Chocolate Brownie Cheesecake Bars (Paleo) Recipe

Introduction

These Chocolate Brownie Cheesecake Bars combine the rich, fudgy texture of a brownie with a creamy, paleo-friendly cheesecake layer. Perfect for satisfying your chocolate cravings without any dairy or gluten, they make a decadent yet wholesome treat.

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 (for brownie layer)
• 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
• 1 tbsp instant coffee granules (optional)
• 1/4 tsp sea salt

Instructions

1. Step 1: Make sure the cashews have been soaking for at least 15 minutes (or overnight). Preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper, creating a sling for easy removal.
2. Step 2: For the brownie layer, melt the chocolate, coconut oil, and almond butter in a double boiler or saucepan over low heat. Stir until smooth and combined, then remove from heat.
3. Step 3: Stir in the maple syrup and vanilla extract. Allow to cool slightly before mixing in the egg. Fold in the almond flour and cacao powder until smooth. Spread the batter evenly in the prepared pan and smooth the top.
4. Step 4: Bake the brownie layer for 15-17 minutes, until firm to the touch. Remove from oven and let cool completely.
5. Step 5: While the brownie layer cools, prepare the cheesecake layer. Blend the soaked cashews, cacao powder, coconut milk, melted coconut oil, vanilla extract, maple syrup, coffee granules if using, and sea salt until completely smooth, stopping to scrape down the sides as needed.
6. Step 6: Pour the cheesecake mixture over the cooled brownie layer and smooth the top. Place the pan in the freezer and chill until firm, about 2-3 hours.
7. Step 7: Remove from freezer and let sit at room temperature for 15-20 minutes before cutting into 16 squares. Sprinkle with additional sea salt if desired before serving.

Tips & Variations

• For a nut-free version, try substituting almond butter with sunflower seed butter and use a mix of seeds instead of cashews, though texture will differ.
• If you prefer a stronger coffee flavor, increase the instant coffee granules or brew a small amount of espresso and add it to the cheesecake layer.
• Make sure to soak cashews well for the creamiest cheesecake texture; overnight soaking works best if you have the time.
• Use a high-quality cacao powder and chocolate for deeper chocolate flavor.

Storage

Store the bars in an airtight container in the freezer for up to one week. Thaw at room temperature for about 20 minutes before serving for the best texture. You can also keep them refrigerated for up to 3 days, but the cheesecake layer will be softer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free. It uses coconut milk and almond butter instead of any dairy products, making it suitable for paleo and dairy-free diets.

Can I prepare these bars ahead of time?

Absolutely. These bars are perfect for making ahead. Simply store them in the freezer and thaw when ready to serve.

Chocolate Brownie Cheesecake Bars (Paleo) Recipe

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★★★★★

4.5 from 92 reviews

These Chocolate Brownie Cheesecake Bars are a delicious paleo-friendly dessert combining a rich, fudgy brownie base with a creamy, decadent cashew cheesecake layer. Made with wholesome ingredients like almond flour, raw cashews, cacao powder, and natural sweeteners, these bars offer an indulgent treat without compromising on nutrition or dietary preferences.

• Author: Toney
• Prep Time: 20 minutes (including soaking time for cashews)
• Cook Time: 15-17 minutes
• Total Time: 3 hours 40 minutes (including freezing time and prep)
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: Paleo
• 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
• 2 tsp vanilla extract
• 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 to soften. 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 later.
2. Make the brownie layer: Using a double boiler or a saucepan on low heat, melt the unsweetened chocolate chips, coconut oil, and almond butter together, stirring constantly until smooth and combined. Remove from heat and stir in the maple syrup and vanilla extract. Allow to cool slightly before whisking in the egg to avoid scrambling.
3. Add dry ingredients: Fold in the almond flour and cacao powder into the brownie mixture, stirring until the batter is smooth and even. Pour this batter into the lined baking pan and smooth the surface with a spatula to create an even layer.
4. Bake the brownie layer: Place the pan in the preheated oven and bake for 15-17 minutes until the brownie layer is set but still slightly soft. Remove from the oven and let cool while preparing the next layer.
5. Prepare the cheesecake layer: In a blender, combine the drained cashews, cacao powder, full fat coconut milk, melted coconut oil, vanilla extract, maple syrup, instant coffee granules (if using), and sea salt. Blend on high power until the mixture is completely smooth and creamy. You may need to pause and scrape down the sides periodically.
6. Assemble the bars: Pour the cheesecake layer evenly over the cooled brownie layer in the baking pan. Smooth the top with a spatula to level it out.
7. Freeze and set: Place the pan in the freezer and let the bars freeze for 2 to 3 hours until firm and set.
8. Serve: Remove the bars from the freezer and let them sit at room temperature for 15 to 20 minutes to soften slightly before cutting into 16 even squares. Optionally, sprinkle additional sea salt on top before serving.

Notes

• Soaking cashews is essential for a smooth cheesecake texture; for best results soak overnight in cold water or at least 15 minutes in hot water.
• If you don’t have instant coffee granules, you can omit them or substitute with a teaspoon of espresso powder for enhanced flavor.
• Use parchment paper with a sling to easily remove the entire block for cutting and serving.
• Store leftover bars in an airtight container in the freezer for up to one week.
• This recipe contains eggs and nuts; please check for any allergies before serving.

Keywords: Chocolate Brownie Cheesecake Bars, Paleo dessert, gluten-free brownies, paleo cheesecake, healthy desserts, almond flour brownies, cashew cheesecake