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Gluten FreeLow Carb
Behold my peanut butter cheesecake with a chocolate brownie recipe. A winning combination of both cheesecake and brownie.
When baking a low carb and gluten free cheesecake you need to find a delicious alternative to the crushed biscuits that are used in the unhealthier versions. I often used ground nuts for a crunch crumb base but had been thinking about using a brownie for a base. Since peanut butter goes so well with chocolate it seemed the obvious choice for the cheesecake topping.
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Before I reach for the mixing bowls and switch the oven on, I have an image in my mind how I want the recipe to work out. This was one of those recipes that did not disappoint and made me grin as I held it lovingly in my hands. The peanut butter brownie cheesecake is a no bake cheesecake so you need to be patient. I left the cheesecakein the fridge overnight, then decorated it with some melted chocolate as I waved it under the Chief Taster’s nose for admiration.
Peanut Butter Brownie Cheesecake
This peanut butter cheesecake with a brownie crust has gone right into the top 3 cheesecake recipes in our house. The Chief Taster will always complain if the base is not thick enough on a cheesecake. By using a brownie base, these moans were melted away.
I had plans of cutting this peanut butter cheesecake into slices and freezing it, as I thought it would be too much for us to eat over a couple of days. Who was I kidding? I forgot that cheesecake makes a delicious weekend breakfast and did not account for the Chief Taster bearing down upon the cheesecake with a fork in his hand and a glint in his eye. Is eating with intent an offence? My cheesecake would like to press charges.
Low Carb & Gluten Free
Although I normally estimate a cheesecake to be 8 slices, this will definitely be a 10-slice cheesecake due to the peanut butter cheesecake being fairly rich. A small slice will be enough to delight your taste buds with the coconut flour chocolate brownie base being filling and satisfying. Brownie and cheesecake are a winning combination and will definitely appear in another recipe later this year.
More peanut butter desserts to enjoy!
Flourless Peanut Butter Cake
Peanut Butter Cheesecake Bites
Peanut Butter Brownie Cheesecake
Angela Coleby
A peanut butter brownie cheesecake on top of a chocolate brownie base
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Cooling time 5 hours hrs
Total Time 50 minutes mins
Course Cheesecake, Dessert
Cuisine American
Servings 10 Slices
Calories 513 kcal
Ingredients
Brownie Base
- ¼ cup coconut flour
- 4 eggs
- ¼ cup cocoa powder unsweetened
- ½ cup erythritol or sugar sweetener
- ½ cup butter softened, unsalted
- ½ teaspoon salt
- ½ teaspoon baking powder
Cheesecake Topping
- 1.5 cups peanut butter smooth
- 16 oz cream cheese softened
- ¼ cup erythritol or sugar sweetener
- 1 cup cream whipping/double
Instructions
Make the brownie base
Pre-heat the oven to 180C/350F degrees.
Beat the eggs and erythritol in a bowl until blended and light in colour.
Add the butter and mix until blended
Add the remaining ingredients and whisk until the mixture is smooth and is an even chocolate colour.
Place the brownie mixture into a greased, parchment line spring form cake tin (I use a 8 inch size)
Bake for 20-25 minutes until firm.
Remove from the oven and allow to cool.
Make the Cheesecake
In a bowl, beat the cream cheese and erythritol together until the cream cheese is smooth.
Add the peanut butter and blend until the peanut butter colour is smooth and even throughout.
In another bowl, whip the cream until stiff.
Fold the cream into the peanut butter mixture.
Spoon on top of the brownie base then place in the fridge for at least 5 hours or overnight to set.
Notes
Makes 10 slices
Nutritional Info per slice – 513 calories, 47g Fat, 16g Protein, 12g Total Carbs, 5g Fibre, 7g Net Carbs
Any nutritional analysis on the website is based on an estimate, calculated byhttp://nutritiondata.self.comfrom the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information
Nutrition
Serving: 1SliceCalories: 513kcalCarbohydrates: 12gProtein: 16gFat: 47gFiber: 5g
The information shown is an estimate provided by an online nutrition calculator.
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Reader Interactions
Comments
Jan
I am in the middle of making this for the first time, but found that when I added the softened butter, it didn't come together the way it should and was just a mixture with tiny bits of butter in it. How can I prevent this in the future? Would it better better to cream the butter and sugar, then add the eggs? Many thanks for any help you can provide.
Reply
Angela Coleby
I've had this before and it's usually when the butter is not soft enough. Creaming it with the sugar and then the eggs would work too.
Reply
tracy
What did i do wrong? My brownie batter was running and dripped all over my oven and fire alarms going off 🙁
Was there suppose to be more flour in batter? And it didn't rise either.
disappointedReply
Angela Coleby
That's sad to hear. Did you use any substitutions?
Reply
Suzzy
Have you ever tried to make the cheese cake part in the instant pot??
Reply
Angela Coleby
No I haven't but it might work!
Reply
Donna
Is it possible to use coconut sugar? I don’t care about the keto aspect just the gluten free aspect of it.
Reply
Angela Coleby
Yes you could.
Reply
Ashley
Hi- I was looking to make this recipe, but am I supposed to use the powered or granulated erythritol? I see that you use it in both the brownie and the peanut butter topping.
Reply
Angela Coleby
You can use either. I find powdered has less of a gritty texture.
Reply
Dani
I, we, absoutely love your chocolate brownie cheesecake!!! Do you hace a carb and calorie count for your squar pan size?
Your recepies ore fabulous!Reply
Angela Coleby
Glad you enjoy it! Do you mean the one with almond flour? The Nutritional Info per brownie - 499 Calories, 25g Fat, 11g Protein, 12g Total Carbs, 4g Fibre, 8g Net Carbs
Reply
Angelique Kocher
Do you know how many this would make in cupcakes tins and the amount time to cook the brownies like that?
Reply
Angela Coleby
ooh - great idea! I would guess about 8 cupcakes and would estimate about 30 minutes baking time. Let me know how it works out! And what time to come round to sample them 😉
Reply
Michele
Does this freeze well
Reply
Angela Coleby
Yes it does.
Reply
Danielle
Could I use almond flour instead?
Reply
Angela Coleby
Hi, yes you could but you would need to adjust the quantities.
Reply
pj
Sounds absolutely amazing! Question: step 2 says to beat the eggs and erythritol, then step 3 says to add the eggs. Which is correct?
Reply
Angela Coleby
opps! The second instruction should be the butter! Have corrected this now - thanks!
Reply
