These cheesecake brownies are rich, chocolatey, and swirled with the dreamiest creamy top layer. Naturally sweetened, packed with protein, and made with simple ingredients you probably already have.

Side view of one thick brownie square stacked over another

These are everything I love in a brownie — soft, fudgy, and full of chocolate flavor. But the best part? That creamy cheesecake swirl on top. It’s just coconut yogurt and a little maple syrup, but it bakes into this sweet, tangy layer that pairs so well with the chocolate base.

Watch Me Make Cheesecake Brownies

The brownie itself is made with ripe bananas, cacao, chocolate protein, and granola butter. It’s naturally sweetened and completely dairy-free, with a soft, cake-meets-brownie texture that gets even better after chilling in the fridge.

I’ve made these a few times and they disappear fast. Highly recommend chilling them overnight — the texture is next level the next day.

Stack of two thick cheesecake brownies showing gooey chocolate interior

Why You’ll Love It

Rich, chocolatey, and fudgy. These taste like classic brownies but with better ingredients.
Protein-packed and blood sugar friendly. Thanks to the bananas, chocolate protein, and healthy fats.
Creamy cheesecake swirl. Made with just coconut yogurt + maple syrup for a dairy-free, tangy-sweet top layer.
Gluten-free, dairy-free, and refined sugar-free. But still taste like dessert.

Single brownie slice in focus, cheesecake swirl melting into top layer

What You’ll Need

Almond flour - A soft, grain-free base that keeps these brownies tender.
Cacao powder - For that rich chocolate flavor. Unsweetened cocoa powder works too.
Truvani chocolate protein - Adds structure, flavor, and a little protein boost. Any clean chocolate protein will work (Code: SARI).
Coconut sugar - For a warm, caramel-like sweetness that keeps things refined sugar-free.
Bananas - Make sure they’re ripe! They help sweeten and add moisture to the brownie base.
Baking powder + baking soda
Brookie OatHaus granola butter - This adds a buttery, slightly sweet richness that gives major brownie batter energy. You can sub with cashew butter or almond butter, but the Brookie flavor is magic here.
Cocojune coconut yogurt (or dairy-free cream cheese) - This becomes the cheesecake swirl. Use a thick yogurt for best results.
Maple syrup - Just a little to sweeten the swirl layer and balance the tang.

How To Make

Preheat oven to 350°F and line a loaf pan or small square pan with parchment.
In a large mixing bowl, mash the bananas until smooth.
Stir in the almond flour, cacao powder, protein powder, coconut sugar, baking powder, baking soda, salt, and granola butter. Mix until combined.
In a small bowl, whisk together the coconut yogurt and maple syrup for the cheesecake swirl.
Pour the brownie batter into the pan and smooth the top.
Drop spoonfuls of the cheesecake mixture on top and use a knife or toothpick to gently swirl.
Bake for 30–35 minutes, or until set and slightly firm to the touch.
Let cool completely before slicing. Best texture if chilled in the fridge for a few hours or overnight!

Brownie cross-section showing coconut swirl and chocolate chips

Recommended Tools

Glass mixing bowl
Silicone spatula
Loaf pan - I love Caraway for a nontoxic option (Code: SARI)
Parchment paper
Stainless steel measuring cups and spoons

Dairy-free cheesecake brownie with protein-rich ingredients and a gooey texture

Frequently Asked Questions

Can I use a different yogurt for the cheesecake swirl?
Yes! I like using Cocojune coconut yogurt for its thickness and tang, but any thick dairy-free yogurt or even a clean vegan cream cheese works. Just make sure it’s not too runny so the swirl holds while baking.
Do these taste like banana?
Nope! — the cacao and chocolate protein balance it out. If your bananas are extra ripe, the flavor will come through more. I don’t mind it, but if you’re banana-sensitive, maybe try subbing with unsweetened applesauce (though I haven’t tested that here yet).
Can I make them ahead of time?
Definitely. I actually prefer these chilled. Store them in the fridge for up to 5 days or freeze them in slices — they’re so good straight from the fridge the next day.
Can I skip the protein powder?
You could sub with more cacao powder and a little extra almond flour, but I love the texture the protein powder gives — it makes them soft, almost cakey-fudgy. I use Truvani chocolate protein, but use whatever clean one you like.
What’s the texture like?
Not super dense like a traditional brownie, but not cakey either — kind of right in the middle. Soft, moist, and fudgy with a creamy swirl on top.

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