Chocolate Brownie Cheesecake Bars Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
