Dairy-Free Cheesecake Brownie
Indulge in the perfect fusion of rich chocolate decadence and creamy tanginess with this Dairy-Free Cheesecake Brownie recipe! Crafted with melt-in-your-mouth coconut oil, velvety dairy-free cream cheese, and a hint of vibrant lemon juice, this dessert is a dream for those who love indulgent treats without the dairy. Featuring a mesmerizing marbled swirl of chocolate brownie and cheesecake layers, this recipe is not only visually stunning but also packed with flavor. Made with pantry staples like oat milk, cocoa powder, and a touch of maple syrup for natural sweetness, these brownies are as approachable as they are irresistible. Whether you're baking for a crowd or treating yourself, these dairy-free delights guarantee a soft, fudgy texture with a luxurious cheesecake twist. Perfect for those looking for vegan-friendly or lactose-free dessert options, these brownies will satisfy every chocoholic's craving!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup coconut oil, melted
- 0.25 cup oat milk
- 1 teaspoon vanilla extract
- 8 ounces dairy-free cream cheese
- 0.25 cup maple syrup
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9 inch (23x23 cm) baking pan with parchment paper, leaving some overhang for easy removal of the brownies.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, melted coconut oil, oat milk, and vanilla extract. Stir until well combined.
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
Spread two-thirds of the brownie batter evenly into the prepared baking pan.
In a separate bowl, beat the dairy-free cream cheese until smooth and creamy. Add the maple syrup, cornstarch, and lemon juice, mixing until well incorporated.
Drop spoonfuls of the cream cheese mixture over the brownie batter in the pan. Then, drop the remaining brownie batter in spoonfuls over the top.
Use a knife or skewer to gently swirl the cream cheese and brownie batters together, creating a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan on a wire rack before lifting them out with the parchment overhang. Cut into squares and serve.
Nutrition Facts
Calories |
3920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.2 g | 266% | |
| Saturated Fat | 135.5 g | 678% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2569 mg | 112% | |
| Total Carbohydrate | 585.4 g | 213% | |
| Dietary Fiber | 68.2 g | 244% | |
| Total Sugars | 359.5 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 395 mg | 30% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
