Ingredients

For the Brownie Layer

  • 1 box reduced-calorie brownie mix
  • 1 egg
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • Optional: 2 tablespoons mini chocolate chips (kept low-point)

For the Cheesecake Swirl

  • 8 oz fat-free cream cheese, softened
  • 1/4 cup granulated sweetener (or preferred zero-calorie sweetener)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 egg white

Instructions

Step 1 — Preheat and Prepare the Pan

Preheat your oven to 350°F (177°C). Lightly coat an 8×8 pan with nonstick spray or line it with parchment paper to make removal easier and ensure clean slices.

Step 2 — Mix the Brownie Batter

In a medium bowl, combine the reduced-calorie brownie mix, egg, applesauce, water, and vanilla. Stir until a smooth and glossy batter forms. Applesauce helps lower points by replacing oil while maintaining moisture and fudginess.

Step 3 — Prepare the Cheesecake Mixture

In another bowl, beat the softened fat-free cream cheese until smooth. Add sweetener, lemon juice, vanilla, and egg white. Mix just until combined and creamy. Avoid over-mixing to prevent air bubbles or cracking.

Step 4 — Assemble the Layers

Pour the brownie batter into the prepared baking dish. Spoon the cheesecake mixture on top in small dollops. Using a butter knife or skewer, gently swirl the two mixtures together. Swirl lightly to create a marbled effect without fully blending the layers.

Step 5 — Add Chocolate Chips (Optional)

Sprinkle mini chocolate chips across the top. This small addition keeps the recipe low-point while adding rich chocolate bursts.

Step 6 — Bake to Perfection

Bake for 28–32 minutes, or until the center is set but still slightly soft. A toothpick inserted should come out with light crumbs, not completely clean. Over-baking can dry out the brownie layer.

Step 7 — Cool Completely

Cool the brownies in the pan for at least 30 minutes. For the cleanest cuts and best texture, refrigerate for 1–2 hours before slicing.

Helpful Tips for Success

The key to perfect cheesecake brownies is balancing moisture and structure. Using applesauce instead of oil keeps the brownie layer fudgy without adding unnecessary points. The cream cheese mixture bakes best when the ingredients are fully softened and mixed gently to avoid lumps.

Swirling is also important; a few graceful figure-eights with a knife can transform a simple dessert into a visually stunning treat. If you swirl too aggressively, the layers blend and lose their character. Aim for light marbling, which yields the classic cheesecake-brownie appearance.

Another professional tip is to allow the dessert to cool completely before cutting. Warm brownies are tempting, but the cheesecake needs time to set for clean, bakery-style squares. Refrigeration also enhances the flavor and texture, making the cheesecake richer and the brownie denser.

Storage Instructions

These brownies store exceptionally well. Refrigerate them in an airtight container for up to 5 days. For longer storage, freeze individual pieces wrapped tightly in plastic wrap for up to 2 months. Simply thaw in the refrigerator overnight before enjoying.

Serving Suggestions

Serve chilled for a firmer cheesecake texture, or allow the brownies to come to room temperature for a softer, melt-in-your-mouth experience. They pair wonderfully with fresh berries, a dollop of fat-free whipped topping, or a dusting of cocoa powder.