Chocolate Brownie Cheesecake Bars Recipe

Introduction

These Chocolate Brownie Cheesecake Bars combine the rich fudginess of brownies with a creamy, dreamy cheesecake layer for a decadent treat. Made with wholesome ingredients like almond butter and cashews, they’re a healthier twist on a classic dessert that’s sure to impress.

Ingredients

• 1/2 cup unsweetened chocolate chips or chopped chocolate
• 2 tbsp coconut oil
• 1/2 cup smooth almond butter
• 2 tsp vanilla extract
• 1/4 cup real maple syrup
• 1 large egg
• 1/2 cup blanched almond flour
• 1/4 cup cacao powder
• 2 cups raw cashews (soaked in hot water for 15 minutes and drained)
• 1/4 cup cacao powder (for cheesecake layer)
• 1 cup full fat coconut milk
• 1 tbsp melted coconut oil
• 1/2 cup real maple syrup (for cheesecake layer)
• 1 tbsp instant coffee granules (optional)
• 1/4 tsp sea salt

Instructions

1. Step 1: Ensure the cashews have soaked for at least 15 minutes or overnight. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, creating a sling to easily lift the bars out later.
2. Step 2: To make the brownie layer, melt the chocolate chips, coconut oil, and almond butter in a double boiler or saucepan over low heat, stirring until smooth. Remove from heat, then stir in the maple syrup and vanilla extract. Let cool slightly before whisking in the egg.
3. Step 3: Fold in the almond flour and cacao powder until fully incorporated and smooth. Pour this batter into the prepared pan, smoothing the surface evenly. Bake for 15 to 17 minutes until the mixture is firm to the touch. Allow to cool completely.
4. Step 4: While the brownie layer cools, prepare the cheesecake layer. Combine the soaked cashews, cacao powder, coconut milk, melted coconut oil, vanilla extract, maple syrup, coffee granules (if using), and sea salt in a blender. Blend on high until the mixture is completely smooth, stopping to scrape down the sides as needed.
5. Step 5: Pour the cheesecake mixture over the cooled brownie layer and smooth the top with a spatula. Place the pan in the freezer and chill until completely firm, about 2 to 3 hours.
6. Step 6: Remove from the freezer and let the bars sit at room temperature for 15 to 20 minutes before cutting into 16 squares. Optionally, sprinkle with additional sea salt for a finishing touch.

Tips & Variations

• For a caffeine-free version, omit the instant coffee granules; it won’t affect the texture, only the subtle flavor boost.
• To soak cashews faster, use hot water and soak for at least 15 minutes, but soaking overnight in cold water yields the creamiest texture.
• Use parchment paper with a sling to easily lift the bars out of the pan for clean, even cuts.
• Try adding chopped nuts or chocolate chips to the brownie layer for extra texture.

Storage

Store the bars in an airtight container in the freezer for up to one week. Before serving, allow them to thaw at room temperature for about 15 to 20 minutes to soften slightly for the best texture. Any leftovers can also be refrigerated for a couple of days but may lose some firmness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars nut-free?

This recipe relies on almond flour, almond butter, and cashews, so it’s not suitable for a nut-free diet. However, you might experiment with sunflower seed flour and seed butters as substitutes, but results may vary.

Do I have to use maple syrup, or can I use another sweetener?

Maple syrup provides natural sweetness and moisture, but you can substitute with agave nectar, honey, or a liquid sweetener of choice. Adjust quantity to taste, keeping the batter consistency in mind.

Chocolate Brownie Cheesecake Bars Recipe

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★★★★★

5 from 53 reviews

These Chocolate Brownie Cheesecake Bars combine a rich, fudgy brownie base with a creamy, decadent chocolate cheesecake topping. Made with wholesome ingredients like almond butter, raw cashews, and natural sweeteners, they offer a healthier twist on a classic dessert that’s perfect for satisfying your chocolate cravings.

• Author: Marco
• Prep Time: 20 minutes (including cashew soaking time minimum 15 minutes)
• Cook Time: 17 minutes
• Total Time: 3 hours 37 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Brownie Layer

• 1/2 cup unsweetened chocolate chips or chopped chocolate
• 2 tbsp coconut oil
• 1/2 cup smooth almond butter
• 2 tsp vanilla extract
• 1/4 cup real maple syrup
• 1 large egg
• 1/2 cup blanched almond flour
• 1/4 cup cacao powder

Cheesecake Layer

• 2 cups raw cashews (soaked in hot water for 15 minutes and drained)
• 1/4 cup cacao powder
• 1 cup full fat coconut milk
• 1 tbsp melted coconut oil
• 1/2 cup real maple syrup
• 1 tbsp instant coffee granules (optional)
• 1/4 tsp sea salt

Instructions

1. Prepare Cashews and Pan: Ensure the cashews have soaked for at least 15 minutes (or overnight for best results). Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, creating a sling for easy removal later.
2. Make Brownie Layer: Using a double boiler or a saucepan on the stovetop, melt the chocolate, coconut oil, and almond butter together, stirring until smooth and well combined. Remove from heat, then stir in maple syrup and vanilla extract. Allow the mixture to cool slightly, then beat in the egg until fully incorporated.
3. Add Dry Ingredients and Bake Brownie: Fold the almond flour and cacao powder into the wet mixture until you achieve a smooth batter. Spread this batter evenly into the prepared pan and smooth the surface. Bake in the preheated oven for 15-17 minutes until firm. Remove from oven and set aside to cool completely.
4. Make Cheesecake Layer: In a blender, combine soaked and drained cashews, cacao powder, coconut milk, melted coconut oil, vanilla extract, maple syrup, instant coffee granules (if using), and sea salt. Blend thoroughly until the mixture is completely smooth and creamy. You may need to pause and scrape down the sides to ensure even blending.
5. Assemble and Freeze: Pour the cheesecake layer evenly over the cooled brownie base and smooth the top. Place the pan in the freezer and chill for 2-3 hours or until firm.
6. Serve: Remove the bars from the freezer and let them sit at room temperature for 15-20 minutes before cutting into 16 even squares. Optionally, sprinkle with additional sea salt before serving.

Notes

• Soaking cashews overnight will yield an even creamier cheesecake layer.
• If you prefer a caffeine-free version, omit the instant coffee granules.
• Use parchment paper with a sling for easy removal of the bars from the pan.
• Store leftover bars in the freezer, tightly covered, for up to one week.
• Letting the bars soften slightly before serving ensures the best texture and flavor release.

Keywords: chocolate brownie, cheesecake bars, gluten free dessert, almond butter, cashew cheesecake, healthy brownies, vegan option