Vegan Cheesecake Brownies

These vegan cheesecake brownies are the perfect mix of rich, chocolatey goodness and creamy, tangy cheesecake in every bite. These decadent treats are plant-based, naturally sweetened, and guaranteed to impress - whether you are serving guests or enjoying a cozy night in.

This post was originally published on September 30, 2016 and updated on May 14, 2025 by Elena Szeliga. 

Vegan cheesecake brownies are the ultimate indulgence - a rich, fudgy brownie base swirled with a creamy, cashew-based cheesecake layer.

The chocolatey brownie and tangy cheesecake create a dreamy contrast in every bite, making them a standout dessert that's entirely plant-based and naturally sweetened.

They’re easy to make, irresistibly delicious, and guaranteed to impress vegans and non-vegans alike - whether you're bringing them to a party or just treating yourself at home.

Why This Recipe Works

These vegan cheesecake brownies aren’t just a treat - they’re a brilliant balance of texture, flavor, and wholesome ingredients. Here’s why you’ll love them:

• Fudgy, Rich Brownie Layer: The coconut oil and dates give the brownies a perfectly moist, fudgy texture.

• Creamy, Tangy Cheesecake Layer: The vegan cream cheese creates a deliciously smooth cheesecake layer that contrasts beautifully with the chocolatey brownie.

• Natural Sweeteners: Both layers are naturally sweetened with agave syrup and dates, making them a healthier alternative to traditional desserts.

• Simple Ingredients: You don’t need any fancy ingredients—just a few pantry staples, and you’ve got a crowd-pleasing dessert.

• Beautiful Presentation: The two layers swirl together for a marbled effect that is both visually stunning and mouthwatering.

• Dairy-free and Vegan: Although they are dairy-free, they are still incredibly rich and creamy thanks to cashew-based cream cheese.

• Balance of Flavors and Textures: The fudgy chocolate brownie perfectly balances the tangy cheesecake layer, creating a harmony of flavors and textures.

Ingredients

Here’s a quick look at what goes into these brownies:

• Vegan Cream Cheese – A cashew-based cream cheese creates a smooth and creamy cheesecake layer without dairy. You can easily make this tofu-based cream cheese or use store-bought.

• Agave Syrup – This natural sweetener adds just the right amount of sweetness to both layers. Use maple syrup or any other liquid sweetener of your choice as an alternative to agave syrup.

• Coconut Oil – Provides moisture and richness to the brownie base. Substitute with canola or avocado oil if desired.

• Medjool Dates – Naturally sweet and sticky, these dates replace refined sugar, adding depth to the brownie base. Dried figs or regular dates might be a substitute.

• Chia Seeds – Used to bind the ingredients together, flax seeds create a subtle texture while adding nutrients.

With these simple ingredients, you'll create a dessert that’s both indulgent and nourishing. It’s a treat you can feel good about!

Here is what you'll need for the brownie layer:

And here are the ingredients for the cheesecake layer:

Serving Suggestions

These vegan cheesecake brownies are the perfect stand-alone treat, but if you’re looking for ways to elevate them, here are a few ideas:

• Top with Berries: Fresh berries like raspberries or strawberries complement the sweetness of the brownies and add a refreshing contrast.

• Serve with Vegan Ice Cream: For an extra indulgent experience, pair these brownies with a scoop of your favorite vegan ice cream.

• Dust with Cocoa Powder: A light dusting of cocoa powder adds a sophisticated touch and enhances the chocolate flavor.

These brownies are sure to be a hit no matter how you serve them!

How to Make Them

Step 1: Prepare

Preheat your oven to 350°F (180°C) and line an 11 x 7 inch (28×18 cm) rectangular baking pan (or equivalent).

Step 2: Cheesecake Layer

Whisk together vegan cream cheese, agave syrup, cornstarch, and vanilla until smooth.

Step 3: Brownie Batter

Blend coconut oil, chia egg, plant-based milk, dates, agave, and vanilla until smooth. In a bowl, mix flour, cocoa powder, salt, and baking powder, then combine with the wet mixture.

Step 4: Assemble

Pour most of the brownie batter into the pan, add the cheesecake layer, dollop the remaining brownie batter on top, and swirl.

Step 5: Bake

Bake for 35–40 minutes. Cool completely, then chill for 1–2 hours before slicing.

Cook’s Tips

• Use a blender for the brownie batter: The dates blend easily with the other wet ingredients, creating a smooth batter.

• Chill before slicing: For a firmer texture, allow the brownies to chill in the fridge for at least 1–2 hours before slicing.

• Store leftovers: Keep any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. You can also freeze them for up to 2 months, just make sure to place parchment paper between layers to prevent sticking.

Recipe Variations

• Make it gluten-free: Use a 1:1 gluten-free flour blend instead of all-purpose flour for a gluten-free version of these brownies.

• Use maple syrup instead of agave: If you prefer maple syrup over agave, feel free to substitute it in both layers.

• Add chocolate chips: For an extra chocolatey punch, fold some dairy-free chocolate chips into the brownie batter before baking.

• Coconut Oil: Substitute with canola or avocado oil if desired.

• Medjool Dates: Can be replaced by dried figs or regular dates.

Similar Recipes

• Chocolate Peanut Butter Energy Balls
• Vegan Chocolate Fudge
• No Bake Granola Bars
• Vegan Truffles
• Candied Walnuts

Now that you know how to make these indulgent vegan cheesecake brownies, I’d love to hear how you like them! Do you have any fun variations or serving suggestions? Leave a comment below and let me know! And don't forget to rate the recipe if you enjoyed it.