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Chocolate Brownie Cheesecake Bars

Irresistible Chocolate Brownie Cheesecake Bars You Need to Try

Indulge in Chocolate Brownie Cheesecake Bars - a guilt-free treat that combines chewy brownie and creamy cheesecake, perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 17 minutes
Freezing Time 3 hours
Total Time 3 hours 32 minutes
Servings: 16 slices
Course: Desserts
Cuisine: Gluten-Free, Paleo, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 4 ounces unsweetened chocolate Provides a deep chocolate flavor and richness.
  • 1/3 cup coconut oil Adds moisture and a slight coconut flavor.
  • 1/2 cup almond butter Offers creaminess and healthy fats.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1/2 cup maple syrup Acts as a natural sweetener.
  • 1 large egg Provides structure and moisture.
  • 1 cup blanched almond flour Offers a gluten-free flour alternative for texture.
  • 1/4 cup cacao powder Adds an intense chocolate richness.
For the Cheesecake Layer
  • 2 cups raw cashews Base for the dairy-free cheesecake layer; creaminess and texture.
  • 1/2 cup coconut milk Provides creaminess and a hint of coconut flavor.
  • 1 tablespoon coconut oil Adds creaminess.
  • 1/4 cup maple syrup Acts as a natural sweetener.
  • 1 tablespoon instant coffee granules Intensifies chocolate flavor.
  • 1 pinch sea salt Enhances flavor and balances sweetness.

Equipment

  • double boiler
  • high-powered blender
  • 8x8 inch baking pan

Method
 

Step-by-Step Instructions
  1. Soak 2 cups of raw cashews in hot water for at least 15 minutes. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a double boiler, melt 4 ounces of unsweetened chocolate, 1/3 cup of coconut oil, and 1/2 cup of almond butter. Remove from heat and whisk in 1/2 cup of maple syrup and 1 teaspoon of vanilla extract. Incorporate 1 egg, then gently fold in 1 cup of blanched almond flour and 1/4 cup of cacao powder until smooth and bake for 15-17 minutes.
  3. Once cooled, drain the soaked cashews and place them in a high-powered blender. Add 1/4 cup of cacao powder, 1/2 cup of coconut milk, 1 tablespoon of coconut oil, 1/4 cup of maple syrup, 1 tablespoon of instant coffee granules, and sea salt. Blend until smooth.
  4. Pour the cheesecake layer over the cooled brownie base, smooth the top, and freeze for 2-3 hours.
  5. Let the bars sit at room temperature for 15-20 minutes. Cut into 16 squares, option to sprinkle sea salt on top before serving.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 15gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 100mgPotassium: 150mgFiber: 3gSugar: 6gCalcium: 5mgIron: 6mg

Notes

Store leftovers in an airtight container in the fridge for up to a week, or freeze for longer preservation. Thaw frozen bars in the fridge before serving.

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