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
1 cup (392g) dates
½ cup (126g) walnuts
2 tbsp (40g) cacao powder
1 cup (308g) cashews
2 tbsp maple syrup
1 tsp vanilla extract
¼ cup water + 1 tsp Nescafe (or use coffee)
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!