Peanut Butter Cheesecake Brownies Gluten & Sugar Free Recipe
Just because you want to have a blow out on desserts, doesn’t mean you have to sacrifice your diet.
What do you need?
For the brownie
1 packet 180 Cakes Peanut Butter Brownie Mix
3 large eggs
140g unsalted butter
For the topping
125g soft cream cheese
1 large egg
⅓ cup of 180 Cakes Vanilla Frosting Mix or your favourite sweetener
½ cup 100% peanut butter (crunchy or smooth)
1tsp vanilla extract
Preheat the oven to a 150°c (with fan) or 170°c (without fan). Grease a 20cm or 8inch square tin and line it with baking paper.
The Peanut Butter Cheesecake
Combine the softened cream cheese, peanut butter, egg, sweetener and vanilla in a large bowl or a food processor.
If using the bowl:
Whisk the ingredients with an electric beater on a medium speed until smooth and creamy.
If using the food processor:
Blend the ingredients on a medium speed until smooth and creamy.
Then set aside while you make the brownie mix.
Place the butter, eggs, and Peanut Butter Collagen Brownie Mix into a large bowl and stir the mixture with a wooden spoon until combined.
Spoon 2/3 of the brownie mixture into the tin and spread evenly, then alternate large spoonful of the cream cheese mixture and small spoonful of the remaining brownie mixture over the top and swirl together with a knife.
Place it in the oven and bake for 30-40 minutes until a skewer inserted into the centre comes out with only a few crumbs clinging to it.
Let it cool completely in the tray before cutting into 12 squares. Store in an airtight container in the fridge for up to 5 days.
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Hi, I’m Kara!
Creator of 180 Cakes. My love of baking started in 2005 when I started my Chef Apprenticeship. // READ MORE
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