Healthy chocolate cheesecake bars

5 from 2 votes

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 Time23

Cook Time36

Chill Time5 30

Servings: pieces

Author: Bea & Marco

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

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

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

Nutrition