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–+ servings
a strawberry cheesecake brownie on a white plate on a dark table

100% Whole Grain Strawberry Cheesecake Brownies

Author Erin Dooner
Course Dessert
Cuisine American
Servings 24 brownies
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
These fudgy strawberry cheesecake brownies are made healthier with 100% whole grains and Greek yogurt!

Ingredients

Strawberry Cheesecake Topping:

  • 8 ounces (225 grams) cream cheese room temperature
  • 2 large eggs 50 grams each, out of shell
  • 1/2 cup (100 grams) sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (237 ml) plain Greek yogurt

Brownies:

  • 1/2 cup (60 grams) whole wheat flour
  • 1/2 cup + 2 tablespoons (125 cup + 2 tablespoons ) unrefined sugar or coconut sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup (57 grams) unsweetened Dutch-process cocoa powder
  • 1/2 cup (118 ml) plain Greek yogurt
  • 1 large egg 50 grams, out of shell
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 cup (45 grams) chocolate chips optional

Berry Topping:

  • 1/4 - 1/2 cup (39 grams) berry jam or sauce

Instructions

  • Preheat your oven to 350°F / 175°C. Line an 8x8in pan with parchment paper or spray lightly with cooking spray.
  • To make the cheesecake topping, beat together the cream cheese, eggs, and sugar until creamy. Beat in the the vanilla and then slowly add in the Greek yogurt. Set this aside.
    8 ounces (225 grams) cream cheese, 2 large eggs, 1/2 cup (100 grams) sugar, 1 1/2 teaspoons vanilla extract, 1 cup (237 ml) plain Greek yogurt
  • In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and mix just until combined. Do not over mix!
    1/2 cup (60 grams) whole wheat flour, 1/2 cup + 2 tablespoons (125 cup + 2 tablespoons ) unrefined sugar, 1/4 teaspoon salt, 1/4 teaspoon baking soda, 1/2 cup (57 grams) unsweetened Dutch-process cocoa powder, 1/2 cup (118 ml) plain Greek yogurt, 1 large egg, 3 tablespoons milk, 1 teaspoon vanilla extract, 1/4 cup (45 grams) chocolate chips
  • Spread the batter evenly into the pan and then pour on the cheesecake batter. Try to distribute it evenly.
  • You can either completely cover the cheesecake filling with strawberry sauce or jam, or you can cover the cheesecake with teaspoons of jam, leaving about a centimeter between each jam-blob, and then use a knife to create swirls.
    1/4 - 1/2 cup (39 grams) berry jam
  • Bake for 20 minutes. Lower the heat to 325°F / 162°C and bake for another 20 minutes. Remove from the oven and let cool before cutting. Store covered in the refrigerator for up to 5 days.

Notes

  • If you live in Europe, you probably don't have bricks of cream cheese like in the US. If you only have the spreadable type meant for toast, drain the content of a 300 gram container with a cheesecloth or a kitchen towel until it's thicker, like the consistency of the American stuff. Just wring it out. It should be 225 grams when you're done.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
  • Adapted from Skinny Fudgy Brownies and Dark Chocolate Drizzled Strawberry Cheesecake Brownies

Nutrition

Calories: 123kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 31mgSodium: 80mgPotassium: 87mgFiber: 1gSugar: 14gVitamin A: 160IUVitamin C: 0.3mgCalcium: 34mgIron: 0.5mgNet Carbs: 17
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