Vegan Cheesecake Brownie
Indulge in the decadent delight of Vegan Cheesecake Brownies, a plant-based twist on the classic dessert that seamlessly combines rich, fudgy chocolate with a creamy, tangy cheesecake swirl. This recipe features wholesome ingredients like flaxseed meal for an egg-free binding, vegan cream cheese for that luscious cheesecake layer, and coconut oil for a moist, melt-in-your-mouth texture. Sweetened naturally with maple syrup and coconut sugar, these brownies are a guilt-free treat that’s perfect for satisfying your sweet tooth. With its stunning marbled design and vibrant notes of lemon zest, these brownies are as beautiful as they are delicious. Ready in about an hour, they make an ideal dessert for gatherings, special occasions, or cozy nights in. Vegan, dairy-free, and utterly irresistible, these brownies will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water
- 1 cup All-purpose flour
- 0.5 cup Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.75 cup Maple syrup
- 1 teaspoon Vanilla extract
- 8 ounces Vegan cream cheese
- 0.25 cup Coconut sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang to easily lift the brownies out later.
In a small bowl, combine the flaxseed meal with water and let it sit for about 5 minutes to thicken. This will serve as your flax egg substitute.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
In another bowl, mix the melted coconut oil, maple syrup, vanilla extract, and the flax egg until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Spread the brownie batter evenly into the prepared baking pan, smoothing the top with a spatula.
For the cheesecake layer, in a bowl, beat together the vegan cream cheese, coconut sugar, lemon juice, and lemon zest until smooth and creamy.
Drop spoonfuls of the cheesecake mixture over the brownie batter and use a knife to swirl the two mixtures together for a marbled effect.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with only a few moist crumbs.
Remove the pan from the oven and allow the brownies to cool completely in the pan set on a wire rack.
Chill the brownies in the refrigerator for at least 2 hours before slicing and serving for the best texture.
Lift the brownies out of the pan using the parchment paper overhang, slice into squares, and enjoy your delicious vegan cheesecake brownies.
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 158.9 g | 794% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 358.5 g | 130% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 220.7 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1059 mg | 23% | |
*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.
