Sugar-Free Strawberry Cheesecake Brownies

Why You’ll Love This Recipe

I keep making these brownies because they give me three textures in one bite: dense brownie, smooth cheesecake, and fresh fruit swirl. I like how the almond flour base stays moist and chocolatey, while the strawberry layer adds brightness that balances the richness. They’re perfect when I want a dessert that looks impressive but is still approachable to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate Brownie Base
1 1/4 cups almond flour
1/4 cup unsweetened cocoa powder
1/2 cup powdered monk fruit sweetener
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract

Cheesecake Layer
8 ounces cream cheese, softened
1/4 cup powdered allulose
1 large egg
1/2 teaspoon vanilla extract

Strawberry Swirl
3/4 cup fresh strawberries, finely chopped
2 tablespoons powdered allulose

Directions

I start by preheating the oven to 350°F and lining an 8×8-inch pan with parchment paper. For the brownie batter, I whisk together the almond flour, cocoa powder, monk fruit sweetener, baking powder, and salt. In a separate bowl, I mix the eggs, melted butter, and vanilla, then combine the wet and dry ingredients until thick and smooth. I spread the batter evenly into the prepared pan.

For the cheesecake layer, I beat the cream cheese until smooth, then mix in the allulose, egg, and vanilla until creamy. I dollop this mixture evenly over the brownie batter.

To make the strawberry swirl, I toss the finely chopped strawberries with allulose and spoon the mixture over the cheesecake layer. Using a knife, I gently swirl everything together to create a marbled effect.

I bake the brownies until the edges are set and the center is just slightly soft. After baking, I let them cool completely at room temperature, then refrigerate before slicing into clean bars.

Servings and Timing

I usually cut this recipe into about 9 brownies. Prep time takes around 20 minutes, baking time is about 30 minutes, and chilling takes at least 2 hours. The total time comes to roughly 3 hours from start to finish.

Variations

I sometimes swap strawberries for raspberries when I want a tangier flavor. For extra chocolate intensity, I add sugar-free chocolate chips to the brownie batter. When I want a firmer cheesecake layer, I slightly increase the cream cheese and reduce the swirl.

Storage/Reheating

I store these brownies in an airtight container in the refrigerator for up to 5 days. I prefer them chilled, but if I want a softer texture, I let a brownie sit at room temperature for about 10 minutes before serving. They also freeze well as individual squares.

FAQs

Why do I need to chill the brownies before slicing?

I chill them so the layers fully set, which gives me clean, sharp cuts.

Can I use frozen strawberries?

I prefer fresh, but I’ve used frozen strawberries that were thawed and very finely chopped with excess moisture removed.

Are these brownies very sweet?

I find them balanced rather than overly sweet, with the chocolate and fruit flavors standing out.

Can I make these ahead of time?

Yes, I often make them a day in advance because the flavor improves after chilling overnight.

What makes the brownies fudgy instead of cakey?

I keep them fudgy by using almond flour, melted butter, and stopping the bake while the center is slightly soft.

Conclusion

These sugar-free strawberry cheesecake brownies are one of my favorite desserts when I want something rich, layered, and satisfying. I love how the chocolate, cheesecake, and fruit come together in every bite, making them feel like a special bakery treat made right at home.

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