Healthier Fudgy Creamy Cheesecake Brownies

Welcome to another recipe in my Brownie Bliss series — a collection of wholesome brownie recipes that don’t compromise on taste or texture.

These cheesecake brownies are rich, fudgy, and creamy — everything you’d want in a dessert. But they’re also made with healthier ingredients like whole wheat flour, jaggery, and no eggs or refined sugar.

It’s the perfect recipe when you’re craving something indulgent but want to bake with better ingredients. These brownies have a deep chocolate flavor with a soft cheesecake layer on top. Swirled together, they look beautiful and taste even better.

Why You’ll Love This Recipe:

• No eggs, no refined sugar, no refined flour
• Made with dark chocolate and jaggery
• Soft, creamy cheesecake layer on top
• Easy to make with simple steps
• Great for kids and family

Why This Recipe Is Healthier

Let’s look at what makes this recipe better for you:

• Whole Wheat Flour
  Unlike refined flour, whole wheat retains the bran and germ. It’s higher in fiber and adds a mild nuttiness that works beautifully in brownies.
• Jaggery
  Jaggery is less processed than white sugar and retains trace minerals like iron and potassium. It provides a deep, caramel-like sweetness that enhances the chocolate flavor.
• Yogurt
  Acts as a natural egg substitute. It adds moisture, helps with binding, and gives the brownie a soft, tender crumb.
• Dark Chocolate & Cocoa Powder
  Rich in antioxidants and flavonoids, dark chocolate adds depth while keeping sugar low. Cocoa powder boosts the chocolate flavor and adds more antioxidants.
• Ghee
  A source of healthy fats and fat-soluble vitamins (like A, D, E). Ghee also gives the brownies a rich, buttery taste without needing large amounts.
• Cream Cheese
  Creamy and slightly tangy, it balances the sweetness and adds protein and calcium. A small amount makes the brownies feel extra indulgent.
• Cornflour + Milk Paste
  Helps stabilize the cheesecake layer without using eggs. It keeps the texture smooth and holds everything together.

Each ingredient plays a role — not just in taste and texture, but in bringing some nutritional value to the dessert.

If you love brownies and like them healthier, you may like my other brownie recipes too!

Now let’s get into this recipe.

Eggless Wholewheat Cheesecake Brownies

Serves: 16 Prep Time: 20 mins Cooking Time: 30 mins 30 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For Brownie Layer:

• 3/4 cup (90 g)- Wholewheat flour
• 1/2 cup (110 g) - Curd/Yogurt
• 3/4 cup (110 g) - Jaggery
• 1/4 cup (50 g) - Ghee/Butter
• 1/4 cup (20 g)- Cocoa Powder
• 1/2 cup (125 ml) - Water
• 1/8 tsp - Salt
• 1/4 tsp - Baking Powder
• 1/2 tsp (2.5 ml) - Vanilla Extract
• 50g - Dark Chocolate (50-55%)

For Cheesecake Layer-

• 1 packed cup (230 g) - Cream Cheese
• 1/3 cup (60g) - Raw sugar
• 1.5 tbsp (11 g)- Corn flour
• 1/4 cup (60 ml) - Cream
• 2 tbsp (30 ml) - Milk
• 1/2 tsp (2.5 ml) - Vanilla Extract
• 1/8 tsp - Salt

Instructions

Brownie Layer -

• In a bowl, take chopped dark chocolate, cocoa powder, and add hot water. Let this sit for about 5 minutes, then stir until smooth and glossy.
• In another large bowl, mix powdered jaggery with yogurt or curd until the jaggery dissolves.
• Add ghee and vanilla extract — and whisk it all together.
• Now, pour in your chocolate mixture into the jaggery-yogurt mixture. Stir well.
• Sift in wholewheat flour, salt, and baking powder.
• Gently fold everything into a smooth batter.
• If the batter feels too thick, add 2 to 3 tablespoons of water to loosen it slightly — we want a thick, pourable consistency.

Cheesecake Layer -

• First, mix cornflour with milk to form a smooth paste.
• In a bowl, add cream cheese at room temperature and powdered raw sugar. Mix until smooth, add tip clip saying mixing will be easier.
• then add cream, the cornflour-milk paste, vanilla extract, and salt.
• Whisk everything together using a hand blender or a regular whisk until silky and lump-free.
• Reserve about 2–3 tablespoons of the brownie batter for the topping.
• Pour the rest of the brownie batter into a parchment-lined 8x8 inch square pan and spread it evenly.
• Carefully pour the cheesecake batter carefully all over it and gently spread.
• Dollop the reserved brownie batter over the cheesecake layer.
• Use a skewer or toothpick to create beautiful swirled patterns.
• Bake in a preheated oven at 170°C (340°F) for 25–30 minutes, or until the edges are set but the center is still slightly wobbly.
• Once baked, let it cool down, then refrigerate for at least 2–4 hours before slicing. Cut them into 9 or 16 equal squares.
• Store any leftover brownies in a covered container in the refrigerator for upto a week.

Notes

• Use room temperature ingredients for making mixing easier. Room temperature cream cheese will make the mixing much easier.
• You can use fresh cream for this recipe.
• If you use fine white salt, use just 1-2 pinches in each, the brownie recipe and the cheesecake recipe.
• You can also dollop some homemade jam on top of cheesecake layer and make swirls.
• Baking the brownies at a lower temperature will make sure that the cheesecake layer doesn't over bake.
• You can let the brownies cool overnight in the fridge too, if you want very clean, sharp cuts.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.