Brownie Bottom Peanut Butter Chocolate Chip Cheesecake

This was one of those baking ideas that would NOT let me fo to bed until if at least planned out the recipe… Worth it

Brownie Bottom Peanut Butter Chocolate Chip Cheesecake

Recipe by EmyogifitCourse: Dessert, Recipes


Prep time


Cooking time





Brownie layer Ingredients

  • 100g chocolate hummus

  • 23g egg whites

  • 15ml almond milk

  • 5g coconut flour

  • 20g chocolate protein powder

  • Ingredients for the Cheesecake Layer
  • 225g low fat ricotta cheese

  • 4oz Fat Free cream cheese (1/2 package)

  • 50ml egg whites

  • 1tsp vanilla extract

  • 50g @pescience peanut butter cookie protein powder

  • 2tbsp peanut butter

  • 28g mini chocolate chips

  • 12g unflavored gelatin


  • Pre heat oven 350, spray your mini cheesecake tins
  • Mix the wet ingredients and then the dry together for the brownie layer
  • Divide into 4 tins then bake for 8-10 minutes, until the outside has set
  • CHEESECAKE: mix all your ingredients together EXCEPT the gelatin/chocolate chips
  • Heat some water pour 25ml into a bowl, slowly add gelatin, whisking CONSTANTLY to keep the gelatin from solidifying. When its is all added, mix it into the rest of the batter
  • Add chocolate chips
  • Spread batter carefully over the brownie layer
  • I always wrap my tins in foil to keep the water out, add an inch of water to a casserole dish and place the tins in water, this helps prevent major cracks
  • Bake for 25-30 minuted (when tiniest of cracks start to form, you’re done)
  • Turn off the oven, crack the door and let them sit in the oven for about 30 minuted to further set
  • Place in the fridge over night
  • Top with drippy warm chocolate peanut butter


  • NUTRITION per cheesecake- 294 calories 32P/10F/23C

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