Vegan Cheesecake Brownies
A rich, chocolatey brownie base topped with a creamy vegan cheesecake layer, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 170 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 cup granulated sugar
- 1/2 cup coconut oil, melted
- 1/4 cup non-dairy milk
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup vegan cream cheese
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round baking pan to prevent sticking.
- Mix the brownie batter: In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, melted coconut oil, non-dairy milk, vanilla extract, baking powder, and salt. Mix until the batter is smooth and well combined.
- Pour the brownie batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the brownies to cool in the pan on a wire rack.
- While the brownies cool, beat the vegan cream cheese in a mixing bowl until smooth. Gradually add the powdered sugar and lemon juice, continuing to mix until creamy and without lumps.
- Spread the cheesecake layer evenly over the brownie layer once completely cooled.
- Refrigerate for at least 2 hours before slicing. Once chilled, cut into squares and enjoy.
Notes
Let the brownies cool completely before adding the cheesecake layer to prevent melting.
Find it online: https://www.yumandfork.com/vegan-cheesecake-brownies/