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


Ingredients:
Cheesecake:
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

Brownie:
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

Directions:
-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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