Healthy chocolate cheesecake bars
Using healthier ingredients and they're refined-sugar free. Creamy smooth texture with almond base, topped with chocolate ganache and peanut butter. Who can resist these?
- Prep time
- 23 min
- Cook time
- 36 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp natural peanut butter ((35 g))
- 2 tbsp honey ((30 g))
- 1 cup almond flour ((90 g))
- 10 oz full fat cream cheese ((280 g), room temperature)
- 3/4 cup full fat natural Greek yogurt ((190 g), room temperature)
- 1/2 cup coconut sugar ((50 g))
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 oz semisweet chocolate with Stevia ((110 g))
- 2 large eggs (, room temperature)
- 4 oz semisweet chocolate with Stevia ((110 g))
- 1/3 cup milk ((80 ml))
- 3 tbsp natural peanut butter ((50 g))
- some oil (, if needed to loosen up peanut butter)
Instructions
- 1
Warm up peanut butter and honey, and mix them well. Add in almond flour and mix everything together using a pastry cutter or a fork.
- 2
Pour into an 8 inch (20 cm) square removable bottom pan. Spread evenly with your hand and press. Place in freezer for 30 minutes.
- 3
Do not over mix at any point while making the filling. Add all ingredients except for chocolate and eggs, into a stand mixer bowl. Use the lowest speed with paddle attachment and mix. Set aside.
- 4
Chop chocolate into small pieces and heat in microwave at max power with 30 seconds intervals. Mix well after each intervals. Wait for it to cool down a bit. While mixing, pour in the chocolate and let everything blend together. Set aside.
- 5
In another bowl, lightly whisk the eggs. Pour into the stand mixer bowl and fold everything together using a spatula. Pour into the pan and spread evenly. Bake in a preheated oven at 285ºF (140ºC), conventional mode, on lower 2/3 rack for 36-40 minutes. Cool at room temperature before chilling in the fridge for minimum 4 hours.
- 6
Loosen up peanut butter with a bit of oil, if needed, by simply mixing them together with a spoon. It needs to be a tad loose to have beautiful swirl effects.
- 7
Chop chocolate into small pieces and place in a bowl. Heat milk until almost boiling and pour into chocolate bowl. Leave for a minute and then whisk using a hand whisk, until you get a thick ganache.
- 8
Pour on the cheesecake and swirl the pan around so that it covers all the surface. Spoon peanut butter randomly on top and using a wooden stick, make swirls. Chill in the fridge for 1 hour or until the chocolate sets. Remove from pan, cut and serve!