Cheesecake Brownies: Fudgy brownie base with a creamy cheesecake swirl

Indulge in these decadent cheesecake brownies, which combine the best of both worlds: a rich, fudgy chocolate brownie base and a light, creamy cheesecake filling. This egg-free recipe can easily be made vegan and dairy-free, making for a delicious and versatile dessert that’s perfect for any occasion. Each bite is a symphony of flavours and textures, with the dense chocolate brownie perfectly balanced by the creamy, tangy cheesecake.

Why you'll love this: These brownies offer an irresistible combination of flavors and textures, making them a treat for both chocolate and cheesecake lovers. The brownie base is intensely rich and fudgy, while the cheesecake layer adds a creamy, tangy contrast that elevates the dessert to the next level. Plus, being egg-free and adaptable to vegan and dairy-free diets, this recipe is inclusive and perfect for sharing with a variety of dietary preferences.

Perfect opportunity: These cheesecake brownies are perfect for special occasions, potlucks, or just as a luxurious treat to enjoy with a cup of coffee or tea. They also make a fantastic make-ahead dessert because they taste even better the next day once the flavors are combined.

Decorating tips:

• Swirl effect: Use a toothpick or knife to mix the cheesecake and brownie batter before baking to achieve a beautiful marbled effect.
• Chocolate net: Once cooled, drizzle with melted chocolate or caramel sauce for an extra touch of indulgence.
• Berry garnish: Garnish with fresh berries or a sprinkle of icing sugar for an extra pop of color and flavor.

Ingredients:

For the cheesecake layer:

• 8 oz (226 g) cream cheese, softened (non-dairy or regular)
• 90 g (1/3 cup) plain vegan yogurt or vegan sour cream
• 30 ml (2 tablespoons) unsweetened non-dairy whipping cream
• 50 g (1/4 cup) granulated sugar
• 8 g (1 tablespoon) cornstarch
• 8 g (1 tablespoon) all-purpose flour
• 2 teaspoons vanilla extract

For the brownie layer:

• 120 g (3/4 cup) dark chocolate
• 80 g (1/3 cup) butter (non-dairy or any butter of your choice)
• 100 g (1/2 cup) cane sugar or caster sugar
• 80 g (1/3 cup) light brown sugar
• 120 ml (1/2 cup) of room temperature or lukewarm milk (unsweetened almond milk or any other plain milk of your choice)
• 40 g (1/8 cup) plain yogurt (unsweetened almond yogurt or any plain yogurt)
• 150 g (1 cup + 1/4 cup) all-purpose flour
• 30 g (1/4 cup) cocoa powder
• 10 g (1 tablespoon) cornstarch
• 1/4 teaspoon salt

Recipe:

1. Prepare the cheesecake layer:
   • In a bowl, mix the cream cheese and yogurt until smooth.
   • Add whipping cream, sugar, vanilla extract, flour and cornstarch. Mix with an electric whisk until smooth and creamy. Set aside.

2. Prepare the brownie layer:
   • Preheat oven to 330°F (165°C). Grease an 8 x 8-inch (20 x 20 cm) square baking pan with oil and line with parchment paper, leaving an overhang for easy unmolding.
   • Melt the butter and dark chocolate together in a heatproof bowl.
   • In a separate bowl, combine cane sugar, brown sugar, milk and yogurt. Stir until sugar is dissolved.
   • Mix the melted chocolate mixture with the yogurt mixture until smooth.
   • Add flour, cocoa powder, cornstarch and salt. Whisk until smooth and combined.

3. Assemble the brownies:
   • Pour a 1/4-inch thick layer of brownie batter into the prepared baking pan.
   • Add cheesecake batter balls on top of the brownie layer.
   • Cover the spaces between the cheesecake balls with the remaining brownie batter.
   • Use a knife or toothpick to gently mix the batters to achieve a marbled effect.
4. Cook:
   • Bake in a preheated 330°F (165°C) oven for 30 minutes or until brownies are evenly risen and the center is set.
   • Remove from oven and let cool completely in pan.
5. Serve:
   • For best results, refrigerate brownies overnight or until completely cooked before slicing. Enjoy your gooey, creamy cheese brownies!

Savor the delicious contrast of these cheesecake brownies: a perfect blend of melty chocolate and creamy cheesecake in every bite!