Looking for a decadent dessert that satisfies your sweet tooth without the sugar crash? These Sugar-Free Cheesecake Brownies deliver the perfect marriage of fudgy chocolate and creamy cheesecake—without the guilt. Made with sugar substitutes and wholesome ingredients, this low-carb treat is perfect for keto, diabetic-friendly, or simply lighter dessert options. You won’t believe how indulgent these taste!
Ingredients:
For the Brownie Layer:
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1/2 cup (1 stick) unsalted butter, melted
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1/2 cup sugar-free sweetener (like erythritol or monk fruit)
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2 large eggs
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1 tsp vanilla extract
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1/3 cup unsweetened cocoa powder
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1/2 cup almond flour
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1/4 tsp salt
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1/4 tsp baking powder
For the Cheesecake Layer:
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8 oz cream cheese, softened
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1 large egg
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1/4 cup sugar-free sweetener
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1/2 tsp vanilla extract
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Instructions:
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
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Make the brownie batter:
In a mixing bowl, whisk together melted butter and sweetener until smooth. Add eggs and vanilla; mix until combined. Stir in cocoa powder, almond flour, salt, and baking powder until a thick batter forms. -
Spread most of the brownie batter (reserve about 1/4 cup) into the bottom of the prepared pan, smoothing it out evenly.
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Make the cheesecake layer:
In another bowl, beat cream cheese until smooth. Add egg, sweetener, and vanilla, and mix until creamy and lump-free. -
Pour cheesecake batter over the brownie layer and gently spread it out evenly.
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Dollop the remaining brownie batter on top and swirl with a knife or skewer to create a marbled effect.
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Bake for 25–30 minutes, or until the center is set and edges are slightly golden. Cool completely before slicing.
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Refrigerate for 1–2 hours before serving for best texture.
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Tips:
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Store in the fridge for up to 5 days.
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Freeze individual pieces for up to 2 months.
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Add a sprinkle of sugar-free chocolate chips for extra indulgence!
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