Vegan Cheesecake Brownies
Vegan Cheesecake Brownies
Ultra-fudgy brownies swirled with creamy dairy-free cheesecake
These Vegan Cheesecake Brownies are pure dessert magic ✨ Rich, chocolatey brownie layers meet a silky, tangy vegan cheesecake swirl for a show-stopping treat that tastes just as indulgent as it looks. Perfect for holidays, bake sales, or whenever chocolate cravings strike.
Best part? They’re 100% plant-based and surprisingly easy to make.
🛒 Ingredients
🍫 Brownie Layer
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ¾ cup sugar (cane or coconut)
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup dairy-free milk
- ⅓ cup neutral oil or melted coconut oil
- 1 tsp vanilla extract
🍰 Vegan Cheesecake Swirl
- ¾ cup vegan cream cheese (softened)
- ¼ cup powdered sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
👩🍳 How to Make Vegan Cheesecake Brownies
1️⃣ Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
2️⃣ Make the Brownie Batter
In a bowl, whisk flour, cocoa powder, sugar, baking powder, and salt.
Add dairy-free milk, oil, and vanilla. Mix until smooth and thick.
Spread brownie batter evenly into the pan.
3️⃣ Make Cheesecake Swirl
In a separate bowl, beat vegan cream cheese, powdered sugar, cornstarch, and vanilla until smooth.
Drop spoonfuls over the brownie batter.
4️⃣ Swirl
Use a knife or skewer to gently swirl the cheesecake mixture into the brownie batter.
5️⃣ Bake
Bake for 30–35 minutes, until edges are set and center is slightly soft.
Let cool completely before slicing (this is key!).
🍽 Serving Tips
- Serve chilled for extra fudginess
- Dust with cocoa powder or drizzle melted dark chocolate
- Top with berries for contrast 🍓
🧊 Storage
- Fridge: Up to 5 days
- Freezer: Up to 2 months (slice before freezing for easy treats!)
