This healthy, 21 Day Fix Brownie-Bottom Cheesecake is the perfect make-ahead dessert for any holiday. The sweet-tart raspberry sauce puts the whole thing over the top!
You guys. This. Cheesecake. Is. Ridiculous.
Normally I like to start off my posts with letting you know what’s going on with me lately (or as of late apologizing for not posting more often – ugh, summer, I love you, but you keep me busy!) – but NOT today. Nope. I just can’t wait to tell you aaall about this awesomeness.
baby mash-up ever.
I got the idea to make this recently when the hubs brought home one of those cheesecake samplers from the grocery store – why he does this to me, I have no idea, but I have little willpower so I eagerly helped him eat it. With a smile on my face and a song in my heart.
In any case, one of the varieties had a brownie bottom and it was darn good.
But not nearly as good as this, because raspberry sauce, people. Raspberry. Sauce.
The first time I tested this, my notoriously picky 6 year old literally said “This is the best cake I’ve ever eaten!”
To clarify, I asked her “Do you mean, the best cake mommy’s ever made or the best one you’ve ever had?”
6 year old: “No, the best one I’ve EVER had! You should make this every day.”
Ok, so she’s only six and probably hasn’t had all that many desserts (in comparison to you or I) but mama’s taking that as a win, my friends. It’s definitely high up on my list… because rich, fudgy brownie with the creamiest cheesecake filling topped with the perfect sweet-tart raspberry sauce is basically dessert heaven. Hea-ven.
The other thing I love about this cheesecake is that it’s made from real ingredients and I can feel good about serving it to my kids, myself and everyone else in my life. It also has a LOT less sugar and a lot MORE protein than most cheesecakes.
This make-ahead gorgeousness would be perfect on any holiday table, for any special event or even as the perfect ending to a Sunday dinner.
Hope you love it as much as we do!
*So you don’t think this is a legitimate word? As the spelling bee champion of Lyon Platt Elementary School’s third grade class, let’s agree to disagree. 😉
** See bottom of post for some ideas on what to do with your leftover pumpkin puree!
If you make this recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
- 2 Tbs coconut oil
- 3 Tbs semisweet mini chocolate chips
- 1/3 cup pumpkin puree
- 2 Tbs mashed banana
- 1/2 tsp pure vanilla extract
- 1 large egg
- 3 Tbs raw sugar
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 1/2 Tbs unsweetened cocoa powder
- 1/4 tsp instant coffee granules
- 1/4 cup whole wheat pastry flour (I haven't tested this with any other flours, just fyi)
- 2 cups low-fat cottage cheese
- 1/2 cup 1% or non-fat plain Greek yogurt
- 2 large eggs
- 3 tbs raw sugar
- 3 tbs whole wheat pastry flour
- 1 tsp vanilla extract
- 10 oz frozen raspberries (no sugar/sweetener added)
- 2 Tbs raw sugar
- 1 Tbs cornstarch
- 1/3 cup water
Make the brownie bottom:
- Preheat your oven to 350 degrees, spray an 8 inch spring form pan with olive oil or coconut oil cooking spray and set aside.
- In a small bowl, melt together the coconut oil and chocolate chips, set aside.
- In a large bowl, whisk together all ingredients through the coffee granules (it's ok if it's not completely smooth). Next whisk in the melted chocolate chip mixture and the whole wheat pastry flour, until just combined.
- Pour into prepared baking dish and bake for 10 - 12 minutes or until a toothpick in the center comes out clean. Keep a close eye so it doesn't over-bake. Let cool while you make the cheesecake filling (leave the oven on!)
- Add cottage cheese and yogurt into a blender and blend away until the mixture is completely smooth. Add the rest of the ingredients to the blender. Process until smooth and fully combined, then pour on top of your brownie bottom.
- Bake for 20 - 25 minutes or until the sides start to pull away from the pan and the top looks dry. If you gently shake the pan, you should get a little movement towards the center. If everything is sloshing around, stick it back in the oven, checking it every few minutes, until there is only a little movement towards the center (if there's no movement at all in the middle, you've overcooked it!)
- Pull out of the oven and let cool completely before refrigerating for several hours or overnight (I always just do mine overnight, so I'm not exactly sure how long it takes to set, but I would think a good 3 or 4 hours would do the trick.) After the cheesecake has set, cut into 8 slices and serve with the raspberry sauce.
- In a medium pot over medium heat, add all ingredients, stirring occasionally until the berries disintegrate, sauce comes to a bubble and thickens. Pour the mixture into a fine mesh strainer to remove the seeds if desired. Cool and refrigerate until ready to serve with the cheesecake (or pancakes, nice cream or a spoon!)
21 Day Fix Container Equivalents per Serving: 1/2 Red, 1/2 Yellow, 1 tsp, 3 tsp sugar (2 tsp without raspberry topping)
Weight Watchers Freestyle Points: 8
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Nutrition Information:Yield: 8 Serving Size: 1 slice of cheesecake with 2 tablespoons of sauce
Amount Per Serving: Calories: 227 Total Fat: 8g Protein: 10g
Need some ideas for that leftover pumpkin puree? I’ve got your back, bae.
Oh, and if you have some leftover raspberry sauce, you should make some of these raspberry-filled chocolates!