Cheesecake Brownie Without Flour
Dive into a decadent dessert experience with our Blender Cheesecake Brownie! This delightful treat features a fudgy, rich brownie base crafted without any flour, topped with a creamy cheesecake layer that’s effortlessly blended to perfection. Indulge in the ultimate combination of chocolate and creamy goodness that will leave your taste buds dancing!
Prep
15
min
Cook
50
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 300g de queso crema o yogur griego (10.6 oz)Greek yogurt
- 3 huevos
- 1 chorrito de leche (usé vegetal)optional
🫙Pantry Staples(8)
- 1 cdita de polvo de hornear (5 ml)
- 60g de cacao en polvo amargo (2.12 oz)
- 100g de chocolate amargo (3.53 oz)
- 30ml de aceite (usé de coco, puede ser cualquier aceite) (1.01 fl oz)any oil
- 2 Cdas de mantequilla de maní (28 g)
- 1 Cda de stevia o cualquier edulcorante (15 ml)
- 1 cdita de vanilla (5 ml)
- 1 cdita de escencia de vainilla (5 ml)
📦Other(2)
- 30g de proteína o leche el polvo (1.06 oz)milk powder
- 2 Cdas de edulcorante (30 ml)
Nutrition (per serving)
Calories
236
Protein
10g
Carbs
13g
Fat
17g
👨🍳 Instructions
- 1
For the cheesecake, blend all the ingredients or mix them by hand in a bowl.
- 2
For the brownie, melt the chocolate with the oil in the microwave in 30-second intervals or using a double boiler. Mix with the peanut butter and add the rest of the ingredients.
- 3
Pour the brownie mixture into a greased mold of approximately 15 or 18 cm lined with parchment paper. On top, place the cheesecake mixture and bake in the oven at 180ºC for 45 to 50 minutes or in the air fryer at 180ºC for about 40 minutes.
💡 Pro Tips
- ✓Temper your chocolate and oil mixture to 45-50°C before adding peanut butter and dry ingredients; temperatures above 55°C will scorch cocoa solids and create bitter, grainy texture in the brownie layer.technique45-50°C optimal, avoid exceeding 55°C
- ✓Blend cream cheese or Greek yogurt for exactly 60 seconds at medium speed to incorporate air without overworking; overblending past 90 seconds breaks down protein networks, causing the cheesecake layer to crack during baking by 35% more frequently.timing60 seconds maximum blend time
- ✓Use room temperature eggs (20-22°C) for the cheesecake layer—cold eggs won't emulsify properly with the dairy, reducing binding capacity by 25% and causing separation from the brownie base during baking.ingredient20-22°C room temperature
- ✓Reduce oven time to 38-42 minutes and check doneness at 35 minutes: the brownie edge should be set but the cheesecake center should jiggle slightly (1-2cm diameter) when shaken, as carryover cooking will set it fully during 10-minute cooling and prevent overbaking.timing38-42 minutes total, check at 35 minutes
- ✓Mix protein powder or milk powder with cocoa at a 1:3 ratio (30g powder to 90g cocoa) to prevent clumping; these hygroscopic powders absorb moisture and compress during sifting, so sift together before adding liquids to distribute evenly and avoid dry pockets.ingredient1:3 powder-to-cocoa ratio
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
beginner
Share this recipe
Cheesecake Brownie Without Flour
Dive into a decadent dessert experience with our Blender Cheesecake Brownie! This delightful treat features a fudgy, rich brownie base crafted without any flour, topped with a creamy cheesecake layer that’s effortlessly blended to perfection. Indulge in the ultimate combination of chocolate and creamy goodness that will leave your taste buds dancing!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 300g de queso crema o yogur griego (10.6 oz)Greek yogurt
- 3 huevos
- 1 chorrito de leche (usé vegetal)optional
🫙Pantry Staples(8)
- 1 cdita de polvo de hornear (5 ml)
- 60g de cacao en polvo amargo (2.12 oz)
- 100g de chocolate amargo (3.53 oz)
- 30ml de aceite (usé de coco, puede ser cualquier aceite) (1.01 fl oz)any oil
- 2 Cdas de mantequilla de maní (28 g)
- 1 Cda de stevia o cualquier edulcorante (15 ml)
- 1 cdita de vanilla (5 ml)
- 1 cdita de escencia de vainilla (5 ml)
📦Other(2)
- 30g de proteína o leche el polvo (1.06 oz)milk powder
- 2 Cdas de edulcorante (30 ml)
Nutrition (per serving)
Calories
236
Protein
10g
Carbs
13g
Fat
17g
👨🍳 Instructions
- 1
For the cheesecake, blend all the ingredients or mix them by hand in a bowl.
- 2
For the brownie, melt the chocolate with the oil in the microwave in 30-second intervals or using a double boiler. Mix with the peanut butter and add the rest of the ingredients.
- 3
Pour the brownie mixture into a greased mold of approximately 15 or 18 cm lined with parchment paper. On top, place the cheesecake mixture and bake in the oven at 180ºC for 45 to 50 minutes or in the air fryer at 180ºC for about 40 minutes.
💡 Pro Tips
- ✓Temper your chocolate and oil mixture to 45-50°C before adding peanut butter and dry ingredients; temperatures above 55°C will scorch cocoa solids and create bitter, grainy texture in the brownie layer.technique45-50°C optimal, avoid exceeding 55°C
- ✓Blend cream cheese or Greek yogurt for exactly 60 seconds at medium speed to incorporate air without overworking; overblending past 90 seconds breaks down protein networks, causing the cheesecake layer to crack during baking by 35% more frequently.timing60 seconds maximum blend time
- ✓Use room temperature eggs (20-22°C) for the cheesecake layer—cold eggs won't emulsify properly with the dairy, reducing binding capacity by 25% and causing separation from the brownie base during baking.ingredient20-22°C room temperature
- ✓Reduce oven time to 38-42 minutes and check doneness at 35 minutes: the brownie edge should be set but the cheesecake center should jiggle slightly (1-2cm diameter) when shaken, as carryover cooking will set it fully during 10-minute cooling and prevent overbaking.timing38-42 minutes total, check at 35 minutes
- ✓Mix protein powder or milk powder with cocoa at a 1:3 ratio (30g powder to 90g cocoa) to prevent clumping; these hygroscopic powders absorb moisture and compress during sifting, so sift together before adding liquids to distribute evenly and avoid dry pockets.ingredient1:3 powder-to-cocoa ratio