These flourless cheesecake brownies are rich, fudgy, and creamy with a smooth cheesecake layer baked right on top. They are made without flour and deliver about 9.5g of protein per slice, making them a satisfying dessert-style treat with a higher-protein twist.

Why You’ll Love This Recipe

These brownies are dense, chocolatey, and naturally flourless, so they have an extra fudgy texture.

The cheesecake layer adds a creamy contrast that makes each slice taste more special than a classic brownie.

They are easy to make with simple ingredients and do not require any complicated baking steps.

Each slice contains about 9.5g protein when cut into 9 servings, depending on the exact brands used.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

1 cup creamy peanut butter or almond butter
2 large eggs
1/2 cup plain Greek yogurt
1/3 cup maple syrup or honey
1/3 cup unsweetened cocoa powder
1/4 cup chocolate protein powder
1/2 cup coconut sugar or light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chips

For the cheesecake layer:

6 oz cream cheese, softened
1/3 cup plain Greek yogurt
1 large egg
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1 tablespoon chocolate protein powder, optional

Directions

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper.

In a mixing bowl, whisk together the peanut butter, eggs, Greek yogurt, maple syrup, vanilla, cocoa powder, protein powder, sugar, baking powder, and salt until smooth.

Fold in the chocolate chips, then spread the brownie batter evenly into the prepared pan.

In a separate bowl, beat the cream cheese until smooth. Add the Greek yogurt, egg, maple syrup, vanilla, and optional protein powder. Mix until creamy.

Pour the cheesecake mixture over the brownie layer. Use a knife or toothpick to gently swirl the top if desired.

Bake for 25 to 30 minutes, or until the edges are set and the center has a slight jiggle.

Let the brownies cool completely, then refrigerate for at least 2 hours before slicing.

Servings and timing

Servings: 9 slices
Prep time: 15 minutes
Bake time: 25 to 30 minutes
Chill time: 2 hours
Total time: about 2 hours 45 minutes

Variations

Use almond butter for a slightly milder flavor or peanut butter for a richer taste.

Add extra chocolate chips on top before baking for a more dessert-like brownie.

Swirl in 2 tablespoons of sugar-free jam for a chocolate berry cheesecake version.

Use vanilla protein powder instead of chocolate for a lighter cheesecake flavor.

Storage/Reheating

Store the brownies in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.

These brownies are best enjoyed chilled, but you can let them sit at room temperature for 10 minutes before eating for a softer texture.

FAQs

Can I make these brownies without protein powder?

Yes. Replace the protein powder with extra cocoa powder in the brownie layer and skip it in the cheesecake layer.

Are these brownies gluten-free?

Yes, they are flourless and made without wheat flour. Make sure all packaged ingredients are certified gluten-free if needed.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt works best because it is thick and creamy. Regular yogurt may make the batter too loose.

Can I use cottage cheese instead of cream cheese?

Yes, but blend it first until completely smooth. The texture will be lighter and less rich.

Why do the brownies need to chill?

Chilling helps the cheesecake layer set and makes the brownies easier to slice cleanly.

Can I make them sweeter?

Yes. Add 2 to 3 extra tablespoons of maple syrup, honey, or sugar to the brownie batter.

Can I use a different nut butter?

Yes. Cashew butter, almond butter, or peanut butter all work well.

How do I know when they are done baking?

The edges should look set, and the center should still have a slight wobble. It will firm up as it cools.

Can I double the recipe?

Yes. Bake it in a 9×13-inch pan and increase the baking time by about 5 to 10 minutes.

How much protein is in each slice?

Each slice has about 9.5g protein when the recipe is cut into 9 pieces, depending on the ingredients and protein powder used.

Conclusion

Flourless cheesecake brownies are a rich, fudgy upgrade to classic brownies, with a creamy cheesecake topping and a higher-protein twist. They are simple to prepare, easy to store, and perfect when you want a chocolate dessert that feels extra satisfying.

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