Introduction

These Chocolate Brownie Cheesecake Bars combine rich, fudgy brownies with a creamy, smooth cheesecake layer for a decadent treat. Perfect for chocolate lovers looking for a unique twist on classic desserts. They’re naturally sweetened and require no complicated techniques, making them great for home bakers.

Several square chocolate desserts are arranged on a white marbled surface, each showing two distinct layers: a dark, crumbly bottom layer and a thicker, smooth, milk chocolate layer on top. One piece in the foreground has a bite taken out of it, revealing the creamy texture inside and the contrast between the dark base and light brown top layer. In the background, two squares are stacked neatly, showing the clean cut edges and smooth surfaces. The scene looks simple and clean with natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Ensure the cashews have been soaking for at least 15 minutes or overnight for best results. Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, making a sling for easy removal later.
Step 2: Prepare the brownie layer by melting the chocolate, coconut oil, and almond butter over a double boiler or in a saucepan on low heat. Stir until fully combined, then remove from heat. Stir in maple syrup and vanilla extract. Let it cool slightly, then mix in the egg until well incorporated.
Step 3: Fold in the almond flour and cacao powder until you get a smooth batter. Spread this evenly into the prepared pan, smoothing the top. Bake in the oven for 15–17 minutes or until the brownie is firm to the touch. Set aside to cool completely.
Step 4: While the brownie layer cools, make the cheesecake layer. Combine the soaked cashews, cacao powder, coconut milk, melted coconut oil, maple syrup, coffee granules (if using), sea salt, and vanilla extract in a blender. Blend on high until completely smooth, stopping to scrape down the sides as needed. This may take a few minutes.
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 freeze for 2–3 hours or until firm.
Step 6: Remove the bars from the freezer and let them sit for 15–20 minutes before cutting into 16 squares. Optionally, sprinkle with additional sea salt for a nice finishing touch.

Tips & Variations

For a nuttier flavor, toast the cashews lightly before soaking.
Substitute almond butter with peanut or cashew butter for different flavor notes.
If avoiding eggs, replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) but note texture will differ slightly.
Add chopped nuts or chocolate chips to the brownie layer for extra texture and flavor.
Using coffee granules enhances the chocolate depth but can be omitted for a pure chocolate taste.

Storage

Store the bars in an airtight container in the freezer for up to 1 week. To serve, thaw at room temperature for 15-20 minutes to soften slightly. These bars do not store well at room temperature due to the creamy cheesecake layer.

How to Serve

The image shows a stack of three square chocolate dessert bars with two visible layers on each. The bottom layer is dark brown with a rough, crumbly texture, resembling a brownie or cookie crust. The top layer is thicker, smooth, and light brown, looking like a creamy mousse or ganache. The top surface of the top piece has some light sprinkles, possibly sea salt, adding a textured contrast. Around the stack, several more pieces of the same dessert are scattered on a white marbled surface, each showing the same two-layer pattern. The focus is sharp on the stacked bars with a soft, blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars dairy-free?

Yes, this recipe is naturally dairy-free using almond butter, coconut milk, and coconut oil instead of traditional dairy ingredients.

Do I have to soak the cashews overnight?

Soaking cashews for at least 15 minutes in hot water softens them enough for blending, but soaking overnight in cold water will yield an even smoother cheesecake layer.

Chocolate Brownie Cheesecake Bars Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

These Chocolate Brownie Cheesecake Bars combine a rich, fudgy brownie base with a creamy, decadent cashew-based cheesecake layer. Featuring wholesome ingredients like almond flour, raw cashews, and natural sweeteners, this dessert offers an indulgent yet healthier alternative to traditional brownies and cheesecakes. Perfect for those who love a chocolatey treat with a smooth, nutty twist.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 17 minutes
Total Time: 3 hours 42 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 and Preheat: Ensure the cashews have been soaking for at least 15 minutes or preferably overnight for optimal creaminess. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, creating a sling to easily lift out the bars later.
Make the Brownie Layer: Using a double boiler or a saucepan on low heat, melt together the unsweetened chocolate, coconut oil, and almond butter while stirring continuously until smooth. Remove from heat, then stir in maple syrup and vanilla extract. Allow the mixture to cool slightly before incorporating the egg. Once combined, fold in the almond flour and cacao powder, mixing until fully smooth.
Bake the Brownie Base: Spread the brownie batter evenly into the prepared pan, smoothing the surface with a spatula to create an even layer. Bake in the preheated oven for 15-17 minutes or until the surface is set and firm to the touch. Remove from oven and set aside to cool completely.
Prepare the Cheesecake Layer: In a high-powered blender, combine the soaked and drained cashews, cacao powder, full-fat coconut milk, melted coconut oil, real maple syrup, instant coffee granules (if using), and sea salt. Blend on high until the mixture is completely smooth and creamy, pausing as needed to scrape down the sides of the blender pitcher for uniform texture.
Assemble and Freeze: Pour the smooth cheesecake mixture over the cooled brownie layer in the baking pan, spreading it evenly with a spatula. Place the pan in the freezer and chill for 2-3 hours, or until the cheesecake layer is firm enough to cut.
Serve: Remove the frozen bars from the freezer and allow them to sit at room temperature for 15-20 minutes to soften slightly before slicing into 16 squares. Optionally, sprinkle additional sea salt on top for enhanced flavor before serving.

Notes

Soaking the cashews longer, such as overnight, improves cheesecake creaminess and texture.
Make sure to use full-fat coconut milk for richness in the cheesecake layer.
Instant coffee granules are optional but add a subtle mocha depth to the flavor.
Store leftover bars in the freezer to maintain firmness; thaw slightly before serving.
Use parchment paper with a sling to easily lift bars out without breaking them.

Keywords: brownie cheesecake bars, chocolate cashew cheesecake, gluten free dessert, vegan cheesecake alternative, healthy brownies, almond flour brownies