Introduction

These Triple Layer Healthy Brownie Peanut Butter Cheesecakes are a deliciously indulgent treat without the guilt. Combining a fudgy brownie base, creamy peanut butter cheesecake center, and a rich peanut butter topping, they’re perfect for any occasion.

The image shows several mini layered treats on a white plate with a gold rim, placed on a white marbled surface. Each treat has three layers: a thick, dark brown base that looks like a brownie or chocolate crust; a middle layer of creamy light beige frosting with a soft, fluffy texture; and a top layer of light brown caramel sauce sprinkled with small dark chocolate chips. One treat is stacked on another, with the top one bitten to show the creamy and caramel layers inside. The background has large white jars with wooden lids, slightly blurred, giving a cozy kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 large medjool dates, pitted (as soft as possible)
1/2 cup cocoa powder
3/4 cup almond flour
1/3 cup gluten free oat flour
1/3 cup unsweetened dairy-free milk
1 tsp vanilla extract
8 oz cream cheese, softened
1/4 cup runny peanut butter
1/2 cup nonfat Greek yogurt
3 tbsp honey or maple syrup
1 tsp vanilla paste or extract
1/3 cup runny peanut butter (for topping)
1 tbsp melted coconut oil
1 tbsp honey or maple syrup (for topping)
1/2 tsp vanilla paste or extract (for topping)
Pinch of sea salt
Optional: mini chocolate chips for garnish

Instructions

Step 1: Line a muffin pan with 9 parchment paper liners and set aside. Add the dates to a food processor and process until they form a sticky paste. If the dates are dry, soak them in hot water for 5 minutes, then drain well before processing.
Step 2: Add the cocoa powder, almond flour, gluten free oat flour, dairy-free milk, and vanilla extract to the food processor. Process until a thick, brownie-like dough forms.
Step 3: Divide the brownie mixture evenly among the 9 muffin liners. Press firmly into the bottom to form the base. Place the pan in the freezer while preparing the filling.
Step 4: In a mixing bowl, combine the cream cheese, peanut butter, Greek yogurt, honey or maple syrup, and vanilla. Mix until completely smooth and creamy. Spoon the cheesecake filling evenly over the brownie bases and smooth the tops. Freeze for 30 minutes to set.
Step 5: To prepare the topping, mix the peanut butter, melted coconut oil, honey or maple syrup, vanilla, and sea salt in a small bowl until combined.
Step 6: Pour or spoon the peanut butter topping evenly over each cheesecake. Return the pan to the freezer for 3–4 hours or until fully set. Let sit at room temperature for a few minutes before serving. Garnish with mini chocolate chips if desired.

Tips & Variations

Soaking the dates beforehand if they aren’t very soft will help create a better brownie base texture.
Use maple syrup instead of honey to make this recipe vegan-friendly.
For extra crunch, sprinkle chopped peanuts or chopped dark chocolate on top before freezing.
If cream cheese is unavailable, try using a plant-based alternative for a dairy-free option.

Storage

Store these cheesecakes in an airtight container in the freezer for up to one week. To enjoy, thaw them in the refrigerator for about 30 minutes or let sit at room temperature for a few minutes until soft enough to eat. Avoid refreezing once thawed for best texture.

How to Serve

A white plate with a gold rim holds ten small dessert cups arranged loosely in rows. Each dessert has three layers: a dark brown crumbly base, a thick middle layer of creamy off-white filling, and a top layer of light caramel-colored spread, sprinkled with small dark brown chocolate chips. One dessert in the front has a bite taken out, showing the three layers clearly. The plate sits on a white marbled surface, with two white jars with brown lids and a white vase in soft focus behind it, along with a window letting in natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecakes without a food processor?

While a food processor makes the brownie base easier to prepare, you can finely chop or mash the dates and mix the dry ingredients well to create the dough by hand, though the texture may vary slightly.

Are these cheesecakes gluten-free?

Yes, this recipe uses almond flour and gluten free oat flour, making it suitable for gluten-free diets. Always check your labels to ensure ingredients are certified gluten-free.