These decadent and rich Chocolate Brownie Cheesecake Bars will satisfy any sweet tooth and chocolate craving! You’ll love the dairy-free cheesecake layer on top of a brownie crust. Portable, easy to serve, and best of all, LOVED by everyone!! These bars are Paleo and Gluten-Free, but no one will ever know.
Sometimes a girl just really wants chocolate. And when those strong cravings hit, they must be satisfied in the most decadent way possible. Whenever I am in the mood for all things chocolate, I imediately head to my 20 healthiest Chocolate Recipes for inspiration. It never lets me down!
As a nutritionist, I love to make healthier variations of my favorite chocolate recipes. The key is to include high quality chocolate, minimum ingredients, and just the right amount of sweetness. These Brownie Cheesecake Bars are no exception!
A chewy brownie layer makes for the perfect base to this creamy and dreamy velvety dairy-free chocolate cheesecake layer. Seriously, my new favorite dessert. Completely obsessed you guys and I know you will be to.
So just in time for Valentine’s Day, let’s do this!!!!
How to make Chocolate Brownie Cheesecake Bars:
Let’s gather up our ingredients:
- Unsweetened chocolate chips or chopped chocolate
- Coconut oil
- Almond butter (or cashew butter)
- Real maple syrup
- Vanilla extract
- Almond flour
- Raw cashews (soaked in hot water)
- Cacao Powder
- Coconut milk
- Instant coffee granules (optional)
- Sea salt
I started off with the brownie layer, after I made sure I was soaking my raw cashews in hot water. The brownie layer consists of unsweetened chocolate, coconut oil, almond butter, maple syrup, cacao powder, almond flour, and an egg. I melted the chocolate, coconut oil, and almond butter together. Once cooled I added in the remaining ingredients. The batter will be very thick. You will spread this over an 8×8 pan covered in parchment paper.
While the brownie layer is baking, make the cheesecake layer. You can soak the cashews overnight, but normally I just soak in boiling water for at least 15 minutes (you can start this while making the brownie layer).
After you drain the cashews, place the cashews, coconut milk, coconut oil, maple syrup, vanilla extract, instant coffee (if using) and cacao powder into a high powered blender. My Vitamix works perfect for this! Blend for several minutes until smooth. You may have to pause a few times and scrape the sides with a rubber spatula. The result should be a creamy and velvety chocolate that will be poured on top of the baked and cooled brownie layer.
Spread the chocolate evenly over the brownie layer and place in the freezer. Freeze for at least 3 hours, or even over night so it sets!
Remove from the freezer and let sit for about 15-20 minutes before slicing into 16 squares. Sprinkle with some sea salt (my favorite ingredient with chocolate!)
You can enjoy cold right away. Trust me, you will want to dig in right away!!!
I store these Chocolate Brownie Cheesecake Bars in the fridge. Although I warn you, so dangerous!! One bite, and you’ll be hooked. Sometimes it’s better to store in the freezer to prevent me from eating the entire batch. You can definitely keep in an air tight container frozen for up to a few months.
Can you make these Vegan? YES!!! Very simple to do, just replace the egg with a flax egg.
Can you make these nut free? Unfortunately, I have not tried these nut free as too many components require nuts for this recipe. My Mocha Mousse Avocado Brownies might be a better option.
Other chocolate treats you will love:
Chocolate Brownie Cheesecake Bars
These Paleo Chocolate Brownie Cheesecake Bars have 2 layers of decadence! A brownie layer on the bottom and dairy-free creamy cheesecake layer.
For the 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
For the 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
Make sure the cashews have been soaking for at least 15 minutes (or overnight). Preheat the oven to 350 degrees F. Prepare an 8×8 pan by lining with parchment paper and create a sling.
Make the brownie layer: on the stovetop in a double boiler or saucepan, melt the chocolate, coconut oil, and almond butter. Continue to stir until well combined. Remove from heat. Stir in maple syrup and vanilla. Once cooled, stir in the egg.
Now fold in the almond flour and cacao powder. Continue to stir until smooth. Spoon into the prepared pan. Smooth the top so that it's even. Transfer to the oven and bake for 15-17 minutes, or until firm. Set aside to cool.
Meanwhile, make the cheesecake layer. In a blender, add the cashews, cacao powder, coconut milk, coconut oil, vanilla extract, maple syrup, coffee granules (if using), and sea salt. Blend until completely smooth. This may take several minutes. You may need to pause and stop the blender, scraping down the sides. Once smooth, pour on top of the cooled brownie layer. Smooth the top of the cheesecake layer, and place in the freezer.
Freeze until firm, 2-3 hours. Remove from the freezer and let sit for 15 – 20 minutes until cutting into 16 even squares. Sprinkle with additional sea salt if desired.
*You can use a flax egg in place of an egg for a Vegan variation.