Cheesecake Swirl Brownies

Hands On Time: 20 minutes

Total Time: 55 minutes

Serves: 16


Nutritional Information

Net Carbs- 2.2g

Protein- 13.9g

Fat- 64.4g

Calories- 760kcal


What do you do if you can’t choose between cheesecake and brownies?

Easy, you combine all the best parts of them both and create a Cheesecake Swirl Brownie!

Lush, rich chocolate brownie traced through with creamy cheesecake.

It the best treat ever.





5.5 oz of butter

2 oz of dark chocolate

½ cup of almond flour

¼ cup of cocoa powder

¾ cup of Sukrin Gold

½ teaspoon of baking powder

1 teaspoon of vanilla

3 eggs



8 oz cream cheese

¼ cup of Sukrin Icing

1 egg

1 teaspoon of vanilla



Pre-heat your oven to 350⁰ F, fan forced

Grease and line a square cake tin.

Place the butter and dark chocolate in a microwave safe bowl and heat until melted and smooth.

Place all of the dry ingredients into a bowl and whisk to combine.

Beat eggs in a stand mixer until thick and frothy and then add vanilla.

While beating on low, slowly add the chocolate mixture.

Fold the dry ingredients through.


In a clean mixer bowl, beat all of the cheesecake ingredients together until they are fully combined and creamy.


Spoon half of the brownie mixture into the bottom of the prepared pan.

Pour half of the cheesecake mixture over the top.

Dollop the remaining mixtures randomly over the top and then use a sharp knife or skewer to swirl the batters together as much or as little as you want.


Bake for approx. 35 minutes until the center is just cooked.

Allow to cool.

If you put these brownies in the fridge, they will go super fudgy.


Store, covered, in the refrigerator for up to 5 days.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for a PDF version of this recipe.