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Healthy Low Fat/Calorie Dessert Recipe: Cheesecake Brownies | Weight Watchers Dessert

Enjoy Low Fat/Calorie Healthy Dessert Recipes make Cheesecake Brownies your go-to for a low point snack that fits the Weight Watchers Plan
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8

Equipment

  • 1 8 x 8 Glass Baking Dish with Lid
  • Swerve Sugar Substitute
  • Swerve Brown Sugar Substitute
  • Dark Chocolate (Baking)

Ingredients

  • Vegetable Cooking Spray
  • 8 Ounces Reduced Fat Cream Cheese
  • 1/3 Cup Swerve Sugar Substitute
  • 1/2 Tsp Vanilla Extract
  • 1 Large Egg
  • 2 Ounces 70-85% Dark Chocolate Coarsely Chopped
  • 3 Tablespoons Light Whipped Butter
  • 2 Tablespoons Unsweetened Applesauce
  • 1 Cup All Purpose Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 Tsp Baking Powder
  • 1/2 Tsp Sea Salt
  • 3/4 Cup Swerve Brown Sugar Substitute
  • 1/4 Cup Swerve Sugar Substitute
  • 1/2 Cup Fat Free Buttermilk (Can use Buttermilk Powder)
  • 2 Large Egg Whites
  • 2 Tsp Vanilla Extract

Instructions

  • Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.
  • Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.
  • Cheesecake topping (first 4 ingredients after cooking spray): In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar substitute and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.
  • Brownie layer: Put the dark chocolate, whipped butter, and applesauce in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer.
  • Combine the flour, cocoa powder, baking powder, salt in a medium bowl.
  • Combine the Swerve brown sugar and Swerve sugar substitute in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.
  • Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.
  • Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 8 slices.
  • On the Weight Watchers program, each BIG bar is only 8 points. Enjoy!