Vegan Cheesecake Brownies

Dessert, Snacks, Vegan

I just made these Vegan Cheesecake Brownies for dessert.  The brownies are moist and delicious, as well as chocolatey and decadent.  I prepared a creamy vegan cream cheese topping that really enhanced the flavor.  Try making these for dessert over the holiday.  Your family will enjoy every bite.

Vegan Cheesecake Brownies

16 Ounces of vegan cream cheese, room temperature
1/4 Cup of coconut sugar
1 Tablespoon of cornstarch
2 Tablespoons fresh lemon juice
2 Teaspoons of vanilla extract
1/4 Teaspoon of Himalayan salt

1/2 Cup of vegan butter, melted
1 1/4 Cup of organic sugar
1/3 Cup of nondairy unsweetened almond milk
3 Teaspoons of vanilla extract
1 Cup all-purpose gluten free flour
2/3 Cup of cocoa powder
3/4 Teaspoon of baking powder
1/4 Teaspoon of Himalayan salt

-Prepare 8 by 8 inch pan with parchment paper and set aside. Preheat the oven to 350F.
-Cheesecake Layer:
Mix all cheesecake ingredients together in a bowl then set aside.
-Brownie Layer:
-Add the vegan butter to a sauce pot and melt, then add coconut sugar and mix ingredients.
-In a medium size bowl combine the nondairy milk, vanilla extract along with the
butter mixture.
-In a separate large bowl, mix together the flour, cocoa powder, baking powder and Himalayan salt.
-Mix the wet ingredients into the bowl with the dry ingredients until well combined.
-Reserve 1/4 cup of the brownie batter and set aside.
-Spread the brownie evenly into the baking pan, then spread the cheesecake layer overtop. Mix the reserved brownie batter with 1 to 2 tablespoons of water. Dollop chocolate on top of the cheesecake layer using a knife or a toothpick to create swirls with the batter. Bake for 30-35 minutes, or until a toothpick is inserted comes out clean. Let cool then slice into squares before cutting. Enjoy!


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