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)
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
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.
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Hi there,
I love this idea and want to make it for my in-laws but they’re in a small town and some of the vegan ingredients will be hard to find. Am I able to sub in non-vegan ingredients in the same measurements to make this dish? Also do you think this will turn out ok in a 6-inch round pan?
Thanks in advance!
Hi Laura,
yes, you can use non-vegan ingredients!
A 6-inch baking pan is too small for this recipe but you can use a larger pan or a square pan and then reduce the baking pan a bit if you’d like to make traditional cheesecake brownies.
These brownies are so easy too make and so delicious! My whole family loved them, even my stepdad who isn’t a brownie fan. This recipe is definitely worth giving a try! ❤️❤️😍😍
So glad everyone loved them! Thank you 😉
Okay, wow. Dieser Kuchen ist saftig, cremig, schokoladig und der Cheesecakepart bringt das gewisse etwas mit sich.
Dieses Rezept werde ich noch öfter nachmachen!
Es freut mich total, dass dir der Cheesecake so gut schmeckt! 🙂
Vielen Dank für das super tolle Feedback!
Ganz liebe Grüße,
Bianca <3
This might be a silly question… store in fridge immediately???
Allow to cool to room temperature, then transfer to the refrigerator and chill overnight to set! 😊
Hello,
Is it possible to use regular eggs for this recipe? I need to make a dairy free cake but not necessarily vegan.
You can substitute the flax-eggs with regular eggs! 😊
Loving it that there’s a veganized version of this cake that combines so many addictive flavors!!! 🍫🧀🥜
I made the cake twice already and each time, it turned out a little bit different – the taste changed with the brand of vegan cream cheese as well as the peanut butter. Both times, the final cake was a rich, sweet, very filling and satisfying dessert! 🤩
However, I adapted the recipe as follows:
– no plant milk in the brownie batter – otherwise the dough would have been too liquid to make the crust
– added some lemon juice to the cheesecake batter because… cheesecake💛🍋
– increased the baking time to at least 60 minutes at 180°C
– decreased some of the sugar and butter (personal preference)
Overall, I’m very grateful for the recipe and the inspiration! (And to my friend who suggested it!)
It managed to convince me that baking good-tasting vegan cheesecake is possible! 💪🌱
Much Love 💚
BonBon
(from http://www.sesame-sprinkles.com)
Thank you so much for your amazing feedback! So glad that you love this brownie cheesecake recipe, even though you made some twists! Lots of love to you! 🙂
Hi Bianca, I made these brownies last night and they taste nice but my cheesecake filling did not work out well. Yours looks more like a baked cheesecake filling and on your Instagram story your cheesecake mixture looked thicker than mine. I used 200g Violife dairy free cream cheese, 125g Alpro vanilla yoghurt, 40g sugar, 1tbsp cornstarch and 1/2 tsp vanilla. Any advice as to why my mixture didn’t form a cheesecake style filling? Thank you. P.S. I love all of your recipes!
Hi Lindsay, to me your ingredients sound great! Maybe you can use a thicker yogurt? I prefer “Alpro Skyr” which is a kind of vegan quark. It’s a very thick non-dairy yogurt that creates a wonderfully thick and creamy cheesecake filling. Alternatively, you can also use more vegan cream cheese instead of the yogurt.So glad you love my recipes. Thank you! 🙂 <3
Der Kuchen war super lecker.
Die Rezepte bieten immer viel Abwechslung!
Das freut mich sehr, liebe Melanie! Danke, für dein tolles Feedback. 🙂
My cake was still too soft after 50minutes of bakeing. Although I used all the ingredients. What went wrong?
Hi Hendrik, which baking pan did you use? Maybe you added too much batter? I recommend using a slightly larger pan or better a square or brownie pan. Keep in mind that this is not a dry and firm cake as you may think. These are actually moist, fudgy and soft vegan cheesecake brownies that I just baked in a round pan so it looks like a cake.
Hi!
I want to make this recipe next weekend for my birthday, but I want to make it for 20 servings. My questions is, what size baking pan would I need?
Cheers,
Raiza
Hi Raiza, that sounds like a great idea! You can double or better triple the recipe and bake it on a large baking sheet. You can really prepare a large amount of dough to bake on a sheet, and if you have any leftover dough, simply fill it into another square pan to use it up. Regarding the baking time, I suggest checking after 30-40 minutes. When you insert a tooth-pick into the center, it should come out almost clean. If it’s still too wet, bake it another 10 minutes, then test again. For moist brownies, please make sure not to overbake them. Let me know how it goes! Have fun baking! 🙂