Peanut Butter Cheesecake Brownies


Peanut Butter Cheesecake Brownies are the most delectable dessert you’ve ever had, including a deep-dish peanut butter cheesecake atop brownies. Incredible and simple recipe!

Everyone loves peanut butter, cheesecake, and brownies, and this recipe mixes them all in a deep dish, ensuring that every piece of this dessert is hefty and dripping with the three best things in dessert heaven.

I wish I could take a mouthful directly off my screen. Nothing beats a peanut butter cup. The dessert is a grown-up version of a childhood favorite.

The peanut butter cheesecake layer’s richness contrasts wonderfully with the fudgy brownie. And I adore the subtle crunch imparted by the chopped peanut butter cups scattered across the top.

This dish urges you to take a bite with a drizzle of fudge sauce over the candy. This recipe has a low-calorie count of 552 calories per serving.



  • 1 cup (236 mL) smooth natural peanut butter
  • 118 mL (1/2 cup) maple syrup
  • a single egg
  • 2 tbsp (30 ml) heated coconut oil
  • 1/4 tsp (1.25 ml) sodium bicarbonate
  • 6 tsp (88 ml) cocoa powder, plus additional for dusting
  • 1 tsp (5 ml) vanilla extract


  • Two 8-oz (473-ml) packets softened cream cheese
  • 3 tbsp. maple syrup (158 mL)
  • 1 cup (236 mL) smooth natural peanut butter
  • 2 tsp (10 mL) essence de vanille
  • 7 oz. (207 ml) chopped peanut butter cups


  • 2 tsp (30 ml) cocoa butter powder
  • (44 ml) syrup de maple


  1. Preheat the oven (325 degrees Fahrenheit or 162 degrees Celsius) and line an 8-inch cake pan with foil, leaving an overhang. Prepare the pan by gently spraying it with non-stick cooking spray and lightly dusting it with cocoa powder. Place aside.
  2. For the brownie, thoroughly combine all of the ingredients. Bake for 22-25 minutes, spreading the batter evenly in the pan. The brownie should puff slightly in the center but remain fudgy.
  3. Allow the brownie to cool completely before serving.
  4. To prepare the peanut butter cheesecake filling:
  5. Place all ingredients in a food processor or stand mixer and pulse until smooth.
  6. Scrape down the sides as necessary.
  7. Keep the filling chilled until the brownie base has cooled.
  8. Distribute the cheesecake filling equally on the brownie, wrap in plastic wrap, and chill for 8 hours or overnight. To speed up the setting process, store it in the freezer for at least 3 hours and refrigerate it until ready to use.
  9. Slowly remove the plastic wrap from the pan and then use the foil overhang to pull the dessert from the pan. Patiently transfer to a serving dish and garnish with peanut butter cups. Combine the ingredients for the fudge sauce and drizzle over the top just before serving.
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