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Vegan Cheesecake Brownies

Indulge in Sweet Vegan Cheesecake Brownies – Nut-Free Delight

These Vegan Cheesecake Brownies combine rich chocolate and creamy cheesecake for a nut-free dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Layer
  • 1 cup Vegan Cream Cheese Use brands like Kite Hill or Trader Joe's for best texture
  • 1/2 cup Sugar Substitute with coconut sugar for a healthier option
  • 2 tablespoons Cornstarch Arrowroot powder works as a great alternative
  • 2 tablespoons Lemon Juice Vinegar can be used if in a pinch
  • 1 teaspoon Vanilla Extract Opt for pure extract for the richest taste
  • 1 pinch Salt Vital for balance across both layers
Brownie Layer
  • 1/2 cup Melted Vegan Butter Coconut oil can replace it if desired
  • 1 cup Granulated Sugar Brown sugar offers a deeper flavor
  • 1/4 cup Non-Dairy Milk Choose plain and unsweetened for best results
  • 1/2 cup All-Purpose Flour Use gluten-free flour for a gluten-free version
  • 1/3 cup Cocoa Powder Make sure it's unsweetened
  • 1 teaspoon Baking Powder Acts as a leavening agent
  • 1 pinch Additional Salt Enhances overall taste

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Whisk
  • toothpick

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a mixing bowl, combine vegan cream cheese, sugar, cornstarch, lemon juice, vanilla extract, and a pinch of salt. Whisk until smooth and creamy.
  3. In a large mixing bowl, whisk together melted vegan butter and sugar until creamy. Stir in non-dairy milk and vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and additional salt. Gradually add to the brownie mixture until well incorporated.
  5. Set aside 1/4 cup of the brownie batter for topping later. Spread the remaining brownie batter evenly into the lined pan. Layer the cheesecake mixture over the brownie layer.
  6. Mix the reserved brownie batter with water to thin it out. Dollop on top of the cheesecake layer and create swirls with a toothpick or knife.
  7. Bake in the oven for 30-35 minutes. Test for doneness with a toothpick; it should come out clean or with a few crumbs. Let cool before slicing.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Allow the brownies to cool completely before slicing. Use quality vegan cream cheese for the best results. Avoid overbaking to keep them fudgy.

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