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Vegan Cheesecake Brownies

These vegan cheesecake brownies are moist, chocolatey and fudgy. The recipe is plant-based (egg-free, dairy-free), gluten-free, yummy, and easy to make!
Course Brownies, Dessert
Cuisine American
Keyword cake, cheesecake, chocolate, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 brownies
Calories 256kcal
Author Michaela Vais

Ingredients

Chocolate layer:

Cheesecake layer:

  • One 12.3 oz package silken tofu firm (350 g) (*see recipe notes)
  • 4-5 tbsp sugar (e.g. xylitol, regular sugar) (50 g)
  • 2 tbsp cornstarch or potato starch
  • 2 1/2 tbsp vegetable oil (e.g. coconut oil) or vegan butter, melted
  • 1 tsp vanilla extract
  • 3-4 tbsp lemon juice or lime juice (optional) for a "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 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 smooth and creamy.
  • 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 overbake 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 (and with a larger baking pan). So pay close attention.
  • Let cool completely before you cut it into bars. The vegan cheesecake brownies taste best on the second day so don't eat them all on the first day.

Notes

  • Rice flour can be most likely replaced with either sorghum flour or with all-purpose flour. If you use all-purpose flour I would suggest to leave out the tapioca flour.
  • You can use ground chia seeds instead of flax seeds.
  • Any plant-based milk like almond milk, oat milk, coconut milk etc is fine.
  • You could try using a vegan cream cheese (which is not soy-based) 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 to taste the batter before you spoon it into the pan. :)
  • Nutrition facts are for one (out of 9) brownies.
Nutrition Facts
Vegan Cheesecake Brownies
Amount Per Serving
Calories 256 Calories from Fat 98
% Daily Value*
Fat 10.9g17%
Carbohydrates 33g11%
Fiber 3g12%
Protein 6.5g13%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 256kcal | Carbohydrates: 33g | Protein: 6.5g | Fat: 10.9g | Fiber: 3g