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Cheesecake Peanut Butter Brownies Featured Image

Cheesecake Peanut Butter Brownies

  • Total Time: 36 minutes
  • Yield: 12 servings 1x


This decadent Cheesecake Peanut Butter Brownies recipe has a rich chocolate base and is topped with creamy no-bake peanut butter cheesecake.



Peanut Butter Chocolate Brownies:

  • 1/2 cup unsweetened smooth peanut butter
  • 1/4 cup avocado oil
  • 1/4 cup water
  • 1 large egg
  • 2 large egg yolks
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon espresso powder (dissolved in 1 teaspoon boiling water)
  • 1/4 teaspoon stevia glycerite
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup Swerve Confectioners
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Peanut Butter Cheesecake Frosting:

  • 8 ounces cream cheese (at room temperature)
  • 8 tablespoons unsalted butter (at room temperature)
  • 1/2 cup unsweetened smooth peanut butter
  • 2 tablespoons Swerve Confectioners
  • 1/4 teaspoon stevia glycerite
  • 1 teaspoon pure vanilla extract
  • 1/4 cup heavy whipping cream


  1. Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper.
  2. Beat together the peanut butter, oil, water, egg, egg yolks, vanilla, dissolved espresso, and stevia glycerite in a large bowl.
  3. Sift in the cocoa powder, Serve Confectioners, salt, and baking powder and mix to combine (the batter will be thick).
  4. Spread the batter into the prepared baking pan. Bake for 15 to 18 minutes, 15 for gooey brownies and 17 for more set. If you let these brownies cook until a wooden pick comes out dry, they’ll be overcooked.
  5. Cool the brownies completely before frosting.
  6. For the frosting, cream together the cream cheese, butter, and peanut butter in a large bowl. Beat in the Swerve Confectioners, stevia glycerite, and vanilla extract until fully incorporated. Lastly, beat in the cream until smooth. Cover and refrigerate 1 hour so the frosting can stiffen a bit, and then briefly beat it again before frosting the brownies.
  7. Once the brownies are cool, spread the cheesecake frosting on top.
  8. Serve, or store wrapped in the fridge for up to 5 days before serving.


  • Net Carbs: 7g per serving
  • Substitute for Peanut Butter in This Recipe: You can use the same amount of unsweetened natural almond butter or sunflower seed butter instead of peanut butter here.
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Cuisine: American


  • Calories: 330
  • Sugar: 2
  • Sodium: 226
  • Fat: 30
  • Saturated Fat: 12
  • Carbohydrates: 8
  • Fiber: 1
  • Protein: 8
  • Cholesterol: 93

Keywords: Peanut Butter Brownies