If dessert could give you a wink, it would be these Berry Brownie Cheesecake Cups. They’re creamy, fudgy, fruity, and made for snack-sized moments of joy. Using our Raspberry Fudge Brownie Protein Ball Mix as the base, these little cups come together fast—no baking, no fuss, just pure deliciousness.
You can make 15 mini cups or 8 larger cups if you’re feeling a little extra. Either way, they’re the kind of treat you’ll want to keep stocked in the fridge all week.
What You’ll Need
Base
- 1 packet Raspberry Fudge Brownie Protein Ball Mix
- 1/4 cup maple syrup
Cheesecake Filling
- 250g cream cheese (softened)
- 150ml thickened cream
- ½ cup fresh berries (strawberries + raspberries)
- 2 tbsp maple syrup
How to Make the Magic
1. Build Your Base
Prepare the Raspberry Fudge Brownie Protein Ball Mix as per instructed on packet
Evenly press the mixture into 15 mini silicone muffin cups or 8 larger ones. Flatten with your fingers or the back of a teaspoon. Pop them into the fridge to set while you whip the filling.
2. Whip the Berry Cheesecake Filling
In a food processor blend the cream cheese until smooth and creamy. Add thickened cream and maple syrup and continue mixing until light and fluffy. Fold through the fresh berries for those juicy little pops of colour.
3. Spoon & Chill
Add the cheesecake filling over each brownie base. Smooth the tops and add extra berries if you’re feeling fancy. Freeze for 1–2 hours to set beautifully.
4. Serve & Enjoy
Lift them straight out of the silicone moulds from frozen and allow to defrost for 5-10 minutes before consuming.
These keep in the freezer for up to 3 weeks, ideal for after dinner movie nights when your wanting something a little sweetÂ
Why you'll love this recipeÂ
- No-bake, no stress
- Mini or larger- choose your vibe
- Creamy cheesecake meets fudgy brownie
- Wholefood-based base for a more nourishing twist
- Pretty enough for entertaining, simple enough for everyday
