RECIPES BY Rhiannon Lambert

Brownie Cheesecake Muffins

  • 1 Hour
  • 12 Cupcakes
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A Simple Way To Eat Plant-Based

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Essential Ingredients

120ml Yeo Valley super thick kerned yoghurt (5% fat)
1 whole egg
1 egg white (reserve the yolk for the cheesecake)
100ml olive oil
125g soft brown sugar
180g plain flour
2 tbsp cocoa powder
1 tsp baking powder
50g chocolate chips (dark or milk)

For the cheesecake mixture:
150g cream cheese
50g Yeo Valley super thick kerned yoghurt (5% fat)
1 egg yolk
50g caster sugar
1/2 tsp vanilla essence


  1. Preheat the oven to 180°C.
  2. Whisk together the yogurt, whole egg, egg white and oil in a large bowl. Add the brown sugar and continue to whisk until smooth and pale caramel in colour.
  3. In another bowl combine the flour, cocoa and baking powder. Gently sift into the wet ingredients. Fold in gently until all dry ingredients are fully combined, but avoid over-mixing. Gently fold in the chocolate chips.
  4. To make the cheesecake mixture, whisk together the cream cheese, yoghurt, egg yolk, sugar and vanilla until creamy and smooth.
  5. Half fill 12 muffin cases with the chocolate batter, leaving around a quarter remaining. Follow with a large tablespoon of the cheesecake mixture, distributing all of the mixture evenly between the cases. Finally, top with a small dollop of the remaining chocolate batter. Using a toothpick, swirl the two mixtures together gently to create a marble effect.
  6. Bake for 20-25 minutes, until slightly risen and springy, and a skewer inserted into the centre of the muffins comes out with just a few moist crumbs. Leave to cool completely in the muffin tray and then place in the fridge for at least 30 minutes before serving. Store in the fridge in an airtight container, and consume within a week.