These Vegan Cheesecake Brownies offer a delightful combination of a rich, fudgy chocolate brownie base with a light and creamy cheesecake topping. This recipe is completely eggless, without any egg substitutes, and can easily be adapted to be vegan and dairy-free. The luxurious layers blend seamlessly, creating a dessert that satisfies both chocolate and cheesecake cravings.
Why You’ll Love This:
Perfect for anyone looking for a dairy-free or vegan dessert, these brownies do not compromise on taste or texture. The creamy cheesecake layer is smooth and flavorful, pairing exquisitely with the dense, chocolatey brownie beneath. This treat is not only delicious but also accessible to those with dietary restrictions.
Perfect Occasion:
These cheesecake brownies are ideal for casual get-togethers, potlucks, or as a thoughtful treat for friends and family who appreciate plant-based options. They are also perfect for celebrations like birthdays, where you want to offer a dessert that everyone can enjoy, regardless of dietary preferences.
Decoration Tips:
For a beautiful presentation, you might consider dusting the cooled brownies with a sprinkle of powdered sugar or drizzling them with a vegan chocolate ganache. Garnish with a few fresh berries or mint leaves for a pop of color and freshness.
Ingredients:
- For the Cheesecake Layer:
- 226 g (8 oz) non-dairy cream cheese, softened
- 90 g (1/3 cup) plain vegan yogurt or vegan sour cream
- 30 ml (2 tablespoons) non-dairy unsweetened whipping cream
- 50 g (1/4 cup) granulated sugar
- 8 g (1 tablespoon) cornstarch
- 8 g (1 tablespoon) all-purpose flour
- 2 tsp vanilla extract
- For the Chocolate Brownie Layer:
- 120 g (3/4 cup) dark chocolate
- 80 g (1/3 cup) non-dairy butter
- 100 g (1/2 cup) granulated sugar
- 80 g (1/3 cup) light brown sugar
- 120 ml (1/2 cup) unsweetened almond milk, lukewarm
- 40 g (1/8 cup) unsweetened almond yogurt
- 155 g (1 cup + 1/4 cup) all-purpose flour
- 30 g (1/4 cup) cocoa powder
- 1/4 tsp salt
Instructions:
- Preheat the oven to 330°F (165°C). Grease an 8×8 inch square baking tin and line it with parchment paper, allowing excess to overhang on all sides.
- For the brownie batter, melt the butter and dark chocolate in a microwave in 30-second bursts or over a double boiler. In a separate bowl, mix both sugars with the lukewarm milk until the sugar is dissolved, then stir in the yogurt.
- Combine the chocolate mixture with the milk and sugar mixture until smooth. Whisk in the dry ingredients just until combined. Pour a 1/4 inch thick layer of brownie batter into the prepared baking tin.
- Mix all cheesecake layer ingredients in a bowl until smooth and creamy. Drop generous scoops of the cheesecake mixture onto the brownie layer, then fill the gaps with the remaining brownie batter.
- Bake for about 30 minutes or until the brownie is evenly risen and the center is set. Allow to cool completely on a cooling rack before cutting into squares.
Enjoy these divine vegan cheesecake brownies!
