Indulge in these decadent Cheesecake Brownies, combining the best of both worlds—a rich, fudgy chocolate brownie base and a light, creamy cheesecake topping. This eggless recipe can easily be made vegan and dairy-free, offering a delicious and versatile dessert that’s perfect for any occasion. Each bite is a symphony of flavors and textures, with the dense chocolatey brownie perfectly balanced by the smooth and tangy cheesecake.
Why You’ll Love This: These brownies offer an irresistible combination of flavors and textures, making them a crowd-pleaser 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 eggless and adaptable to vegan and dairy-free diets, this recipe is inclusive and perfect for sharing with a variety of dietary preferences.
Perfect Occasion: These Cheesecake Brownies are ideal for special occasions, potlucks, or simply as a luxurious treat to enjoy with a cup of coffee or tea. They’re also a fantastic make-ahead dessert, as they taste even better the next day after the flavors have melded together.
Decoration Tips:
- Swirl Effect: Use a toothpick or knife to swirl the cheesecake and brownie batter together before baking for a beautiful marbled effect.
- Chocolate Drizzle: Once cooled, drizzle with melted chocolate or caramel sauce for an extra touch of indulgence.
- Berry Garnish: Top with fresh berries or a sprinkle of powdered sugar for a pop of color and added flavor.
Ingredients:
For the Cheesecake Layer:
- 226g (8 oz) cream cheese, softened (non-dairy or regular)
- 90g (1/3 cup) plain vegan yogurt or vegan sour cream
- 30ml (2 tablespoons) non-dairy unsweetened whipping cream
- 50g (1/4 cup) granulated sugar
- 8g (1 tablespoon) cornstarch
- 8g (1 tablespoon) all-purpose flour
- 2 tsp vanilla extract
For the Brownie Layer:
- 120g (3/4 cup) dark chocolate
- 80g (1/3 cup) butter (non-dairy or any butter of your choice)
- 100g (1/2 cup) cane sugar or caster sugar
- 80g (1/3 cup) light brown sugar
- 120ml (1/2 cup) milk at room temperature or lukewarm (unsweetened almond milk or any plain milk of your choice)
- 40g (1/8 cup) plain yogurt (unsweetened almond yogurt or any plain yogurt)
- 150g (1 cup + 1/4 cup) all-purpose flour
- 30g (1/4 cup) cocoa powder
- 10g (1 tablespoon) cornstarch
- 1/4 tsp salt
Recipe:
- Prepare the Cheesecake Layer:
- In a bowl, mix the cream cheese and yogurt until smooth.
- Add the whipping cream, sugar, vanilla extract, flour, and cornstarch. Mix with an electric whisk until the mixture is smooth and creamy. Set aside.
- Prepare the Brownie Layer:
- Preheat the oven to 330°F (165°C). Grease an 8×8 inch square baking tin with oil and line it with baking paper, leaving an overhang for easy removal.
- Melt the butter and dark chocolate together in a heatproof bowl.
- In a separate bowl, combine the cane sugar, light brown sugar, milk, and yogurt. Stir until the sugar is dissolved.
- Mix the melted chocolate mixture with the yogurt mixture until smooth.
- Add the flour, cocoa powder, cornstarch, and salt. Mix with a whisk until smooth and combined.
- Assemble the Brownies:
- Pour a 1/4 inch thick layer of brownie batter into the prepared baking tin.
- Add scoops of the cheesecake batter on top of the brownie layer.
- Cover the gaps between the cheesecake scoops with the remaining brownie batter.
- Use a knife or toothpick to gently swirl the batters together for a marbled effect.
- Bake:
- Bake in the preheated oven at 330°F (165°C) for 30 minutes, or until the brownies have risen evenly and the center is set.
- Remove from the oven and let cool completely in the pan.
- Serve:
- For the best results, refrigerate the brownies overnight or until they are fully set before slicing. Enjoy your rich, fudgy, and creamy Cheesecake Brownies!
Relish in the delightful contrast of these Cheesecake Brownies—a perfect blend of fudgy chocolate and creamy cheesecake in every bite!
