No-Bake Chocolate Peanut Butter Cream Cheese Brownies

Votes: 1

Time: 10 min.
Complexity: easily
Quantity: 12 tiles

Nutritional value per serving:

Calories 250, total fat 15 G., saturated fats G., proteins 6 G., carbohydrates 24 G., fiber G., cholesterol mg, sodium mg, sugar G.

Peanut butter cupcakes are usually quite high in calories, making this dessert more of a tasty treat than a healthy one. But this no-bake version is enhanced with low-fat ingredients, cream cheese, and Greek yogurt. And with so much chocolate and peanut butter, you'll find it hard to believe it's lower in calories than other peanut butter treats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

24 chocolate chip cookies
3 tablespoons melted butter
110 g melted semi-sweet chocolate chips
Cooking spray

Filling

110 g Philadelphia or Mascarpone cream cheese
1/2 cup homogeneous peanut butter
1/2 cup Greek yogurt (2% fat)
2/3 cup powdered sugar

Sprinkling

1/4 cup chopped roasted unsalted peanuts
1/4 teaspoon salt

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

For the cake: Line an 8x8 inch (20x20 cm) square pan with foil, allowing it to overhang both sides, and lightly spray with cooking spray. Process the chocolate chip cookies in a food processor until fine crumbs form. Add the melted butter and pulse again until the crumbs are coated with butter.

Add the melted chocolate and beat until the mixture reaches the consistency of very wet sand. Using an offset spatula, press the mixture into the bottom of the prepared pan, cover it, and refrigerate while you prepare the filling. Wash the bowl of the food processor.
For the filling and topping: Place the cream cheese, peanut butter, yogurt, and powdered sugar in the bowl of a food processor and blend until smooth. Pour the mixture over the crust and smooth it out with a spatula. Sprinkle with peanuts and salt. Cover and refrigerate for 4 hours or overnight, until the filling is slightly softer than the cream cheese.

Run a knife around the edges of the pan to loosen the cakes, pull the overhanging edges of the foil to extend the cake, and cut into 12 pieces. Serve chilled.

Categories:

recipe / Calorie content of prepared meals / Desserts / Cakes / Brownie / American cuisine

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