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!
Servings: 12 Brownies

Brownie Cheesecake (easy, vegan recipe)

This Brownie Cheesecake is the vegan version of cream cheese swirl brownies, but as a cake! It’s moist, rich, gluten-free and topped with a delicious peanut butter frosting!
4.88 from 8 votes
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Course: Breakfast, Dessert, Side Dish, Snack, Snacks
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Bianca Zapatka


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


  • 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


  • salted peanuts


  • 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.


  • 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.


  • 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!


  • 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?Mention @biancazapatka or tag #biancazapatka!