Mini-batch Brownie Yogurt Cheesecake

5 from 4 votes

Prep Time10

Cook Time25

Course: Breakfast, Dessert, Snack

Keyword: brownie, cheesecake, chocolate, easy recipes, gluten-free, low sugar, mini-batch, plant-based, small-batch, vegan, yogurt

Servings: slices

Calories: 158kcal

1/3 cup thick greek yogurt, or plant-based alternative (85 g) has to be thick and strained, or use the cashew base in the recipe notes below
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) flour might also work

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, vanilla, salt and whisk (or fork) until blended smooth. Add flour and baking powder and stir to combine. (Optional) stir in chocolate chips. 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.
Slice and enjoy!

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 4 single-serving cups.
You can use cashews instead of the dairy-free cheese in this recipe. Soak 1 cup raw cashews (120 g) in hot water about 1 hour, drain and blend with 1/4 cup or so nut milk (or soaking water) until smooth. This will make about 1 cup dairy-free cheese substitute.