Imported from Instagram

Fudgy Brownie Cheesecake Bars

Name: Fudgy Brownie Cheesecake Bars
Prep time: 15 min
Total time: 95 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 cup almond flour (The creator says oat flour may be used instead according to personal preference.); 30 g cocoa powder (For the brownie base.); 2 tbsp maple syrup (For the brownie base.); 3 tbsp coconut oil (For the brownie base.); 3 tbsp almond milk (For the brownie base.); 0.5 tsp vanilla extract (For the brownie base.); 250 g light cream cheese (For the cheesecake layer.); 1 tbsp monk fruit icing powder (For the cheesecake layer.); 1 tsp vanilla extract (For the cheesecake layer.); lemon juice (A squeeze of lemon; amount not specified.); 0.25 cup cocoa powder (For the chocolate topping.); 2 tbsp maple syrup (For the chocolate topping.); 1 tbsp coconut oil (For the chocolate topping.); 1 tbsp lactose-free milk (Almond milk may be used instead.)

Recipe by Stefan Bodegrajac @stefan_agcoaching · Instagram

Imported by K Kampani on SeeMeCook

No-bake layered dessert bars with a fudgy cocoa brownie base, creamy light-cheesecake center, and a soft chocolate topping. The layers are frozen and chilled before slicing.

5 servings95 minAmerican

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Ingredients

1.5 cup almond flour (The creator says oat flour may be used instead according to personal preference.)
30 g cocoa powder (For the brownie base.)
2 tbsp maple syrup (For the brownie base.)
3 tbsp coconut oil (For the brownie base.)
3 tbsp almond milk (For the brownie base.)
0.5 tsp vanilla extract (For the brownie base.)
250 g light cream cheese (For the cheesecake layer.)
1 tbsp monk fruit icing powder (For the cheesecake layer.)
1 tsp vanilla extract (For the cheesecake layer.)
lemon juice (A squeeze of lemon; amount not specified.)
0.25 cup cocoa powder (For the chocolate topping.)
2 tbsp maple syrup (For the chocolate topping.)
1 tbsp coconut oil (For the chocolate topping.)
1 tbsp lactose-free milk (Almond milk may be used instead.)

Steps

1
Combine the almond flour, cocoa powder, maple syrup, coconut oil, almond milk, and 1/2 teaspoon vanilla in a bowl. Mix until a cohesive brownie mixture forms.
2
Press the brownie mixture evenly into a lined glass tin.
3
Freeze the brownie base for 10 minutes.
4
In another bowl, combine the light cream cheese, monk fruit icing powder, 1 teaspoon vanilla, and a squeeze of lemon.
5
Beat the cheesecake mixture with a hand mixer until smooth and creamy.
6
Spread the cheesecake mixture evenly over the chilled brownie base.
7
Freeze the layered mixture for 45 minutes.
8
In a clean bowl, mix the cocoa powder, maple syrup, and coconut oil for the chocolate topping.
9
Add the lactose-free milk, or almond milk, and mix until a fudgy sauce forms.
10
Pour and spread the chocolate sauce over the cheesecake layer.
11
Refrigerate for 30 minutes, then cut into bars and serve.

Notes

The post description says the batch was cut into 6 bars, while the transcript says 5 bars; servings are recorded as 5 based on the spoken preparation. No baking temperature or baking step was provided—the recipe is assembled, frozen, and chilled.