Vegan Cheesecake Brownies
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml. You'll need a 8" (20cm) brownie tin.
Recipe type: Dessert
Cuisine: American
Serves: 9
  • Brownies layer:
  • 1 cup (125g) all purpose flour
  • ⅓ cup (28g) cacao powder
  • ⅓ cup (65g) coconut sugar
  • ½ tsp baking powder
  • pinch of salt
  • 4oz (120g) dark vegan chocolate, melted
  • ⅓ cup (60ml) vegan butter/coconut oil, melted
  • ½ tsp vanilla extract
  • ⅓ cup almond butter
  • ½ cup (80ml) soy/almond milk
  • Cheesecake layer:
  • 1 cup (240ml) vegan yogurt
  • ½ cup cashews, soaked
  • 1 Tbsp cornstarch
  • Toppings:
  • ½ cup (85g) vegan chocolate chips
  1. Place the flour, cacao powder, coconut sugar, baking powder and salt in a medium size bowl and whisk together.
  2. Melt the chocolate and add the butter, vanilla extract, almond butter and milk to it. Whisk together until you have a smooth mixture, then add to the dry ingredients. Combine with a spatula and set aside.
  3. Place the cashews, vegan yogurt and cornstarch into a high-speed blender and blend for 30 seconds until smooth.
  4. Line a 8" (20cm) brownie tin with parchment paper, grease the sides preheat the oven to 175°C/350°F.
  5. Scoop ½ of the brownie batter into the tin and spread evenly. Add the cheesecake mixture on top and even out carefully. Add the remaining ½ of the batter on top and use a toothpick or fork to create swirls.
  6. Sprinkle chocolate chips on top and place in the oven for 35-40 minutes (depending on how gooey you want them). Let cool down for 5-10 minutes before cutting and serving.
Recipe by The Tasty K at