These flourless raspberry cheesecake brownies are delicious, filled with tangy raspberries and chocolatey. All of that while still gluten-free and packed with protein (9.4 grams per slice).

Looking for a dessert that doesn’t derail your health goals? I’ve got you.

Multiple of my flourless dessert recipes went viral, so I figured I’d keep going. I wanted to make a brownie that’s flourless but has raspberry and cheesecake flavors.

After failing 5 times, I managed to make it just right. Because they’re flourless, it means that they’re packing protein.

9.5 grams of it per slice, all thanks to cottage cheese and only 231 calories!

These brownies don’t require flour to make. This makes them a great natural gluten-free option and a must-try recipe if you’re counting your macros.

I brought these to a dinner party and watched them disappear completely. Even my friends who don’t care about eating healthy had no clue these were good for them.

And that’s a win in my books!

Ingredients and Substitutes

BROWNIE LAYER

Ripe bananas, mashed (3 medium) – Use very ripe bananas to have all that natural sweetness. For a lower-carb option, try replacing with unsweetened applesauce or pumpkin puree.

Creamy peanut butter (1/2 cup) – Swap with almond or cashew butter. If you want a nut-free version, replace with sunflower seed butter.

Cocoa powder (1/2 cup) – If you are looking for a richer taste, try using Dutch-process cocoa.

Baking powder (1/2 tsp)

CHEESECAKE LAYER

Cottage cheese, low fat, smooth (1 cup) – You can also use Greek yogurt or ricotta cheese.

Maple syrup (2 tbsp) – If you don’t have maple syrup, you can use honey or agave. For a low-carb option, try using a sugar-free option like erythritol.

Vanilla extract (1 tsp)

Egg (1)

Cornstarch (½ cup) – For another gluten-free option, you can replace it with arrowroot powder.

Baking powder (1/2 tsp)

RASPBERRY LAYER

Raspberries (1/4 cup) – Swap the raspberries with other berries, like blueberries, blackberries, or a mix of all the berries.

How to Make Flourless Raspberry Cheesecake Brownies

Step 1. Preheat your oven to 350°F and prepare a loaf pan by lining the bottom with parchment paper or spraying it with oil. Grab a medium-sized bowl and add the mashed bananas, creamy peanut butter, cocoa powder, and baking powder.

Step 2. Give the ingredients a good stir to combine everything.

Step 3. Add the brownie mix to the loaf pan. Level it out using a spatula.

Step 4. Grab another bowl and add the cottage cheese, maple syrup, vanilla extract, and egg.

Step 5. Stir all the ingredients to make sure they are evenly combined.

Step 6. Add the cornstarch and the baking powder.

Step 7. Give it another mix to create a thick and smooth batter.

Step 8. Add the cheesecake batter on top of the brownie layer. Use a spatula to level it out.

Step 9. Now, crush the raspberries by using a fork.

Step 10. Add the raspberry mix on top of the cheesecake batter. Make sure you cover the cheesecake completely.

Step 11. Place it in the oven and cook for 45 minutes or until the brownie is done.

Step 12. Let it cool down and take it out of the loaf pan. You are ready to enjoy this delicious treat!

How I Would Modify This Recipe

• Add Some Crunch: Sprinkle some chopped nuts (like hazelnuts or walnuts) or cacao nibs.
• Enhance the Flavor: Add a pinch of cinnamon, a swirl of pumpkin puree, or a bit of espresso for a unique twist.
• Go Dairy-Free: Use a plant-based cottage cheese and swap the egg for a flax egg (1 tablespoon of flaxseed meal + 2.5 tablespoons of water) to make a dairy-free and vegan version.
• Make it Sweeter: If you want to make it sweeter, try adding a couple of drops of stevia or coconut sugar to the brownie batter.

My Storage Tips

Place any leftovers in an airtight container and keep them in the fridge for up to 5 days (although I doubt that they are going to last that long).

Want to save some for later in the week (or month). Wrap individual slices in plastic wrap and freeze them for up to 3 months.

When you are ready to have them, thaw them overnight, and I recommend placing them in the microwave for a couple of seconds.

My Other Flourless Desserts

• Flourless Protein Cake with Blueberries
• Flourless Banana Bread
• Flourless Matcha Banana Bread