Healthy Fudge Brownie Cheesecake Bars
Indulge in these mouthwatering brownie cheesecake bars that marry the rich decadence of fudge brownies with the creamy delight of cheesecake! Crafted with wholesome almond flour and velvety cream cheese, these bars are a guilt-free treat that satisfies your sweet tooth without compromising on flavor. Perfect for sharing (or keeping all to yourself), these delectable bites are sure to become your new favorite dessert!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a squeeze of lemon
🥛Dairy & Eggs(3)
- 3 tablespoons of almond milk (45 ml)
- 250 grams of light cream cheese (8.82 oz)
- 1 tablespoon of lactose free milk (15 ml)optionalalmond milk
🫙Pantry Staples(8)
- 1.5 cups of almond flour (188 g)
- 1/3 cup cocoa powder (79.9 ml)
- 1/4 cup of cocoa powder (60 ml)
- 3 tablespoons of coconut oil (45 ml)
- 1 tablespoon of coconut oil (15 ml)
- 2 tablespoons of maple syrup (30 ml)
- 1/2 teaspoon of vanilla (2.5 ml)
- 1 teaspoon of vanilla (5 ml)
📦Other(1)
- 1 tablespoon of monk fruit icing powder (15 ml)
👨🍳 Instructions
- 1
Mix together almond flour, cocoa powder, maple syrup, coconut oil, almond milk, and vanilla.
- 2
Pour the brownie mixture into a lined glass tin and freeze for 10 minutes.
- 3
In another bowl, beat together cream cheese, monk fruit icing powder, vanilla, and lemon.
- 4
Layer the cream cheese mixture on top of the brownie mixture and freeze for 45 minutes.
- 5
Mix together cocoa powder, maple syrup, and coconut oil to create a fudgy sauce.
- 6
Add lactose free milk (or almond milk) to the sauce and mix well.
- 7
Pour the fudgy sauce on top of the cheesecake layer.
- 8
Refrigerate for 30 minutes and then cut into 5 bars.
💡 Pro Tips
- ✓Bring cream cheese fully to 65-70°F room temperature before beating with monk fruit icing powder, since cold cream cheese (below 50°F) traps protein clusters that create lumps no amount of mixing can fully smooth out.ingredient65-70°F
- ✓Freeze the brownie base for exactly 10 minutes, not longer, so it firms up enough to support the cheesecake layer without fully solidifying, which would prevent the two layers from bonding at the interface.timing10 minutes
- ✓Melt the coconut oil for the fudge sauce to fully liquid state around 76°F before combining with cocoa powder, since cocoa's fat-loving compounds need liquid fat to disperse evenly and avoid a grainy, chalky texture.technique76°F melting point
- ✓Use a metal bench scraper or knife warmed under hot water and wiped dry between cuts to slice the bars cleanly, since the coconut oil in both the brownie and fudge layers re-solidifies at room temperature and drags cold blades through the layers.equipmentwarm blade, wipe between cuts
- ✓Let the assembled bars refrigerate the full 30 minutes after the fudge sauce is poured because coconut oil needs this time at 35-40°F to crystallize into a stable solid network that holds the sauce layer's shape when sliced.timing30 minutes at 35-40°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Healthy Fudge Brownie Cheesecake Bars
Indulge in these mouthwatering brownie cheesecake bars that marry the rich decadence of fudge brownies with the creamy delight of cheesecake! Crafted with wholesome almond flour and velvety cream cheese, these bars are a guilt-free treat that satisfies your sweet tooth without compromising on flavor. Perfect for sharing (or keeping all to yourself), these delectable bites are sure to become your new favorite dessert!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- a squeeze of lemon
🥛Dairy & Eggs(3)
- 3 tablespoons of almond milk (45 ml)
- 250 grams of light cream cheese (8.82 oz)
- 1 tablespoon of lactose free milk (15 ml)optionalalmond milk
🫙Pantry Staples(8)
- 1.5 cups of almond flour (188 g)
- 1/3 cup cocoa powder (79.9 ml)
- 1/4 cup of cocoa powder (60 ml)
- 3 tablespoons of coconut oil (45 ml)
- 1 tablespoon of coconut oil (15 ml)
- 2 tablespoons of maple syrup (30 ml)
- 1/2 teaspoon of vanilla (2.5 ml)
- 1 teaspoon of vanilla (5 ml)
📦Other(1)
- 1 tablespoon of monk fruit icing powder (15 ml)
👨🍳 Instructions
- 1
Mix together almond flour, cocoa powder, maple syrup, coconut oil, almond milk, and vanilla.
- 2
Pour the brownie mixture into a lined glass tin and freeze for 10 minutes.
- 3
In another bowl, beat together cream cheese, monk fruit icing powder, vanilla, and lemon.
- 4
Layer the cream cheese mixture on top of the brownie mixture and freeze for 45 minutes.
- 5
Mix together cocoa powder, maple syrup, and coconut oil to create a fudgy sauce.
- 6
Add lactose free milk (or almond milk) to the sauce and mix well.
- 7
Pour the fudgy sauce on top of the cheesecake layer.
- 8
Refrigerate for 30 minutes and then cut into 5 bars.
💡 Pro Tips
- ✓Bring cream cheese fully to 65-70°F room temperature before beating with monk fruit icing powder, since cold cream cheese (below 50°F) traps protein clusters that create lumps no amount of mixing can fully smooth out.ingredient65-70°F
- ✓Freeze the brownie base for exactly 10 minutes, not longer, so it firms up enough to support the cheesecake layer without fully solidifying, which would prevent the two layers from bonding at the interface.timing10 minutes
- ✓Melt the coconut oil for the fudge sauce to fully liquid state around 76°F before combining with cocoa powder, since cocoa's fat-loving compounds need liquid fat to disperse evenly and avoid a grainy, chalky texture.technique76°F melting point
- ✓Use a metal bench scraper or knife warmed under hot water and wiped dry between cuts to slice the bars cleanly, since the coconut oil in both the brownie and fudge layers re-solidifies at room temperature and drags cold blades through the layers.equipmentwarm blade, wipe between cuts
- ✓Let the assembled bars refrigerate the full 30 minutes after the fudge sauce is poured because coconut oil needs this time at 35-40°F to crystallize into a stable solid network that holds the sauce layer's shape when sliced.timing30 minutes at 35-40°F