Oreo Cheesecake Brownies- Only 90 Calories Each!

These 90 Calorie Oreo Cheesecake Brownies are super rich and fudgy! They are oil/butter free, low sugar and can be made gluten free. l guarantee this recipe will be your new favourite, it’s the perfect low calorie dessert that actually tastes good!

Why you will love these 90 Calorie Oreo Cheesecake Brownies

Not only does this recipe come together in less than 30 minutes, they are made with no oil, butter or added sugar- but you’d never be able to tell.

It is extremely easy and straightforward to make, and requires no added protein powder or “health food” ingredients.

For anyone who wants to impress their friends with a low calorie, macro friendly dessert- this is the dessert to make!

Macros for Oreo Cheesecake Brownies

Per Brownie (12):

90 Calories

10g Carbs

5g Protein

3g Fat

2.4g Sugar

More Healthy Dessert Recipes to try

If you love easy + healthy dessert recipes, you’ll love these:

• The Best Healthy Cinnamon Rolls (Low calorie, high protein & super fluffy)
• The Best Healthy Mini Basque Cheesecake – Low Calorie, High Protein
• 1 Minute Microwave Cookies & Cream Cheesecake- High Protein, Low calorie
• 100 Calorie Caramilk Protein Slice
• Lemon White Chocolate Protein Slice Recipe
• Oreo Cinnamon Rolls- Low Calorie, high Protein
• Salted Caramel Mini Basque Cheesecake- Low Calorie, High Protein
• Mini Raspberry White Chocolate Cheesecakes – Low Calorie, High Protein

Ingredients for Oreo Cheesecake Brownies

Brownie Batter

• 1 Egg
• 80g granulated zero calorie sweetener- Works really well and keeps the recipe sugar free, however you can use real white/brown sugar in this recipe
• 150g high protein yogurt– can use plain or vanilla
• 1/4 cup or 60ml plant milk – I use almond milk
• 30g Cocoa Powder (heaped 1/4 cup)
• 70g all purpose flour (can sub for oat flour to keep it gluten free)
• 1 tsp Vanilla
• 1 tsp Baking Powder
• 1/4 tsp baking soda
• 1/8 tsp salt
• 4 crushed oreos
• 30g sugar free milk chocolate (can use normal)

Cheesecake swirl

• 40g light cream cheese
• 40g high protein yogurt- can use plain or vanilla
• 1/4 tsp vanilla extract
• 10g flour
• 20g granulated zero calorie sweetener
• 1/4 tsp baking powder

How to make Oreo Cheesecake Brownies

1. Start by preparing the cheesecake swirl- mix room temperature light cream cheese, flour, vanilla and sweetener until well combined, add the yogurt and mix again and set aside
2. Whisk the egg and granulated sweetener until doubled in size- can use a hand whisk or stand mixer etc (takes about 5 minutes)
3. Microwave the yogurt and almond milk for 30 seconds, add the vanilla and cocoa powder and mix well, let sit for a couple of minutes- this is not essential however it helps to bloom the cocoa powder which helps to intensify the chocolate flavor by releasing flavor that is trapped in the solid particles.
4. Add the yogurt cocoa powder mix to the whipped egg and whisk
5. Sift in the flour, baking powder and baking soda, salt, crushed oreos and chopped chocolate and fold into the batter
6. Once well combined, add the batter to a lined brownie pan (20cm x 20cm x 5cm)- I use this pan
7. Dollop the cream cheese batter on top and use the end of the spoon or a chopstick to swirl the batter around (refer to video down below)
8. Bake at 180c or 350F for 20 minutes
9. Let the brownies cool down in the pan before cutting into 12 slices

Jump to Video

Tips

Cooking tips

• Use room temperature ingredients: This helps prevents air bubbles in the batter, ensuring a smoother batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles
• Bloom the cocoa powder: This is done by mixing the cocoa powder in the warm yogurt and milk mix. This helps to intensify the chocolate flavor by releasing flavor that is trapped in the solid particles

• Tap the muffin tray on your countertop before baking: This will pop any large air bubbles in the batter
• Leave to cool: Leaving the brownies to cool completely helps to further cook the batter without overcooking it in the oven. It also helps ensure the brownies cut better.

Storing tips

These brownies last 3 to 4 days in an airtight container at room temperature and up to a week in the refrigerator.

FAQ

Can I make it gluten free?

You can, just substitute equal parts oat flour or a gluten free flour mix.

What kind of yogurt should I use?

I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.

What zero calorie sweetener do you recommend?

My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.

What Sugar Free Chocolate do you recommend?

My absolute go to is the Lindt No Sugar Milk Chocolate. It melts so well in any baking recipe, it is by far the best sugar free chocolate I have used.