Vegan Cheesecake Brownies

Cheesecake Brownies. Vegan Cheesecake Brownies. Do I need to say more? 😀 I literally can’t imagine anyone not liking these delicious squares. They combine the best out of two popular desserts. Oeey-gooey chocolate brownies and smooth, rich cheesecake! Yum! These Vegan Cheesecake Brownies are just worth making, as they’re really simple and quick to prepare but are absolutely mouthwatering! 🙂

The ingredients are quite simple and can be found anywhere – except for maybe vegan yogurt? But I figured that by now any bigger city around the world should stock some sort of soy/almond/coconut yogurt in their range, shouldn’t they?

What’s important with these brownies is the baking time. I’d advise baking them anywhere between 30-40 minutes. The ones from the pictures have been baked 40 minutes and I’d almost say 35 would have been their sweet spot for ultimate gooeyness! I’ll try that next time.

If you decide to give these Vegan Cheesecake Brownies a try, let me know! Leave a comment and rate it – it’s so helpful to me and other readers. And don’t forget to take a picture and tag me (@thetastyk) and #thetastyk on Instagram! I love seeing what you come up with. Love and enjoy! ♥

5.0 from 3 reviews

Vegan Cheesecake Brownies

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

As in all of my recipes, 1 cup equals 250 ml. You'll need a 8" (20cm) brownie tin.

Author: The Tasty K

Recipe type: Dessert

Cuisine: American

Serves: 9

Ingredients

• Brownies layer:
• 1 cup (125g) all purpose flour
• ⅓ cup (28g) cacao powder
• ⅓ cup (65g) coconut sugar
• ½ tsp baking powder
• pinch of salt
• 4oz (120g) dark vegan chocolate, melted
• ⅓ cup (60ml) vegan butter/coconut oil, melted
• ½ tsp vanilla extract
• ⅓ cup almond butter
• ½ cup (80ml) soy/almond milk
• 
  Cheesecake layer:
• 1 cup (240ml) vegan yogurt
• ½ cup cashews, soaked
• 1 Tbsp cornstarch
• 
  Toppings:
• ½ cup (85g) vegan chocolate chips

Instructions

1. Place the flour, cacao powder, coconut sugar, baking powder and salt in a medium size bowl and whisk together.
2. Melt the chocolate and add the butter, vanilla extract, almond butter and milk to it. Whisk together until you have a smooth mixture, then add to the dry ingredients. Combine with a spatula and set aside.
3. Place the cashews, vegan yogurt and cornstarch into a high-speed blender and blend for 30 seconds until smooth.
4. Line a 8" (20cm) brownie tin with parchment paper, grease the sides preheat the oven to 175°C/350°F.
5. Scoop ½ of the brownie batter into the tin and spread evenly. Add the cheesecake mixture on top and even out carefully. Add the remaining ½ of the batter on top and use a toothpick or fork to create swirls.
6. Sprinkle chocolate chips on top and place in the oven for 35-40 minutes (depending on how gooey you want them). Let cool down for 5-10 minutes before cutting and serving.

3.5.3208