Fudgy Brownie Cheesecake Bars

Ingredients

• 150 g Almond flour
• 30 g Unsweetened cocoa powder (For the brownie base)
• 30 g Sugar-free maple syrup (For the brownie base)
• 20 ml Coconut oil (For the brownie base)
• 3 tbsp Unsweetened almond milk (For the brownie base)
• 5 ml Vanilla extract (For the brownie base)
• 250 g Light cream cheese (For the cheesecake layer)
• 10 g Sweetener (For the cheesecake layer)
• 15 ml Vanilla extract (For the cheesecake layer)
• Lemon juice (A squeeze, for the cheesecake layer)
• 40 g Unsweetened cocoa powder (Approximately 5 tbsp; for the chocolate topping)
• 20 g Sugar-free maple syrup (For the chocolate topping)
• 1 tbsp Coconut oil (For the chocolate topping)
• 2 tbsp Unsweetened almond milk (For the chocolate topping)

Steps

1. 1

   Line a small tray or container with parchment paper, leaving some overhang to make the finished bars easy to lift out.

2. 2

   Prepare the brownie base by mixing the almond flour, cocoa powder, sugar-free maple syrup, coconut oil, almond milk, and vanilla extract until a thick, cohesive mixture forms.

3. 3

   Transfer the brownie mixture to the lined tray. Press it firmly and evenly into the bottom, smoothing the surface with the back of a spoon or spatula.

4. 4

   Freeze the brownie base for 10 minutes to firm it before adding the cheesecake layer.

5. 5

   Prepare the cheesecake layer by mixing the light cream cheese, sweetener, vanilla extract, and a squeeze of lemon juice until smooth and creamy.

6. 6

   Spread the cheesecake mixture evenly over the chilled brownie base, taking care to reach the corners and create a level layer.

7. 7

   Freeze the layered mixture for 45 minutes, or until the cheesecake layer is sufficiently firm to support the topping.

8. 8

   Prepare the chocolate topping by mixing the cocoa powder, sugar-free maple syrup, coconut oil, and almond milk until smooth and spreadable.

9. 9

   Spread the chocolate topping evenly over the cheesecake layer.

10. 10

    Refrigerate the assembled bars for at least 30 minutes, until the topping is set and the layers are firm.

11. 11

    Lift the chilled dessert from the tray using the parchment overhang. Slice into 6 good-sized bars and serve.

Notes

The source estimates approximately 275 calories, 10 g protein, 9 g carbohydrates, 20 g fat, and 5 g fiber per bar. Keep refrigerated; for a firmer texture, briefly return the bars to the freezer before slicing. Recipe inspiration credited to @nora.dora99.

Nutrition per serving

• dessert
• bars
• no-bake
• freezer dessert
• vegetarian
• gluten-free
• refined-sugar-free
• high-fiber