This vegan cheesecake brownie literally has the best of two worlds. The brownie layer is so chocolatey and moist while the cheesecake layer is rich and creamy. You won’t even notice it’s egg and dairy free :).
How to make the Vegan Brownie Layer?
First start by preparing the flax egg. By adding hot water to ground flax seeds you can create a gluey substance that will help to bind the ingredients. Mix the hot water and the ground flax seeds and set it aside. The flax egg needs at least 10 minutes to thicken.
In the mean time measure and mix the flour, sugar, baking powder and pinch of salt.
After you’ve mixed the dry ingredients you can continue with the wet ingredients for the brownie layer. Melt the vegan butter on low heat in a sauce pan and add the vegan dark chocolate when the butter has melted. Because the butter is still warm you can turn the stove off and melt the the chocolate in the warm butter.
Now it’s time to mix everything to finish the brownie layer. Add the flax egg and the butter chocolate mixture to to dry ingredients and mix everything well.
Transfer the brownie mixture to a baking tray and spread to brownie mixture evenly to create the brownie layer. Set the baking tray aside while you work on the cheesecake layer
How to make the Cheesecake layer?
The cheesecake layer is really easy to make. Just put all the cashew nuts, melted vegan butter, maple syrup, lemon juice and water in a food processor and blend until smooth.
Spread the cheesecake layer evenly on top of the brownie layer.
Vegan Cheesecake Brownie Toppings.
You can add many different toppings to the cheesecake brownie. A very safe choice is to add fruit. I’ve chosen to add some raspberries and blueberries. Cook the raspberries and blueberries on low heat with a splash of water until they are soft. I add the splash of water to create some extra juice. You can also add a little maple syrup if you like.
Put the fruits on top of the cheesecake layer. You can use one fruit for the entire cheesecake brownie. Or make a combination like I did. I’m going to add some oreos to the 3rd part of the cheesecake brownie. But those don’t need to be baked.
Baking the Cheesecake Brownies.
After you’ve added the fruits you can bake the cheesecake brownie. Bake the cheesecake brownie for 50 minutes on 175°C. Let the cheesecake brownie cool after taking it out of the oven. When the cheesecake brownie had cooled you can let it firm up in the refrigerator for a couple hours when the dish has cooled.
Add the last toppings when you’re ready to serve the brownie cheesecake. I added some extra chocolate chunks and the oreos. You can serve the cheesecake brownie cold or warm it up for a couple seconds in the microwave.
120g all purpose flour (Brownie) For the vegan Brownie layer For the vegan Cheesecake layer Toppings Baking the Cheesecake Brownies Serving the Cheesecake Brownies
A pinch of salt (Brownie)
3/2 tsp baking powder (Brownie)
120g dark chocolate (Brownie)
120g vegan butter (Brownie)
150g brown sugar (Brownie)
2 tbsp ground flax seeds (Brownie)
2 tbsp hot water (Brownie)
250g Cashew Nuts (Cheesecake)
140ml Water (Cheesecake)
65ml Maple Syrup (Cheesecake)
25ml Lemon Juice (Cheesecake)
Fruit (150g if you want to cover the entire top) (Toppings)
Vegan chocolate chunks (Toppings)
120g all purpose flour (Brownie)
For the vegan Brownie layer
For the vegan Cheesecake layer
Baking the Cheesecake Brownies
Serving the Cheesecake Brownies