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Peppermint Cheesecake Brownies 210 calories and 6 weight watchers points plus

Peppermint Cheesecake Swirl Brownies

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Prep Time: 30 minutes
Cook Time: 31 minutes
Total Time: 1 hour 1 minute
Servings: 16
Calories: 210kcal
Author: Organize Yourself Skinny


  • Brownie batter
  • 1 cup flour
  • ½ cup unsweetened cocoa
  • ½ teaspoon salt
  • 1 ½ cups packed brown sugar
  • ¼ cup melted coconut oil you can also use canola or vegetable oil
  • ¼ cup buttermilk
  • 2 teaspoons vanilla
  • 2 eggs beaten
  • Cheesecake layer
  • 1 8 ounce block cream cheese, softened
  • 1/3 cup granulated sugar
  • ¼ teaspoon peppermint extract
  • 1 egg
  • 1 egg white
  • 1 tablespoon flour


  • Preheat oven to 350 degrees
  • In a medium bowl, whisk together flour, unsweetened cocoa, salt, and brown sugar.
  • Stir in coconut oil, buttermilk, vanilla, and eggs. Stir until everything is combined. Reserve ½ cup of the brownie batter.
  • Pour the rest of the batter into an 8-inch square-baking dish coated with cooking spray.
  • For the cheese cake batter place the cream cheese, sugar, peppermint extract, egg, and egg white into a medium bowl. Beat with a hand mixer, at medium speed, until smooth. Add flour and beat on low until combined.
  • Pour cheesecake batter over the brownie batter, spread evenly to the edges. Dot the cheesecake batter with the reserved brownie batter. Using a butter knife swirl the brownie batter into the cheesecake batter.
  • Bake for 31 minutes or until the cheesecake is set in the middle. Again, if you are using a 9-inch pan you might need to reduce cooking time.
  • Let cool in the pan on a wire rack. Then place in the refrigerator for a couple hours or overnight. Cut into 16 squares.


Make ahead tips
For best results make this recipe 1 to 2 days ahead of time.


Serving: 1g | Calories: 210kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Fiber: 1g | Sugar: 6g