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This healthier brownie bottom cheesecake features a fudgy brownie base made with wholesome ingredients topped by a creamy cheesecake layer.
This healthier brownie bottom cheesecake reimagines a classic indulgence with a focus on lighter ingredients. The base is a fudgy brownie layer often made with whole grains or alternative flours and natural sweeteners.
The cheesecake layer that sits atop is also made with health in mind. The result is a creamy and tangy filling that complements the chocolatey base without being overly decadent. Instead of using cream cheese, Greek yogurt was incorporated.
Together, the healthier brownie bottom and lighter Greek yogurt cheesecake creates a satisfying dessert that doesn’t compromise on flavor. It offers a way to enjoy the beloved combination of chocolate and creamy cheesecake in a more mindful way.
If you like this brownie bottom cheesecake recipe, you will also love my Lighter Chocolate Cottage Cheese Cheesecake or my 3 Ingredient Greek Yogurt Cheesecake.
Use cornstarch, tapioca flour or all purpose flour instead of arrowroot powder. Serve this cake silce with fresh fruit like raspberries, strawberries, blackberries or blueberries.
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Healthier Brownie Bottom Cheesecake
Equipment
- 2 medium mixing bowls
Ingredients
Brownie Layer:
- 1/2 cup Greek yogurt
- 1/2 cup all natural peanut butter
- 1/4 cup cacao powder
- 1/4 cup maple syrup
- pinch salt
Cheesecake Layer:
- 2 eggs,, lightly beaten
- 3/4 cup Greek yogurt
- 3 tbs arrowroot powder
- 1 tsp vanilla extract
- 2 tbs sugar
- pinch salt
Instructions
- Preheat oven to 350℉. Line an 9×5 inch loaf pan with parchment paper.
Brownie Layer:
- In a medium bowl, add in the Greek yogurt, peanut butter, cacao powder, maple syrup, salt and mix together until combined. Next, transfer batter to the loaf pan and spread out evenly.
Cheesecake Layer:
- In another medium bowl, add in the eggs, Greek yogurt, arrowroot powder, vanilla, sugar, salt and mix together until combined. Transfer this mixture on top of the brownie layer and spread out evenly. Bake for 40-45 minutes. Transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container in the fridge.
- Instead of arrowroot powder, you can use cornstarch, tapioca flour or all purpose flour.
hello Stella! are you mixing here by hand or with mixer?
Hello! Mixing is done by hand here with a spatula. Almost all of my blog posts have a video at the top of the post too (for future reference that can help too)! Enjoy!!
Thanks! Now I see video and “equipment needed” 🤦♀️. I’m making this today…can’t wait! I made your 2 ingredient quick bread rolls…AMAZING! I’m a bread-aholic those must proceed with caution 😁 have a blessed day!
Hi Stella, looks like another delicious cake recipe from you! Instead of the arrowroot powder, can you use regular AP flour?
Hi Mary and thanks! It was great!
Yes you can use flour instead of arrowroot powder! Enjoy!
I have saved this recipe to my Pinterest recipe board and I am definitely making it soon.
Hi Raine, enjoy! You’re gonna love it!