Monthly Archives: March 2014

Low Carb Hazelnut Brownie Cheesecake

What, you're telling me you DON'T garnish your puddings with gemstones?! Peasants.

What, you’re telling me you DON’T garnish your puddings with gemstones?! Peasants.


I love cheesecake. I love brownies. I do not like looking lardy.  Thankfully, brownies and cheesecake can be made healthily, with minimal sugar, so I can enjoy two things I love without the risk of turning into a Lardy Lou.

And seriously, when I ask myself (which I totally do, all the time) how I can make cheesecake even more awesome, a giant brownie is pretty much the first thing I think of. It’s the first thing I think of in a lot of situations, come to think of it. I really love brownies. They’re neato-burrito. Mmmm, burritos.

I have a confession; the idea for this recipe is heavily influenced by Carolyn’s recipe over on All Day I Dream About Food. It was seeing a picture of it on Tumblr that got me into her incredible website. Which you should totally check out, by the way. The woman is a genius.

The brownie base is very similar, I just subbed out her walnuts/pecans for hazelnuts because I prefer the flavour. I also tweaked the sweetener measurements, because I use a different one. The cheesecake topping is all my own though. I prefer no bake cheesecakes :o)


Brownie base

  • 100g butter
  • 50g dark chocolate. The darker the better. I rarely use anything below 85%.
  • 2 large eggs
  • dash of vanilla essence
  • 1/2 cup ground almonds
  • 1/4 cup cocoa powder (I use Green & Blacks Organic Cocoa)
  • 1/2 cup Splenda
  • pinch of salt
  • 1/4 cup chopped hazelnuts

Cheesecake topping

  • 150ml whipping cream
  • 400g full fat cream cheese. Take it out of the fridge right at the start so it’s not as cold.
  • 1/2 cup Splenda
  • 1/4 cup full fat Greek yoghurt
  • dash of vanilla essence
  • chopped hazelnuts, to garnish


Preheat the oven to 200C. Grease your cake tin of choice.

Heat your butter and dark chocolate in the microwave and mix together til nice and smooth. Be careful they don’t burn, burning is sad.

Break your eggs into the mixture and whisk with a fork. Mix in your vanilla essense, then add all your dry ingredients and stir them all together well.

Spoon into your cake tin and make sure it’s all flat and neat looking. Bake for about 15 minutes, then leave to cool.

Whisk your whipping cream til it’s making nice soft peaks. Whisk in your cream cheese, yoghurt, vanilla essence and Splenda, then spoon on top of your brownie base and smooth the top down as neat as you can using the back of your spoon.

Sprinkle hazelnuts over the top. Or if you’re very clever, write a message with them. Maybe something about how great I am. Just a suggestion.

Put in the fridge for at least two hours to give it a chance to set. I put mine on top of my giant wheel of brie. I only mentioned that because I wanted you all to know I have a giant wheel of brie in my fridge, because brie is fancy. Like me.

Carefully remove the outside of your cake tin, and enjoy :o)