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Low Fat Peanut Butter Cheesecake Brownie Babies

April 6, 2009

I got this quarter’s issue of Kraft Food & Family in on Friday and immediately decided to make these fantastic looking sweet treats.  Of course, being me, I had to lighten things up a bit.  A few cook’s notes: 1) Use the foil muffin cups.  They stand up better on their own.  If you HAVE enough actual muffin pans to fit 20 muffin cups, then use those to set the muffin cups in.  2) Spray the muffin cups with cooking spray.  You’re not supposed to have to do this, but I found that not doing it made the muffin liners stick and the brownie babies kind of fall apart while you’re peeling the paper off (which is why I am using Kraft’s picture instead of my own).


  • 1 pkg brownie mix (9×13 pan size)
  • 1 pkg 1/3 less fat Neufchatel Cheese
  • 1/3 cup Splenda
  • 1/4 cup egg substitute
  • 1/4 cup peanut butter
  • 1/2 tsp vanilla
  • FF Cool Whip
  • 20 maraschino cherries if you wish


  1. Preheat your oven to 350 degrees.
  2. Mix the brownie mix according to package directions, except substitute applesauce for the oil and egg substitute for the eggs.
  3. Spray your muffin cups with cooking spray.
  4. Spoon brownie batter into all 20 cups.
  5. Now put the Neufchatel cheese, 1/4 cup egg substitute, Splenda, peanut butter, and vanilla in a bowl.  Beat until well blended.
  6. Spoon a rounded tablespoon of the mixture into the center of the brownie batter in each cup, pressing lightly into batter.
  7. Bake 30 minutes or until centers are set.
  8. Serve topped with Cool Whip and a cherry.

The low fat version works out to 172 calories and 6 grams of fat per brownie baby.

I’d like to try this with some kind of fruit preserves instead of peanut butter.  Maybe strawberry or raspberry…

This recipe on Key Ingredient.

This recipe on FoodBuzz.

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