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Mini Cheesecake Brownies

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 300 grams Cream Cheese (I use phillidelphia lightest)
  • 180 grams Yogurt (I use soya yogurt)
  • 1 Egg White
  • 20g Sweetener (I use Truvia)
  • 1 tsp Cinnamon


  • Brownie (I use my Pumpkin and Almond Butter Brownie)


  1. Preheat the oven to 180C.

  2. I usually always have a batch of my pumpkin almond brownies in the fridge, and I take a few pieces and layer the bottom of 12 rubber cupcake cases and pressing them down with the back of a spoon to form the base - you could use a brownie mix, crumbled cookies or shop bought brownies (but this would increase the calorie/fat/sugar content). 

  3. Next, I mix together the cheesecake ingredients and filled the cupcake cases. 

  4. Then place it in the oven for 25-30 minutes, until the cheesecakes are firm but still have movement.

  5. Then refrigerate!