No bake brownie cheesecake bars

• 240 ml almond flour
• 60 ml unsweetened cocoa powder
• 60 ml sugar-free syrup (such as monk fruit or allulose)
• 30 ml melted coconut oil
• 230 g cream cheese, softened
• 120 ml Greek yogurt
• 80 ml powdered erythritol or stevia blend
• 5 ml vanilla extract
• 85 g sugar-free dark chocolate chips
• 15 ml heavy cream

1. In a medium bowl, combine almond flour, cocoa powder, sugar-free syrup, and melted coconut oil until a dough forms. Press firmly into the bottom of a parchment-lined 8x8 inch pan.
2. In a separate bowl, beat the softened cream cheese, Greek yogurt, powdered sweetener, and vanilla extract until completely smooth and creamy.
3. Spread the cheesecake mixture evenly over the brownie base.
4. Melt the sugar-free chocolate chips with the heavy cream in the microwave in 20-second intervals, stirring until glossy and smooth.
5. Pour the chocolate ganache over the cheesecake layer and smooth it out with a spatula.
6. Refrigerate for at least 4 hours, or ideally overnight, to allow the layers to set properly before slicing into squares.

Serve chilled directly from the refrigerator. For clean slices, dip your knife in hot water and wipe dry between each cut. Top with a few sea salt flakes or a fresh raspberry if desired.