If you love chocolatey brownies and creamy cheesecake, this vegan brownie cheesecake will be your new favorite dessert! It’s moist, rich, can be made gluten-free, and it’s topped with a delicious peanut butter frosting! The perfect vegan cream cheese swirl brownies as a chocolate cake for any time!
For some reason, I get chocolate cravings more often on cold and cozy winter days. Does anyone else feel the same? I mean, I really love Christmas treats that are spiced with cinnamon and fall flavors, but honestly, I can’t eat them all the time. So I decided to make easy vegan chocolate brownies but swirled with a creamy cheesecake layer in a brownie cake! Anyways it turned out so good that it’s definitely a must try!
Chocolatey Vegan Brownie Cheesecake
This delicious Vegan Brownie Cheesecake is inspired by my vegan pumpkin cake with cheesecake swirl. It looks quite similar (except the color and toppings) but it tastes totally different. While my pumpkin cake is loaded with warming fall flavors and spices, this brownie cake (chocolate cake) is just loaded with lots of chocolate. I’m pretty sure it will definitely satisfy your chocolate cravings! Actually, this brownie cheesecake is just a combination of vegan brownies and vegan cheesecake. So it’s a kind of vegan version of cream cheese swirl brownies as a chocolate cake. Also, it’s topped with a creamy peanut butter frosting which makes this cake even more tasty!
This vegan Brownie Cheesecake is very easy to make!
What I really love about this recipe is that it’s not only super delicious but also very easy to make! You only need two bowls and a few simple ingredients. In one bowl, mix the ingredients for the vegan brownies and in the other bowl mix the ingredients for the vegan cheesecake. Then using heaping spoonfuls simply layer the chocolate brownie batter and the cheesecake batter into a greased baking dish. You don’t have to put in much effort because it doesn’t have to look perfect. I mean, the prettiest swirls for a marble cake are created by accident, right?
Make Vegan Cream Cheese Swirl Brownies with this recipe!
As I mentioned before this vegan brownie cheesecake is actually made of chocolatey vegan brownie batter, which makes a moist, rich and dense texture. Which means you can also make vegan brownies with this recipe. Simply bake it in a baking dish or brownie pan instead of using a round springform. Also make sure to reduce the baking time to 30 minutes, if using a bigger baking dish, such as a 9×9 inch, because the brownies are done faster when the batter isn‘t layerd so high. Then you’ll have tasty vegan cheesecake brownies in a few minutes!
I hope you’ll love this Vegan Brownie Cheesecake too. It’s:
- Vegan
- Dairy-free
- Moist
- Rich
- Loaded with chocolate
- Swirled with a creamy cheesecake layer
- Topped with peanut butter frosting
- Can be made sugar-free and gluten-free
- The BEST vegan brownie cheesecake recipe that is
- SO DELICIOUS!
If you’re looking for more creamy or chocolate recipes, don’t miss my classic recipe for easy vegan brownies or my vegan cheesecake recipes. There are already so many cheesecake recipes here on my blog, so maybe you’ll find some more recipes that you’d like to try. Have fun baking and please let me know if you liked it! ?
Brownie Cheesecake (easy, vegan recipe)
Ingredients
Brownie Cake:
- 1 cup (gluten-free*) flour (120 g)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 4,2 oz dark chocolate (120 g)
- 1/3 cup vegan butter (120 g)
- 3/4 cup brown sugar * (150 g)
- 1/2 tsp vanilla extract
- 2 flax eggs (or 100 g unsweetened apple sauce*)
- approx. 1/4 cup plant-based milk (60 ml)
- a pinch of salt
Cheesecake:
- 1 cup dairy-free cream cheese (225 g)
- 1/2 cup plant-based yogurt (125 g) (or silken tofu)
- 2-3 tbsp sugar (40 g)
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
Peanut butter Frosting:
- 1/2 cup dairy-free cream cheese (112 g)
- 2 tbsp creamy peanut butter unsweetened
- 1/3 cup powdered sugar (50 g)
- 2-4 tbsp plant-based milk optional
Topping:
- salted peanuts
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the flax eggs by stirring 2 tbsp ground flaxseeds in 5 tbsp of hot water. Allow to sit for 5-10 minutes.
Cheesecake:
- Add all ingredients for the cheesecake in a mixing bowl and blend until creamy using an electric hand mixer.
Brownie Cake:
- Melt the vegan butter and chocolate in a pot. Stir in vanilla.
- Mix the flour with salt, baking powder, baking soda and sugar in a bowl. Add the flax eggs and melted chocolate butter and mix until combined. The batter should be creamy. Add a little bit more of plant-based milk, if needed.
Layer the cake:
- Spread 1/3 of the brownie cake batter into a greased 7-inch (18 cm) round baking tin. Continue dollop the cheesecake batter and the brownie batter by a heaped spoonful in exchange until the batter is empty.
- Bake for about 50 minutes, (or until an inserted tooth pick comes out almost clean). Then let cool completely.
Frosting:
- Blend all ingredients for the frosting using an electric hand mixer until smooth and creamy. (Add a little plantbased milk if it’s too firm).
- Spread frosting over your cooled brownie cake and you can also pipe on some decorations if you like. Also, decorate with salted peanuts or just enjoy as they are! ?
Notes
- To make this cake gluten-free, you can use a gluten-free flour blend 1:1 instead of all-purpose flour.
- To make this cake sugar-free you can use erythritol instead of regular sugar.
- Instead of flaxseed eggs you can use 100 g applesauce or one mashed banana. I recommend you to add a little less sugar then.
- You can keep leftovers covered in the fridge for up to 4 days or freeze.
Did you make this recipe?
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Sha
24. March 2019 at 16:36really, really easy recipe. tastes amazing!! my family and i love it and we will definitely come back to follow more recipes from you
Bianca Zapatka
25. March 2019 at 19:40So glad that you liked it! Thank you so much! 🙂
Kamilla
5. February 2019 at 8:03I give it a 10/10
Bianca Zapatka
5. February 2019 at 18:36Thank you so much ?❤️
Kamilla
5. February 2019 at 8:02Hi! I’m just here to say thank you so much for the recipe! I just cooked it the last evening and now that I’ve tried it it’s so delicious! The combo is bomb! Hope to make even more recipes of yours soon!
Bianca Zapatka
5. February 2019 at 18:37So glad that you liked this recipe! ?
Thank you so much! ❤️
Ximena
6. January 2019 at 19:01I made this cake for the first time today and while it’s delicious I did have a couple of points:
For the brownie cake on step 2 you miss put when to add a bunch of ingredients I.e the sugar, plant based milk and vanilla essence. I had to go back and work out which ingredients I’d missed and guess when to put them in
For the frosting, are the measurement correct? I tried making it and it ended up a sloppy, running icing rather than a frosting. Not sure of you meant teaspoons rather than tablespoons in your measurements?
I will definitely make again but with my own frosting mix!
Bianca Zapatka
8. January 2019 at 12:16Hi, I‘m sorry that it was not clear enough when to add these ingredients exactly.
Anyways, it doesn’t matter when you add the vanilla extract and sugar. I usually stir vanilla into the melted chocolate mixture, and mix the sugar with the flour. The plantbased milk is just an optional ingredient if the consistency is too firm and not smooth (it always depends on which kind of cream cheese or yogurt you use, if it’s liquid or more firm). The same happens to the Frosting. It’s very important to use creamy peanut butter, because the regular peanut butter makes a runny texture. The milk is also just an optional ingredient, depends on the texture. I hope it will turn out better next time.
Let me know if you have still any questions.
Much Love,
Bianca ❤️
Ela
9. December 2018 at 15:05I am probably the biggest fan of brownies and this brownie cheesecake looks spectacular! I am sure I would eat the whole cake in one sitting lol! Looks fab!
Much love, Ela ❤️
Bianca Zapatka
11. December 2018 at 13:22Thank you so much, Ela!❤️
So glad that you like this recipe.
Lots of love,
Bianca ?