Dessert

High-Protein Cottage Cheese Cheesecake Brownies Recipe

ByMariam Harutyunyan February 4, 2026February 4, 2026

Introduction

These high-protein cottage cheese cheesecake brownies offer a delicious twist on classic brownies by adding creamy cheesecake swirls and a boost of protein. They are rich, moist, and perfect for a satisfying dessert or snack.

The image shows a grid of sixteen square brownies with two distinct layers; the bottom layer is a dark brown, dense and rich chocolate base, while the top layer is a creamy light beige cheesecake with dark brown chocolate swirls forming artistic, smooth patterns across the surface. All the squares are arranged neatly on a white marbled texture, with one brownie slightly tilted, showing the clean cut edges and the clear division between the two layers. Some crumbs are scattered lightly around, emphasizing the soft texture of the brownies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
3/4 cup cottage cheese, divided, room temperature

1 package cream cheese, softened
1/4 cup granulated sugar

1 large egg
1 teaspoon vanilla extract

1 package brownie mix, plus ingredients called for on box
1 tablespoon chocolate whey protein powder

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 350°F. Spray a 9″ x 9″ square baking dish with cooking spray and line it with parchment paper, leaving an overhang on two opposite sides for easy removal.

Step 2: In a food processor, process the cottage cheese on medium speed until smooth with no visible curds. Measure out 1/4 cup of the smooth cottage cheese and set aside for the brownie batter.
Step 3: Add the cream cheese and sugar to the food processor and blend until smooth, about 1 minute. Then add the egg and vanilla extract and process again until well combined.
Step 4: Prepare the brownie batter in a large bowl according to package instructions. Stir in the chocolate whey protein powder and the reserved 1/4 cup of smooth cottage cheese. Remove 1/3 cup of the brownie batter and set aside for later. Pour the remaining batter into the prepared pan.

Step 5: Spread the cheesecake mixture evenly over the brownie batter. Drop spoonfuls of the reserved brownie batter over the cheesecake layer. Using a knife or toothpick, swirl the brownie batter through the cheesecake in figure-8 patterns to create a marbled effect.
Step 6: Bake for 35 to 40 minutes, or until a tester inserted into the brownies comes out mostly clean with some cheesecake crumbs attached. The cheesecake layer should be slightly bouncy or have a bit of give in the center.
Step 7: Transfer the brownies to a wire rack and let cool completely, at least 3 hours, before lifting out with the parchment and slicing into squares.

Tips & Variations

Use full-fat cottage cheese and cream cheese for the creamiest texture and best flavor.
If you prefer less sweetness, reduce the granulated sugar slightly in the cheesecake layer.
Try swapping chocolate whey protein for vanilla whey powder for a slightly different taste.

For added texture, sprinkle chopped nuts or chocolate chips over the top before baking.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight and warm slightly before serving if desired.

How to Serve

The image shows multiple square pieces of dessert neatly arranged on a white marbled surface. Each piece has two layers: a dark brown bottom layer that looks like dense chocolate brownie, and a creamy white top layer with swirls of dark brown chocolate creating a marbled pattern. The top layer is smooth and glossy, and the chocolate swirls flow in irregular, curved lines that differ on each piece. One piece is tilted, revealing the thickness and texture of both layers, while some crumbs are scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ricotta instead of cottage cheese?

Yes, fresh ricotta can be used as a substitute for cottage cheese. It will create a similarly creamy texture, but the flavor might be slightly milder.

Do I need a food processor for this recipe?

A food processor is recommended to achieve a smooth, creamy cheesecake layer without lumps, but you could also use a blender or mix vigorously by hand to blend the cream cheese and cottage cheese until smooth.