Protein Peanut Butter Cheesecake Stuffed Brownie Cups
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
Personal-sized protein brownies stuffed with a decadently delicious peanut butter cheesecake filling. These irresistible cheesecake brownies are low in fat, high in protein and may be the most satisfying, low calorie dessert you've ever had.
  • 1 (15 ounce) can black beans, drained and thoroughly rinsed
  • 2 large eggs
  • 2 tsp vanilla extract
  • ⅔ cup unsweetened cocoa powder
  • ½ cup Truvia baking blend (or granulated sweetener of choice)
  • 2 tbsp natural peanut butter
  • ¼ cup unsweetened apple sauce
  • ¼ cup Sunwarrior Chocolate Protein
  • 1 tsp baking powder
  • Pinch of sea salt
  • ***Peanut Butter Cheesecake Filling***
  • 4 ounces reduced fat cream cheese
  • ¾ cup 0% fat plain (or vanilla) Greek yogurt
  • ¼ cup PB2 (powdered peanut butter)
  • 2 tsp unsweetened vanilla almond milk (or milk of choice)
  • 2 tsp Stevia
  • ¼ tsp vanilla extract
  • Optional topping: 1 tbsp creamy peanut butter + 2 tbsp dark chocolate chips or chunks
  1. Preheat oven to 350 degrees F. Line a muffin tin with liners and spray insides with non-stick spray.
  2. Add black beans, eggs and vanilla extract to food processor and blend until smooth. Add cocoa powder, Truvia, peanut butter, apple sauce and protein powder and blend again until smooth and creamy. Add baking powder and sea salt and give the mixture a final few pulses.
  3. Pour brownie batter evenly into 10 muffin molds. Bake for 22-25 minutes. Remove from oven and let cool on a wire rack for 30 minutes. Remove brownies from liners and refrigerate for at least 1 hour.
  4. In the meantime, create cheesecake filling by combining cream cheese and greek yogurt in the bowl of an electric mixer. Beat until smooth and creamy. Add in remaining ingredients (PB2, almond milk, stevia and vanilla extract) and beat again until well-combined. Refrigerate until ready to use.
  5. Once the brownies have cooled, use a sharp knife to a cut out a dime-sized piece of the center of the brownie, cutting about two thirds of the way down. Remove brownie piece (either discard or eat!) to reveal a thumb-sized hole.
  6. Using a teaspoon, fill hole with cheesecake filling and smear a generous amount over the remaining surface of the brownie. Repeat until all brownies are filled and "frosted" with cheesecake filling.
  7. To make peanut butter drizzle, add 1 tbsp peanut butter to a small, microwave-safe bowl. Microwave for ~25 seconds, until melted. Use a teaspoon to drizzle peanut butter evenly over the tops of cheesecake brownies. Top with chocolate chips or chunks. Refrigerate until ready to serve.
Refrigerate leftovers for up to 5 days
Nutrition Information
Serving size: 1 cheesecake brownie (optional toppings not included) Calories: 164 Fat: 6 gm Saturated fat: 2 gm Carbohydrates: 24 gm Sugar: 8 gm Sodium: 290 mg Fiber: 5 gm Protein: 12 gm Cholesterol: 49 mg
Recipe by Dishing Out Health at