Original recipe found at All Day I Dream About Food

Valentine’s Day is coming up and maybe you want to make something yummy to celebrate with your sweetheart! To me, nothing says ‘Happy Valentine’s Day’ like chocolate. Wouldn’t it be great if you could have a decadent chocolate dessert without feeling like you have to work out for two hours afterwards?

You’ve probably heard me talk about Trim Healthy Mama before (I’ve written about THM peanut butter cup shakes, omelettes, lemonade, and pumpkin cheesecake). The basic premise of this lifestyle (not a diet!) is pairing meal choices in combinations that will help your body burn fat and attain optimum health. To learn more, check out their website or Facebook page. This brownie cheesecake is an ‘S’ or ‘Satisfying’ dessert because it is low-carb but has good fats. It is also gluten free!

For the brownie crust, you will need:

1/2 cup of butter
2 ounces of unsweetened chocolate
1/2 cup of almond flour
1/4 cup of cocoa powder
Pinch of salt
2 large eggs
4 1/2 Tablespoons of Truvia (which is equal to 3/4 cup of sugar)
1/4 teaspoon of vanilla

Preheat your oven to 325°F and lightly grease a 9×9 baking dish. In a small saucepan, melt butter and chocolate together. 

Whisk until the chocolate and butter are smooth and combined. 

Combine the flour, cocoa, and salt.

In a mixing bowl, beat the eggs, Truvia, and vanilla.

Mix in the dry ingredients and then add the chocolate and butter. 

Spread the batter evenly in the baking dish. Bake for about 15 minutes or until the edges have begun to set. The trick is to bake it long enough for it to hold up the cheesecake, but not too long to dry it out. It’s going back in the oven with the cheesecake filling, so don’t over bake it here! 

 

While the brownies are baking/cooling, you can start the cheesecake filling! You’ll need:

1 pound (2 packages) of cream cheese, softened
2 large eggs
3 Tablespoons of Truvia (equal to 1/2 cup of sugar)
1/4 cup of heavy cream
1/2 teaspoon of vanilla

Reduce oven temperature to 300°F. Beat the cream cheese until it is soft and smooth.

Add the eggs, Truvia, heavy cream, and vanilla. Beat until the mixture is smooth. 

Once the brownies have had a chance to cool, you can pour the cheesecake filling on top. Smooth it out so it evenly covers the brownie base. I put my pan on a cookie sheet before placing it in the oven to prevent the brownies from over baking. Bake for 35 minutes or until the edges of the cheesecake have set. Let it cool, then place in the refrigerator to chill.

 

I garnished mine with espresso bean chocolate curls but you could top it with fresh raspberries, chocolate syrup, or whipped cream!

The cheesecake filling is SO creamy and delicious. I’m not a fan of really sugary-sweet desserts, so the combination of dark chocolate brownie and creamy vanilla cheesecake is perfect for my tastebuds. 

This recipe is an ‘S’ so it would be great paired with an ‘S’ meal. 

Original recipe found at All Day I Dream About Food

Find more recipes from Rachel on Her View From Home and our dessert list, here.

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