Chocolate Brownie Cheesecake Bars Recipe
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.
- 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
