Almond Bliss No-Bake Cheesecake Brownie Bars

1. Prepare the Brownie Base

Start by lining an 8-inch square baking pan with parchment paper, making sure to leave a 1-inch overhang on the sides for easy removal later. Lightly grease the parchment paper to prevent sticking. In a large bowl, combine the creamy almond butter and softened coconut oil until smooth. Add the blanched almond flour, cocoa powder, powdered erythritol sweetener, vanilla extract, and salt. Mix everything together until it forms a stiff dough. If the mixture seems too dry, add 1 to 2 tablespoons of water to help it come together. Press the dough evenly into the prepared baking pan using a flat-bottomed glass or measuring cup to create a firm base. Make sure the surface is smooth and evenly pressed. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.

2. Prepare the Cheesecake Filling

In another large bowl, beat the softened cream cheese using an electric mixer until it’s smooth and creamy. Add the powdered erythritol sweetener and vanilla extract, and continue to beat until well combined. Pour in the room temperature heavy cream and mix until the filling is smooth and fluffy. Take the chilled brownie base out of the refrigerator and spread the cheesecake filling evenly over it. Smooth the top with a spatula to ensure an even layer. Return the pan to the refrigerator and let it chill for at least 3 hours, or until the filling is firm to the touch.

3. Cut and Store

Once the cheesecake filling is set and firm, use the parchment paper overhang to lift the entire dessert out of the pan. Place it on a cutting board and cut it into 16 bars using a sharp knife. For clean cuts, wipe the knife with a damp cloth between each slice. Store any leftover bars in the refrigerator for up to 4 days. If you wish to keep them longer, you can also freeze the bars by wrapping them tightly and placing them in an airtight container.