Cherry Cheesecake Banana Brownies, a fantastic guilt-free dessert that is flourless, naturally gluten free and has no refined sugar added. A delicious banana brownie base made with just 3 ingredients: bananas, peanut butter and cocoa powder is topped with a creamy cherry cheesecake layer. Naturally sweetened with ripe bananas and a touch of honey, these brownie bars are rich, indulgent and incredibly easy to make.
These cherry cheesecake banana brownies are a scrumptious cross between a classic cherry cheesecake and a brownie, but on the healthier side, with much less ingredients needed, but with the same richness and deliciousness that you expect from a sweet treat.
Based on my 3-ingredient banana brownies, which are absolutely delicious on their own too, these brownie bars are topped with a honey cheesecake filling and chopped fresh cherries for a one-of-a-kind dessert.
Whether you are looking for healthier dessert options, or you simply want to bake a simpler sweet treat that doesn't requite lots of ingredients, but delivers when it comes to taste, these brownies are for you!
While I do like a old-fashioned dessert, I have always loved experimenting with flavours and textures, and if I can make a treat that is also better for us, then why not! If you like refined-sugar free cherry treats, my frozen cherry cheesecake bites are amazing!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
For the brownie base
- bananas - they must be ripe bananas, not only they add sweetness and a delicious banana taste, but they are also easy to mash to the right texture
- peanut butter - I used smooth peanut butter with no nastiness added whatsoever
- cocoa powder - for an intense chocolate taste
For the cheesecake filling
- cream cheese - I used Philadelphia full-fat cream cheese for a richer taste and texture
- cherries - I had some black sweet cherries and they worked a treat in this recipe
- egg - it's the binding agent, it helps set the cheesecake filling
- honey - can be swapped for maple syrup or any other syrup of your choice
Step-by-step photos and instructions
- to make the brownie base, mash the bananas well, then sift in the cocoa powder and add the peanut butter
- mix well to get a thick paste
- line a square baking tin with with non-stick paper, and spread the brownie mixture in an even layer, reserving a few spoonfuls of batter
- to make the cheesecake filling, add the cream cheese, egg and honey to a mixing bowl, and use a hand mixer or a whisk to beat everything briefly until just incorporated
- spread the cheesecake filling over, top with the chopped cherries and scatter the reserved batter over
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes, then remove it from the oven, and allow it to cool down completely
- refrigerate for at least 2 hours before slicing and serving
Expert tips
Don't overmix the cheesecake filling, as it can become too runny . It will still set, but the texture will feel wrong. Scatter the chopped cherries evenly for a better presentation.
The cheesecake topping might feel underbaked once it's out of the oven, but it will set nicely once it has a chance to cool down. Do not overbake it or it will crack.
For the cleanest slices, refrigerate for at least 2 hours, the brownies will keep well in the fridge for a few days - I got 9 generous slices.
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Cherry Cheesecake Banana Brownies (Flourless & Refined Sugar Free)
Ingredients
For the brownie base
- 3 ripe large bananas
- ½ cup smooth peanut butter (140 g)
- 2 tablespoon cocoa powder
For the cheesecake filling
- 1 cup Philadelphia cream cheese (250 g)
- 1 small egg
- 2 tablespoon honey
- ½ cup chopped cherries (80 g)
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- To make the brownie base, peel and mash the bananas well, sift in the cocoa powder, add the peanut butter and mix well to have a thick smooth paste.
- Line a square baking tray (20 cm / 8 inches in diameter) with non-stick paper, and spread the batter in an even layer, reserving a few tablespoons of batter.
- To make the cheesecake filling, whisk the cream cheese with the egg and honey. Alternatively, beat with a hand mixer briefly on a low setting.
- Top the brownie base with the cream cheese mixture, then spread the chopped cherries on top and spoon over the reserved brownie mixture.
- Bake for 25 minutes, then remove from the oven and allow it to cool down completely before refrigerating for at least 2 hours before slicing.
Video
Notes
- Don't overmix the cheesecake filling, as it can become too runny . It will still set, but the texture will feel wrong.Â
- The cheesecake topping might feel underbaked once it's out of the oven, but it will set nicely once it has a chance to cool down. Do not overbake it or it will crack.
- For the cleanest slices, refrigerate for at least 2 hours, the brownies will keep well in the fridge for a few days - I got 9 generous slices.
Nutrition
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