• Skip to main content
  • Skip to primary sidebar

El Mundo Eats

menu icon
go to homepage
  • Easter
  • Recipe Index
  • Newsletter
  • About Us
  • eBook
  • Español
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipe Index
    • Newsletter
    • About Us
    • eBook
    • Español
    • Facebook
    • Instagram
    • YouTube
  • ×

    El Mundo Eats » Refined Sugar-Free

    Published: Feb 12, 2022 · Updated: Feb 10, 2022 by Bea & Marco · This post may contain affiliate links · Leave a Comment

    Healthy Chocolate Cheesecake Bars

    Jump to Recipe
    Healthy chocolate cheesecake bars view from top

    Cheesecakes are always indulgent, I agree. But this healthy chocolate cheesecake bars are way better because they're made with healthier real ingredients.

    If we're going to indulge, at least let's make sure we're putting better ingredients into our bodies, right? These bars are just as delicious, if not more, than the typical ones. And they look as amazing as they taste!

    Jump to:
    • Recipe Highlights
    • Lets Talk Ingredients
    • How To Prevent Baked Cheesecakes From Cracking
    • Classic Cheesecakes
    • Recipe Video
    • 📖 Recipe

    Recipe Highlights

    Showing texture of half eaten healthy chocolate cheesecake bar

    Texture and flavour - Super creamy chocolate cheesecake with almond and peanut butter base. The topping is just chocolate and milk ganache with swirls of natural peanut butter.

    Size - 1 square cheesecake of 8 inches (20 cm), cut into 16 pieces.

    Level - Easy. Don't let the fear of baking cheesecakes holds you back.

    Lets Talk Ingredients

    Ingredients to make healthy chocolate cheesecake bars

    Cream cheese - Full fat. Don't use cream cheese that's for spreading on toast etc.

    Greek yogurt - Full fat. Find the natural unsweetened one.

    SUBSTITUTION: Use the same amount of sour cream. Full fat also, please.

    Chocolate - Use baker's chocolate, or also known as baking chocolate. I'm using semisweet chocolate with Stevia. You can use whatever chocolate that you prefer.

    Almond flour - It's basically almond blended almond. I'm using blanched almond flour. Almond meal works fine also.

    Peanut butter - Find natural peanut butter, which is just peanut butter and salt. Sometimes they even come without salt. Crunchy or smooth, it doesn't matter.

    Coconut sugar - I love the hints of caramel that it has. It helps to get that darker chocolaty colour for our cheesecake also.

    SUBSTITUTION: You can use the same amount of brown sugar instead.

    How To Prevent Baked Cheesecakes From Cracking

    Healthy chocolate cheesecake bars view from front

    I want you to embrace baking cheesecakes because they're not difficult as people make them out to be, at all.

    Yes, there are a few things to achieve in baking a "perfect" looking baked cheesecake for example smooth top (no cracks), not deformed (shrink as they cool down) and not looking burnt. Well unless you're making a specific burnt cheesecake type.

    Healthy chocolate cheesecake whole view from top

    I'm going to show you how to achieve a perfect baked cheesecake and even better, without using water bath (bain marie).

    • Never over whisk - Do not over whisk any ingredient, at any time for baked cheesecakes. Over whisking will incorporate air into our mixture. That's going to make our cheesecake rise in the oven and crack like a cake.
    • Room temperature ingredients - Make sure all of your ingredients are at room temperature, unless the recipe says otherwise. This will make the ingredients easier to mix with each other without us having to over whisk them.
    • Oven temperature - Always low. We want that smooth creamy texture. High temperature will bake our cheesecake too fast and aggresive, creating those cracks. Each oven is different so I really recommend you to use a portable thermometer like this (I use it also). If you're baking with oven, and I'm not just referring to cheesecakes, you just need to have it.

    Classic Cheesecakes

    • Easiest mini cheesecakes
    • Fudgy pumpkin cheesecake brownies
    • Blueberry swirls cheesecake bars
    • Cheesecake Factory inspired cheesecake
    • Cinnamon roll cheesecake

    Recipe Video

    📖 Recipe

    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?
    Author: Bea & Marco
    5 from 1 vote
    Print Pin Rate
    Servings: 16 pieces
    Prep Time23 mins
    Cook Time36 mins
    Chill Time5 hrs 30 mins

    Equipment

    • Stand mixer
    • Measuring cup
    • Measuring spoon
    • 8 inch square removable bottom pan

    Ingredients  

    Base

    • 2 tablespoon natural peanut butter (35 g)
    • 2 tablespoon honey (30 g)
    • 1 cup almond flour (90 g)

    Filling

    • 10 oz full fat cream cheese (280 g), room temperature
    • ¾ cup full fat natural Greek yogurt (190 g), room temperature
    • ½ cup coconut sugar (50 g)
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 4 oz semisweet chocolate with Stevia (110 g)
    • 2 large eggs , room temperature

    Topping

    • 4 oz semisweet chocolate with Stevia (110 g)
    • ⅓ cup milk (80 ml)
    • 3 tablespoon natural peanut butter (50 g)
    • some oil , if needed to loosen up peanut butter
    Prevent your screen from going dark

    Instructions

    Base

    • 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.
    • Pour into an 8 inch (20 cm) square removable bottom pan. Spread evenly with your hand and press. Place in freezer for 30 minutes.

    Filling

    • 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.
    • 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.
    • 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 ⅔ rack for 36-40 minutes. Cool at room temperature before chilling in the fridge for minimum 4 hours.

    Topping

    • 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.
    • 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.
    • 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!

    Notes

    1. Make sure all ingredients are at room temperature, unless specified otherwise.
    2. Never over whisk or mix anything, at any point, when preparing the filling.
    3. Use a portable oven thermometer to get the accurate oven temperature (I use one like this all the time).
    4. Bake for 10-15 minutes more if you prefer the cheesecake texture to be dense.
    5. Maintain chilled all the time. Best consume within 2 days. Last up to 2 months in freezer.

    Nutrition Facts

    Calories: 252.7kcal, Carbohydrates: 19.6g, Protein: 5.4g, Fat: 17.8g, Saturated Fat: 7.5g, Cholesterol: 39.5mg, Sodium: 138.2mg, Potassium: 83.4mg, Fiber: 2g, Sugar: 7.6g, Calcium: 56.1mg, Iron: 1.2mg
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!

    More Refined Sugar-Free Recipes

    • RC Healthy chocolate cupcakes.
      Healthy Chocolate Cupcakes
    • RC Healthy mini pumpkin pies on a cooling rack.
      Healthy Mini Pumpkin Pies
    • Some jam tarts on a plate view from front.
      Healthy Raspberry Jam Tarts
    • Spooning raspberry chia seed jam from a jar.
      Quick Raspberry Chia Seed Jam

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Have you made this recipe? Please leave a comment and rate it, thanks!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Bea and Marco from El Mundo Eats

    Hi! We're Bea & Marco, the married couple behind this food space. I cook, he takes photos & videos. Malaysian & Argentine living in Spain. All eaters welcome!

    More about us →

    Easter Recipes

    • A slice of cake on a plate.
      Carrot Cake With Pineapple
    • Spinach and Ricotta Pie
      Easy Spinach and Ricotta Pie
    • Lemon Meringue Pie
      Lemon Meringue Pie
    • Coconut macaroons on a cooling rack
      Coconut Macaroons
    • Lemon Loaf
      Lemon Loaf Cake
    • Healthy Carrot Cake Cookies

    Popular Recipes

    • Mini cheesecakes on a table
      Easy Mini Cheesecakes
    • Malaysian Flatbread Roti Canai
      Malaysian Flatbread (Roti Canai)
    • Whole Orange Blender Cake
    • tart shells on a cooling rack
      How To Make Tart Shells (Sweet And Savoury)
    • Nasi lemak with all its trimmings
      Rice With Coconut Milk (Malaysian Nasi Lemak)
    • Hokkaido cheese tarts
      Hokkaido Cheese Tart

    Footer

    ↑ back to top

    Featured in banner.

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Shop

    • Ebook
    • Amazon Storefront

    As an Amazon Associate I earn from qualifying purchases

    Copyright © 2023 El Mundo Eats