Longevity Gummies
VITA Raspberry Cheesecake Brownies
Fudgy chocolate brownie meets creamy cheesecake in one pan — swirled together and studded with fresh raspberries. No white sugar, no white flour, 9 g of protein per square.
Protein
9g
Calories
125 kcal
Prep Time
10 min
Servings
12
Ingredients
- •2 eggs
- •120 g Greek yogurt, 0%
- •40 g unsweetened applesauce
- •30 g unsweetened cocoa powder
- •35 g almond flour
- •30 g vanilla whey protein powder
- •½ tsp baking powder
- •1 tsp vanilla extract
- •Pinch of salt
- •50 g Allulose, or equivalent Monk Fruit/Stevia
- •200 g light cream cheese
- •200 g Greek yogurt, 0% (for cheesecake layer)
- •1 egg (for cheesecake layer)
- •20 g vanilla whey protein powder (for cheesecake layer)
- •1 tsp vanilla extract (for cheesecake layer)
- •35 g Allulose, or equivalent Monk Fruit/Stevia (for cheesecake layer)
- •125 g fresh raspberries
Instructions
- 1Preheat oven to 175 °C / 350 °F. Line a 20×20 cm pan with parchment paper.
- 2Mix all brownie ingredients (eggs, Greek yogurt, applesauce, cocoa, almond flour, protein powder, baking powder, vanilla, salt, sweetener) until smooth.
- 3In a separate bowl, mix the cream cheese, Greek yogurt, egg, protein powder, vanilla, and sweetener until creamy.
- 4Spread most of the brownie batter into the lined pan, reserving a few spoonfuls.
- 5Pour the cheesecake mixture evenly over the brownie layer.
- 6Spoon the remaining brownie batter over the cheesecake and gently swirl with a knife.
- 7Press the whole raspberries lightly into the top.
- 8Bake for 30–35 minutes, until the edges are set and the centre is still slightly soft.
- 9Cool completely, then refrigerate for at least 1 hour before cutting into 12 squares.
VITA Tips
- ✦Chilling before cutting is essential — warm brownies will crumble and the cheesecake layer won't hold its shape.
- ✦Store in an airtight container in the fridge for up to 4 days.