These Cheesecake Brownies are an irresistible combination of rich, fudgy chocolate brownie base with a light and creamy cheesecake topping. The brownies are completely eggless, making them a perfect dessert for those with dietary restrictions. You can easily make them vegan and dairy-free by using non-dairy cream cheese, yogurt, and milk alternatives. The result is a decadent, melt-in-your-mouth dessert that offers the best of both worlds: the indulgence of chocolate and the smoothness of cheesecake. Whether for a party, a cozy night in, or a special treat, these cheesecake brownies are bound to satisfy your sweet tooth.
Why You’ll Love This Recipe:
These cheesecake brownies offer a unique blend of textures and flavors: the dense, rich chocolate brownie base and the smooth, creamy cheesecake layer on top. They’re egg-free, which makes them a great option for those with egg allergies or dietary preferences. The recipe is also highly customizable, allowing you to make it fully vegan by using plant-based alternatives. It’s the perfect dessert for both chocolate and cheesecake lovers alike, offering a delicious balance that’s not overly sweet but incredibly satisfying.
Perfect Occasion:
These cheesecake brownies are perfect for any occasion where you want to impress with minimal effort. They’re great for parties, bake sales, potlucks, or just as a special treat for yourself and your family. Their rich, fudgy texture makes them ideal for cozy evenings with a cup of coffee or tea. If you're looking for a dessert that stands out without being overly complicated, these cheesecake brownies are a fantastic option.
Decoration Tips:
For an elegant touch, drizzle some melted dark chocolate over the top of the cooled brownies before cutting them into squares. You can also dust them with powdered sugar or add a sprinkle of cocoa powder for a simple yet refined look. If you want to take the decoration a step further, top each brownie with a few fresh berries like raspberries or strawberries, which pair beautifully with both the chocolate and cheesecake flavors.
Ingredients:
For the Cheesecake Layer:
- 226g (8 oz) non-dairy or regular cream cheese, softened
- 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 teaspoons vanilla extract
For the Brownie Layer:
- 120g (3/4 cup) dark chocolate
- 80g (1/3 cup) non-dairy butter (or regular butter)
- 100g (1/2 cup) cane or castor sugar
- 80g (1/3 cup) light brown sugar
- 120ml (1/2 cup) non-dairy milk (or any milk of your choice)
- 40g (1/8 cup) plain yogurt (unsweetened almond yogurt or any you prefer)
- 150g (1 1/4 cups) all-purpose flour
- 30g (1/4 cup) cocoa powder
- 10g (1 tablespoon) cornstarch
- 1/4 teaspoon salt
Instructions:
- Preheat the Oven:
Preheat your oven to 330°F (165°C). Grease an 8x8-inch square baking tin and line it with parchment paper, leaving an overhang for easy removal. - Make the Cheesecake Layer:
In a bowl, mix the softened cream cheese and vegan yogurt (or sour cream) until smooth. Add the whipping cream, sugar, vanilla extract, cornstarch, and flour. Use an electric whisk to blend everything until smooth and creamy. Set aside. - Make the Brownie Layer:
In a heatproof bowl, melt the dark chocolate and butter together until smooth, using either a double boiler or microwave in short intervals. Stir well to combine. - Combine Wet Ingredients:
In a separate bowl, combine the cane sugar, light brown sugar, milk, and yogurt. Stir until the sugars dissolve. Pour in the melted chocolate mixture and whisk until smooth and fully combined. - Add the Dry Ingredients:
Sift in the all-purpose flour, cocoa powder, cornstarch, and salt. Gently whisk everything together, mixing only until smooth. Be careful not to overmix. - Assemble the Cheesecake Brownies:
Pour about a 1/4-inch thick layer of the brownie batter into the prepared baking tin, spreading it evenly. Add dollops of the cheesecake mixture on top of the brownie layer. Use the remaining brownie batter to fill in the gaps between the cheesecake scoops. - Bake:
Place the baking tin in the preheated oven and bake for about 30 minutes, or until the cheesecake topping is set and the brownies have risen evenly. A toothpick inserted into the center should come out mostly clean with a few moist crumbs. - Cool and Serve:
Remove the brownies from the oven and let them cool completely in the pan. For best results, refrigerate the brownies overnight before cutting into squares to allow the flavors and textures to develop fully.
Enjoy your rich, fudgy cheesecake brownies!