Vegan Cheesecake Brownies
These naturally sweetened vegan cheesecake brownies are the perfect mix of rich, chocolatey brownies and creamy, tangy cheesecake.
Servings 10 servings
Calories 108kcal
Cost $8
Ingredients
For the cheesecake layer:
- 16 oz or 450 g cashew based vegan cream cheese ⅔ batch
- ¼ cup or 60 ml agave syrup
- 1 tablespoon cornstarch
- 1 tbsp vanilla extract
For the brownie crust
- ½ cup or 120 ml coconut oil melted
- 2 tablespoons chia seeds dissolved in 5 tablespoon water, and left for 5 minutes to thicken
- ⅓ cup or 80 ml plant-based milk
- 1 cup or 180 g Medjool dates pitted
- ¼ cup or 60 ml agave syrup
- 2 teaspoon vanilla extract
- 1 cup or 125 g all-purpose flour
- ⅔ cup or 55 g cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C). Line an 11x7 inch (28×18 cm) rectangular baking pan (or equivalent) with parchment paper or lightly grease it.
Make the cheesecake mixture
- In a medium bowl, combine the vegan cream cheese, agave syrup, cornstarch, and vanilla extract. Whisk or beat until smooth. Set aside.
Prepare the brownie batter
- In a blender or food processor, combine the melted coconut oil, chia egg (chia seeds thickened in water for 5 minutes), plant-based milk, pitted dates, agave syrup, and vanilla extract. Blend until smooth. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Add the dry ingredients to the wet mixture in the blender. Blend or mix until just combined.
Assemble and bake
- Reserve about ¼ of the brownie batter. Pour the brownie batter into the prepared pan and smooth it out evenly. Spoon the cheesecake mixture on top. Dollop the reserved brownie batter on top of the cheesecake layer and swirl gently with a knife or skewer for a marbled effect.Bake for 35–40 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let cool completely in the pan. For best results, chill for at least 1–2 hours before slicing to help the cheesecake layer firm up.
Video
Notes
Storage
- 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.
- Freezer: Freeze for up to 2 months. Slice before freezing and place parchment between layers to prevent sticking.
Recipe Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Sweetener Swap: Substitute maple syrup for agave in both layers.
- Extra Chocolate: Add dairy-free chocolate chips to the brownie batter.
- Oil Options: Replace coconut oil with canola or avocado oil.
- Date Substitute: Use dried figs or regular (non-Medjool) dates.
Serving
- These brownies are delicious on their own, but you can elevate them with fresh berries, a scoop of vegan ice cream, or a dusting of cocoa powder.
Nutrition
Calories: 108kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 117mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 1mg