Best High-Protein Cottage Cheese Cheesecake Brownies Recipe

Two of our favorite desserts at Delish are brownies and cheesecake. I already knew combining them was a great idea (see our cheesecake swirled-Ghirardelli brownies for proof), so I decided to give a beloved mashup a high-protein upgrade. I’m a big fan of boxed brownie mix, and with a few high-protein additions like cottage cheese and chocolate whey powder, you can get your gains in without even realizing it. Here’s how to do it.

High-protein additions:

• Cottage cheese: In this recipe, cottage cheese plays double-duty in both the brownie batter and cheesecake layer. In the brownie batter, cottage cheese creates a fudgier brownie texture. Any high-protein cottage cheese will work great, but be sure to fully blend the cottage cheese until the curds are dissolved for a smoother, creamier texture in both the brownie batter and cheesecake mixture. Opt for a small curd cottage cheese, which will blend up best in a food processor.
• Whey protein: For even more protein, add 1 Tbsp. chocolate whey protein to the brownie batter. Use a whey protein powder or a plant-based protein powder that you like best.
• Brownie mix: While there are some high-protein mixes available at grocery stores, such as Kodiak, a classic boxed brownie mix works great for this recipe. If using a high-protein mix, skip adding in the whey protein as these mixes already contain powdered protein. Or feel free to make your own brownies using our homemade brownie recipe.

Cheesecake tips:
Cream cheese is essential in any cheesecake. Using the food processor is a great way to aerate the cream cheese and cottage cheese together. Layer the cheesecake topping on top of the brownie. Bake until the cheesecake layer has a slight jiggle in the center of the pan—this is a good sign! Once cooled, the cheesecake will firm up. When using a cake tester to check for doneness, it should have brownie and cheesecake crumbs attached.

Storage:
For best results, let the cheesecake brownies cool completely. For a neater slice, chill in the refrigerator for 15 minutes before cutting into squares. Store at room temperature for a day or in the refrigerator for up to a week.

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