Here’s the bite size berry topped version of my fav mini-batch Brownie “Cheesecake”.
Brownie cheesecake is one of my absolute fav treats and my proudest moment of creating something that I thought was awesome.
It hits so many spots.
The chewy brownie, the dreamy creamy cheesecake… and this one has a little berry topping that you literally make in seconds in the microwave, but it adds such an awesome texture and taste element to an already happening dessert moment.
I’ve made so many versions of this amazing dessert. Raw vegan, yogurt, cashew based, etc.
I like to make this one with thick greek yogurt (or greek style alternative), only because I don’t tend to keep cream cheese in the house.
But you can also make it with cream cheese (or df alternative) if you just use 2 tbsp cream cheese and 1/3 cup yogurt alternative instead of yogurt + nut/seed butter. Just blend it all together and it should work very similar to this.
In fact, let me know if you give either version a try!
Mini-batch Brownie Berry Yogurt Cheesecake
Equipment
- Small baking pan or muffin pan
Ingredients
Brownie layer
- 2 tbsp (plant) butter, melted (28 g) sub nut/seed butter or coconut oil
- 2 tbsp sugar (24 g)
- 2 tbsp cocoa powder (12 g)
- 2 tbsp flour (15 g) gf all purpose if desired
- 1/8 tsp baking powder
Yogurt "cheesecake" layer
- 1/3 cup thick greek yogurt, or plant-based alternative (85 g) has to be thick and strained
- 1 tbsp nut/seed butter (16 g) the flavor is mild but use almond/cashew butter for a more neutral taste
- 2 tbsp sugar (24 g)
- 1 tbsp cornstarch (7 g) all purpose or gf all purpose flour might also work
Berry topping
- 1/3 cup berries, warmed in the microwave (30 g) I used frozen blueberries
Instructions
- Preheat oven to 350F and line a small baking pan with parchment (or use muffin liners). I'll link to the pans I use in the recipe notes.
- In a bowl add your butter and microwave 30 sec to melt, let it cool a minute.
- Add sugar, cocoa, drop of vanilla, pinch of salt and whisk (or fork) until blended smooth. Add flour and baking powder and stir to combine. If your batter ends up being too thick (it should be like chocolate cookie dough) add a tsp of water.
- Spread the batter into the pan, set aside. We will bake the two layers together at once.
- In a bowl add all cheesecake ingredients and whisk (or fork) to combine until very smooth. You can use a hand mixer too.
- Pour the cheesecake batter on top the unbaked brownie layer and bake 20-30 minutes until mostly set around the corners with a slight wobbly center.
- Let this cool completely, cover and refrigerate a few hours, ideally overnight.
- Gently warm berries in the microwave (10-20 sec at a time etc) and mash with a fork. Spread or dollop over the cheesecake.
- Slice and enjoy!
Notes
- I used Fage 0% for this recipe, but it should work with any greek or greek-style yogurt such as coconut or almond. In fact I might give this a try today and let you know.
- Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make single-serving cups.