Yesterday I received a request from my dad’s coworkers to make a cheesecake. I’m personally not a fan of just plain cheesecake so I decided to spice it up with espresso and an brownies crust. Everybody at his office loved these Espresso Cheesecake Brownies and they were gone within 10 minutes!
Espresso Cheesecake Brownies
(Serves 16-25)
Brownie:
1 cup (392g) dates
½ cup (126g) walnuts
2 tbsp (40g) cacao powder
Cheesecake:
1 cup (308g) cashews
2 tbsp maple syrup
1 tsp vanilla extract
¼ cup water + 1 tsp Nescafe (or use coffee)
Directions
1) Blend all the brownie ingredients until a crumbly dough forms. Press brownie layer in a 8 by 8 inch silicone pan & place in the freezer. If you don’t own a silicone pan then use a regular baking dish and line it with parchment paper.
2) Clean the blender & blend the cashews until a fine powder forms (this is extremely important! Unless you want a crunchy cheesecake layer, blend until the cashew turn into a very very fine meal consistency.)
3) Add the rest of the cheesecake ingredients & blend until a thick paste forms. Spread the cheesecake layer on top of the brownie & drizzle melted chocolate on top. Let the Cheesecake Brownie set in the freezer for at least 4 hours before serving. Enjoy!
