These cheesecake brownies are so super moist, fudgy and chocolatey that you’d barely believe that they are egg-free, dairy-free, and gluten-free! In fact, they are 100% vegan, but very decadent and easy to make!
Delicious Fudgy Cheesecake Brownies
The next time someone tries the “but Vegans only eat grass…” excuse with you, introduce them to these gooey, chocolatey marbled cheesecake brownies.
Honestly, I was not even sure I should be posting these here. Some people might not think I’m vegan anymore. I mean, look at that moist (sorry!), fudgy texture, and tell me, do these chocolate cheesecake brownies look like dairy-free brownies to you?
Luckily, they are 100% vegan AND gluten-free. Plus, you might be surprised to read, but…
There Are No Hidden Vegetables In This Recipe
After posting the recipes for my Sweet Potato Brownies, my Best Vegan Brownies (with peas!), and my Healthy No-Bake Brownies, I decided to make these vegan cheesecake brownies. After all, what could be better than cheesecake and chocolate combined?
I love to experiment with my baked goods by adding ‘interesting’ ingredients, like black beans or vegetables like zucchini to make Zucchini Brownies. I even once tried making an eggplant brownie but… Well, let’s just say that there’s a reason why that hasn’t made its way to my blog…
With this recipe, I wanted to see if I could get brownies that are still fudgy and rich, but without any of the legumes, vegetables, and other “exotic ingredients.” Spoiler alert – the answer is a definite yes!
The Different Layers
By using creamy silken tofu within the cheesecake layer – and lots of moisture-providing ingredients in the brownie batter – the results are deliciously moist. More so than you would even think possible with completely dairy-free brownies.
However, if you want to make these brownies soy-free, then you could also use soy-free vegan cream cheese instead. I’m unable to buy any, where I live; however, having looked at the ingredients list, it should work. Just leave out the coconut oil (but still use the starch!), and the result should be the same!
As rich and delicious as my other veggie-inclusive brownies are, when you’re in the mood for something a little bit more naughty, you can’t get much more decadent than these chocolate cheesecake brownies.
How To Make The Cheesecake Brownie Recipe
Making these vegan brownies is super simple and only includes a few steps to fudgy, cheesecakey heaven. For the full ingredients list, measurements, and nutritional information, read the printable recipe card below.
STEP 1: Begin by preparing the flax eggs, leaving them aside for 5 minutes to thicken. Once ready, preheat the oven to 360°F/180°C and line your baking pan of choice with parchment paper.
STEP 2: Add all the ingredients for the chocolate brownie layer to a large bowl and mix with an electric hand whisk until combined.
STEP 3: For the cheesecake layer, simply add all the ingredients into a blender or food processor and blend until smooth and creamy. An immersion blender should work too.
STEP 4: Using a separate spoon for each batter, take turns spooning the chocolate and cheesecake batters into your pan. Optionally, you can also use a toothpick to swirl the batters together a bit more on top for that perfect cheesecake swirl brownies look.
As noted in the recipe tips, you can also spoon some additional ‘toppings’ on top of these brownies (see below for options).
STEP 5: Bake in the oven for between 30-45 minutes. Use a toothpick to test that they are ready (it should come out ‘almost clean’ – not wet but not completely dry). I suggest checking at 30 minutes and then again in five-minute increments. If overbaked, you won’t get the delicious fudgy texture.
STEP 6: Leave it to cool down completely before cutting into bars/slices and try not to eat them all at once. Check the below step-by-step photos:
How To Store This Brownie Cheesecake
- If you have the willpower to not gobble these up in a single day, then these vegan brownies can be stored in an airtight container in the fridge for up to a week.
- In fact, I encourage you to leave some for a day or two. These marbled brownies taste even better on day 2 and 3!
- Freezing silken tofu can affect the texture, so I haven’t personally tried it. However, if you do and find that you don’t mind the resulting texture, then they will last for 2 months in the freezer.
Useful Tips & Variations:
Flour: You can also swap the rice flour with whole wheat flour if you are not allergic to gluten. All-purpose flour or spelt flour should work fine too.
Flax seeds: Feel free to use ground chia seeds instead of ground flax seeds as the egg alternative in these eggless brownies
Milk: Any plant-based milk will work in the recipe; almond milk, oat milk, soy milk, coconut milk, etc.
Baking dish: If a square bake isn’t what you’re in the mood for, then you could use a round cake pan to make a delicious brownie cheesecake.
Sweetness: Please note that the cheesecake layer isn’t super sweet. If you prefer it sweeter, simply add more sugar- just taste the batter before you spoon it into the pan.
Add-Ins: Make these cream cheese swirl brownies even more versatile with the addition of extra fruity flavoring. Use a few spoonfuls of your favorite fruit jam or preserve to swirl into the top of the brownies. My personal favorites are raspberry, cherry, blackberry, and this Strawberry Compote. You can also swirl in some of your favorite nut butter or even a caramel sauce, like the one I use in this Vegan Snickers Recipe.
Glaze: Alternatively, you could double up on chocolate and add a creamy chocolate glaze to this cheesecake brownie recipe. Simply check out the other brownie recipes I linked at the top of the post for the glaze recipe.
This Recipe Is:
- Plant-based (dairy-free, egg-free)
- Gluten-free
- Fudgy
- Chocolatey
- Rich
- Gooey
- Delicious
- Easy to make
- And they can be made refined sugar-free
- And also nut-free
If you give this cheesecake brownie recipe a try, I’d appreciate a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram & Facebook with @elavegan and #elavegan – I love seeing your recreations.
Cheesecake Brownies
Ingredients
Chocolate layer:
- 3/4 cup (120 g) rice flour (see notes)
- 1/4 cup (30 g) tapioca flour or cornstarch
- 2 flax eggs (see first instruction)
- 3/4 cup (150 g) date sugar (or brown sugar)
- 1/2 cup (50 g) cocoa powder
- 1/3 cup (80 g) nut/seed butter of choice (e.g. cashew butter)
- 2/3 cup (160 ml) plant-based milk (see notes)
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1 pinch of salt
Cheesecake layer:
- 1 (12.3 oz) package (350 g) silken tofu (see notes for soy-free version)
- 4-5 tbsp (50 g) Erythritol or use organic sugar
- 2 tbsp cornstarch or potato starch
- 2 1/2 tbsp vegetable oil (e.g. coconut oil)
- 1 tsp vanilla extract
- 3-4 tbsp lemon juice or lime juice for the cheesecake taste
Instructions
- To make the flax eggs (or chia eggs), put 2 tbsp ground flax seeds (or chia seeds) into a small bowl, add 5 tbsp water and mix with a whisk. Set aside for 5 minutes.
- Preheat the oven to 360°F (180°C) and line a 7x7 inch or 8x8 inch baking pan with parchment paper.
- Add all ingredients for the chocolate layer into a big bowl and mix well with an electric hand mixer until combined.
- For the cheesecake layer: Blend all ingredients in a high-speed blender or food processor until completely smooth and creamy. An immersion blender should work fine too.
- Use 2 different tablespoons to dollop the brownie batter and the cheesecake batter into the pan.
- Bake in the oven for about 30-45 minutes or until a toothpick comes out almost clean (not wet but not dry either). So test the center after 30 minutes, then after 35 minutes, etc. Do NOT over-bake the brownies! I have a gas oven and it took about 40 minutes until they turned out perfect. But they might be done after only 35 minutes or even less with a different oven (or different sized pan). So pay close attention.
- Let cool completely before you cut it into bars. The brownies taste best on the second day, so don't eat them all on the first day. Enjoy!
Notes
- Flour: Rice flour can be replaced with all-purpose flour or whole wheat flour if you aren't gluten-free. For a different gluten-free option, you could try sorghum flour (but I haven't tried it myself).
- Flax seeds: You can use ground chia seeds instead of flax seeds.
- Milk: Any plant-based milk like almond milk, oat milk, coconut milk, etc. is fine.
- Tofu: Please use firm silken tofu or soft regular tofu (I prefer silken tofu).
- Soy-free version: You can use almond-based cream cheese (e.g. from Kite Hill) instead of silken tofu if you cannot eat soy products. I would leave out the oil/vegan butter if you use vegan cream cheese. Don't omit the cornstarch, though!
- Please note that the cheesecake layer isn't very sweet. If you prefer it sweeter, simply add more sugar. I would suggest tasting the batter before you spoon it into the baking pan. 🙂
- Nutrition facts are for one (out of 9) brownies.
Nutrition information is an estimate and has been calculated automatically
Sam
Hi Ela! Can I use cacao powder instead of cocoa powder and still get the same result? Thanks 🙂
Ela
Hi Sam, that should be fine. 🙂
Kelsey
Made these brownies and they turned out great! I used almond butter and almond milk, along with almond-based cream cheese from Kite Hill instead of silken tofu. I only ended up baking them for 25 mins and they were done.
Ela
Your feedback is so helpful, Kelsey, especially for people with a soy allergy. Thanks so much for sharing! So glad the brownies turned out great. 🙂
Mayte
I love this recipe! I didn’t use peanut butter because I was out but it still came out perfect. I always have trouble finding good vegan brownie recipes (especially without black beans). This is a must try. Definitely make sure you use soft tofu.
I only baked for 35 minutes.
Ela
So happy they turned out amazing! Thanks for your great feedback, Mayte. 🙂
Lisa
This looks so delicious. Baking it right now. The white batter was not as thick as the chocolate, so I’m a bit anxious to how it will turn out. I didn’t want to add more starch in case it messes up the taste. Crossing fingers, and I’ll let you know how it turns out 😉
Ela
Hope it turned out delicious. 🙂
Eliza
Hi, Ela!
I love your website! Thank you so much!
About this brownie: can I use coconut oil isted the nut/seed butter? Do you think that it will change the flavour?
And is it possible flozen this brownies?
Thak you!
Ela
Hi Eliza! I haven’t tried it but I think coconut oil should be ok! 1/4 cup is probably enough. 🙂
I am not sure about freezing them because of the cheesecake layer.
Calle
looks amazing, definitely giving them a try! If i were to use veg cream cheese instead, how much would you suggest i use?
Ela
Hi, I would use the same amount (350 grams). Please note that I can’t try out the cream cheese version though because I cannot buy vegan cream cheese where I live. However, after checking out the ingredient list of some vegan cream cheese brands online, I am pretty sure you can use it instead of silken tofu. Just leave out the coconut oil and the result should be the same. Please do not omit the cornstarch though, it’s really important in the recipe, otherwise the cream cheese won’t firm up. Let me know how it turned out if you give it a try!
Jen
Made this recipe today after being vegan for quite a while. Tried with vegan cream cheese in place of tofu and instead of solidifying it melted and didn’t quite turn out. The brownie portion that was done by the recipe (although with regular all purpose flour and ommited the starch) turned out great. Next time I will try with silken tofu and see if i can get the cheesecake part to turn out properly.
Ela
Hi Jen, I never made the recipe with cream cheese that’s why it’s mentioned in the recipe notes that you can “try” cream cheese (not that I recommend it). The recipe works really well with silken tofu and the consistency turns out perfect.
Ela
Also, I just read that you omitted the starch. Now I know why the cream cheese didn’t firm up you HAVE TO use starch, otherwise, it won’t work.
M
I had high hopes for this recipe, so made it for a family picnic. Having been vegan since 1991, I’ve had my share of vegan baking experiences,—-This recipe was just not tasty at all. The tofu, even after processing with sweetener and extra lemon juice to make it more “cheesy” was obviously tofu . The textures of the two batters did not mesh very well, either.
Ela
Hi “M”… sorry you didn’t like the recipe. If using silken tofu, the taste isn’t noticeable at all to me (and many others), however, regular tofu does have a “tofu taste” for sure.
Chukwuma Onyeije
I would agree with you on the Silken vs. Regular Tofu. Hopefully she will try this again.
Great recipe!
Ela
Thank you! I am glad you liked the recipe. 🙂
Anca
All your recipes are wow! All my friends appreciate my food because of you! I love this healthy style and it is very tasty! Since I’ve started to remake your vegan desserts, I don’t like anymore sweets from the market, I feel their extra-sugar… thank you for the healthy style you teach us!
Ela
You are amazing, Anca! Thanks so much for your sweet comment! 🙂
Timea
I’ve just made this recipe! It tastes incredible, although it doesn’t look as pretty as yours.
My husband also loved it . Thank you so much for this recipe! ❤️
Ela
Great! I am glad you and your husband loved it. Thanks for your feedback, Timea! 🙂
Jess @choosingchia
I don’t think there could be anything more delicious!
Ela
Glad you like it, Jess. 😀 Thanks! ❤️
Mahima
Could I use cassava flour instead of tapioca flour? Would loveeee to give these a go!
Ela
I am not sure since I never used cassava flour. I think any other starch like cornstarch or arrowroot flour etc would work better in this recipe. 🙂
Bianca Zapatka
They look so delicious, Ela! I also love combining both. Such a great recipe! I‘m sure it tastes amazing!
Lots of love,
Bianca ❤️
Ela
Thanks, dear Bianca! I would love to send you some. 🙂
Sending love back, Ela ❤️
Nolwenn | Blooming Nolwenn
This is genius, Ela! I love the idea of combining brownies and cheesecake, I bet the texture must be incredible.
Ela
Thank you very much, Nolwenn! I hope you’ll give them a try!
Matt
Can you sub plain flour or coconut flour for rice flour?
Ela
Hey, as mentioned before in another comment: “I haven’t made them with regular flour since I am wheat intolerant, however, if you give it a try then I would recommend using around 1 cup of regular flour (120 grams). Please report back if you try it out.” 🙂
Toni
Can these be made without the coconut oil?
Ela
Any other vegetable oil or vegan butter should be fine. If you leave it out the taste won’t be very good as it will just taste like tofu. 😉
Maria
Lovely recipe! I wanna to make it today, but I don’t have rice flour at home. Is it substitutable?
Ela
Hi Maria! I am not sure if you need a gluten-free flour substitute. If you are not gluten-free then regular all-purpose flour should be fine. Otherwise, you could try out sorghum flour or corn flour instead of rice flour.
Dee | Green Smoothie Gourmet
Ela! I love that you worked flaxseed into fudge! So healthy and genius ! Dee xx
Ela
Thank you very much, Dee! I hope you’ll give them a try.
Lots of love, Ela ❤️
Shelly
Do these amazing looking brownies have a yummy cheesecake flavor? Since there is nothing in the ingredients list that would make the cheesecake portion tangy like actual cheesecake, I’m guessing not??
Ela
Yes, the addition of lemon juice or lime juice. 🙂
Kim
They look amazing.
Is there anything I could use for rice flour instead? Could I substitute this with regular flour, or would it change the texture?
Ela
Hi Kim! I haven’t made them with regular flour since I am wheat intolerant, however, if you give it a try then I would recommend using around 1 cup of regular flour (120 grams). Please report back if you try it out. 🙂