Emily’s recipe of the month: Cheesecake Brownies!

What do you get when you cross two classic desserts together? This delicious hybrid of Cheesecake Brownies!

How can such a magnificent and delicious thing exist? Well look no further friends.

Recipe sourced from The Tasty K.


  • Brownies layer:
  • 1 cup (125g) all purpose flour
  • ⅓ cup (28g) cacao powder
  • ⅓ cup (65g) coconut sugar (or sub regular sugar)
  • ½ tsp baking powder
  • pinch of salt
  • 4oz (120g) dark chocolate, melted
  • ⅓ cup (60ml) butter/nuttlex/coconut oil, melted
  • ½ tsp vanilla extract
  • ⅓ cup almond butter
  • ½ cup (80ml) soy/almond milk (or can sub any other milk)
  • Cheesecake layer:
  • 1 cup (240ml) coconut yogurt (or can sub for any plain yoghurt)
  • ½ cup cashews, soaked
  • 1 Tbsp cornstarch
  • Toppings:
  • ½ cup (85g) chocolate chips



  1. Place the flour, cacao powder, sugar, baking powder and salt in a medium size bowl and whisk together.
  2. Melt the chocolate and add the butter, vanilla extract, almond butter and milk to it. Whisk together until you have a smooth mixture, then add to the dry ingredients. Combine with a spatula and set aside.
  3. Place the cashews, yogurt and cornstarch into a high-speed blender and blend for 30 seconds until smooth.
  4. Line a 8″ (20cm) brownie tin with parchment paper, grease the sides preheat the oven to 175°C/350°F.
  5. Scoop ½ of the brownie batter into the tin and spread evenly. Add the cheesecake mixture on top and even out carefully. Add the remaining ½ of the batter on top and use a toothpick or fork to create swirls.
  6. Sprinkle chocolate chips on top and place in the oven for 35-40 minutes (depending on how gooey you want them). Let cool down for 5-10 minutes before cutting and serving.

Want to know more?

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Recipe and Image Source: https://bit.ly/2YisGLH

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