a clear peanut butter flavor.
- Lighter cheesecake swirl: Light cream cheese and fat-free cottage cheese replace a heavier all-cream-cheese filling.
- No butter in the brownie batter: Banana and peanut butter provide moisture and richness.
- Macro-friendly dessert: A chocolate brownie and cheesecake swirl for about 200 calories per piece.
What Makes These Protein Cheesecake Brownies Different?
These aren't traditional cheesecake brownies with a full-sugar brownie base and a thick layer of full-fat cream cheese.
The brownie batter is built around banana, peanut butter, casein protein powder, and cocoa, with only ½ cup of flour in the full pan. The cheesecake mixture uses a small amount of light cream cheese blended with fat-free cottage cheese until smooth.
Ingredients
Chocolate Protein Brownie Batter
- 1 banana
- 2 large eggs
- ½ cup peanut butter
- 2 scoops Nutricost casein protein powder
- 1 cup milk
- ¾ cup granulated cup-for-cup sugar alternative
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup self-rising flour
Self-rising flour substitute: Use ½ cup all-purpose flour plus ¾ teaspoon baking powder and ⅛ teaspoon salt.
Cream Cheese Swirl
- 1½ ounces light cream cheese, softened
- ¼ cup fat-free cottage cheese
- ½ large egg, beaten—about 1½ tablespoons
- 2 tablespoons granulated sugar alternative
- Small splash vanilla extract
- Tiny pinch salt
Ingredient Notes
Banana: Adds moisture and sweetness. Some banana flavor may still come through beneath the chocolate and peanut butter.
Peanut butter: Makes the batter richer and contributes much of the fat in the finished brownies.
Nutricost Casein Protein Powder: I used two scoops of casein rather than whey. Casein thickens this wetter brownie batter and generally handles it better than straight whey.
Cocoa powder: Use unsweetened cocoa powder for chocolate flavor without added sugar.
Self-rising flour: Provides the small amount of flour and leavening the brownie base needs. The all-purpose substitute is listed above.
Cottage cheese: Blend it completely smooth with the cream cheese so no curds remain.
Sugar alternative: Use a granulated cup-for-cup replacement, not a highly concentrated sweetener.
Why This Recipe Works
There is a lot of moisture in this batter. The banana, eggs, peanut butter, and milk keep the casein and cocoa from making the brownies dry, while the small amount of self-rising flour helps the center set without turning cakey.
The cheesecake swirl also contains egg, which helps it set as the brownies bake and cool. Both layers are softer straight from the oven, so cooling is part of the method.
Equipment
- Blender
- Square baking pan, sprayed or parchment-lined
- Silicone spatula
- Knife or skewer
Tools I Use for This Recipe
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High-Protein Cheesecake Brownies Step-by-Step
1. Prepare the Oven and Pan
Preheat the oven to 350°F. Spray or line a square baking pan.
2. Blend the Brownie Batter
Add the banana, eggs, peanut butter, casein protein powder, milk, sugar alternative, cocoa powder, salt, vanilla, and self-rising flour to a blender. Blend until smooth, stopping to scrape down the sides if needed.
3. Make the Cheesecake Filling
Blend the light cream cheese, cottage cheese, half egg, sugar alternative, vanilla, and salt until completely smooth.
4. Fill and Swirl
Pour the chocolate brownie batter into the prepared pan and spread it evenly. Dollop the cream cheese filling over the top, then drag a knife or skewer gently through both mixtures. A few passes are enough; keep visible white ribbons.
5. Bake
Bake at 350°F for about 20 minutes, until the edges look set and the center no longer looks like loose batter.
6. Cool
Let the brownies cool in the pan before slicing into nine squares. The brownie center and cheesecake swirl both become firmer as they cool.
Expert Tips
- Use casein protein powder. This formula was made with Nutricost casein, not straight whey.
- Blend the cottage cheese completely. Keep going until the cheesecake mixture is smooth.
- Measure half an egg correctly. Beat one egg first, then measure about 1½ tablespoons.
- Don't over-swirl. Too much mixing makes the cheesecake disappear into the brownie batter.
- Don't cut them immediately. Cooling gives the center time to settle.
Variations
Add Chocolate Chips
You can sprinkle regular or sugar-free chocolate chips over the batter before baking. I didn't use them in this batch, so they are not included in the nutrition estimate.
Skip the Cheesecake Swirl
You can bake the brownie base alone, but it will no longer be this cheesecake brownie recipe.
Use Regular Sugar
A cup-for-cup granulated sugar can replace the sugar alternative, but it will substantially change the nutrition.
Storage
Store the cooled brownies covered in the refrigerator for about 3–4 days. For longer storage, wrap individual brownies and freeze them in an airtight container for up to about 2 months; thaw in the refrigerator.
Frequently Asked Questions
Can I Taste the Cottage Cheese?
You shouldn't get obvious curds if the filling is blended completely smooth. The light cream cheese, vanilla, and sweetener help the swirl taste more like cheesecake.
Can I Use Whey Protein Powder?
I haven't tested that substitution. Straight whey can bake much drier than casein, so I recommend the Nutricost casein used in the tested recipe.
Why Is There Banana in the Brownie Batter?
Banana adds moisture and sweetness and gives the blender something soft to combine with the casein, cocoa, and peanut butter. Some banana flavor may remain.
Can I Use All-Purpose Flour?
Yes. Replace the ½ cup self-rising flour with ½ cup all-purpose flour, ¾ teaspoon baking powder, and ⅛ teaspoon salt.
How Do I Measure Half an Egg?
Beat one egg in a small bowl and measure approximately 1½ tablespoons for the cheesecake mixture.
Why Does the Center Look Soft?
Protein brownies and cheesecake both firm as they cool. If the center no longer looks like raw liquid batter at about 20 minutes, let the pan cool before deciding it needs more time.
You Might Also Like
- Red Velvet Protein Brownies
- High Protein Brownie Cookies
- Single Serve Snickerdoodle Protein Cheesecake
Final Thoughts
The cream cheese swirl turns a blender protein brownie into a real dessert. You still get the chocolate, peanut butter, and banana brownie base, with a lighter cheesecake ribbon in every square.
Keep the swirl simple, bake for about 20 minutes, and let the pan cool before cutting. That cooling time is part of the recipe.
BAKE THIS NEXT
Protein Cheesecake Brownies
Ingredients
- 1 banana
- 2 large eggs
- 1/2 cup peanut butter
- 2 scoops Nutricost casein protein powder
- 1 cup milk
- 3/4 cup granulated sugar alternative cup-for-cup
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup self-rising flour or 1/2 cup all-purpose flour plus 3/4 teaspoon baking powder and 1/8 teaspoon salt
- 1 1/2 ounces light cream cheese softened
- 1/4 cup fat-free cottage cheese
- 1/2 large egg beaten; approximately 1 1/2 tablespoons
- 2 tablespoons granulated sugar alternative
- vanilla extract a small splash
- salt a tiny pinch
Equipment
- Square baking pan
- Knife or skewer
Method
- Preheat the oven to 350°F. Spray or line a square baking pan.
- Add the banana, eggs, peanut butter, casein protein powder, milk, sugar alternative, cocoa powder, salt, vanilla, and self-rising flour to a blender.
- Blend until completely smooth, stopping to scrape down the blender if any dry cocoa, flour, or protein powder remains around the sides.
- Blend the light cream cheese, cottage cheese, half egg, sugar alternative, vanilla, and salt until completely smooth.
- Pour the chocolate brownie batter into the prepared baking pan and spread it evenly.
- Dollop the cream cheese mixture over the brownie batter.
- Use a knife or skewer to gently swirl the cream cheese mixture through the top of the brownie batter without fully combining the two mixtures.
- Bake at 350°F for about 20 minutes, until the edges are set and the center no longer looks like loose batter.
- Let the brownies cool in the pan before cutting into nine squares. The brownie center and cheesecake swirl will become firmer as they cool.
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