Chocolate Brownie Cheesecake – New Recipe!

Chocolate Brownie Cheesecake Dessert

I really can’t explain what I was trying to come up with here… But it ended with complete bliss.

Before I leave for Phoenix I wanted to make a delectable dessert for my parents (mainly my mom who eats them) and her request was for Brownie Balls.

Okay people. I make those for her maybe once a week – and that’s ALL she wants? It’s so simple! Walnuts/Almonds, Dates, Cacao, Vanilla, Salt = Blend. Roll ‘em up and put them in coconut.

So in effort to give her what she wanted but also be a little bit more creative I kind of just went a little nuts (pun intended) with this weird recipe. It’s definitely interesting. If you’re getting together for brunch with the ladies – I’m sure this would be a pleaser.

Yield: 9 x 9 pan approximately

Prep: 20 minutes (Not including clean up plus freezing time)




1 ½ Cup of (soaked for 8-12 hours) Almonds

½ Cup of (soaked 2 hours) dates

¼ Cup of Cacao Powder (or less)

1 tsp Vanilla extract (alcohol free)

Dash of Xylitol or Stevia

Dash of Salt

Filling Cheesecake

1/3 Cup of Irish Moss (To prepare Irish Moss – blend in high-speed blender with enough water to cover it for at least 2-3 minutes until it thickens)

4 Tbsp Coconut Oil

½ Cup of Cashews (You can soak these to make it more creamy)

¼ Cup of Cacao + 1-2 Tbsp Carob Powder

Juice of 3/4 small lemon

Dash of Salt

1 tsp Vanilla extract (alcohol free)


Marshmallow Drizzle

¼ Cup of Irish Moss (blended on high with enough water to cover it until it became thick)

1/8 cup of Cashews

1-2 Tbsp Coconut Oil

¼ Cup of Xylitol

Dash of Vanilla

Dash of sea salt


¼ Cup of Almonds


  1. Oil a 9 x 9 inch pan with a dab of coconut oil. (This will keep it from sticking)
  2. Begin by blending Brownie Ingredients in a food processor or high-speed blender until desired consistency is reached.
  3. Spread onto a lightly coconut-oiled pan (you will not bake these!) with a spatula.

4. Make Irish Moss mixture FIRST! (Click here to read how to do that), then add the rest of the cheesecake ingredients and blend until nice and smooth.

5. It thickens fast, so spread over brownie crust nice and evenly.

6. Stick the dessert in the freezer while you prepare your frosting.

7. In a high-speed blender, make your Irish Moss first, then add the rest of the ingredients and process/blend until whipped and smooth.


8. Be creative and put it in a Ziploc baggie, cut off the end, and design a drizzle or just swirl it over your dessert with whatever pattern you like.

9. Last – chop up the almonds (or your choice of nut) in a food processor and sprinkle over your delightful brownie cheesecake pan!

The great thing about Irish Moss and Coconut Oil is it keeps a good form when not frozen, so you can keep these in the fridge or if you like a decadent dessert, freeze, and it stays smooth and delicious.

These will keep up to 2 weeks (I’m just guessing) if you can actually manage to not eat them all in that amount of time.



I think I like the look more than anything. My mom was certainly pleased – in fact, I just told her it was an early Mother’s Day present (treat) since I won’t be there for it. :)