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Healthy Nutella Cheesecake Brownies

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert
Servings: 16 Bars
Author: Karina - Cafe Delites


Brownies Layer:

  • 1 can Organic Black Beans , (1 cup) rinsed and drained really well
  • 3/4 cup quick oats
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup Hazelnut & Cacao Spread (can straight sub with Nutella if you don't have this OR any hazelnut cacao spread!)
  • 1/2 cup Natural Sweetener/sugar of choice (use only 1/4 - 1/3 cup sweetener/sugar if using Nutella!)
  • 2 tablespoons raw honey
  • 2 tablespoons light/low fat butter , melted (can sub with coconut oil)
  • 1 teaspoon vanilla
  • 1 teaspoon Hazelnut Extract
  • 4 tablespoons unsweetened apple sauce
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch sea salt
  • 1/4 cup unsweetened almond milk

Cheesecake Layer:

  • 1 250 g | 8oz container low fat cream cheese
  • 1/3 cup natural sweetener/sugar of choice
  • 1 teaspoon vanilla extract


  • Preheat oven 176C | 350F. Spray a 8x8 inch baking pan with cooking spray and put aside.
  • Wash blackbeans really well under cold running water (I put them in a strainer/colander in the sink) until the water runs clear. Drain them well.
  • Throw ALL brownie ingredients into a food processor and blend until smooth (about 2 minutes). Wipe down the sides with a spatula and blend for a further minute. The mixture will be slightly THICK! Do not add extra liquids. Set aside to make cheesecake.
  • Whisk cheesecake ingredients in a separate bowl until lump free.
  • Pour brownie batter into prepared pan and even out with a spatula. Spoon cheesecake batter over top, and gently spread until even over the brownie batter.
  • Using the back of a knife, create a marble effect through the brownie batter into the cheesecake.
  • Bake for approx 40 minutes (depending on your oven) until a toothpick inserted into the centre comes out semi clean be very careful not to over bake these or they will become dry.
  • Once cooled, gently cut into 16 bars.