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Cheesecake Peanut Butter Brownies Featured Image

Cheesecake Peanut Butter Brownies

This decadent Cheesecake Peanut Butter Brownies recipe has a rich chocolate base and is topped with creamy no-bake peanut butter cheesecake.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12 servings
Calories 330kcal


Peanut Butter Chocolate Brownies:

Peanut Butter Cheesecake Frosting:


  • Preheat oven to 350F; line an 8 by 8-inch baking pan with parchment paper.
  • Beat together the peanut butter, oil, water, egg, egg yolks, vanilla, dissolved espresso, and stevia glycerite in a large bowl.
  • Sift in the cocoa powder, Serve Confectioners, salt, and baking powder and mix to combine (the batter will be thick).
  • 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.
  • Cool the brownies completely before frosting.
  • 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.
  • Once the brownies are cool, spread the cheesecake frosting on top.
  • 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.


Calories: 330kcal | Carbohydrates: 8g | Protein: 8g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 93mg | Sodium: 226mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 625IU | Calcium: 45mg | Iron: 1mg