Vegan Cheesecake Brownies
Delicious vegan and gluten-free brownies topped with a creamy vegan cheesecake layer, perfect for satisfying a sweet tooth while catering to dietary restrictions.
Ingredients
Brownie Base Ingredients
- 1 cup gluten-free flour Can use almond or oat flour as an alternative
- ½ cup cocoa powder
- ½ cup maple syrup Can substitute with dates or stevia
- ¼ cup coconut oil Melted
- ½ cup almond milk Can be substituted with any plant milk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cheesecake Layer Ingredients
- 1 cup cashews (soaked and drained) Soak for 2-4 hours
- ¼ cup coconut cream Can use blended silken tofu as a substitute
- ¼ cup agave syrup Can substitute with maple syrup
- 1 tablespoon lemon juice
Instructions
Preparation
- Gather and measure all your ingredients.
- Soak the cashews for at least 2-4 hours before using.
Brownie Base
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine gluten-free flour, cocoa powder, baking soda, and salt.
- In another bowl, mix maple syrup, melted coconut oil, almond milk, and vanilla extract until well combined.
- Pour the wet mixture into the dry ingredients, stirring until everything is evenly combined and thick.
- Grease a baking pan and pour your brownie mixture into it, spreading it evenly.
Cheesecake Layer
- In a blender, combine soaked cashews, coconut cream, agave syrup, and lemon juice. Blend until smooth.
- Spoon the cheesecake mixture over the brownie batter and swirl gently with a knife.
Baking
- Place the pan in the oven and bake for about 25-30 minutes or until the top is set.
- Allow to cool completely in the pan before slicing.
Notes
Store in an airtight container in the fridge for up to a week, or freeze for longer storage. Reheat in the microwave for a few seconds if desired.