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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 12 servings
Calories 330kcal
Author Faith Gorsky


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 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