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Triple Layer Healthy Brownie Peanut Butter Cheesecakes Recipe

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★★★★★

4.6 from 532 reviews

These Triple Layer Healthy Brownie Peanut Butter Cheesecakes combine a rich, fudgy brownie base with a creamy peanut butter cheesecake center and a luscious peanut butter topping. Made with wholesome ingredients like medjool dates, almond flour, and Greek yogurt, this gluten-free and dairy-free dessert is a guilt-free treat perfect for any occasion.

Ingredients

Scale

Brownie Base

  • 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

Peanut Butter Cheesecake Center

  • 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

Peanut Butter Topping

  • 1/3 cup runny peanut butter
  • 1 tbsp melted coconut oil
  • 1 tbsp honey or maple syrup
  • 1/2 tsp vanilla paste or extract
  • Pinch of sea salt

Optional Garnish

  • Mini chocolate chips

Instructions

  1. Prepare Muffin Pan and Dates: Line a muffin pan with 9 parchment paper liners and set aside. Add the medjool dates to a food processor and process until they form a sticky paste. If your dates are dry, soak them in hot water for 5 minutes and drain well before processing.
  2. Make Brownie Dough: Add cocoa powder, almond flour, gluten free oat flour, unsweetened dairy-free milk, and vanilla extract to the food processor with the date paste. Process until a thick, brownie-like dough forms.
  3. Form Brownie Bases: Divide the brownie mixture evenly between the 9 muffin liners. Press firmly into the bottom to form the base layer. Place the pan in the freezer to chill while preparing the cheesecake filling.
  4. Prepare Cheesecake Filling: In a mixing bowl, combine softened cream cheese, runny peanut butter, nonfat Greek yogurt, honey or maple syrup, and vanilla paste or extract. Mix until completely smooth and creamy.
  5. Assemble Cheesecake Layer: Spoon the peanut butter cheesecake filling evenly over the brownie bases. Smooth out the tops with a spatula. Freeze for 30 minutes to set firmly.
  6. Make Peanut Butter Topping: In a small bowl, mix together runny peanut butter, melted coconut oil, honey or maple syrup, vanilla extract, and a pinch of sea salt until smooth.
  7. Top Cheesecakes: Pour or spoon the peanut butter topping evenly over each cheesecake. Return the pan to the freezer for 3 to 4 hours, or until the cheesecakes are fully set.
  8. Serve: Let the cheesecakes sit at room temperature for a few minutes before serving to soften slightly. Optionally, garnish with mini chocolate chips for extra texture and flavor.

Notes

  • Soaking the dates helps achieve a smoother paste if your dates are dry.
  • Use almond and gluten free oat flours to keep the recipe gluten free.
  • Nonfat Greek yogurt adds creaminess while keeping calories lower.
  • The peanut butter topping can be adjusted in sweetness to your preference using honey or maple syrup.
  • Letting the cheesecakes sit at room temperature avoids stiffness and enhances flavor.
  • Store leftovers in the freezer and thaw briefly before serving.

Keywords: peanut butter cheesecake, healthy brownies, gluten free dessert, no bake cheesecake, dairy free dessert, medjool dates dessert

Find it online: https://chefmilacook.com/triple-layer-healthy-brownie-peanut-butter-cheesecakes-recipe/