Fudgy vegan cheesecake brownies with a creamy dairy-free swirl. An easy plant-based dessert perfect for any occasion.
⏱ Time
Prep: 20 minutes
Bake: 35 minutes
Serves: 12
🧺 Ingredients
Brownie Layer
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¾ cup sugar or coconut sugar
- ½ cup melted coconut oil
- ½ cup plant milk
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
Cheesecake Layer
- ¾ cup raw cashews (soaked 4 hours)
- ¼ cup coconut cream
- ¼ cup maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
👩🍳 Instructions
Firstly, preheat oven to 175°C (350°F) and line a baking pan.
Next, whisk brownie ingredients until smooth. Spread batter into the pan.
Then, blend cheesecake ingredients until creamy. Dollop over brownie layer.
After that, swirl gently with a knife.
Finally, bake for 30–35 minutes until set. Cool completely before slicing.
🌟 Tips & Variations
- Gluten-Free: Use a gluten-free flour blend.
- Extra Fudgy: Reduce baking time slightly.
- Nut-Free: Use silken tofu instead of cashews.
- Chocolate Boost: Add vegan chocolate chips.
- Flavor Twist: Add orange zest or espresso powder.
🌿 Benefits of Vegan Cheesecake Brownies
Firstly, cocoa is rich in antioxidants.
Secondly, cashews provide healthy fats and creaminess.
Moreover, this dessert is dairy-free and cholesterol-free.
In addition, it’s completely egg-free and plant-based.
As a result, you enjoy indulgence with fewer allergens.
🧒 Kid-Friendly Version
- Firstly, reduce cocoa powder slightly for milder chocolate.
- Then, skip lemon juice in the swirl.
- Next, bake in mini muffin tins for easy portions.
- Finally, add dairy-free chocolate chips on top.
🧮 Nutrition Facts (Per Brownie – Approximate)
- Calories: 280 kcal
- Protein: 5 g
- Carbohydrates: 32 g
- Fat: 15 g
- Fiber: 3 g
- Sugar: 18 g
- Cholesterol: 0 mg
