Description
These Vegan Cheesecake Brownies are a decadent gluten-free treat combining rich chocolatey brownies with a creamy vegan cheesecake swirl. Perfect for those craving indulgence without dairy or gluten, this recipe uses wholesome ingredients like almond milk, cashews, and coconut oil to create a moist, fudgy texture with a tangy cheesecake topping. In just 45 minutes, you can enjoy 16 deliciously satisfying squares that are sure to impress.
Ingredients
Scale
Brownie Base
- 1 cup gluten free flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/2 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Cheesecake Swirl
- 1 cup cashews (soaked and drained)
- 1/4 cup coconut cream
- 1/4 cup agave syrup
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully heat before baking the brownies to ensure even cooking.
- Mix dry ingredients: In a large bowl, whisk together the gluten free flour, cocoa powder, baking soda, and salt until thoroughly combined.
- Combine wet ingredients: In a separate bowl, stir together the maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth.
- Make the brownie batter: Pour the wet mixture into the dry ingredients and gently fold until you have a smooth, uniform batter with no lumps.
- Prepare the pan: Grease a baking pan to prevent sticking, then pour in the brownie batter, spreading it evenly.
- Create the cheesecake filling: Blend the soaked and drained cashews, coconut cream, agave syrup, and lemon juice in a high-speed blender until silky and creamy.
- Swirl the cheesecake: Spoon the cheesecake mixture over the brownie batter in dollops, then use a knife to swirl the two mixtures creating a marbled effect.
- Bake: Place the pan in the oven and bake for 25-30 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
- Cool and serve: Remove from the oven and allow the brownies to cool completely in the pan before slicing into 16 squares to serve.
Notes
- Soaking cashews for at least 4 hours or overnight ensures a smoother cheesecake texture.
- You can substitute almond milk with any other plant-based milk of choice.
- Use refined coconut oil if you prefer a neutral taste, or unrefined for a more coconutty flavor.
- If you want extra fudginess, reduce the flour by 2 tablespoons.
- Store brownies in an airtight container in the fridge for up to 5 days.
