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Raspberry Swirl Protein Cheesecake Brownies

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Author:

Erin

Published:

February 11, 2017

Updated:

April 13, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

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Valentine’s Day is right around the corner, I hope you have something special planned for you and a special someone or even you and a special bottle of wine!  Or you and special squat rack at the gym.  Whatever you’re into, you’ll probably enjoy these decadent little cheesecake brownie bars.  Bonus points if you use them as a post workout snack to help you get your protein for the day 😉

IMG_0050I used a this little heart cookie cutter to make these cute heart shaped brownies.  I don’t know about you, but I’m a big fan of combining two desserts into one fun fusion.  Brownies?  Awesome.  Cheesecake?  Amazing.  Put them together?  Awesome amazingness with a raspberry on top.  Did I mention that each serving has only 80 calories with 6 grams of protein?
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Raspberry Swirl Protein Cheesecake Brownies

Prep: 25 minutes mins
Cook: 25 minutes mins
Total: 50 minutes mins
Servings: 20
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Servings: 20

Ingredients

Cheesecake

  • 1/2 cup plain non-fat Greek yogurt
  • 1/2 cup Dannon Light and Fit Vanilla Greek yogurt
  • 1/2 cup fat free cottage cheese
  • 2 egg whites
  • 1/2 tsp vanilla extract
  • 1 scoop Jay Robb’s Vanilla Whey Protein
  • 45 mg pure Stevia
  • 1 cup raspberries
  • 1/2 lemon, juiced

Brownie

  • 1/2 cup oat flour
  • 1/3 cup coconut sugar
  • 1/4 cup mini chocolate chips
  • 1 scoop Cellucor Molten Chocolate Whey Protein
  • 2 tbsp dutch cocoa
  • 2 tbsp unsweetened cocoa
  • 1 tsp baking powder
  • 1/2 cup Dannon Light and Fit Vanilla Greek yogurt
  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut milk
  • 1 egg
  • 1 tsp vanilla extract

Instructions

  • Bring raspberries and lemon juice to a boil in a small pan over medium heat.  Boil for about 5 minutes, then mash the raspberries with the back of a spoon.  Remove from heat and strain raspberries to remove seeds.  Return raspberry juice to heat and bring to a boil, then lower heat to a simmer for 5 more minutes.  Set aside.
  • Pre-heat oven to 325 degrees.  Line a 9×13″ baking sheet with parchment paper.
  • In a food processor or NutriBullet, blend cottage cheese, 1 egg white, vanilla extract and Stevia until cottage cheese is smooth.  Add plain and vanilla Greek yogurt, vanilla whey and remaining egg white.  Blend again until smooth.  Tap the bottom of the mixing bowl on the counter to release any air bubbles.  Set aside.
  • Combine all dry brownie ingredients, then add wet brownie ingredients and mix until combined.  Pour into the prepared baking sheet and spread evenly.
  • Gently pour cheesecake mixture on top of the brownie batter and spread evenly.  Add raspberry sauce on top and swirl into a design using a toothpick or knife.
  • Bake at 325 degrees for 20-25 minutes or until the center of the cheesecake is mostly cooked but still a little jiggly.  Refrigerate overnight before cutting and serving.

Tips & Tricks

Use certified gluten free oat flour to make this recipe gluten free.

Nutrition Information

Calories: 80kcal (4%), Carbohydrates: 10g (3%), Protein: 6g (12%), Fat: 2g (3%), Cholesterol: 14mg (5%), Sodium: 63mg (3%), Potassium: 49mg (1%), Fiber: 1g (4%), Sugar: 7g (8%)

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Enjoy!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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