Personal-sized protein brownies stuffed with a creamy, decadent 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.Are you thinking what i’m thinking? That the health Gods answered all of our dessert prayers and combined two of the most heavenly desserts into one low fat, high protein, hand-held sensation? Yep, this is REAL.
Also REAL dangerous because these desserts will be hanging out in my refrigerator the rest of the night while we (in)patiently await the return of GAME OF THRONES! I have completely convinced myself that Jon Snow will be resurrected and Bran Stark will return as some sort of Jedi fighter with a lightsaber in Season 6. Eeep!
The anticipation is just bringing me closer and closer to the fridge.So let me give you the run-down. We baked a high protein, black bean brownie in a muffin mold, cut out a piece of the center, stuffed it with peanut butter cheesecake filling and “frosted” the top with a little extra. Then, we melted some creamy peanut butter and drizzled it over the top, only to finish it off with chunks of rich dark chocolate. Please tell me I have you convinced that these are the best thing ever.
The brownies are super fudgy, moist and delightfully dense, just how I like ’em! They have a hearty dose of dietary fiber and with the help of Sunwarrior chocolate protein, each cheesecake brownie has 12 grams of protein! You could totally eat the brownies bare, but when the opportunity arises to ALSO eat cheesecake, there’s really no arm twisting needed.Sunwarrior protein has been a staple in many of my dessert and breakfast concoctions lately. It’s smooth taste and texture makes it a great addition to pancakes, protein bars and even donuts. You also can’t beat the list of nutritious ingredients including brown rice protein, pea protein, chia seeds, quinoa and amaranth. I highly recommend it as an affordable, plant-based protein powder.
What I also recommend is making these for the moms in your life on Mother’s Day! A delicious treat they can feel good about eating really speaks to the heart and feeds the soul. As does anything with chocolate peanut butter, really… 😉Tell me you don’t want to sink your teeth into one of these hunks of burning love.
Delicious vibes all around.
This post is sponsored by Sunwarrior. All thoughts and opinions are my own. Thank you for supporting the brands that support Dishing Out Health!
Protein Peanut Butter Cheesecake Stuffed Brownie Cups
- 1 15 ounce can black beans, drained and thoroughly rinsed
- 2 large eggs
- 2 tsp vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1/2 cup Truvia baking blend or granulated sweetener of choice
- 2 tbsp natural peanut butter
- 1/4 cup unsweetened apple sauce
- 1/4 cup Sunwarrior Chocolate Protein
- 1 tsp baking powder
- Pinch of sea salt
- ***Peanut Butter Cheesecake Filling***
- 4 ounces reduced fat cream cheese
- 3/4 cup 0% fat plain or vanilla Greek yogurt
- 1/4 cup PB2 powdered peanut butter
- 2 tsp unsweetened vanilla almond milk or milk of choice
- 2 tsp Stevia
- 1/4 tsp vanilla extract
- Optional topping: 1 tbsp creamy peanut butter + 2 tbsp dark chocolate chips or chunks
- Preheat oven to 350 degrees F. Line a muffin tin with liners and spray insides with non-stick spray.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.