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Vegan Cheesecake Brownies

Indulge in Decadent Vegan Cheesecake Brownies Today

Enjoy these Vegan Cheesecake Brownies that combine a rich brownie base with a creamy cheesecake layer, perfect for everyone.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 16 slices
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Layer
  • 8 oz Vegan Cream Cheese Use your favorite non-dairy cream cheese for variety.
  • 1/2 cup Sugar Coconut sugar can be a healthier choice.
  • 2 tbsp Cornstarch Arrowroot powder is a great alternative.
  • 2 tbsp Lemon Juice Apple cider vinegar works well as a substitute.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best taste.
  • 1/4 tsp Salt Elevates the sweetness.
For the Brownie Base
  • 1/2 cup Melted Vegan Butter Coconut oil can serve as a substitute.
  • 1 cup Granulated Sugar Brown sugar adds a deeper flavor.
  • 1/2 cup Non-Dairy Milk Try almond, soy, or oat milk for variation.
  • 1 cup All-Purpose Flour Gluten-free flour can replace it if needed.
  • 1/2 cup Cocoa Powder Dark cocoa powder intensifies the taste.
  • 1 tsp Baking Powder Use fresh baking powder for best results.
  • 1/4 tsp Salt Kosher or sea salt works wonderfully.

Equipment

  • oven
  • mixing bowls
  • whisk
  • spatula
  • 8x8-inch baking dish

Method
 

Step-by-Step Instructions for Vegan Cheesecake Brownies
  1. Preheat oven to 350°F (175°C) and prepare an 8x8 inch baking dish with parchment paper or cooking spray.
  2. In a medium bowl, combine vegan cream cheese, sugar, cornstarch, lemon juice, vanilla extract, and salt. Mix until smooth.
  3. In a large bowl, whisk melted vegan butter and granulated sugar together, then add non-dairy milk and a splash of vanilla extract until uniform.
  4. In another bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt. Gradually fold into wet ingredients.
  5. Reserve 1/4 cup of brownie batter, then pour the remaining batter into the prepared baking dish, spreading evenly.
  6. Spoon the cheesecake mixture over the brownie base and spread evenly.
  7. Mix a small amount of water into the reserved brownie batter. Dollop this batter over the cheesecake layer and swirl gently with a toothpick.
  8. Bake for 30-35 minutes or until a toothpick comes out mostly clean.
  9. Allow to cool in the baking dish on a wire rack before slicing into squares.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 2.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 50mgPotassium: 120mgFiber: 1gSugar: 10gCalcium: 2mgIron: 4mg

Notes

Ensure vegan cream cheese is at room temperature for the best texture. Avoid overmixing to keep brownies tender.

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