Low sugar, keto friendly cheesecake brownies

This is the best of both worlds for those who love brownies and cheesecakes. A keto friendly, rich fudgy brownie with a swirl of creamy cheesecake mixed into every bite. Spoil yourself without blowing your macros.

makes 16 brownies
prep 15 mins
bake 45 mins
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Low sugar, keto friendly cheesecake brownies


You will need

  • 1 x Noshu 99% Sugar Free Fudgy Brownie Mix
  • 1 x 20cm square brownie tin

for the brownies

  • 1 x Noshu 99% Sugar Free Fudgy Brownie Mix
  • 2 Extra large (59g) eggs
  • ¼ cup/ 3tbsp Water
  • 100ml oil of choice (sunflower or coconut oil) or 110g unsalted butter, melted.

for the cheesecake swirl

  • 250g Cream cheese
  • 1 tsp Vanilla essence
  • 1 tbsp natural sweetener granule



Preheat oven to 170°C (160°C fan forced). Grease brownie pan with oil, and line the base with baking paper.


  1. Combine 1 egg, water and oil in a large mixing bowl.  Add contents of brownie mix sachet to the bowl and mix with hand whisk or spatula until the brownie batter is smooth and glossy. Set batter aside.
  2. In a separate bowl, beat cream cheese, vanilla essence, natural sweetener and remaining egg until smooth.
  3. Pour brownie batter into prepared tin before pouring cheesecake mixture over the top. Take a skewer or butter knife, and run it through the cheesecake mixture, using a swirling motion to create a marble effect. You can use as much or as little cream cheese as desired.


  1. Bake for approximately 45 minutes or until the cheesecake layer feels set to touch (Note: cover with foil if cheesecake layer is becoming too brown under heat).


  1. Allow brownies to cool in the pan before slicing into 3×3 portions (9 brownies).
  2. Serve at room temperature or chilled.


Store refrigerated in an airtight container for up to 7 days.



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