Desserts/ Gluten Free/ Low Carb

Peanut Butter Brownie Cheesecake

peanut butter brownie cheesecake

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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.

peanut butter brownie cheesecake

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 cheesecake in 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

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.

peanut butter brownie cheesecake

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.

peanut butter brownie cheesecake

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. 

Peanut Butter Brownie Cheesecake

A peanut butter brownie cheesecake on top of a chocolate brownie base
4.41 from 5 votes
Print Pin Rate
Course: Cheesecake, Dessert
Cuisine: American
Keyword: family friendly recipe, gluten free low carb recipes, peanut butter
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling time: 5 hours
Total Time: 50 minutes
Servings: 10 Slices
Calories: 513kcal
Author: Angela Coleby


Brownie Base

  • 1/4 cup coconut flour
  • 4 eggs
  • 1/4 cup cocoa powder unsweetened
  • 1/2 cup erythritol or sugar sweetener
  • 1/2 cup butter softened, unsalted
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Cheesecake Topping

  • 1.5 cups peanut butter smooth
  • 16 oz cream cheese softened
  • 1/4 cup erythritol or sugar sweetener
  • 1 cup cream whipping/double


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.


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 by from 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


Serving: 1Slice | Calories: 513kcal | Carbohydrates: 12g | Protein: 16g | Fat: 47g | Fiber: 5g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes


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  • Reply
    April 3, 2019 at 8:46 am

    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
      April 3, 2019 at 9:47 am

      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
    September 30, 2018 at 8:32 pm

    Do you know how many this would make in cupcakes tins and the amount time to cook the brownies like that?

    • Reply
      Angela Coleby
      October 1, 2018 at 11:35 am

      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
    March 6, 2018 at 3:02 pm

    Does this freeze well

    • Reply
      Angela Coleby
      March 7, 2018 at 9:21 am

      Yes it does.

  • Reply
    February 7, 2018 at 9:50 pm

    Could I use almond flour instead?

    • Reply
      Angela Coleby
      February 8, 2018 at 6:37 am

      Hi, yes you could but you would need to adjust the quantities.

  • Reply
    May 15, 2017 at 9:43 pm

    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
      May 16, 2017 at 9:27 am

      opps! The second instruction should be the butter! Have corrected this now – thanks!

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