Why should I decide between two of my favorite desserts if I can make them as one? If you love chocolate and cheesecake like I do go ahead and heat your oven right now! This vegan brownie cheesecake is exactly what you need.
I used my Baked Vegan Cheesecake recipe here cause it’s fail-proof and doesn’t require a lot of time to bake through. Don’t keep it in the oven for too long otherwise your brownie layer will become too dry.
Preheat oven to 325°F (160°C).
Grease a spring form and set aside.
For the brownie layer mix together flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. In a smaller separate bowl combine all wet ingredients: melted shortening, water, apple cider vinegar, vanilla extract and mashed banana.
Pour wet ingredients into dry and mix well but don’t overdo. Gently fold in chocolate chips.
Transfer brownie batter into the spring form and even it out.
To make cheesecake layer blend all ingredients in a high-speed blender until smooth. Then pour it over brownie batter.
Bake for 35-40 minutes until cheesecake is set but still slightly wobbly in a middle.
Remove from the oven and let it cool on the counter before putting in a fridge. Cool in a fridge for 3 hours or overnight.
Garnish with extra cocoa powder, melted chocolate or your favorite fruits.
PrintVegan Brownie Cheesecake
Easy baked vegan brownie cheesecake.
- Prep Time: 3 hours 15 min
- Cook Time: 40 min
- Total Time: 3 hours 55 minutes
- Yield: 8-10 1x
- Category: Dessert
- Cuisine: American, Vegan
Ingredients
Scale
For brownie layer:
- 1 C all-purpose flour
- 1/2 C sugar
- 1/2 C cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 C chocolate chips or chunks
- 3 tbsp melted vegan shortening
- 2/3 C water
- 1/2 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 overripe banana, mashed (1/4 C)
For cheesecake layer:
- 12.3oz package firm silken tofu
- 1 1/2 C raw cashews (soaked for 2–4 hours)
- 1 C sugar
- zest and juice of 1 lime
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 325°F (160°C).
- Grease a spring form and set aside.
- For the brownie layer mix together flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. In a smaller separate bowl combine all wet ingredients: melted shortening, water, apple cider vinegar, vanilla extract and mashed banana.
- Pour wet ingredients into dry and mix well but don’t overdo. Gently fold in chocolate chips.
- Transfer brownie batter into the spring form and even it out.
- To make cheesecake layer blend all ingredients in a high-speed blender until smooth. Then pour it over brownie batter.
- Bake for 35-40 minutes until cheesecake is set but still slightly wobbly in a middle.
- Remove from the oven and let it cool on the counter before putting in a fridge. Cool in a fridge for 3 hours or overnight.
- Garnish with extra cocoa powder, melted chocolate or your favorite fruits.
Nutrition
- Serving Size: 1/10 recipe
- Calories: 401
- Sugar: 36g
- Sodium: 200mg
- Fat: 17.9g
- Saturated Fat: 5.3g
- Carbohydrates: 57.1g
- Fiber: 3.3g
- Protein: 8.1g
- Cholesterol: 0mg
Find it online: https://www.slavicvegan.com/2019/10/09/vegan-brownie-cheesecake/
