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Stack of 3 fudgy cheesecake brownies

Cheesecake Brownies

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 super decadent and easy to make!
Course Brownies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 brownies


  • Hand mixer*
  • Immersion blender*


Chocolate layer:

Cheesecake layer:


  • 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!


  • 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 Facts
Cheesecake Brownies
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.