Go Back
–+ servings
Triple Layer Healthy Brownie Peanut Butter Cheesecakes

Delightful Triple Layer Healthy Brownie Peanut Butter Cheesecakes

Indulge in these Triple Layer Healthy Brownie Peanut Butter Cheesecakes—a rich, no-bake dessert that's guilt-free and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Freezing Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: Healthy
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 12 pieces Large Medjool Dates Provides natural sweetness and acts as the base for the brownie layer.
  • 1/2 cup Cocoa Powder Adds rich chocolate flavor.
  • 1/2 cup Almond Flour Contributes to the structure.
  • 1/2 cup Gluten Free Oat Flour Enhances chewiness.
  • 1/4 cup Unsweetened Dairy-Free Milk Can substitute with almond, coconut, or soy milk.
  • 1 teaspoon Vanilla Extract
For the Cheesecake Filling
  • 8 ounces Cream Cheese Ensure it’s softened.
  • 1/2 cup Runny Peanut Butter Adds creaminess and flavor.
  • 1/2 cup Nonfat Greek Yogurt Use dairy-free yogurt for vegan option.
  • 1/4 cup Honey or Maple Syrup Choose based on dietary preferences.
  • 1 teaspoon Vanilla Paste or Extract Intensifies the vanilla flavor.
For the Topping
  • 1/4 cup Melted Coconut Oil Helps set the topping.
  • 1 pinch Sea Salt Balances sweetness.
  • 1/4 cup Mini Chocolate Chips For garnish, optional.

Equipment

  • muffin pan
  • Food Processor
  • Mixing bowl
  • Hand Mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Line a muffin pan with parchment cups. Blend Medjool dates in a food processor to form a paste. Add cocoa powder, almond flour, oat flour, dairy-free milk, and vanilla extract, blending until smooth.
  2. Divide the brownie mixture among muffin liners, pressing firmly. Freeze for 15-20 minutes to set.
  3. In a mixing bowl, blend cream cheese, peanut butter, Greek yogurt, honey or maple syrup, and vanilla extract until smooth. Spoon the mixture over the brownie base and return to the freezer for 30 minutes.
  4. Combine runny peanut butter, melted coconut oil, honey or maple syrup, and sea salt. Mix until well blended. Pour over the cheesecake layer once set.
  5. Freeze for 3-4 hours until firm. Before serving, let them sit at room temperature for 5-10 minutes, then gently lift them out of the muffin tins.

Nutrition

Serving: 1cheesecakeCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in the fridge for up to 3 days or in the freezer for up to 1 month. Let them thaw slightly before enjoying.

Tried this recipe?

Let us know how it was!