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Vegan Cheesecake Brownies

Indulge in Fudgy Vegan Cheesecake Brownies Bliss

These Vegan Cheesecake Brownies combine a fudgy brownie base with a creamy cheesecake layer for an indulgent dessert experience.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 9 squares
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 8 oz Vegan Cream Cheese Substitute with any dairy-free brand like Kite Hill
  • 1/2 cup Sugar Consider using coconut sugar for a lower glycemic index
  • 1 tbsp Cornstarch Can be replaced with arrowroot or potato starch
  • 1 tbsp Lemon Juice Substitute with apple cider vinegar if unavailable
  • 1 tsp Vanilla Extract Using pure vanilla extract is recommended
For the Brownie Base
  • 1/2 cup Melted Vegan Butter Can be replaced with coconut oil
  • 1 cup Granulated Sugar Brown sugar offers a chewier texture as a substitute
  • 1/4 cup Non-Dairy Milk Plain unsweetened options are best
  • 1 cup All-Purpose Flour Use a gluten-free flour blend for a gluten-free version
  • 1/3 cup Cocoa Powder Opt for unsweetened cocoa powder for the best result
  • 1 tsp Baking Powder
  • 1/4 tsp Salt

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper.
  2. In a medium-sized mixing bowl, combine the vegan cream cheese, sugar, cornstarch, lemon juice, and vanilla extract. Mix until smooth and creamy.
  3. In a large mixing bowl, whisk together melted vegan butter and granulated sugar. Add non-dairy milk and vanilla extract, stirring until combined.
  4. In another bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
  5. Spread about 3/4 of the brownie batter into the bottom of the prepared pan, reserving about 1/4 cup.
  6. Pour the cheesecake mixture over the brownie base and spread evenly.
  7. Mix the reserved brownie batter with water and dollop it over the cheesecake layer. Swirl gently with a toothpick.
  8. Bake for 30-35 minutes, or until a toothpick inserted comes out with a few moist crumbs. Allow to cool completely.
  9. Once cooled, lift brownies out with parchment overhang and cut into squares.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 150mgPotassium: 120mgFiber: 2gSugar: 15gVitamin C: 1mgCalcium: 2mgIron: 8mg

Notes

Allow the brownies to cool completely for best texture. Store in an airtight container for up to a week.

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