Indulgent Vegan Cheesecake Brownies: A fusion of gooey chocolate and creamy cheesecake

Indulgent Vegan Cheesecake Brownies: A fusion of gooey chocolate and creamy cheesecake

These vegan cheesecake brownies offer a delicious combination of a rich, fudgy chocolate brownie base with a light and creamy cheesecake topping. This recipe is completely egg-free, without any egg substitutes, and can easily be adapted to be vegan and dairy-free. The luxurious layers blend together seamlessly, creating a dessert that satisfies both chocolate and cheesecake cravings.


Why you'll love it:

Perfect for anyone looking for a dairy-free or vegan dessert, these brownies don't compromise on taste or texture. The creamy cheesecake layer is creamy and flavorful, pairing beautifully with the dense, chocolatey brownie underneath. This treat is not only delicious but also accessible to people with dietary restrictions.

Perfect occasion:

These cheesecake brownies are ideal for casual get-togethers, potlucks, or as a thoughtful treat for friends and family who appreciate plant-based options. They are also perfect for celebrations like birthdays, where you want to offer a dessert that will please everyone, regardless of dietary preferences.

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Decorating Tips:

For a beautiful presentation, you might consider sprinkling the cooled brownies with a pinch of powdered sugar or drizzling them with a vegan chocolate ganache. Garnish with some fresh berries or mint leaves for a pop of color and freshness.


  • For the cheesecake layer:
    • 226 g (8 oz) dairy-free cream cheese, softened
    • 90 g (1/3 cup) plain vegan yogurt or vegan sour cream
    • 30 ml (2 tablespoons) dairy-free, unsweetened whipped cream
    • 50 g (1/4 cup) granulated sugar
    • 8 g (1 tablespoon) cornstarch
    • 8 g (1 tbsp) all-purpose flour
    • 2 teaspoons of vanilla extract
  • For the chocolate brownie layer:
    • 120 g (3/4 cup) dark chocolate
    • 80 g (1/3 cup) vegetable butter
    • 100 g (1/2 cup) granulated sugar
    • 80 g (1/3 cup) light brown sugar
    • 120 ml (1/2 cup) unsweetened almond milk, warm
    • 40 g (1/8 cup) unsweetened almond yogurt
    • 155 g (1 cup + 1/4 cup) all-purpose flour
    • 30 g (1/4 cup) cocoa powder
    • 1/4 teaspoon of salt


  1. Preheat the oven to 330°F (165°C). Butter an 8×8-inch square pan and line it with parchment paper, allowing excess to hang over all sides.
  2. For the brownie batter, melt the butter and dark chocolate in the microwave in 30-second bursts or in a double boiler. In another bowl, mix the two sugars with the lukewarm milk until the sugar is dissolved, then add the yogurt.
  3. Mix the chocolate mixture with the milk and sugar mixture until smooth. Stir in dry ingredients until combined. Pour a 1/4-inch-thick layer of brownie batter into the prepared pan.
  4. Mix all cheesecake layer ingredients in a bowl until smooth and creamy. Drop generous scoops of the cheesecake mixture onto the brownie layer, then fill the spaces with the remaining brownie batter.
  5. Bake for about 30 minutes or until the brownie is evenly risen and the center is set. Let cool completely on a rack before cutting into squares.

Enjoy these divine vegan cheesecake brownies!

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