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PB Fudge Brownie Cheesecake - This decadent dessert is gluten-free, dairy-free, and dang delicious!

PB Fudge Brownie Cheesecake

Servings 12
Author Autumn @wholefoodfor7


  • 2 cups water
  • 2 cups unsalted, raw cashews
  • 1 batch brownies*
  • 1 1/2 cup peanut butter, separated
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1 cup dairy-free chocolate chips
  • optional: chopped up Justins PB cups for decoration


  1. Boil 2 cups hot water on stove or in microwave. Put 2 cups cashews in medium bowl and pour boiling water over them to soak for at least 30 minutes (up to overnight)

  2. While cashews are soaking, mix and bake your brownies. See notes for my favorite Paleo Fudgy Brownies recipe. I used a round springform pan that has a removable side. Don't have that? Use a 9x9 pan lined with parchment.

  3. Cool brownies until cool to touch.

  4. While brownies are cooling, drain cashews of water (discard water) and combine cashews, 1 cup peanut butter, coconut oil, and honey in a blender or food processor and mix on high until combined. Once brownies are cool, pour this peanut butter mixture over it.

  5. Cool in freezer for 1 hour, or until fairly solid to touch. Just before taking out, melt the 1 cup chocolate chips in the microwave in a small glass dish for 1 minute. Remove, stir, and add remaining 1/2 cup peanut butter. Microwave for 30 seconds more, remove and stir until smooth.

  6. Remove pan from freezer and top with the melted chocolate + peanut butter. Top with additional chopped peanut butter cups for decoration, if desired.

  7. Chill in the fridge until top is solid, at least an hour (can put in freezer to speed it up, if desired). Store leftovers in the fridge or can be saved in the freezer longer term.

Recipe Notes

Brownies - Grab your favorite GF/DF brownie mix and bake according to directions OR use my popular Paleo Fudgy Brownie recipe here, making sure to use extra light tasting olive oil not the coconut oil (coconut oil will make these brownies to solid to enjoy chilled)