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Home » Brownies » Cheesecake Peanut Butter Brownies

Cheesecake Peanut Butter Brownies

August 22, 2019 By faith 1 Comment

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If you can’t decide between chocolate, peanut butter, and cheesecake, now you don’t have to! These rich, fudgy chocolate brownies are laced with a hint of peanut butter, and then topped with rich and creamy no-bake peanut butter cheesecake.

Cheesecake Peanut Butter Brownies Front View Showing Thick Layer of Cheesecake

Back in the day (before I started eating low carb, lol), Adam’s Peanut Butter Cup Fudge Ripple Cheesecake from The Cheesecake Factory was one of my favorite desserts. It was my go-to dessert there; after trying it, I don’t think I ever ordered a different kind of cheesecake! But after going low carb, it was of course out the window.

Top View of Cheesecake Peanut Butter Brownies With a Few Brownies Cut

I’m a firm believer that low carb and keto desserts are a great tool to help keep you on track. I wanted to come up with a recipe that simulates that deliciously sugar-crazed chocolate peanut butter cheesecake, and these brownies do a great job!

I used my Almond Butter Brownies as the base and basically just swapped out peanut butter for almond butter (both work great here!). And then the real fun begins. These fudgy, deeply chocolatey brownies are topped with a no-bake velvety-smooth peanut butter cheesecake topping! Or maybe it’s frosting, who knows? All I know is that it’s a little over two cups worth of peanut butter cheesecake bliss sitting atop chocolate brownies. I’m telling you, that’s a lot for just an 8 by 8-inch pan, lol! That’s why this is the perfect dessert if you can’t decide whether you want cheesecake or brownies. Or peanut butter, for that matter!

Cheesecake Peanut Butter Brownies on White Parchment Paper on Dark Wooden Table

Baking with Peanut Butter

From personal experience, I’ve noticed that baking with peanut butter can sometimes lead to dry baked goods. In order to yield a deliciously moist result, it’s important to include other ingredients that lend moisture to a recipe. In these Cheesecake Peanut Butter Brownies I use avocado oil and extra egg yolks so the resulting brownies aren’t dry at all!

Peanut Butter Substitute

In this recipe, almond butter works as a great substitute for peanut butter. Look for unsweetened runny almond butter (I like Costco’s Kirkland brand), and use the same amount (1/2 cup for this recipe). You can also substitute SunButter for peanut butter in this brownie recipe.

Close Up Overhead View of Cheesecake Peanut Butter Brownies

Sugar Free Brownies

In addition to sweetness, sugar adds bulk and helps yield the right texture for baked goods, and also helps with browning. When you take sugar out of the formula, baking can get a little tricky! These brownies are sugar free; they’re sweetened with a combination of Swerve Confectioners and stevia glycerite. I like to use a combination of these two sweeteners because the stevia helps reduce the cooling effect of erythritol that’s in Swerve Confectioners. Also, the erythritol helps cut the bitterness that stevia can sometimes have. It’s literally the best of both worlds in terms of flavor, and bonus, using these sweeteners instead of sugar helps keep the carbs down quite a bit.

Top View of Whole Pan of Cheesecake Peanut Butter Brownies on White Parchment Paper

More Chocolate Peanut Butter Treats:

  • Chocolate Peanut Butter Tiramisu
  • Homemade Chocolate Peanut Butter
  • Chocolate Peanut Butter Chia Pudding
  • Low Carb Salted Chocolate Peanut Butter Cups
  • Healthy-Enough-For-Breakfast Chocolate Peanut Butter Cups
  • Chocolate Peanut Butter Smoothie

Close Up of Cheesecake Peanut Butter Brownies
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic and #healthysweeteats on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Cheesecake Peanut Butter Brownies Front View Showing Thick Layer of Cheesecake

Cheesecake Peanut Butter Brownies

These rich, fudgy chocolate brownies are laced with a hint of peanut butter, and then topped with rich and creamy no-bake peanut butter cheesecake.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 12 servings
Calories: 330kcal
Author: Faith Gorsky

Ingredients

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
US Customary - Metric

Instructions

  • 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.

Helpful Tips

Net Carbs: 7g per serving
Substitute for Peanut Butter in This Recipe: You can use the same amount of unsweetened natural almond butter instead of peanut butter here.

Nutrition

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
Tried this recipe?Mention @anediblemosaic or tag #healthysweeteats!

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Disclosure: This post contains Amazon affiliate links to products we believe in, which means that even though it doesn’t cost you anything extra, Healthy Sweet Eats will receive a small amount of money from the sale of these items.

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Filed Under: Brownies Tagged With: "Cheesecake", Brownies, Cheesecake Brownies, Chocolate, Desserts, Low-Carb, Peanut Butter, Peanut Butter Brownies, Recipes

« Low Carb Strawberry Cheesecake Bars (No Added Sugar)
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  1. Fudgy Sweet Potato Brownies Recipe (Paleo) - An Edible Mosaic™ says:
    April 24, 2020 at 12:54 pm

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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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Because We All Like Brownies

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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.

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anediblemosaic

anediblemosaic
The other day Dan and I were at an antique store a The other day Dan and I were at an antique store and we happened to find one of the vendors who was putting out #vintage #valentinesday cards she had found in one of her storage units. 💌 These are from the 1930s/1940s! She was a third generation antique dealer and she said she still has several full rooms to sort through! (I love the treasure hunt of that, it’s like exploring in your grandparents’ attic.) Anyway, I had to buy a couple cards because they’re completely charming. #happyvalentinesday, lovelies. 🥰 #valentines #romantic #flatlay #valentinesmood #vintageprops #propstyling #propstylist #photography
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I developed this recipe last year on a whim one af I developed this recipe last year on a whim one afternoon when I really just wanted a slice of chocolate cake. 🎉🙈 I wasn't going to post the recipe, but it was pretty and one thing led to another and I styled and snapped a few pictures. It really is crazy delicious and it whips up in just 10 minutes in the microwave (and it has just 5g net carbs per serving!). And so here it is, lol. Find the recipe on @anediblemosaic 😘 --> https://www.anediblemosaic.com/chocolate-keto-mug-cake-recipe/

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